Assorted Homemade Sweets
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
40
- Ingredients
- ¾ cup double cream
- 2 Tbsps unsalted butter
- 1.333 cups Dark chocolate (chopped)
- 3 Cookie (digestive)
- ⅔ cup powdered sugar (sifted)
- 3 cups Marzipan (room temperature)
- ½ cup Shredded coconut
- ½ cup clear piping gel
- red and green Food coloring
- ½ cup granulated sugar
- 1 handful cloves
Preparation steps
1.
Place the cream and butter in a heatproof bowl sat over a half-filled saucepan of simmering water. Warm until the cream is hot and then remove the bowl from the heat, stirring in the chocolate until melted.
2.
Add the crushed biscuits and stir again to incorporate. Let the mixture cool and thicken before covering and chilling for 1 hour until firm but not set.
3.
Remove from the fridge and roll tablespoons of the mixture into truffles between your palms. Roll the truffles in icing sugar, coating them evenly, and place them in paper cases. Set to one side to dry.
4.
Break off pieces of marzipan and shape into apples and strawberries between your hands; use real fruit as a visual guide. Shape more marzipan into round balls between your palms.
5.
Roll in the coconut to coat and place them in paper cases. Divide the decorating gel into two small bowls. Add 1–2 drops of food colouring to each bowl and stir to blend.
6.
Brush the bodies of the fruit with colouring, building up the colour with layers. Let the colouring dry before rolling the fruit in granulated sugar.
7.
Craft the cloves into stems, placing them in the top of the apples and strawberries. Shape any remaining marzipan into leaves and colour green with food colouring.
8.
Place the fruit in cases and serve alongside the coconut marzipan and the truffles.
