We love cooking, but most of all, we love cooking with chocolate. When chocolate is involved, suddenly lots of helpers appear in the kitchen. Weird, huh?

We have two simple recipes, both with only a couple of ingredients and both…with chocolate!

Nutella Truffles

We originally saw a recipe for these here, at the Steamy Kitchen blog. They looked delicious, but we decided to simplify it and use only two ingredients – Nutella and white chocolate.

  • First you need to scoop out teaspoon sized blobs of nutella and put them on a dish, plate, tray – anything you can put in the freezer. You may need two teaspoons, one to scoop and one to help get the Nutella off the scoop spoon.
  • Freeze for about an hour, or until firm enough to pick up.
  • Take them out of the freezer and put to one side for a moment. Break your white chocolate (we used two bars) in to bits and melt in a bowl in the microwave. Melt slowly, just a minute or less at a time, checking and stirring inbetween to prevent burning.
  • Using a cocktail stick or skewer (we used corn on the cob holders) dip your nutella balls into the melted chocolate, swirling around until they are covered, and place on a plate (you can use the same one you put in the freezer) and then refridgerate until the chocolate is set.

And if you have some chocolate left over, why not chop up some fruit (we used grapes and bananas) and get dipping!

As you can see, our truffles look…well, not as round and professional as the ones from Steamy Kitchen…but they tasted delicious.

Chocolate Shortbread

This is our own recipe, it’s not just yummy, it’s really easy too, so you can have a go (with a grown up to help) no matter how old you are.

You will need:

5oz /125g Plain Flour

1oz / 30g Cocoa Powder

4oz / 100g Butter (cold enough to chop in to cubes)

2oz / 50g Caster Sugar

  • Preheat your oven to 160°C / Gas Mark 3.
  • Sieve the flour and cocoa in to a mixing bowl, tip in the sugar and add the butter (cut up in to cubes).
  • Rub the butter into the dry mixture. This means getting lumps of butter covered in the flour mix, and rubbing them through your thumbs and fingers until you get a bowl full of what looks like breadcrumbs.
  • Clump all the crumbs together in to a ball, then press it in to a cake tin (round, square, it doesn’t matter) with your hands or a spoon, so it covers the bottom of the tin evenly.
  • Bake for 15 to 20 minutes.
  • Leave the shortbread to cool COMPLETELY in the tin.

  • Cut up, eat, enjoy!

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