Thursday, 11 December 2014

Butterscotch Brownie Truffles


Someone has played a bad joke on me and it is already December. Deep into Christmas time. Suddenly it is hot and stormy every night, there is a tree in our lounge room and I am baking like a mad woman with barely enough time to scoff a mince pie for lunch.


The past few months have been a bit of a blur so here are some numbers, Bridget style, to fill in the blanks:

Number of months my toddler has been going to daycare: 3
Chest infections he has bought home: 86
Bouts of gastro: 2
Bouts of pneumonia: 1
Hospital stays: 1 
Nights in: 5 !!
Solo parenting stints while husband globe trots for, ahem, work: 10 long days' worth
Emergency escapes North to the beach: 1
Barossa Valley weddings: 1
Read, flights with two kids under five: 4
New cafes stocking LP cakes: 2 (welcome Wild Basket Neutral Bay and Two Penny on Park)
All of which amounts to blog posts: 0 
Grey hairs: 367 and 
Red wine needed: pass me the bottle and a straw...


Given my slightly panicked, reindeer in the headlights (how is there only two weeks until Christmas??) variety of festive cheer, this recipe is perfect. It takes no time, it has a kick of schnapps and the result is quite fancy. I'm going to box them up pretty for my client gifts this year but they'd be an impressive take-along thingy for any party or Christmas do you have coming up. 

L xxx

Butterscotch Brownie Truffles
(Makes about 30)

4 cups of crumbled brownie
100g quality dark chocolate 
100g quality milk chocolate
1/2 to 3/4 cup Butterscotch Schnapps
200g quality dark chocolate extra
200g quality milk chocolate extra
Gold leaf *

Place crumbled brownie in a large bowl.
Melt dark and milk chocolate together gently over a saucepan of simmering water.
When melted, add to the brownie with the schnapps and mix it all together.
Roll generous teaspoonfuls into balls and place on a baking tray lined with non-stick baking paper.
Place in the fridge for several hours or overnight to firm up.
Melt the remaining chocolates over a saucepan of simmering water. Dip truffles into the melted chocolate and place on baking tray lined with a fresh sheet of baking paper. 
Place back into fridge for at least an hour or until set.
Using food tweezers and a small food paintbrush, place a small fleck of gold leaf onto each truffle and paint into place to secure.
Store truffles in the fridge until ready to serve.

*Gold leaf available from specialty food stores. In Sydney, I source mine from The Essential Ingredient, Rozelle

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