December is the time of celebrations and gatherings. So if you are one of those people who loves to host an evening round your house, then you need to supply the goods with yummy snacks. I have a very sweet tooth, so whenever I am at a party/event, the first thing I look for is chocolate or anything sweet haha. By this time next year, I am hoping to have my own little place and I will be inviting all my family and friends over for a mini Christmas party and I am weirdly SO excited for it. I can’t wait to decorate the place with my own little tree, and have Christmas songs playing constantly!!!!! Okay okay I am going off topic!
I’ve picked two easy festive treats to make this year and that is Nutella Truffles and Chocolate Bark. Please read below for the recipe and if you do give any of them a go, I hope you like them!
What you’ll need:
– Large heatproof bowl
– X2 saucepans
– Weighing scales
– 300g dark chocolate (or use milk if you want it sweeter)
– 300ml double cream
– 50g unsalted butter
– 50g nutella (about 3 heaped tbsp)
– Sprinkles or grated chocolate to decorate
- Break your chocolate into small pieces into your large heatproof bowl and melt the chocolate until it is smooth.
- Whilst the chocolate is starting to melt, heat your butter and double cream on the hob until bubbles start to appear and it reaches simmering point.
- Pour the butter and double cream over the melted chocolate and leave it for about 20 seconds.
- Gently and slowly begin to stir the mixture, until it becomes a smooth glossy texture.
- Stir in your 3 heaped tbsp of Nutella. (If you start getting a oily, wet looking mixture it means that the ganache has split. To recover it, warm a little milk and add it a splash at a time and whisk again until it recovers back to it’s silky texture.
- Cover the bowl with tinfoil and leave in the fridge for 1hour and 30mins – 2 hours. It should be firm and not gooey.
- Using a spoon, scoop the ganache to your desired size and roll together between the palm of your hands to create a round shape.
- Roll immediately into your chosen toppings and place them in a container.
Store your truffles in an airtight container in the fridge, bringing them out 30 minutes before you’d like to eat some.
What you’ll need:
– X2 heatproof bowls
– Baking tray
– Baking paper or cling film
– 400g of chocolate (I used milk but you can use dark if you want)
– 100g of white chocolate
– Decorations to top your chocolate bark
- Break your milk chocolate into squares and place into a heatproof bowl. Melt the chocolate on the hob until smooth.
- Whilst your milk chocolate is melting, break your white chocolate into a smaller heatproof bowl and microwave it until melted.
- Put either cling film or baking paper into a baking tray (your choice of size) and pour the melted milk chocolate into the tray. Use a spatular to make sure it is flat and reached the corners.
4. Dip a spoon in the white chocolate and dollop over the milk chocolate. Then use a cocktail stick to create a swirly pattern.
5. Now the fun part. Decorate your melted chocolate with all your toppings.
6. Pop the baking tray into the fridge until fully set.
7. Carefully take out of the tray and then snap into large pieces and serve!
I had some melted white chocolate left over so I dipped some pretzels and pretzel sticks in the chocolate and topped with sprinkles! Another quick yummy treat!
Chocolate bark can also be a really love homemade Christmas present for someone. After breaking it into shards, wrap in cellophane bags and tie with a bow!
Ideas for toppings:
- Chilli flakes
- Sea Salt
⇒These two are perfect with dark chocolate!
- Dried Fruits e.g raisins, dried raspberries, banana chips
- Popping candy
- Candy canes
- Malteaser Reindeers
- Lotus biscuits