Homemade Baileys Chocolates

I've always love the liquor filled chocolates sold especially during the Christmas seasons. Decadent and pleasantly intoxicating, they're a real treat and delight to enjoy.

I was surprised to find out that they are actually quite easy to make at home. And as long as you use a good quality chocolate, they are just as good as the ones sold. 

Now, these would make excellent gifts for special occasions like Christmas, Valentine's Day, birthdays, etc., don't you think?

Homemade Baileys Chocolates
(makes about 18)

Ingredients
130g dark chocolate (try to use good quality chocolates, it makes all the difference!)
40 ml fresh cream
3 Tbsp Baileys Irish cream

Method

1) Melt 50g of the chocolates in a bain marie (by placing the chocolates in a heatproof bowl over a pot of boiling water) or using a microwave.

2) Using a silicone brush (or the back of a small teaspoon), spread a thin layer of chocolate on to your silicone mould.

3) Leave the mould in the fridge for about 5 mins until the chocolates have solidified.

4) Remove from fridge and apply another layer of chocolate onto the mould. Make sure the mould is well covered with chocolate. Return to the fridge for another 5 mins.

5) Meanwhile, prepare the ganache by melting 40g chocolate over a Bain-Marie. Remove from heat and add in the cream and stir to mix well. Next, add in the Bailey's and mix until smooth and well blended.

6) Remove the mould from fridge and fill with the ganache until about 3/4 full. Return to the fridge for about 30 mins.

7) Melt another 40g chocolate over bain-marie and leave to cool down slightly. 

8) Remove mould from fridge and fill with melted chocolates (make sure it's cool down enough) to cover the ganache completely. Return to fridge for chocolates to harden, about 10 minutes.

9) Remove chocolates from the mould. Enjoy!  (I know you can hardly wait to try one now!)

Oozing with chocolate liqueur!

Going to try making Kahlua chocolates next!

Apple Strudel

This apple strudel is definitely made for my mum who loves apple pie. Just the smell of it fresh out of the oven is enough to get us excited.

With a nice cup of tea, we're all ready to settle down for a well deserved tea break!

APPLE STRUDEL
(adapted from Through The Kitchen Door)

Ingredients

1 sheet ready-rolled puff pastry
4-5 green apples, peeled and diced into small pieces
25g butter
90g brown sugar
40g raisins
1/2 tsp cinnamon powder
2 Tbsp plain flour
some toasted walnuts, finely chopped
1 small beaten egg for egg wash

Method

1) To make the filling, melt the butter and sugar in a saucepan. 

2) Add in diced apples and raisins. Stirfry the apples till tender and soft.

3) Add in cinnamon powder and flour to thicken it. Remove from heat and set aside to cool.

4) Place the puff pastry on a baking sheet lined with baking paper.

5) Spoon the filling mixture down the center of the pastry and sprinkle chopped walnuts over it. 

6) Using a knife or pizza roller, cut horizontal slits along the pastry on both sides of the filling.

7) Brush the pastry with beaten egg and fold over the slits to form a plait.

8) Brush the pastry top with the remaining egg wash. Bake at preheated oven at 180C for 20-25 mins or until pastry is puffed and golden.

This apple strudel is best served warm!

Kahlua Coffee and Walnut Sponge Cake

I have a bottle of Kahlua (coffee flavoured liqueur) which my sister has got for me from the airport dutyfree earlier this year and I must admit it has been sitting in my pantry for quite some time. I have meant to use it to make ice cream but being in the middle of a cold long winter, I really don't feel like having anything icy at all.

I love cakes with a hint of liqueur in them and so today, I've decided to try adding Kahlua (coffee flavoured liqueur) to my favourite coffee walnut cake. I was pleased with the result as what I got was a pleasantly light and soft cake filled with the beautiful flavour of coffee liqueur which is not overpoweringly rich.

Definitely an indulgent afternoon tea treat!

Kahlua Coffee and Walnut Sponge Cake

Ingredients
4 egg yolks
30g castor sugar
55g corn oil
2 tsp instant coffee powder (diluted in 1 tsp hot water)
4 Tbsp kahlua (add more if you prefer a stronger liquor taste)
105g cake flour

4 egg whites
90g castor sugar
1/4 tsp cream of tartar

Coffee Icing
300ml thickened cream
3-4 Tbsp icing sugar (depending on your sweetness preference)
2 Tbsp kahlua
1-2 tsp diluted instant coffee

80g dark chocolate, chopped into small pieces
100ml thickened cream
finely chopped walnuts

Method
1) With a hand whisk, lightly whisk the egg yolks with sugar until light. 

2) Add in corn oil and mix well. 

3) Add in diluted coffee and kahlua and stir well to combine.

4) Sift in the cake flour and mix well.

5) Using an electric beater, whisk the egg whites and cream of tartar till foamy. Then gradually add in sugar as you beat. Increase to high speed and beat until the meringue is stiff and glossy.

6) Add 1/3 of the meringue to the egg yolk batter and mix well with a handwhisk.

7) In 2 batches, gently fold in the rest of the meringue with a spatula until well combined.

8) Pour the batter into a 7" ungreased round removable bottom cake tin and bake at a preheated oven at 140C for 25mins (at low rack), then increase to 160C for another 30 mins.

9) Meanwhile, prepare the icing by beating the thickened cream, icing sugar, coffee and kahlua until thick and creamy. Set aside in the fridge until ready to use.

10) To make the chocolate ganache frosting, place the chocolate pieces in a bowl.  Heat the thickened cream in a saucepan until it comes to a boil, remove from heat and immediately pour over the chocolate pieces. Stir until completely mixed and glossy. Allow to cool.

11) Once baked, remove from oven and turn the tin upside down on a wire rack and let it cool completely.

12) Once cooled, remove the cake from the tin by sliding a spatula along the sides of the tin to loosen the cake. 

13) Carefully cut the cake horizontally in half. Apply a layer of coffee icing over one half and sprinkle with some chopped walnuts. Lay the other half of the cake over it cover with the rest of the icing.

14) Sprinkle the top with more chopped walnuts and pour the cooled chocolate ganache slowly along the sides of the cake and let it drizzle down. 

Kahlua Coffee Liqueur

Macadamia Chocolate Chip Cookies

I had a visit from my cousin from Melbourne last month and she gave me a pack of raw macadamia nuts. Well, what better way to use them than to make chocolate chip cookies? These cookies are just heavenly and you just can't seem to stop at one!

Macadamia Chocolate Chip Cookies

(makes about 24)

Ingredients

115g unsalted butter, softened
80g brown sugar
1 medium egg
1/2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
1 cup bittersweet chocolate chips
1/2 cup chopped madacamia nuts

Method

1) Preheat oven to 180C.

2) Cream butter and sugar till light and fluffy. Beat in the egg and vanilla extract.

3) In another bowl, sift together flour, baking powder, baking soda and salt. Stir in oats.

4) Fold the flour and oat mixture into the batter.

5) Add in the chocolate chips and macadamia nuts and mix well together.

6) Using a rounded tablespoon, drop dough 5cm apart onto greased or lined baking trays. 

7) Bake the cookies for 12-15 mins or until golden.

8) Cool for 5 minutes then transfer to wire racks.