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Chocolate-covered Ginger Creams

Cloaked in chocolate, topped
with a zing and a jingle!

Chocolate-covered Ginger Creams

(makes approx. 40)

What you need

  • 1 egg white
  • Juice of half a lemon
  • 1 tsp ginger extract
  • 425g icing sugar, plus extra for dusting
  • 175g dark chocolate
  • A few pieces of crystallised ginger, chopped, optional

What you do

  1. Whisk the egg white until stiff peaks are formed. Slowly whisk in the lemon juice, ginger extract and icing sugar until a stiff paste is achieved.
  2. Tip the mixture onto a work surface liberally dusted with icing sugar. Roll out thinly. Use a small, round cutter to shape the creams until all the mixture is used, then place onto a baking tray and chill for 1-2 hours or until set.
  3. Break the chocolate into a heatproof bowl and melt over a pan of simmering water (do not let the base of the bowl touch the water).
  4. Dip each ginger cream into the chocolate to cover and place on a baking tray lined with baking parchment. Top with crystallised ginger, if required, and chill until set.

Cranberry & Pear Sauce

Sweet, tart and tangy,
it'll finish off the festive
table a treat.

Cranberry &
Pear Sauce

(makes 750ml)

What you need

  • 225g fresh cranberries
  • 175g caster sugar
  • 40ml water
  • Juice and rind of 1 medium orange
  • 2 ripe pears, peeled, cored and finely chopped
  • 50ml port

What you do

  1. Place the cranberries, sugar, water, orange juice and rind into a large, heavy-bottomed saucepan. Cook over a medium heat for 10 minutes or until the cranberries begin to burst.
  2. Add the pears and simmer for 30 minutes or until soft, then stir in the port.
  3. Carefully pour into sterilised bottles and seal the lids tightly.

Vanilla, Rum &
Raisin Fudge

A classic combo with an added
shot of vanilla

Vanilla, Rum &
Raisin Fudge

What you need

  • 110g raisins, roughly chopped
  • 2 tbsp dark rum
  • 397g tin condensed milk
  • 150ml full-fat milk
  • 450g demerara sugar
  • 115g butter
  • ½ tsp vanilla extract

What you do

  1. Place the raisins into a small bowl, pour over the rum and leave to soak for 1 hour.
  2. Line the tin with baking parchment.
  3. Put the condensed milk, full-fat milk, sugar, butter and vanilla extract into a large, non-stick saucepan and place over a gentle heat.
  4. Stir until the sugar has dissolved, bring to the boil then reduce the heat and simmer gently for 10-15 minutes.
  5. Continue to stir until a sugar thermometer measures 116ºC/240ºF.
  6. Remove from the heat, add the soaked raisins and beat with a wooden spoon for about 10 minutes.
  7. Transfer the mixture to the tin, leave until cold then cut into squares.

Cinnamon Chocolate
Truffles

Spice up their stocking with these globes of gorgeousness

Cinnamon Chocolate Truffles

(makes approx. 30)

What you need

  • 280g dark chocolate, chopped
  • 284ml double cream
  • 50g unsalted butter
  • 1 tsp cinnamon extract
  • Cocoa powder, to coat
  • Cinnamon sugar, to coat

What you do

  1. Place the chocolate into a large bowl. Put the cream and butter into a small saucepan and heat gently until the butter melts and the mixture is simmering.
  2. Remove from the heat, pour over the chocolate and stir until the mixture becomes smooth. Add the cinnamon extract, leave the mixture to cool, then chill for 4 hours.
  3. Shape the truffles using a piping bag or a melon baller dipped in hot water, placing onto a baking tray lined with baking parchment.
  4. Put a little cocoa powder and cinnamon sugar into a bowl and gently roll the truffles until coated. Return to the baking tray and keep cool.

Chocolate Spoons

Now this is the kind of dessertspoon we like!

Chocolate Spoons

What you need

  • 100g milk chocolate
  • 100g dark chocolate

What you do

  1. Break the milk and dark chocolate into separate heatproof bowls and melt over pans of simmering water (do not let the bases of the bowls touch the water).
  2. Using teaspoons fill three of the holes with milk chocolate and three with dark chocolate.
  3. Chill for at least 30 minutes or until set.

Peppermint Creams

Minty and morish, they're the cream of the crop.

Peppermint
Creams

What you need

  • 1 egg white
  • Juice of half a lemon
  • 1 tsp peppermint extract
  • 425g icing sugar, plus extra for dusting
  • 175g dark chocolate

What you do

  1. Whisk the egg white until stiff peaks are formed. Slowly whisk in the lemon juice, peppermint extract and icing sugar until a stiff paste is achieved.
  2. Tip the mixture onto a work surface liberally dusted with icing sugar. Roll out thinly. Use a small, round cutter to shape the creams until all the mixture is used, then place them onto a baking tray lined with baking parchment and chill for 1-2 hours or until set.
  3. Break the chocolate into a heatproof bowl and melt over a pan of simmering water (do not let the base of the bowl touch the water).
  4. Dip each peppermint cream into the chocolate until half-covered then place on a baking tray lined with baking parchment and chill until set.