our christmas goodies

It has been a very, very, very, very long day... but as with Trimming the Tree before it, a much better organised day for the most part.

I was up this morning at some seemingly ungodly hour to incredibly Winter-eske weather... but that was fine, because there is nothing worse than trying to work with warm chocolate and whatnot on a hot day...

I was down at Ma's by about 8am give or take... and it was pretty much on like Donkey Kong from that point. I started with my Rocky Road (woohoo), and then did pretty much all the prep work... mixed the dry ingredients, soaked all the dried fruit in booze (trying something new this year), washed and dried things over and over and over and over (I swear, I cleaned the food processor no less than 6 times)... and Ma made the balls... at least until I ran out of prep, then I started on balls.

We got all that part done by about noon, had some lunch, then started on the chocolate dippage and decoration... but we were pretty much done by about 4:30 give or take.

Which all makes it sound easy... but it's exausting, tiring work. But really, the end result is totally worth it, even if I hardly eat any of it (bar my Rocky Road obviously).

I also Twittered the beginning, middle and end of the process.

Once we'd had a little bit of dinner we then had to box up all the goodies I take for people at work... which is 11... plus one for Tink on Friday... so an even dozen. And it's not just the little boxes of goodies, it's also little bags with a couple of Ham Hearts and a couple of Mince Tarts in them...

But I do love the reaction when people see them...

And I'm going to reveal the magic this year and include the recipes...

This is how you do it (more or less... I generally double the booze components... well, at least double)...

Rum Balls

1 tin condensed milk
1 packet crushed plain biscuits
1 cup desiccated coconut
½ cup chopped sultanas
2 tbls rum
2 tbls cocoa
chocolate sprinkles (to coat)

Combine rum and condensed milk, add to dry ingredients. Form into balls and roll in chocolate sprinkles (or additional desiccated coconut).


Chocolate Balls

In saucepan, combine:

1½ cups white sugar
125g (4oz) butter
3 tbls cocoa
½ cup milk
1 tsp vanilla

Allow to boil, remove from the heat and add:

2 cups rolled oats
1 cup toasted muesli
1 cup desiccated coconut

Allow to cool, roll into small balls then roll in extra coconut.


Sherry Truffles

1 tbls cocoa
¾ cup sultanas
2 tbls chopped Glacé cherries
½ cup chopped walnuts
125g crushed sweet biscuits
⅔ cup condensed milk
1 tbls sherry
250g dark chocolate melts
30g Copha
50g milk chocolate melts

Combine condensed milk and sherry, add to dry ingredients (except the chocolate and Copha) and mix well. Roll mixture into small balls and refrigerate 10-15 minutes.

Melt dark chocolate and Copha over double boiler. Dip truffles in chocolate and coat, tap off excess, then place on foil lined tray. Allow to set. Drizzle milk chocolate over the top to decorate.


Hazelnut Delights

1 packet crushed plain biscuits
1 tin condensed milk
⅔ cup Nutella (or any chocolate hazelnut spread)
300g milk chocolate melts
100g roasted hazelnut halves

Combine biscuits, Nutella and condensed milk. Allow mixture to stand for a while until stiff enough to roll into small balls, then refrigerate 10-15 minutes.

Dip balls in chocolate and coat, tap off excess, then place on foil lined tray. Top each ball with hazelnut half. Allow to set.


Macadamia Apricot & White Chocolate Truffles

½ cup chopped dried apricots
2 tbls brandy
550g white chocolate melts
30g butter
½ cup condensed milk
60g chopped macadamia nuts
½ cup desiccated coconut
silver dragée (decorating balls)

Combine chopped apricots and brandy, cover and stand for 30 minutes. Combine 300g white chocolate melts and butter in a pan, stir over low heat until melted. Combine condensed milk, desiccated coconut, macadamia nuts and apricot mixture into a bowl, add chocolate mixture and stir well. Place in wide bowl and refrigerate for an hour.

Roll mixture into small balls and refrigerate 10-15 minutes.

Melt remaining white chocolate. Dip balls in chocolate and coat, tap off excess, then place on foil lined tray. Top each ball with silver dragée. Allow to set and store in refrigerator.


Mini Chocolate Puddings

350g Christmas pudding
200g dark chocolate melts
75g white chocolate melts
red mini M&Ms
small green candies (holly or tree shaped if possible)

Roll pudding into medium sized balls. Melt dark chocolate. Dip balls in chocolate and coat, tap off excess, then place on foil lined tray and refrigerate 10-15 minutes.

Melt white chocolate and pipe small amount on the top of each ball. Top each ball with red mini M&M and two small green candies. Allow to set.


Peppermint Ice Balls

2 cups icing sugar
¼ tsp cream of tartar
1 can condensed milk
½ peppermint essence
3½ cups desiccated coconut
40g dark chocolate melts (to decorate)

Combine condensed milk and peppermint essence, add to dry ingredients and mix well. Roll mixture into small balls and refrigerate 10-15 minutes.

Melt dark chocolate and sprinkle over balls randomly. Allow to set.

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