Handmade sweets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Hazelnuts |
| 50 | grams | Light brown sugar |
| 1 | tablespoon | Water |
| 1 | Egg | |
| A few drops of peppermint essence | ||
| 275 | grams | Icing sugar |
| 75 | grams | Dessicated coconut |
| 2 | tablespoons | Condensed milk; ( 1/2 a small tin) |
| 150 | grams | Icing sugar |
| A few drops of red food colouring | ||
| 100 | grams | Plain chocolate |
| Petit four cases | ||
Directions
FOR THE NUT CLUSTERS
FOR THE MINT CREAMS
FOR THE COCONUT CREAMS
TO DECORATE
1 Start by making the nut clusters. Place the sugar and water in a pan and leave to melt over a low heat.
2 Add the hazelnuts and simmer for 1-2 minutes until the nuts turn golden.
Melt the chocolate in a pan over a low heat.
3 For the Mint Creams: Separate the egg and drop the white into a large bowl. Sieve in the icing sugar and mix to a smooth mixture. Add the peppermint essence to taste.
4 Spoon teaspoons of the nut mixture into six petit four cases. Leave to cool. Turn the mint cream mixture out and roll into six balls approximately 2.5cm/1". Place into petit four cases.
5 For the Coconut Creams: In a bowl mix together the dessicated coconut with the condensed milk, icing sugar and a few drops of red food colouring.
Roll the mixture into six 2.5cm/1" balls and place into petit four cases.
6 Spoon the melted chocolate into a greaseproof piping bag. Make a small hole at the pointed end of the bag. Pipe your choice of chocolate design over the peppermint and coconut creams and nut clusters. Transfer to the serving plate.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.