Christmas is almost here and how this time of year manages to creep up on us is beyond me. And if you’re anything like myself, then I am guessing you’re also in a hectic state, feebly attempting to tie up those loose ends. Things such as last minute gifts or simply in dire need of another supermarket dash. The later is one I never look forward, mainly due to road rage and parking wars. Yes, the season for perpetual madness when it pertains to anything remotely revolving around vehicles.
This year I’ve also found myself stuck on ideas for some Christmas treats to place around the dessert table. I’ve felt a little uninspired, despite my go-to festive favourites of these Rudolph caramel tarts or the beloved chocolate rum balls. I’ve decided to get a little more creative this year and attempt to reinvent some traditional flavours. Starting with the amalgamation of chocolate and cranberry with these dainty white chocolate gems.
To be honest the idea sprung forth after I found this ice cube tray from Typo stashed away in the depths of my pantry. And since laying eyes on it I’ve been overly eager to put it to good use. I originally purchased this months ago for use during the summer months, wanting to create some Instagram-cool looking infused ice cubes of water and berries. Seemingly I haven’t got around to doing that just yet but I will eventually. I hope.
When it comes to chocolate, who actually doesn’t like it? I’ve had a lustful affair with it since I was very little and after learning about chocolate moulds when I was twelve I’ve been eager to create and produce my own versions since. Seemingly not from scratch, but via the cheats way of melting actual chocolate and expertly pouring it into fanciful moulds.
Easy enough right?
It actually is. Especially if your mould is a silicon one as I used for these cranberry and macadamia nut white chocolate gems. Those white chocolate gems babies just pop out effortlessly. So if you’re feeling a little stuck on ideas too then why not try this little treat? These are not only perfect for the dessert table but would also make for some nice little homemade gifts for your loved ones too.
INGREDIENTS
Silicon mould
100g white chocolate
1 tbs dried cranberries, roughly chopped
1 tbs salted macadamia nuts, halved
1 tbs rice puffs/bubbles
(depending on your mould, add more of each if needed)
Melt chocolate in a microwave, making sure to stir at every 30 second interval.
Once melted, pour chocolate about half way up moulds, then add one or two cranberries. Using the tip of a spoon or a knife gently push the cranberries into the chocolate.
Repeat for macadamia nuts and rice puffs.
Once done, fill the rest of the mould with remaining chocolate then set aside to cool and harden.
Et voila,
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metaphoric love child of debbie harry and stevie nicks. weaver of words. infatuated with shoes.
