This is something I always, always recommend for the holidays, so if you are not new here, then you are not new to this and hopefully made plans. If you are new here, then welcome and here’s hoping, but I’ve got you covered.
I am not a fan of chocolate per se, but I do wonderful things with chocolate when I mix it with batter and make the best brownies you have ever tasted… so my nephews say. Chocolate has its moments with me, has the moment when things get very weird… I never know when I am in the mood for chocolate but I know what kind of chocolate I am always in the mood for when I am in the mood for it… chocolate cannot be plain, I hate simple chocolate, I prefer a complicated layered flavour filled with nuts and caramel… never raisins, however. I don’t know where raisins came from but they need to go back there and never return. Hence making chocolate truffles for someone like me, is akin to heaven because I can play around with flavours and fillings.
Rococo offers a wonderful chocolate making session; truffle making and it is akin a good love making… I mean it could be. It is also the most satisfying thing to do; listen to someone who knows chocolate make chocolate and the technicalities of making chocolate. So if you can, book a truffle making session with Rococo I recommend it for friends and family every time.
If you cannot get a booking at Rococo, try somewhere else or do this at home, gather friends and children of friends and get to baking around your kitchen table.
A banger of a cookie recipe below:
- 113g: Kerrygold butter at room temperature
- 170g light brown sugar
- pinch of salt
- 1/2 tsp baking soda
- 1 organic egg
- 1 tsp vanilla extract
- 6.5 oz spelt flour
- 113g dark chocolate chip
- 113g milk chocolate chip
(PS: I am not a huge fan of dark chocolate but in these cookies they work a treat, however also use caramel its lovely.)
Method:
- In a stand alone or handheld mixer, cream the butter. brown suager, salt and baking soda on medium speed until its light and fluffy. Make sure to scrape the sides and bottom so it is well mixed.
- Add in the egg and vanilla into the butter mix and mix until well incoropoated but not overly so.
- Stop the mixer and add in the flour and chocolate chunks, each in thirds, after each addition mix on low. Mix well until all the flour is absorbed.
- Mix the dough with a spatula to ensure everything is well incorporated.
- Scoop the dough with an ice-cream scoop and place them 3 inches apart on the baking sheet lined with parchment paper.
- Put in the fridge for at lease 1 hour, I typically go for 90 minutes or 120 minutes. No more. (make sure you set your timer because 10 minutes to time turn on the oven at 170 C.
- Bake for 10-12 minutes but start checking on the cookies at about 8 minutes
(PS; there a trick to telling when your cookies are done, you dip a tip of your finger in water and tap the bottom of the baking sheet, yes the hot one! and if you hear it sizzle its perfect. I dunno man it might be an old wive’s tale, but I guess its worth a try) All I know is that these cookies are always a hit when I make them.
PPS: The chocolate print on the travel print shop is at 10% off for blog readers, enter code CHOC10. Shop here.