Fancy a tipsy chocolate treat? When I was about 10 years old, I remember my dad bringing home a box of those old fashioned little chocolates that had cherries and some kind of alcohol in them. They were individually wrapped in a gold colour sparkly wrapping. Now it sounds silly, but back then those little treats seemed so elegant and grown up to me. For a while now, I've been planning to recreate them at home and I think I finally managed with this nifty little recipe.
The good part is that if you're not into white chocolate, you can use milk or dark chocolate. We used white since its Balazs' favourite. Also, rosemary is a must. Somehow this beautifully fragrant herb brings out the best of tipsy treats and makes them come together in the most delicious way.
So tonight instead of a glass of wine how about a few of chocolate tipsy clusters?
White Chocolate Clusters
(Makes around 12 pieces. Adapted from Maria Elia)
- 3 tbsp. brandy
- 50g (about ½ cup) roasted hazelnuts (roughly chopped)
- 50g (about ½ cup) dried sour cherries (roughly chopped)
- 200g (7 ounces) white chocolate
- 1 sprig of fresh rosemary (finely chopped)
Gently warm the brandy and pour it into a bowl with the cherries. Leave them to plump up for around 10 minutes. In the meantime, break the chocolate into pieces, and together with the rosemary put them into a heat-proof bowl. Set the bowl over a pan of simmering water, stirring from time to time, until smooth and then remove from the heat. Next, drain the cherries and add them to the chocolate with the hazelnuts. Place heaped teaspoons of the mix on to a tray lined with parchment paper and leave them to set in a cool place. Keep in an airtight container. Ta dah!
P.S: Plus, caramel candy and crumbly toffee.
P.P.S: And a few more of my favourite recipes.
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