Chocolate Caramel
200ml cream
100 grams of unsalted butter
2 tablespoons sweetener, best use erythritol, grind in coffee mill into icing sugar consistency
1 teaspoon vanilla, scraped out from a vanilla pod
peanuts
dark chocolate ( minimum 70 %)
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Put cream, butter, sweetener and vanilla into a saucepan . Use a non-stick pan, bring the mixture to a boil and simmer for 45-60 minutes on low heat, gently stirring occasionally, I mean really gently or else the mixture will separate (yes I have done that, grrrrr you live and learn).
Dip a spoon into the mixture, remove and wait a couple of minutes, if it hardens around he edges its ready.
Let the mixture cool slightly . Line a small tin with cling film or parchment paper and pour the caramel mixture into the tin. Sprinkle with peanuts (can use other nuts), press them down into the mixture and leave to harden in the refrigerator for a few hours.
Cut the caramel into small squares.
Melt half the chocolate in a bowl over simmering water, make sure the bowl doesn't actually touch the water, when the chocolate is melted, remove from the heat and stir in the rest of the chocolate until melted and smooth. Leave to cool off but not set, the reason for this is that when you dip the caramel into the chocolate it would melt if the chocolate is still too hot.
Use a fork and dip caramel squares into the chocolate. Put them on a tray covered with baking paper. Place tray in the refrigerator and let them harden. Store in a cool place and dont eat all at once.
The photos:
http://lchf-bloggen.blogspot.co.uk/2010 ... ckers.html?
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Marzipan Truffles - You can add a splash of whiskey, rum or liqueur if you like. Taste your marzipan, some people want to add more sweetener, its up to you.
500 g almonds
250 g sweetener, preferably erythritol, grind in a coffee mill to icing sugar consistency
2 egg whites
few drops of lemon juice
vanilla, scraped out from a pod
dark chocolate (at least 70 % ) to cover
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Mix the almonds and sweetener, add the egg whites and lemon juice. Dont add both egg whites, you may find that you only need one and a half egg whites, it depends on how dry your almonds are. Knead the marzipan well, then place in fridge to cool..
Roll mixture into balls, melt the chocolate over a double boiler. Use toothpicks to dip them in the melted chocolate.
Put them in the fridge again until the chocolate is completely set. Store in the refrigerator.
The photos:
http://lchf-bloggen.blogspot.co.uk/2010 ... trekk.html
ill have my muppet chefs hat on this weekend for sure now :thumbup:
