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Win some lose some...home made chocolates

Antje77 said:
I'll make them with 90% Lindt chocolate, which should make things easier to dose for if I eat 8 And I have to find out what to use for double cream, as I don't think we have that around here.
edit: And drooling again...
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Hi @Antje77 - if you have whipping cream over there that would work, or heavy cream if you have that (which is the equivalent of our double cream). Look for a thick high fat content cream. Hope you find a suitable cream, but sorry to 'facilitate' your drooling....
 
I usually have a few nuts for crunch after a meal and a square of two of dark chocolate later in the evening ,but I decided to have both together and experiment I melted the choc in the microwave with a sprinkle of hot chilli powder mixed in a slug of double cream threw in the almonds and mixed it well I didn't put it in any containers cos I ate it !! Yummy
Carol
 
Whipping cream is the stuff which is used whipped and sweetened on ice cream, right? But that is thin (35-40%fat). The only thick creams I know are sour cream (18% fat) and creme fraiche (35% fat), but those are sour.
Google says to mix whipping cream with mascarpone to get something resembling double cream.
Might have to try that.
 
Antje77 said:
It really is true, there simply is no double cream in the Netherlands . Neither do we hava Asda, by the way.
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I often get my double cream from Lidl, which I think you have.

Noting https://www.nigella.com/ask/double-cream-for-netherlands it looks as though whipping cream at 34% fat is as close as you can get.

I wonder if you increase the amount of butter that would compensate for the reduction in milk fat?

I also wonder why double cream isn't found in most countries?

Edit: https://www.nigella.com/ask/frozen-double-cream says that you can freeze double cream.
It may not thaw to the same texture, but for this recipe that shouldn't be an issue.
I may get some and freeze some just to check, and avoid the panic when I realise I have no cream for my morning coffee. Hmmm.....use the same trays to freeze cream cubes?

I should be travelling to Hook of Holland once, perhaps twice this year so I could bring a bottle or two of bulk double cream across for anyone who lives in striking distance of the port.

The bad news is that I will be a foot passenger with a bicycle so my carrying capacity is strictly limited.
 
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LittleGreyCat said:
I also wonder why double cream isn't found in most countries?
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Me too!
LittleGreyCat said:
I should be travelling to Hook of Holland once, perhaps twice this year so I could bring a bottle or two of bulk double cream across for anyone who lives in striking distance of the port.
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Aw, that's a 3 hour drive for me, but it's so sweet of you!
 
It's cooling in the fridge now. Completely forgot about the ice cube thing so I get to mess around with my chocolaty stuff in an hour or so
 
Oil your hands and use a small spoon to scoop the mixture out.
I ended up wearing plastic gloves to try and stop my hands melting the mix as I formed it.
 
Antje77 said:
I didn't bother too much with making them round, so I just squished teaspoon sized portions between my fingertips before rolling them through cocoa or crunched walnuts. They are perfect!
Thanks, @LittleGreyCat !
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Try not to eat them all at once.......they do look remarkably good.....

I wonder if you stirred the walnuts in you would get crunchy chocolates?
 
jjraak said:
HAHAHA....Comedy gold.
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A resident in my mom’s memory care told me a true-life story just like Lucy’s yesterday. She used to work the line at the local Nabisco plant, taking care of the cookies straight out of the oven... what a job!!!! Munch munch warm cookies right off the line...
 
LittleGreyCat said:
I wonder if you stirred the walnuts in you would get crunchy chocolates?
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I debated doing that, but thats easier if the stuff is still gooey. Next time I'll experiment with all kinds of things mixed in. Particularly looking forward to mixing in stem ginger. Very much not lowish carb but as long as it's only a little and you won't eat a lot of them...
 
I found a recipe online at ketocincern.com for making your own double cream, as I can’t find anything similar in the stores I go to, although there is a Lidl somewhere in this city. You can do it either with an old fashioned cream maker, or in a fast blender.
I impulse bought some simple chèvre this morning (never shop when hungry, but I didn’t even *think* of Fritos, which sometimes have been the cure for that hungry...), and can see how whipping that with cream could make nice thick tart cream. Fewer weird ingredients than commercial sour cream.
 
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