Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Cornflake Base Cheesecake (light)
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate & Pear (Cherry) Tart
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Makes about 40
I make these when I want a parve chocolates to follow a meal - very rich and wonderful at Pesach when I find the nice chocolates are so so expensive. Also they have honey so a sweet new year!
I have also made them with orange juice in the past or strained mint tea. Or for a change use a chilli and cardamom pod infused in water. Or lime juice for an added zing or vanilla or......
400g (14oz) 70% dark cooking chocolate (70% cocoa solids is good)
80ml (3 fl oz) of liquid (choose either water or water mixed with strong, black coffee, brandy, sparkling wine, or liqueur or the suggestions above)
30 ml (3 tbsp - 10 fl oz) clear honey
Cocoa powder, or icing sugar or desiccated coconut to dust
Gently melt the chocolate in a large bowl over a pan of simmering water until it becomes liquid. (takes about 5-7 minutes). Remove from the heat.
Using a spatula and protecting your hand with a tea towel, turn the bowl and slowly pour and mix in the liquid, the chocolate will start to seize (look like its cracking up) don't worry.
Slowly add the honey (stir like a figure of 8) and you will see that the mix becomes shiny once more. Once this is done place the bowl in the fridge for about 45 minutes The mix will thicken and almost set. Keep an eye on it as you will need to be able to roll it between your palms.
Dust the cocoa powder (sugar, or coconut) on to a clean dry work surface. Roll the truffles out between hands and then roll in the powder. They only need to be marble size.
You could of course make dairy truffles by using cream for a milk meal; these have a much softer flavour or use soya milk to temper the cocoa solids but I like them strong and dark.
Store in a jar in the fridge - keep for ages if you make parev but only for a month if you make the milky or soya version - that’s if you don’t eat them!