Following last week's collection of edible Christmas gifts, Helen Goh presents a new assortment of sweet treats perfect for boxing up and giving to loved ones. The recipes include hazelnut brittle, marmalade rugelach, lime chocolate truffles, and treacle gingerbread stars.
The lime chocolate truffles are made by infusing dried limes in cream with vanilla, sugar, and honey, then combining with dark chocolate to form a ganache. After chilling, the truffles are hand-rolled, dipped in melted chocolate, and coated with pistachios or cocoa powder. They keep for up to two weeks in the fridge.
The hazelnut brittle combines toasted hazelnuts, sesame seeds, caraway, and coriander seeds with a caramel made from sugar, butter, and water. The caramel is cooked to 150C, spread on a tray, and topped with melted chocolate and the nut mixture. Once set, it is broken into shards and can be stored for seven to ten days.
Both recipes yield small batches suitable for gift bags. The truffles require careful temperature control for the ganache and chocolate coating, while the brittle demands attention to the caramel's temperature to avoid burning.
