Fred and Bex
These are a really scrumptious little treat – deliciously fruity flavour from our Fred & Bex Raspberry Vinegar, combined with a smooth, soft texture and wrapped up in chocolate. I did half with white chocolate and half with dark chocolate because I just couldn’t decide, so it’s up to you. The dark chocolate looks very pretty with the pale pink filling and is probably more traditional, but the combination of white chocolate and raspberry is divine.
250g icing sugar
3 tbsp Fred & Bex Raspberry Vinegar
1 tbsp milk
Makes about 20
Start by weighing out the icing sugar, then pour into a mixing bowl with the raspberry vinegar and the milk and work with a wooden spoon until it comes together in a soft, dry ball of mixture that isn’t too sticky.
Lay out a sheet of greaseproof paper on top of a chopping board (to make it easier to move around) ready for the creams. Dust your hands with a little icing sugar and then start to pinch off pieces of mixture about the size of a marble, roll into a ball between your palms, and lay on the sheet of paper.
When you’ve used all the mixture, get a fork and a small bowl of cold water. Dip the fork in the water and then use the back of it to press the balls of mixture down into flat disks. You’ll need to dip the fork into the water each time to stop it sticking to the mixture. Transfer the creams to the fridge and leave to set for about an hour.
Next, it’s time to do the chocolatey bit – but don’t worry, it’s a lot easier than you probably imagine! Break it up into chunks and melt in the microwave in thirty second blasts, stirring well in between each one, until you have a lovely smooth mixture without any lumps.
Take the creams out of the fridge, slide the paper off the board onto the counter top, and lay out a fresh sheet of paper on the chopping board. Using a teaspoon, pop the first cream into the bowl of chocolate and use the spoon to make sure it’s completely covered. Lift it out with the spoon, gently scrape away excess chocolate from the bottom on the edge of the bowl, and then transfer to the clean sheet of greaseproof paper. You should be able to ease it off the spoon without using your fingers and without spreading too much chocolate around on the paper – but this can take a little practice, so don’t worry!
When you’ve coated all of the creams, put them back in the fridge to set for at least an hour. It’s a good idea to store them in the fridge generally, and to try not to handle them with your fingers until you eat them, or you’ll make little fingerprints in the chocolate! Serve after dinner with coffee, or wrap up in a little cellophane bag and tie with a pretty ribbon for a lovely Christmas gift.
For more information on our fruit vinegar or to buy our vinegar online please visit the main website.
SOME GREAT COMMENTS
My waffle maker and Fred and Bex goodies have arrived! Thank you so much!! X
Thanks so much for the Raspberry vinegar, yummy on Skinners ice cream!!..........thanks