What’s better than Christmas sweets? Three simple homemade Christmas sweets, that’s what, people. And aren’t they pretty?
Not only three different tastes and textures to get your mouths around, but so simple, even your dog could make them.
White and Milk Chocolate with Pistachios & Pepparkakor
I loved the combination of milk and white chocolate, along with the mild spice from the pepparkakor. I used a pretty flower-shaped ice-cube tray, but any will do (or a baking silicone mould for candy).
Dark Chocolate Peppermint Creams
Peppermint creams (or patties) are the first thing I ever made – I was 15 and it was at school in my “Home Economics” class. I’ve never forgotten how good they tasted (and they still do) – these are a jazzed up version with dark chocolate and decorations, but still really simple to make.
Candy Cane White Chocolate Truffles
The creamy softness of these white chocolate truffles are off-set by the minty crunchiness of the candy canes – seriously, the perfect taste combination.
- 1-2 small pepparkakor (see notes)
- 160 g (1 cup) milk (or dark) chocolate (chopped)
- 100 g (½ cup) white chocolate
- 1 tablespoon pistachios (finely chopped)
- 120 g (1/3 tin) condensed milk
- 200-250 g (2 cups) icing sugar
- 1 teaspoon mint essence
- 100 g (3/4 cup) chocolate
- sprinkles (to decorate)
- 100 g (½ cup) white chocolate
- 1 tablespoon butter
- 2 tablespoons whipping cream
- candy canes
Crush the cookies into very small pieces (use a food processor if you like, to get a nice, fine crumb) and sprinkle a little in each of the ice-cube/candy moulds.
Melt the milk/dark chocolate in a Bain Marie and then carefully spoon on top of the crushed cookies, and fill until each one is about 2/3 full. Place in the fridge for an hour or so to set.
When ready, melt the white chocolate. Chop the pistachios finely and then add to the white chocolate when it is melted. Spoon mixture over the set milk/dark chocolate until the moulds/cases are full to the top. Place back in the fridge and leave to set (overnight is good).
About an hour before you want to serve the chocolate, pop the mould into the freezer. This way, they pop out easily just as ice-cubes would. Keep in the fridge until ready to serve (in an airtight container they will last almost a week).
In a bowl, combine the condensed milk, mint essence and just enough icing sugar to make a nice, smooth dough. Sprinkle a little icing sugar on a flat surface and roll out the dough until your preferred thickness is reached. Cut out shapes and place on a large baking tray lined with grease-proof paper. Pop in the fridge for several hours to harden.
When ready, heat the chocolate in a Bain Marie using a fairly small yet deep bowl. When melted, remove from the heat and dip the peppermint creams in (I varied it up a little and dipped some and drizzled others). Sprinkle with winter/Christmas decorations and keep in the fridge until ready to eat. (This recipe comes from Carnation).
In a bain marie melt all ingredients bar the candy canes. When melted, beat together until the mixture is nice and smooth, then add the crushed candy canes. Let sit in the fridge for an hour or so, just until you can roll it. Shape into balls, roll in icing sugar and then leave in fridge until ready to eat.
- The pepparkakor (gingerbread) I used came from my traditional Swedish pepparkakor recipe.
- Disclaimer: I use decimal measurement systems in my recipes. To help out my American readers, I have used online resources to convert the measurements. However, as these have not been verified by myself, accuracy can't be guaranteed.