Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.
Chocolat Hazelnut Truffles
Ingredients
- 150 ml heavy whipping cream
- 200 g dark chocolate (60-70% cacao)
- 50 g unsalted butter
- 30 g hazelnuts
- 2 Tbsp cacao powder
Instructions
- Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
- Add butter and whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
- Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
- Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
- Roll in cacao powder.
- Refrigerate for at least 1 hour.
Buckwheat Crepes
The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon… The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
Buckwheat Crepes
Ingredients
- 250 g buckwheat flour sifted
- 1 tsp sea salt
- 350 ml milk
- 350 ml water
- 2 eggs
- 50 g melted butter
- butter for cooking
Instructions
- Combine buckwheat flour with salt, milk and water together.
- Add eggs.
- Add melted butter and whisk until smooth.
- Cover with plastic and and let rest for 2 hours.
- Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
- Always keep your eyes on the pan.
- Brush each crepe with butter and serve while they are still hot.
Quick Almond Cake
This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.
Quick Almond Cake
Ingredients
- 180 g sugar
- 4 eggs
- 100 g unsalted butter softened
- 1 pinch of salt
- 100 g almond flour
- 60 g all purpose flour
- 2 tsp baking powder
- 1 Tbsp sliced almonds (optional)
- 1 tsp confectioner’s sugar (optional)
Instructions
- Preheat oven to 380 degrees F. Grease a cake pan.
- In a medium bowl whisk all the ingredients together until combined.
- Pour the mixture into the prepared cake pan. You can sprinkle with almonds if desire.
- Bake in the oven for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove your cake from the oven and allow it to cool. Transfer to a plater. Dust it with powdered sugar before serving.
Virgin Mojito
Just because I don’t drink alcohol doesn’t mean that I have to stick with plain water… This virgin mojito is a perfect beverage for any family and friends gatherings. There are many ways to make virgin mojito. Personally, I think the version with Ginger Ale tastes the best.
Virgin Mojito
Ingredients
- 4 limes
- 2 lemons
- 1 big bunch of mint
- 10 cups ice cubes
- 2 (1.5 L) bottle of sparkling water or club soda
- 1 (1 l) bottle of ginger ale
Instructions
- Slice lemons and limes.
- In a big jar combine the limes, lemons, fresh mint and ice cubes together.
- Top with sparkling water, Ginger Ale and stir.
