Decadent & Delicious

Pecan Mocha Truffles

(Serves 6) Ingredients

1 cup (120g) pecan pieces

3 full sheets digestive biscuits (50g)

¼ cup (35g) coarsely chopped pitted dates

2 tbs maple syrup

1 tbs unsweetened cocoa powder

1 tbs strong-brewed coffee or espresso

½ tsp vanilla extract

½ tsp kosher salt

⅔ cup (70g) chopped dark chocolate

Method:

In a dry medium skillet over medium high heat, toast the pecans, stirring frequently, until fragrant and darker, about 3 minutes. Transfer the nuts to a plate and let cool completely.

In the bowl of a food processor, combine the cooled pecans, digestive biscuits and dates and process until finely ground. Add the maple syrup, cocoa powder, coffee, vanilla and salt and process until combined.

Line a large rimmed baking sheet or large plate with wax paper. Using your hands, roll the pecan mixture into 12 balls, each about 2.5cm in diameter, placing them on the wax paper as they are formed.

Place a large bowl over a pot with 2.5cm or so of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Add the chocolate to the bowl and let it melt, stirring occasionally. (Alternatively, you can melt the chocolate in the microwave by warming it in 20-second intervals, stirring well between each.)

Using two forks, roll each ball into the chocolate, letting any excess chocolate drip off before returning the truffles to the wax paper. Refrigerate, uncovered, until set, about 20 minutes, before eating or storing. | The Washington Post

Desserts we should feel guilty about eating (but we don’t)

Chocolate and Rhubarb Tart

(Serves 6-8) Ingredients:

Pastry

500ml flour

45ml castor sugar 5

ml ground cinnamon

grated rind of 1 orange

160g butter, cubed

1 egg, beaten

ice water to mix

Filling

250g rhubarb

45ml sugar

Topping

300g dark chocolate

250ml cream

Method

PASTRY: Put the flour, sugar, cinnamon and rind into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and enough ice water to bring the dough together.

Roll the dough out on a floured surface and use it to line a 22cm square, loosebottom quiche pan. Prick the base and refrigerate for 20 minutes before baking blind (see below) for 15 minutes. Remove the paper and beans and return to the oven until cooked. Remove and cool.

FILLING:

Wash and trim rhubarb to fit the size of the quiche pan. Place in a roasting pan and sprinkle with sugar. Cover with foil and bake at 180°C for 15-20 minutes until soft but not mushy. Remove and cool.

TOPPING:

Combine the chocolate and cream in a glass bowl and microwave on 50% power for 2 minutes, stirring frequently until melted and smooth.

Arrange the rhubarb over the base of the pastry. Pour over the chocolate topping and refrigerate until set.

Decorate with extra rhubarb and preserved orange curls.

* Baking blind: Cover the unfilled pastry crust with baking paper and fill with dried beans and bake it to ensure the crust bakes through and retains its shape.