Chocolate Truffles

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Home Made Chocolate Truffles

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Beautifully, wrapped homemade chocolate truffles makes for a great gift!

Ingredients:

300g good quality dark chocolate, it should contain at least 70% cocoa

300ml double cream

50g unsalted butter

Topping:

Crushed nuts

Lightly toasted desiccated coconut

Cocoa powder

Melted milk chocolate

Chocolate sprinkles

Method:

Break the chocolate in small pieces and put it into a large glass bowl. Add the cream and butter into a deep pot and heat gently until the butter melts and the cream start to simmer. Remove the pot from the heat and pour the melted butter and cream over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Allow to cool and refrigerate overnight.

To shape the truffles, dip a melon baller or something similar in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Lightly coat your hands in sunflower oil and roll the truffles between your palms if you want a perfect round truffle.

Coat the truffles immediately after shaping. Pour the toppings of your choice into a small bowl or plate and gently roll the truffles until coated.

Can be kept, refrigerated for up to three days in an airtight container. To give as a gift, wrap the truffles individually in foil or small cupcake cases and place into a pretty lined box. Decorate with ribbons and bows.

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Boeber

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Salwaa’s Boeber

A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is made of milk, vermicelli, sago, sugar or condensed milk flavoured with cardamoms, stick cinnamon and rose water. If you like a “thicker” boeber add more sago. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The evening of the 15th day of Ramadaan is special for those who had fasted the first 15 days. They are known as people who are ‘op die berg’ Many, many years ago after the taraweegh salaah, boeber was served at the mosques. Every family also made boeber for this particular night. After Taraweegh salaah, boeber was also sold at boeber houses at two pence a glass. There, friends would assemble and, if it were a Friday or Saturday, would stay up until sower (suhur) and then go to the masjid for Fajr.

To make boeber you will need the following:
50g butter
3/4 cup sago
200 ml water to soak the sago
250 ml vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas (optional)
1.5 – 2 liters milk
1/2 tin condensed milk or sugar to taste
1 tin evaporated milk (optional)
1/4 cup of desiccated coconut
15 ml rose water (optional)
50 g blanched almonds (optional)

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Method:
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.

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Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. Add evaporated milk. The sago should become transparent.

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Add the rose water (if using), condensed milk, coconut and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy this rich, spicy drink…

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

©️ All Rights Reserved @ Cape Malay Cooking

 

Chocolate Fudge

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As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉

Makes approximately 60 pieces of soft chocolate fudge.

Chocolate Fudge
Chocolate Fudge

Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
#capemalaycooking
Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.

Homemade Chocolate Fudge
Homemade Chocolate Fudge

Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
 

Click here for details of where to purchase the Cape Malay & Other Delights Cookbook

Homemade Fudge

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Homemade Fudge
Homemade Fudge

Here is an easy recipe for fudge. Get all you ingredients / equipment ready beforehand and make sure you won’t be disturbed for 30 – 45 minutes whilst making this fudge as it needs your constant attention. These fudge are perfect for gifting.

Ingredients:
2 1/2 cups white sugar
4 Tbsp butter
1 tsp vanilla essence
1 can condensed milk (497g)
1/4 cup cold water

Method:
Place all the ingredients in a heavy bottom saucepan. Melt on a low heat, stirring constantly until the mixture begins to boil. Turn up the heat slightly, low – medium, and allow the mixture to cook for 10 minutes, still stirring all the time to prevent it from burning. It will burn very quickly if the heat is too high. Remove the mixture tone it urns to a light caramel colour. Beat until thick. Pour into a square baking tin lined with greaseproof paper or silicone moulds. Allow to cool completely before cutting into squares or removing it from the silicone moulds. Serve plain or decorate with melted chocolate. Store in an airtight container. Makes 64 when made in the moulds.

Cook’s tip:
To make caramel fudge substitute the vanilla essence with caramel essence and the condensed milk with caramel.

 

 

Homemade Fudge
Homemade Fudge

 
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