It’s that time of year again when people are dashing about buying cards, expensive flowers and goodness knows what else, to show just how much they love that special someone in their lives.
As far as food is concerned I think most of us have an ‘ultimate’ love recipe that we like to rustle up, and the lovely author Katie Fforde is running a Recipe for Love competition – anyone can enter their own recipe at www.facebook.com/katiefforde
I like to cook up a little treat for Mr Cash for Valentines and it’s usually something of the sweet variety.
This year, well, it’s got to be Fairytale Food themed of course, and my recipe for love is my Prince Charming’s Kisses. These really do make a lovely romantic gift for your beau or belle.
Prince Charming’s Kisses
Makes about 24 chocolates
100g desiccated coconut
250g plain chocolate
25g unsalted butter
6 chocolate cupcakes (I make a batch of my Easy Chocolate Cupcakes, check out my post for these, use half of the batch for this recipe)
1½–2 tablespoons Amaretto (you could also use rum or coffee liqueur if you prefer)
- Line a large baking sheet with cling film and set to one side. Place the desiccated coconut on a small plate.
- Break the chocolate into pieces and melt slowly with the butter in a bowl over a pan of simmering water. Once melted, let the chocolate cool slightly for a few minutes.
- Take your cooled chocolate cupcake sponges and put them into a mixing bowl. Break them up with a fork so that they turn to crumbs. Add the Amaretto or your spirit of choice to the cake crumbs and mix well. Taste at this stage to make sure you’re happy with the flavour. You can of course omit the alcohol completely if you prefer.
- Next, add 2 tablespoons of the melted chocolate to the cake crumb mixture and stir well – the mixture should now be sticking together.
- Take about a teaspoon of the mixture and, using your hands, roll it into a little ball and pop it on a plate or tray. Repeat this process until all the mixture is used up – you should get 24 chocolates out of this amount of mixture.
- Now you need to coat the chocolates. Place each ball of mixture in the rest of the melted chocolate, making sure it is well covered, then remove and roll it in the coconut to get a nice coating. If you aren’t keen on coconut, these taste just as good with just the simple chocolate coating. Once covered, place on the lined baking tray. Repeat this process until all the chocolates are covered, then put them into the fridge for 1–2 hours to firm up.
- Store in the fridge in an airtight container and bring them out about 10 minutes before you want to eat them.
- If you’re giving them away as a gift, they look adorable popped into mini-cupcake cases and placed in a gift box or placed in a little gift bag tied with ribbon.