Long time no talk everyone! I have missed you guys and your beautiful blogs so much. I have just started a job as a vegetarian chef in a new café and I’m loving it. I have the freedom to cook whatever I want to. I can focus on my favourite in season ingredients and use new techniques and inspiration that I find on my travels. Working on changing peoples perception of vegetarian and vegan food. . . even though I still have to deal with the people that think they are hilariously witty making jokes about steak and bacon. Ha. Ha. Haaa.
As you know, we said farewell to my beautiful Dutchie boy last week. He went to an amazing new home where his new fur mother keeps me updated on his every movement. It made the move a lot easier . . . even though I may have cried for 3 days. Which brings me to Apache! You guuuuuys, you are going to love Apache. He’s a baby bunny that I found down by the beach. He did have a few brothers and sisters but they were attacked and killed by water rats. Story on Friday. For now, lets talk about food.
So these are just as I say they are, delicious balls of cookie dough, stuffed with chocolate and then covered in chocolate. Working such long shifts without regular meal breaks, I find myself getting wicked sugar cravings. I know it’s bad, but if you are a chef too you will know that meal, or toilet breaks just don’t come up too often. I do try to fill the void with juices and raw shakes but it is nice to indulge too.
I took these to a family dinner and my brothers devoured them. With coconut ice cream of course. Personally, I only need one to feel very indulged but I am pretty sure that my brothers don’t have that filter. You know the one where you feel sick so you stop eating?
They are a bit too easy to eat and you can top them with anything you want. I’m going to try toasted coconut next. Store them in an air tight container in the fridge. They may bloom if they are in there longer than a week, but like that is gonna happen.
For easy rolling, dampen your hands with some water and roll. Make sure the balls aren’t wet when they go into the chocolate though, or your chocolate will seize!
Follow my lead. . .
- 200g butter, softened
- 1 tbsp vanilla bean paste
- 1 cup brown sugar
- 40ml pure cream
- 1 1/2 cups plain flour
- 1 tbsp milk
- 300g chocolate chips
- 400g chocolate melts, melted
- 2 tbsp 100′s and 1000′s
- Line a baking tray with canola oil spray and baking paper and set aside.
- Using an electric mixer with the leaf beater attached, cream the butter, vanilla and sugar until whipped and lightened in colour.
- Fold through the cream, flour, milk and chocolate chips and place into the refrigerator for 5 minutes to firm up.
- Roll 1 tbsp sized balls and place onto the prepared tray. Place back into the refrigerator to set for 10 minutes.
- Dip the balls into the melted chocolate and drip excess chocolate off using a fork. Place back onto the baking tray and sprinkle with 100′s and 1000′s. Repeat until all are coated and place back into the refrigerator until set.