Thursday, February 7, 2008
Chocolate Walnut Treats
2 oz icing sugar, plus extra to dust
4 oz walnuts, plus 15 walnut halves to decorate
7 oz good-quality dark chocolate, roughly chopped
Grease and line a baking tray with baking paper.
Place icing sugar in a food processor and whiz to remove any lumps, add the walnuts and process to form a fine mixture. Add eggwhite and process until mixture forms a paste.
Dust your hands with icing sugar and roll mixture into small walnut-sized balls, then flatten slightly. Cover and refrigerate for 1 hour or until firm.
Get an adult to help you melt the chocolate in a heatproof bowl over simmering water, making sure bowl does not touch water. Stir until smooth, then cool slightly. Use a wooden skewer to pierce each walnut round, dip into the chocolate to coat completely, then place on the prepared tray. Before the chocolate sets, place a walnut half on each chocolate. Cool in the fridge for 1/2 hour or until set.