Black Forest Marshmallow Sweetie Pies

Black Forest Marshmallow Sweetie Pies

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Hand’s up who eats their sweetie pies by digging out the marshmallow filling with their finger before they consume the chocolate shell? Or maybe you’re like me that just tucks straight in and tries to get the entire thing into my mouth as quickly as possible to limit marshmallow wastage? Well whichever way you enjoy them, I think we can all agree that they’re one of those South African treats we all have a serious soft spot for! But something else I have a serious soft spot for lately is the Haute Cabriere Unwooded Pinot Noir and after spending an entire afternoon working out what flavours would go with it (and by working, I of course mean drinking) I stumbled upon the perfect pairing of pinot noir and cherries. And oh my goodness is this combination so gooooooood! While I’m all for suggesting that the cherries count as fruit and a plate of these treats could count as a meal ðŸ˜‰ society says otherwise so why not try Sarah Graham’s delicious Dukkah Chicken Flatbreads – and then polish off the sweetie pies!

A crisp chocolate shell encases a vanilla marshmallow creme filling into which I tucked a sneaky syrup-soaked cherry and all of this sits snugly on top of a wafer biscuit. Of course, the sneaky syrupy cherry inside means that there’s something exciting for all you savages who dig out your marshmallow filling first. These are super easy to make, especially if you have those silicone muffin trays and heck if you don’t, then just pipe the marshmallow on top of the wafers and dip them in chocolate – that will be okay too! Either way it’s a win-win situation. And speaking of winning, don’t forget that each week Haute Cabriere are giving 2 lucky people each a case of mixed wines during March and April 2016. So this is how you make the most of this situation: 1. Buy the wine and make the sweetie pies. 2. Drink the wine and eat all the sweetie pies. 3. Use the barcode on the (now empty) bottle and click here to enter. See, told you it was a win-win!

Black Forest Sweetie Pies

(Makes 8)

 

200g The Kate Tin Dark Baking Chocolate, melted

 

Marshmallow creme filling

2 large egg whites

1/2 cup caster sugar

1 tsp vanilla extract

 

8 cherries, in syrup, drained

16 vanilla wafer biscuits (or 8 if they’re large), cut it rounds the same size as your mould

 

Melt the chocolate and coconut oil in a medium glass or metal bowl over a saucepan of barely simmering water until melted and smooth. Using a pastry brush, brush a round silicone mould (or muffin cups) with chocolate a few times to form a chocolate shell, making sure to allow the chocolate to set in the fridge between each coating. About 3 layers should do it.  To make the marshmallow creme filling, in a large glass or metal bowl combine the egg white, sugar and vanilla and gently whisk over gently simmering water until the mixture is hot to the touch. Remove from the heat  and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white then continue beating until cool. Pipe or spoon the marshmallow into the chocolate shells then insert a cherry into the middle of each. Top with the wafer rounds then cover with more chocolate to seal the sweetie pies well. Allow to set completely before unmoulding. Store in an airtight container for 2-3 days.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.
Chocolate Raspberry Ganache Truffles

Chocolate Raspberry Ganache Truffles

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I’m going to start off by telling you to not be intimidated by chocolate truffles – they look terribly fancy and complicated but hello, they’re made with just 2 ingredients – it does not get easier than two ingredients, people.
My favourite thing about truffles is actually the fact that they do look fancy – which only means you get more compliments when you make them! They make such awesome gifts (pop them into a jar for Easter treats), or piled onto a cake stand, they’d make an absolute show-stopper put in the middle of the Easter table after lunch, and they’re fun to make with the kids. Do you need any more reasons? Oh wait, there’s also being able to lick all the chocolate off your hands after rolling them – best reason of all!
Truffles are super versatile – you can turn them into whatever your heart desires; boozy ones, nutty ones, biscuit ones or even fruity ones – like this gorgeous raspberry version. Raspberries and chocolate? Total besties.
Speaking of things that go well together, the team at Haute Cabrière decided that the perfect pairing to their delicious wines would be the perfect blogger pairing (clever, right?!) So I’m teaming up with my savoury equivalent, Sarah Graham of A Foodie Lives Here and we’ll be creating some perfect dessert and main meal pairings over the next few weeks to pair with their iconic Unwooded Pinot Noir and Chardonnay Pinot Noir wines. Check out Sarah’s Spicy Lamb Kofta recipe here then whip up these raspberry truffles for an Easter lunch menu with a difference! Both recipes are perfect served with the slightly chilled Haute Cabrière Unwooded Pinot Noir – you won’t believe how well the chocolate and raspberry truffles go with this wine – serious yum factor!

Chocolate Raspberry Ganache Truffles

Makes 12

 

125g fresh cream

250g good-quality dark chocolate (70%), chopped

12 fresh raspberries

The Kate Tin Cocoa Powder, for rolling

 

Heat the cream in a small saucepan until just below boiling point. Immediately pour the cream over the chopped chocolate and allow to stand for 5 minutes before stirring until smooth and glossy. Cover with cling wrap and refrigerate until set. Working with a teaspoonful of the set ganache, flatten the chocolate slightly then place a raspberry in the middle and fold the ganache around it cover completely. Roll into a ball then roll in cocoa powder to coat. Refrigerate until ready to serve.

 

TIP If your ganache splits (looks oily and a bit grainy) stop stirring immediately and add 1 tbsp boiling water and whisk until smooth (keep adding boiling water a little at a time until it comes back together).

COMPETITION TIME! Each week 2 lucky winners will each win a case of mixed wines each during March and April 2016. Click here to enter.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.