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Homemade presents always go down very well and with Lee’s birthday on Friday a box of homemade chocolates is the perfect gift.

You have probably already guessed that we are confirmed foodies and we may well have a sweet tooth, but nothing can beat a box bulging with homemade truffles, chocolate coated candied peel, and peppermint creams.

I have two very willing helpers at hand (Billy and George) and another in the wings. The “other” is a lovely German girl we have staying with us at the moment. Sarah is here to primarily help on the farm planting strawberries, rasps, and help with the lambing (due to start any minute).

Living in means you can opt into all the other family activities if you like. With Lee’s big birthday at the end of the week the children and I have converted the house kitchen into a chocolate factory, and Sarah is just as keen to get cooking.

These homemade sweet are really easy to make with the kids, they do however lose interest when you get to the clearing up stage. Unless it means licking out the bowls!

Peppermint Creams

  • 225g sifted organic icing sugar
  • 1 large organic egg white, beaten until frothy but not stiff
  • 4 to 5 drops of peppermint oil
  • 150g dark organic chocolate

Combine the sugar, peppermint oil, and egg white into a smooth paste. You can add a few drops of green colouring at this stage (which appeals to the kids) if you like green peppermints.

Dust a surface with icing sugar and knead the paste until really smooth. Divide the paste into about 30 balls, flatten these with the back of a fork. Place the peppermints onto grease proof paper and allow to dry for a few hours before dipping half way into melted chocolate (melt the chocolate in a microwaveable bowl very slowly in the microwave, being extra careful not to burn it!).

Place back on the greaseproof and leave to set, before storing in an air tight container away from children!

Old chocolate or cheese boxes recovered in brown or pretty paper make lovely presentation boxes for your home-made gifts.

Very Easy Chocolate Truffles

  • 150g dark organic chocolate
  • 150g organic double cream
  • 2 tablespoons of brandy or rum
  • 1 tablespoon organic cocoa powder

Break the chocolate up into pieces. In a small sauce pan bring the cream to simmering point. Remove from the heat and add the chocolate pieces and rum or brandy. Stir until you have a smooth mixture. Transfer to a bowl and leave to cool, before covering with cling film and putting in the fridge overnight.

The next day take the mixture out of the fridge and roll into little  balls.

We normally roll some of the chocolates in the cocoa powder, some in chopped nuts, and dip some in melted chocolate, before arranging them all in the decorated boxes.

You can store in the fridge for about ten days.

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