The challenge for We Should Cocoa this month is chocolates as chosen by our lovely guest host Elizabeth from Elizabeth's Kitchen. The idea is to showcase chocolates and the treats must not be larger than three bites in size. I immediately thought of chocolate truffles and decided on a favourite flavour combination of mine - chocolate and peanut butter. Traditional truffles are made with cream but these are made with cream cheese. It's a really simple recipe with only 3 ingredients. I gave them away as a gift and they were very well received. The truffles were smooth and delicious with the taste of chocolate and peanut butter. They were not overly sweet but quite rich due to the combination of cream cheese and peanut butter.
As mentioned, I'm entering these to We Should Cocoa which was started by Choclette from Chocolate Log Blog and Chele from Chocolate Teapot. The guest host this month is Elizabeth from Elizabeth's Kitchen.
I was sent a 3 tiered cake stand from Red Candy to review. Redcandy.co.uk is a website dedicated to the celebration of red home furnishings and modern interior accessories. This cake stand is called the Koziol Betty Cake Stand which is made of plastic and is dishwasher safe. It has 3 tiers which gets progressively smaller towards the top. The cake trays are separate pieces so you can use them as individual serving trays or stack them together to form a cake stand. What I like most about this cake stand is that you can swivel each layer to form a different silhouette which is also perfect for presenting your lovely creations.
My verdict - A great little cake stand which looks stylish and is easy to wash and store. It's light in weight but sturdy enough to hold cakes and treats without toppling over. The plus point is that you can swivel the layers to create a different look and makes for easy serving at parties. The cake stand retails at £19.00 which is reasonable for what you get although it could be a little cheaper as the cake stand market is quite competitive.
Chocolate Peanut Butter Truffles
200g cream cheese, room temperature
250g dark chocolate
125g smooth peanut butter
- Melt the chocolate in a bowl over a pan of simmering water.
- Remove from the heat and allow to cool slightly.
- Stir in the peanut butter.
- Finally stir in the cream cheese and mix well.
- Place in a shallow bowl and refrigerate for a few hours until set.
- Use a melon baller or a teaspoon to scoop out small balls of chocolate truffle. Roll into a ball with the palms of your hands and place on a baking tray lined with parchment paper.
- Roll the truffles in icing sugar, cocoa powder or sprinkles as desired.
- Keep refrigerated.