Chocolatey goodness with a touch of brandy
I have to admit I was naughty when I was younger. Whenever my parents bought boxes of decadent chocolates, I would smuggle all those laced with brandy to my room to feast on. They were my favourite because with each marvellous bite, creamy brandy would ooze into my mouth. Now that I’m an adult, I still enjoy chocolates with brandy centres, with the added bonus that I no longer need to sneak around. In celebration of this milestone, I shall share with you four delectable recipes for delicious brandy and chocolate creations.
Easy chocolate cherry brandies by MunchkinMama
- 1 large tub glacé cherries
- 250ml brandy
- 2 slabs dark chocolate
- Mini cupcake paper cups
- Place the cherries in a bowl and pour brandy over them. Leave to marinate in the fridge overnight.
- Take the cherries out the fridge the following morning and drain the liquid.
- Break the chocolate into squares and melt on a low heat in the microwave.
- Using the toothpick, pick up one cherry at a time and dip it in the melted chocolate.
- Once each cherry is coated in chocolate, place it on a sheet of wax paper until the chocolate hardens.
- Transfer the cherry brandy chocolates into the mini cupcake paper cups.
Chocolate brandy balls by BunkyCooks
- 450g crushed vanilla wafer biscuits
- 375g chopped walnuts
- 45ml cocoa powder
- ½ tsp finely grated orange zest
- 57g chocolate chips
- 85g icing sugar
- 45ml golden or maple syrup
- 45ml brandy
- Line a baking tray with a sheet of wax paper.
- Process the wafer biscuits, walnuts, cocoa powder and orange zest in a blender until fine and smooth.
- Remove some of the wafer biscuit mixture and set aside for later.
- Add the chocolate chips and icing sugar to the remaining mixture in the blender and blend until the chocolate chips are finely chopped.
- Pour the syrup and brandy into the mixture.
- Continue to process until all the ingredients are combined. Leave the mixture to rest for 10 minutes.
- Turn the mixture out onto a sheet of wax paper.
- Shape the mixture into balls.
- Roll the balls in the leftover wafer biscuit crumbs, which were set aside earlier.
- Place on a tray and refrigerate overnight.
South African Brandy Squares by Olha
- 110g butter
- 128g sugar
- 2 eggs
- 200g all-purpose flour
- ½ tsp baking powder
- A pinch of salt
- 70g chopped walnuts
- 235ml boiling water
- 120g chopped dates
- 1 tsp. bicarbonate of soda
Brandy syrup ingredients
- 220g sugar
- 120ml water
- 15g butter
- ½ tsp. vanilla essence
- 60ml brandy
- Preheat the oven to 180°
- Cream butter and sugar in a large mixing bowl until it resembles whipped cream.
- Add the eggs and beat well.
- In a separate bowl combine the flour, baking powder and salt.
- Stir the dry ingredients into the wet ingredients.
- Fold in nuts.
- Place the dates in a small bowl and pour boiling water over. Add the bicarbonate of soda and let the dates bubble.
- Pour the dates with the liquid into the batter and mix well.
- Pour the batter onto a greased baking tray or into an oven-proof dish and bake for 30 minutes.
Method for the brandy syrup
- Place the sugar, water and butter in a saucepan.
- Bring to the boil then allow to simmer for five minutes.
- Remove from the heat and stir in the vanilla essence and brandy.
- Once the syrup is cool, pour it over the tart directly after taking it out the oven.
- Serve cold with a dollop of cream.
Braaied banana brandy splits by Suzelle DIY
- A syringe
- Some brandy
- Whipped cream
- Hundreds and thousands (sprinkles)
- Fill the syringe with brandy.
- Inject the brandy into the bananas (skin on).
- Lay the bananas on a grid over a fire until the skins start browning.
- Make sure to turn bananas over from time-to-time.
- Melt the butter and stir in the sugar and cinnamon.
- Add a few dashes of brandy to the butter sauce.
- Take the bananas off the grid, peel them and lay on a plate.
- Pour the brandy butter sauce over each banana.
- Add whipped cream to each of them and sprinkle with hundreds and thousands.