Sweetie

I decided to give a different gift this year. J is not a big fan of sweet things so an Easter egg tends to be a little wasted on him. He is a big fan of alcohol so when I spotted this recipe for white chocolates made with a dash of rum I knew I could win him over.

These little beauties were so easy to make and you can choose your own coating. I wanted to stick with the white/gold colour scheme but you could really use anything.

The sweet gods were looking after me because no sooner had I decided to make these chocolates then I spotted some vintage chocolate boxes in the antique shop around the corner from where we live. Was it destiny or just good product placement on behalf of the shop owner? Either was I was able to present my chocolates in a quaint little box and they were very well received. Of course I had to help out with tasting to make sure they turned out ok. There were four different coatings – flaked almonds, coconut, gold sugar crystals and icing sugar. The coconut was my favourite.


480g White Chocolate
1 cup pouring cream
2 tsp white rum

Shaved coconut, flaked almonds, icing sugar and sugar crystals for decorating.

Makes 40 sweets

Put the white chocolate, cream and rum in a sauce pan and melt over a moderate heat
Pour the melted mixture into a slightly greased bowl and refrigerate for about 4 hours until starting to set
Place each of the coating in a separate bowl
Use a teaspoon of the mixture to make a little ball. Dip the ball in one of the coating. Repeat for each of the sweets.
Refrigerate for another few hours until fully set.