Zelda'sZecrets

Now that the Valentine's Day roses have been cleared from the shelves there is room for even more chocolate on them. Preparation for Mother's Day and then Easter obviously necessitates the promotion of more chocolate products than you can shake a stick at.

Chocolate was consumed as a drink by the Aztecs and introduced to Europe by Don Cortes, a Spanish explorer, in the sixteenth century. It arrived in London's coffee houses in the seventeenth century but was a very heavy concoction until a Dutchman called Coenraad van Houten discovered how to extract the dry cocoa powder. Then, in 1848, Joseph Fry produced the first eating chocolate and our waistlines have not been the same since!

A little treat now and then does no harm, however. And here's one now, Chocolate Truffles, also available at Mmm...Mother's Day on my website Vegetarian Delirium.

CHOCOLATE TRUFFLES

Makes 24

140g dark chocolate

142ml double cream

25g unsalted butter

Put cream and butter together in a pan and heat until the cream is near boiling point.

Break chocolate into small pieces and place in a large bowl.

Stir together until smooth.

Chill in fridge for at least 4 hours.

Shape into small balls using a melon baller or with cold hands.

Place on greaseproof paper to set fully.

Put in a clean box or cellophane bag tied with a bow.

Optional Extras:

Add a tsp of your Mum’s favourite liqueur or a tsp of the zest and juice of an orange to the chocolate mixture before chilling.

Roll in cocoa powder,desiccated coconut or ‘hundreds and thousands’ after shaping.

Enjoy! More chocolate recipes for this time of year at Easter Eats.

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