It’s not as if anyone really needs anything more to eat after feasting on a big Christmas meal but, personally, I always think that the indulgence needs to go just one extra mile on such a big day and I love to produce a BIG plate of special little sweet treats.
All the treats featured here have been posted on our blog over the past year or two and, of course you will have made them all, however, here’s a reminder, and the links:
Eugenies are very fine pieces of candied orange peel, coated in chocolate and dusted with cocoa. They’re really delicious, perhaps sophisticated, even if we do say so ourselves.
The Mocha Meringue Treats are a wonderful combination of almond meringue, mocha butter cream and pure chocolate icing. They live in the freezer and so can be made weeks ahead. Just don’t be tempted to pop one in your mouth every time you open the fridge.
You’ll never go back to purchased nougat after you’ve made our Nougat de Montelimar. The freshly roasted nuts, wonderful honey flavour and perfect texture is hard to beat and it’s very easy to make. Trust me.
The Candied Almond and Hazelnut Clusters are a riff on the Almond Rochers recipe we posted some time ago. We’ve used the same quantities and method but gone with whole nuts instead of the slivered variety and we’ve finished them off with a dusting of cocoa.
All the recipes can be made in the weeks before Christmas so you’ll be well prepared for indulgence.
Merry Christmas.
Rosie