Creme de Citron
  • BLOG
  • ABOUT
  • LIFESTYLE
  • TRAVEL
    • AMERICA
    • ASIA
    • EUROPE
    • OCEANIA
  • FOOD
    • EAT >
      • SAVOURY
      • SWEET
    • DRINK
  • SHOP
    • PRINTS

Merry Christmas and last minute sweet treats

22/12/2014

0 Comments

 
Merry Christmas on Creme de Citron Blog 2014
It is time for me to wish you all a very Happy Christmas!! My lovely readers, may your New Year 2015 be filled with exciting new things, good health, happiness, fun times and a lot of wonderful food adventures!
I will be here again in the new year with more stories of my Japan adventures, more delicious recipes and food photos to share with you all.
In the meantime, I am sharing here three easy little recipes for chocolate covered pretzels: white chocolate and lemon, milk chocolate and almond, and chocolate truffle. They work really well as edible gifts for family and friends. I put a few of them in individual little packets and some festive wrapping at the weekend. They were given as presents to some lovely friends at a pre-Christmas celebration (after I had resisted the urge to eat a lot of them by myself!). From what I heard, a lot of the pretzels disappeared super fast!

Joyeux Noël et à l'année prochaine!
Christmas Sweet Pretzel Treats Recipe
Christmas Sweet Pretzel Treats Recipe
Christmas Sweet Pretzel Treats Recipe
Christmas Sweet Pretzel Treats Recipe
White Chocolate and Lemon Mini Pretzels Recipe for Christmas
White Chocolate and Lemon Zest Pretzels Recipe (Vegetarian)

Ingredients (make approximately a dozen depending on the size of pretzels)

100g chopped white chocolate
A dozen giant pretzels (of the hard snack kind, you can use mini versions as well for more treats to share)
2 teaspoons lemon zest


1. Fill one third of a small saucepan with water. Put over a low heat and bring the water to a simmer. Transfer the chopped white chocolate into a heatproof bowl (it should be slightly bigger than the top of the saucepan). Place the bowl over the saucepan of simmering water. Stir until the chocolate is completely melted. This method for melting chocolate is called 'bain marie'.

2. Take the saucepan and bowl of melted chocolate off the heat. Leave for 1 or 2 minutes. Dip the pretzels one by one in the melted white chocolate, sprinkle with the lemon zest and let them dry in a cool place on a wire rack or a sheet of baking paper.

Serve or wrap in individual little packets once the chocolate has cooled down completely and set on the pretzels.
White Chocolate and Lemon Mini Pretzels Recipe for Christmas
Milk Chocolate and Almond Mini Pretzels Recipe
Milk Chocolate and Almond Pretzels Recipe (Vegetarian)

Ingredients (make approximately a dozen
depending on the size of pretzels)

100g chopped milk chocolate
A dozen giant pretzels (of the hard snack kind,
you can use mini versions as well for more treats to share)
2 tablespoons chopped almonds


1. Fill one third of a small saucepan with water. Put over a low heat and bring the water to a simmer. Transfer the chopped milk chocolate into a heatproof bowl (it should be slightly bigger than the top of the saucepan). Place the bowl over the saucepan of simmering water. Stir until the chocolate is completely melted. This method for melting chocolate is called 'bain marie'.


2. Take the saucepan and bowl of melted chocolate off the heat. Leave for 1 or 2 minutes. Dip the pretzels one by one in the melted milk chocolate, sprinkle with the chopped almonds and let them dry in a cool place on a wire rack or a sheet of baking paper.

Serve or wrap in individual little packets once the chocolate has cooled down completely and set on the pretzels.
White Chocolate and Lemon Mini Pretzels Recipe for Christmas
Chocolate Truffle Mini Pretzels Recipe
Chocolate Truffle Pretzels Recipe (Vegetarian)

Ingredients (make approximately 20
depending on the size of pretzels)

150ml cream
1/2 tablespoon unsalted butter
2 teaspoons caster sugar
150g chopped dark chocolate
15 to 20 giant pretzels (of the hard snack kind,
you can use mini versions as well for more treats to share)
cocoa powder (for dusting)

1. Put the cream, sugar and butter in a small saucepan over a medium heat. When it is near boiling, mix well and set aside. Transfer the chopped dark chocolate into the cream mixture. Wait for 5 minutes and then stir well until the mixture is smooth. Let it cool down 3 to 5 minutes.

2.
Dip the pretzels one by one in the chocolate ganache. Put them on a wire rack or sheet of baking paper. Let them set 5 to 10 minutes then dust them well with cocoa powder.

Let the chocolate truffle pretzels cool in the fridge for a couple of hours before serving. When I gave those as gifts, I wrapped each pretzel in an individual little piece of baking parchment and gave instructions those should be either eaten instantly or kept in the fridge for a couple of days.

Bon appétit and I wish you all to have a wonderful time during the end of year celebrations!
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Picture
    Picture
    Picture

    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

    Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved.
    Content and images cannot be used without my permission.



    CATEGORIES

    All
    America
    Asia
    Autumn
    Beverage
    Christmas
    Dessert
    Europe
    It's Saturday!
    Lifestyle
    Oceania
    Recipe
    Savoury
    Sweet
    Travel
    Winter

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    May 2015
    April 2015
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012

Content, text and photography are protected by Copyright © Yolène Dabreteau - All rights reserved.