If you’re not ready to tackle candy making this Christmas, you can still make fun, festive treats for your friends and family.
Studio 5 Contributor Amy Twitty shares a handful of easy but impressive treats you can whip up in less than an hour!
Candy Cane White Chocolate Mousse
250g (about 9oz) white chocolate
60ml (1/4 cup) milk
1 1/2 tsp peppermint essence
3 large eggs, separated
350ml (1.5 cups) pure/pouring cream (or heavy cream in the US, min 35% fat unthickened)
To decorate: red/pink food colouring, extra whipped cream, crushed peppermint candy canes
(serves 6, adapted from this recipe)
Place white chocolate, milk and peppermint essence in a heatproof bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Cool for 5 minutes, then beat in egg yolks one at a time until well combined. Whip cream to soft peaks in a separate bowl, and then gently fold into warm mixture until just combined. In a separate clean large mixing bowl, beat egg whites to soft peaks. Gently fold in the rest of the mixture into the egg whites until just combined.
If making the pink and white layers, place half the mixture in a separate mixing bowl and fold in food colouring until just combined. Spoon alternating amounts of pink and white mousse into six 1/2-cup capacity serving glasses. Chill for 3-4 hours or overnight in the fridge. To serve, top with extra whipped cream and a sprinkle of crushed candy canes.
Melted Snowmen – From BHG.com
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons milk
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 pound vanilla-flavored candy coating, coarsely chopped
20 bite-size chocolate-covered peanut butter cups, unwrapped
1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.