This week has been filled with new things.
- I gave up Chocolate and Sweets for Lent
- I dyed my hair (I chose red, but for some reason it had no effect)
- I started a fasting ‘diet’ – I’m pretending it’s not a diet. You basically just eat 500 calories on two days of your choosing, and then eat normally the other five days. The health benefits are incredible and apparently the weight loss isn’t bad either. I’ve seen no weight loss, mainly because it’s only been a week and 3 of my normal days have consisted of a Chinese takeaway, Thai takeaway and a whole packet of crackers with 6 cheeses. SIX! But I will keep you updated. I weighed myself on Monday 11th Feb and I don’t plan to get back on the scales until 4th March.
- I ate a chocolate bar, forgetting I’d given chocolate up for lent and ruined my goodness.
- I bought into the hype of bathing in Epsom salts – to reduce the fluid in my body. So far this has just meant I’ve sat uncomfortably, very aware of my expanding body in a bubble-less bath. But if it’s good enough for Jennifer Lawrence, it’s good enough for me!
- I made this new chocolate truffle frosting. End of new things. No new thing can compare with this, this, this dream. I don’t even like chocolate frosting…or truffles…but this frosting makes me want to swim and drown (only I wouldn’t drown as I would eat my way out) in a bath of this stuff.
Have you ever tasted a Lindor chocolate? This is what this frosting is based on. It is sweet, but not cloyingly so, it is rich, ever so rich, but you never feel you’ve had too much of it, and it melts so tenderly in your mouth.
Have I sold it to you?
Good. Stop listening to me and go make it. GO MAKE IT. NOW! Even if you have nothing to spread it on, make truffles out of it. Spread it on biscuits, on shop bought cakes, make a cake. Just do it! (This is, in no way, sponsored by Nike…)
As I tell you about this, my stomach is trying to eat it’s way out of my body. Partly because I am on a fast day and I have never been so hungry (I am also withdrawing from sugar. I gotta tell you, I am not a pretty sight today!) but mainly because I’m thinking about licking this straight from the bowl. I left some for Dave after I finished and I’ve never seen him so down as I did when he’d eaten it all. The bowl was so clean we almost didn’t need to clean it.
So, what makes it so good? Chocolate and double cream of course. Nothing bad can come from these ingredients. Well, obviously hips and thigh hatred can, but it is totally worth it. In my head, when I was making this, all I could hear was Ina Garten saying ‘How bad can that be?’.
The melty, dreamy texture comes from a couple of table spoons of the ever-amazing Coconut Oil. Have you heard of it? Wow! It is magic. Magic oil. It’s super healthy. Years ago it was thought of as a bad fat as it sets at room temperature. But the health guru’s have proved this wrong. While still high in fat, it’s a good fat. It can actually help you lose weight (obviously not if you use it in recipes like this one), its good used on your hair, on your nails. Miranda Kerr eats a couple of spoons a day and look at her! I’ll stop trying to sell you on Coconut Oil now (even though I really don’t want to). If you’re still not convinced, Google it or quickly click here or here – but come right back!
The reason I like it so much? It melts at body temperature so, while chocolate melts at a slightly higher temperature and butter melts at room temperature, coconut oil melts at the temperature of you, so when you put it in you mouth….. it melts, slowly, amazingly, world-stoppingly.
I had to buy my Coconut Oil secretly and only tell Dave what the secret ingredient was after he’d fallen in love, because it doesn’t come cheap. But it is worth it. Worth every last penny…. And pound.
Chocolate truffle Frosting
I made a rather disappointing vanilla cake for Jilly’s birthday. The cake was nothing to write home about, so thankfully the chocolatie goodness saved the day. I plan on smothering my brother’s birthday chocolate cupcakes with this dream at the weekend, I may even make some truffles so I will keep you informed of the awesomeness that ensues.
400g Chocolate – I used half dark, half milk because I loooove milk chocolate and hate dark.
300g Double cream – Use good cream, the chocolate and the cream are the building blocks to this
2tbsp – Coconut oil – mine is organic, extra virgin don’t you know!
Pinch of salt, maybe ¼ tsp
Put a bowl over a pan half-filled with water making sure the bottom of the bowl doesn’t touch the water – ever. Bring the water to a simmer and add chocolate, coconut oil and cream to the bowl. The chocolate and oil will melt from the heat of the cream.
- Another way to do this is to bring the cream and Coconut oil to a boil and then pour this over the chocolate.
Add butter and salt and whisk until smooth and glossy. Try not to touch it to much as it loses its shine.
Allow to cool. It needs to be properly cold before you can do anything with it (except drizzle/spoon/scoop it into your mouth) I ended up putting in the fridge to chill.
Spread on anything! – Ideally a cake for a loved one. Or yourself. A cake for yourself I mean, not spread on your actual self…….
*This is probably best being made before your cake so it can cool down. This is really important. It thickens as it cools and becomes the texture of warm Nutella.
*For the truffle idea, reduce quantity to half cream to the amount of chocolate.