We Should Cocoa is hosted this month by Chele from Chocolate Teapot. You can see the red hot chilli round up here! This month, the ingredient is apples. You can find the rules and details of how to enter here!
One of the perks of this time of year is toffee apples. You can't deny it. You can't not love the idea of an apple encased in thick amber-esque toffee. That teeth worrying crunch as you break through it. The sweetness giving way to comparative sourness. I was going to make chocolate covered toffee apples. Then I found a recipe for these little smashers.
Original recipe from here
40gr salted butter
90gr golden caster sugar
2tbsp lemon juice
4 medium sized eating apples (peeled, cores and chopped into small chunks)
Small pinch of cinnamon
100-110gr dark chocolate for coating
1, Add the butter and sugar to a heavy bottomed saucepan and place over a medium heat. Stir until the butter has melted and the sugar has dissolved.
2, Leave the caramel to bubble away for around 4-5 minutes or until it it has turned golden brown.
3, Tip in the lemon juice, apples and cinnamon and stir to coat in the caramel and reduce the heat.
4, This now needs to be reduced down so you have around 250ml (or 1 cup measure) of thick apple paste. I needed to stand by mine for the last couple of minutes, just turning it over so it didn't stick or burn on the pan.
5, Leave to cool thoroughly and then roll into 18 small balls. Pop these on a baking tray and freeze for at least half an hour.
6, When you're ready to start coating, melt your chocolate in a bain marie and dip the balls in. Make sure they're covered completely and tap off the excess. Place on a lined baking sheet and sprinkle with edible glitter.
7, Chill for 20-30minutes to firm them up before serving
Perfect for Guy Fawkes Night!
Add a little sparkle!