Chocolate and Chilli Soccer Ball Truffles

Chocolate and Chilli Soccer Ball Truffles

One thing that everyone knows about Brazil is that we are crazy about soccer. We are not only supporters, we are more than that, like we say in Brazil, every single Brazilian is also a soccer coach. The World Cup in special is really a big event for us Brazilians and, maybe, we celebrate it more intensely than any other country in the world. The whole country literally becomes green and yellow  with houses decorated with Brazil’s flag and people dressed up in the country’s colours. Family and friends get together to watch the matches and bring items like maracas, drums and pompons to celebrate the goals . During the matches, every time there is a slight chance of a goal we yell, scream and jump out of our seats! Well, I don’t have to tell you that if our team scores a goal, the noise in the room probably reaches dangerous levels of decibels and it takes a lot of time to get everyone to concentrate on the match again. Also, like any get together, food plays a big part and we sit around a table full of snacks and drinks. Some of the common types of snacks served are popcorn, meat skewers, mini-pies, deep-fried snacks, dips and crackers, olives, nuts, cheese platters and Brazilian sweets. To commemorate this year’s World Cup, I did not settle down until I found these cute soccer ball moulds on e-bay to make my soccer ball truffles. The reason why I chose to make the chocolate and chilli combination is because 1) I am crazy about this duo and 2) I think it has...

Manjar Prune and Coconut Cocktail

The name Manjar comes from a Portuguese dish invented in the XVI century. The Portuguese Manjar was a pudding that had shredded chicken (or almonds), plenty of sugar and rice flour. Considered one of the four Brazilian classic desserts, apart from its name, our Manjar has not much to do with the Portuguese dish. The Brazilian Manjar is a flan made with coconut milk, corn flour and sugar. Initially the dessert was accompanied by sugar glucose, but in the 80s this classic was reinvented and started to be served with prune syrup. The combination of coconut and prunes is heavenly and I love it so much that I always played in the kitchen with these ingredients to create all sorts of recipes. Here is one of them: my prune and coconut cocktail. Made with Australian prunes!  Ingredients  1/3 cup caster sugar 1 cup (250ml) water 120g pitted prunes 150ml Malibu, chilled 50ml Cachaça (or rum), chilled 150ml coconut milk, chilled 20g desiccated coconut, to garnish  Instructions  1. Pour coconut in a plate and dip 4 martini glasses onto the coconut to garnish the edges of the glasses. Chill the glasses in the freezer. 2. In a small frying pan melt the sugar over medium heat until just browned. Add the water and prunes, bring to the boil and cook, covered for 15-20 minutes or until the caramel is flavoured with prunes. Transfer to a jug and place in the fridge to cool completely. 3. Process the prune mixture and the remaining ingredients in a blender and pour among prepared cocktail glasses. Serve immediately. Serves: 4-6...