Friday, January 8, 2010

A dessert dip!

Thank you to my Bunnings bro for sort-of helping me find the watering can
Over Christmas, I tried and fell in love with a White Chocolate and Hazelnut Ball recipe from a PHILADELPHIA cream cheese cookbook (free with the purchase of multiple Philly products at Coles). It was so simple yet so well-received, with multiple cousins and aunts asking for the recipe (the ultimate sign of enjoyment, no?). The recipe makes two balls the size of a large peach and are delicious served on a platter with Anna’s Ginger Thins (a traditional Swedish ginger cookie that I found in Coles supermarket). A pate knife to spread finishes the plate nicely. What a nifty idea to serve in place of dessert over a hot drink.

White Chocolate and Hazelnut Ball

Serves 8.

250g Philadelphia block cream cheese, softened100g white chocolate, melted1 tablespoon caster sugar1 cup chopped roasted hazelnuts
Anna’s Ginger Thins to serve
1. Combine cream cheese, chocolate and sugar in a small bowl. Chill for 1 hour or until firm.
2. Form into 2 balls and coat in hazelnuts. Chill until firm. Place onto serving platter and serve with Ginger Thins.

Source: Simply Heaven - 75 irresistible savoury and sweet PHILADELPHIA recipes for all occasions.

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