For Valentine’s Day last year, I made The Bert some handmade truffles. They seemed to go down well, but perhaps what was more successful were the chocolate pennies I made with the left over melted chocolate – basically over-sized chocolate buttons.
This year, I decided that chocolate was once again an excellent gift for the one I love, so this morning I’ve made a selection of turbo-charged chocolate pennies, topped with scrummy delights which make them look oh-so professional and hopefully taste yummy too!
These were super quick to make, and you can tailor your pennies to whatever your loved one likes. The Bert is a big fan of dark chocolate, and he loves fruit, so these Dark Chocolate and Raspberry Pennies are sure to hit the spot:
For a bit of fun, I found chocolate popping candy – so I’ve also made some Milk Chocolate Firecracker Pennies, as well as leaving some undecorated and simply drizzling milk over dark, and dark over milk for the final pennies.
If you’d like to make some, all you need is 150g each of milk and dark chocolate (I used Waitrose own-brand). Melt the chocolate in separate bowls over pans of simmering water and then let it cool slightly before dropping teaspoonfuls onto greaseproof/baking paper. I made 60 pennies, each approximately the size of an old, large penny (~3cm diameter). Then let your imagination go wild! There are lots of lovely toppings for icing these days in the home-baking aisle, and ice cream toppings in the dessert aisle. What about little pieces of honeycomb, or small pieces of crystallised ginger? Or how about chilli flakes or dropping some peppermint essence in with your melted chocolate for a minty treat?
Once your pennies are ready, pop them in the fridge for a few hours to harden, before lifting with a palette knife and arranging into boxes or bags ready to gift. Mine are chilling at the moment, but I’ll be boxing them up later and hoping The Bert is impressed by my skills of domesticity!