Homemade Walnut Whips - RECIPE (Cheats Method !)

Like Walnut Whips ? You'll love these !

With out simple recipe, they are SO easy to make as well as being cheaper, bigger and tastier than shop bought.....

No cooking and just 3 (or 4) ingredients

INGREDIENTS (makes 8)

8 Walnut halves
400g of your choice of chocolate - I used Belgian milk chocolate

1 jar of marshmallow fluff

3 tablespoons (approx) of nutella - optional

To make these, you will need an 8 cell silicone DARIOLE mould - available from www.siliconemoulds.com in a choice of red or black. The 8 cell silicone dariole mould is a really handy silicone bakeware mould to have in your kitchen. We also used it to make these english madeleines and bicardi jelly shots - both of which are very easy recipes to make

The pretty gift box was made using the Crafters Companion - The Boxer ... which is a scoring board for making gift boxes. I used two sheets of Kanban A4 stock card and scored them at 5cm right round. I cut an aperture window for the box lid and put some acetate behind it. So simple.

First of all, chop up your chocolate and put it into a PLASTIC microwavable bowl. 

I only ever use plastic bowls when working with chocolate, as chocolate is very heat sensitive. Glass retains heat and keeps warming the chocolate long after you want to.

Microwave at 50% power for 30 second bursts, stirring each time and scraping the bowl with a silicone spatula - even if it looks like nothing is happening to start with. When the chocolate is about 50% melted, take out and just keep stirring until all the chocolate melts. If you microwave or over heat chocolate and take it out of temper you will either get fat bloom or sugar bloom.... so don't over-do it.

Using a brush or back of a spoon, coat the inside of all the cells of your dariole mould with chocolate. As it sets, you can add a second layer if required. Remember to keep back some chocolate to cap the walnut whips after adding the filling. 

You will need a plastic sandwich bag or disposable piping bag. I turned mine inside out and rubbed a little oil into the surface. This was to help make it easier to open up and reload with more mashmallow fluff.

Open up the piping bag and place into a glass or mug, folding the top of the bag over the rim. This makes it easy to hold the jar with one hand and spoon in the mallow with the other.

Pipe the mallow in to about 12mm below the rim and then add some nutella on top - leaving about a 6mm gap to cap it with chocolate. I did some with and some without the nutella as you can see below.

Finally, cap the cells with more melted chocolate.

NOTE - the ones with nutella on top of the mallow were much easier to cap. The chocolate happily sat on top of the nutella layer. If using marshmallow fluff , add a very THIN layer of chocolate and when set, cap off with more. If you add more than a smidge of chocolate directly on top of the fluff before hardening, it sinks and the mallow comes up - so it ends up insides on the outsides !

Pop into the fridge for 20 mins to harden before releasing. They pop out so easily.

A little more chocolate on the top and pop on the walnut. Handle these with gloves, or you'll leave fingerprints on the chocolate.

Have fun !

Sarah-Jane, www-siliconemoulds.com - April 2014