It’s been a while. However I don’t think I shall launch into my “I have been a terrible blogger lately” ramble, as it’s all becoming rather repetitive!
So let me get right down to it.
I recently received some chocolate balls from Lindt’s new “Hello” range. As I have yet to see in stores, I was naturally excited to try these out. My first thought was “I love the packaging”. It deviates slightly from the more formal packaging of other Lindt products, but I like the playfulness of these – and really, it would be nice to give someone a thank you gift which says “Hello, just wanna say thank you” wouldn’t it? Sure it’s a little bit cheesy, but we need cheesy in our lives sometimes.
I tried the “Crispy balls” and the “Chocolate balls” from this range. Now I should say that I absolutely LOVE Lindt’s Lindor balls, but these crispy little balls are my new favourite. Crunchy pastry balls, coated in chocolate and hazelnuts, rolled in cocoa powder to finish. They taste similar to Maltesers, but I think they are better. It’s the hazelnuts that do it – think a crunchy Nutella chocolate ball. So good!
The chocolate balls (nougat crunch & cookies and cream) were also good, but a little too sweet for my taste. They’re great for a quick sugar hit, but I found that I couldn’t really eat more than one at a go. And I like eating more than one in a go. The packaging of this was brilliant though, as you can open the box without needing to untie the ribbon – meaning the box looks pretty all the time.
As I found the chocolate balls a little too sweet, I decided to experiment and use them as “chocolate chips”. I simply chopped the balls up into small chunks, and substituted them into a chocolate chip cookie recipe. Thankfully it worked out pretty well. (Phew).
Please excuse the terrible photo – I was too lazy to arrange everything prettily, thus the use of the ugly chopping board/horrendous lighting.
I used a mix of chocolate balls and crispy balls – the crispy balls didn’t retain as much of their crispiness once baked, but the chocolate balls were perfect. I’ve modified the recipe below to only include the chocolate balls.
I thought I’d be a little bit adventurous and stray from my usual chocolate cookie recipe, and tried out one of Nigella’s. Interestingly, my cookies came out more crunchy than chewy (the recipe stated that this was a fudgy chewy cookie, with and edge of crisp bite). I suspect my cookies were a little smaller than hers, which might explain it. Still good though.
- 150g unsalted butter
- 80g soft brown sugar
- 80g caster sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk, fridge cold
- 300g plain flour
- 1/2 teaspoon bicarbonate of soda
- 300g Lindt chocolate balls, chopped into 1cm chunks
- 100g chopped nuts (I used almonds)
1. Preheat the oven to 170’C.
2. Melt the butter, and let it cool slightly. I used a microwave to melt the butter, but you can do it on the stove if you wish.
3. Place the brown and caster sugar into the bowl of your stand mixer. Pout the melted butter over the sugars, and beat with the paddle attachment until just combined. (Or use a regular hand held mixer)
4. Add the vanilla extract, cold egg + egg yolk. Beat until the mixture is light and creamy.
5. Add the flour and bicarbonate of soda to the bowl in two parts, mixing until just combined.
6. Carefully fold in the chopped chocolate balls and chopped nuts.
7. Shape the cookies into mounds of dough, and place on a parchment lined baking tray.(You can use an ice cream scoop/a spoon/measuring cup to do this, depending on how large/small you want your cookies to be.) Leave at least 5cm between the mounds as they will spread whilst cooking.
8. Bake in the oven for 12-15 minutes, or until edges are lightly toasted.
9. Cool slightly on baking rack, then enjoy!
Non watermarked photos are courtesy of Lindt.