It has been an absolutely magnificent weekend in Canberra. The sun is warm but not hot and we’ve taken advantage of the changing seasons and started our herb and veggie gardens. Key is looking after the veggies and I’m doing the herbs. So far we have planted lots of unusual radish and carrot seeds, two types of tomatoes and some herbs like Vietnamese mint, Thai basil, dill, coriander and oregano. Key is definitely more of a gardener than I am, he is going away for work soon, so hopefully I won’t kill everything while he is away haha.
Other fantastic (and delicious) happenings on our weekend have included:
- Eating a monstrously large roast pork roll from The Spit Shack.
- Churros to celebrate a friend’s birthday.
- Buying new pillows – don’t laugh, sleeping on a new pillow is amazing haha.
- Attempting to work off all that food with a Zumba class with some awesome ladies.
- Making an awesome burger, which I’m excited to share with you soon.
The burger will be the next post, but for now, let me show you what I’m calling my Blueberry Ripes. They are blueberry and coconut dark chocolate cups and they taste like what I imagine a blueberry version of a Cherry Ripe would
I became a bit obsessed with dried blueberries in Singapore where they can be easily found at the usual grocery stores. They can be a bit tricky to find in Aus though, mine are from Costco. You will also need moist coconut flakes for this recipe, as desiccated coconut may be too dry.
Process up the blueberries, coconut and coconut oil with a pinch of salt. The coconut oil will hold everything together as the chocolates set. If you don’t use all of this mix at once, it keeps really well in the fridge. It’s also great rolled into balls and eaten as-is for a snack.
Melt the chocolate using your preferred method. If you want to do a bit of a cheat’s tempering of the chocolate, melt 2/3 of the chocolate before removing it from the heat and then stirring the rest of the chocolate in until it is all smooth. This won’t give you a perfect temper, but if you are impatient like me, it’s an easy way of getting a more firm snap to the final product without all of the tempering fuss.
Shape the filling into a disc shape that is just smaller than the base of the patty cases. Pop it on top of a base of melted chocolate and then cover with a little more. These set with the best shape if they are put into the fridge in the muffin tin to start off with. If fridge space is an issue though, after a few hours they will be hard enough to take out of the large muffin tin and transferred to a smaller container to finish setting completely in the fridge.
The pretty rippled edges are actually really easy to create by setting the chocolate into some patty cases. Once set, the patty cases just peel off revealing the pretty chocolate cup shapes.
Dark chocolate with a lovely bite to it, chock-filled with a sweet blueberry and coconut mix.
These Blueberry Ripes contain fruit, coconut oil and dark chocolate so these are healthy right? Perhaps not, but they are delicious :)
Blueberry Ripes – Blueberry and Coconut Dark Chocolate Cups
Ingredients – Makes about 18
- ½ cup of dried blueberries
- ½ cup of moist coconut flakes
- ½ tbs of coconut oil
- pinch of salt
- 440g of good quality dark chocolate
- Prepare a standard-sized muffin tin, by lining the muffin cups with foil, paper or waxed paper patty cases.
- To make the filling, process the blueberries, coconut and coconut oil with a pinch of salt in a food processor. Process until the blueberries are mostly broken up and the mix sticks together when you press it in your hands. Add a little more coconut oil if required.
- Melt 2/3 of the chocolate in a heatproof bowl over a saucepan of lightly simmering water. Once it’s completely melted, remove from the heat and add the rest of the chocolate, stirring until it is all completely melted.
- Place a spoonful of chocolate into the base of the patty case. Take about a teaspoon of the blueberry filling and press it into a disc that is just a bit smaller than the base of the patty case. Drop it onto the melted chocolate and then cover with more melted chocolate until the filling is just covered.
- Refrigerate the chocolates in the muffin tin overnight or until completely set. Peel off the patty cases before serving. The chocolate cups last well in the fridge for a few days.