Choc chai melting moments and routine

Every now and then it’s good to shake up your routine. I’ve been in a bit of a baking rut because I’d been so intent on using up leftover pears. Don’t get me wrong, pears are delicious (I’ve baked them, caked them, poached them and more), but I was lacking inspiration.

So I went back to an old recipe and jazzed it up a little with some of mydelicious chocolate chai fudge. Nom.

The original chocolate melting moments were dense and deliciously dark, so the addition of chai fudge is a welcome gooiness.

I loved the way that the fudge oozed out of the biscuits and created seams of fudge – it basically does what it wants!

In the spirit of changing up my routine, I also signed up to tumblr (which I totally don’t get, somebody explain, I feel so old!) and got Norman a haircut. He looks pretty dapper, wouldn’t you agree? I have enough photos of his haircut to last me a life time, so I’ll probably be posting some more in the coming days.

Choc coconut chai melting moments

Makes 24

• 250g butter
• 2/3 cup icing sugar
• 1 1/3 cup coconut flour
• 1/3 cup cornflour
• ½ cup cocoa
• ¾ cup chai chocolate fudge, finely chopped

Preheat your oven to 180°C and line a large tray with baking paper.

Cream together your butter and icing sugar until smooth and creamy – it should change in colour slightly.

Add the cocoa, cocout flour and cornflour into the butter mixture and mix until you get a soft dough. Toss in the chopped chai fudge (you can use any type of fudge or soft caramels if you like) and mix well.

The mixture at this point will be seriously delicious. Honestly, try some.

Measure out tablespoons of mixture and roll them into balls in your hands. If possible, try to ensure that most of the fudge is on the inside of the balls, otherwise it will spill out as they’re baking. You can see some of mine spilled out (and my father made some rude remarks about their likeness to excrement), but they were still delicious.

To avoid comparison to poo, keep the fudge away from the outer of the balls of mixture.

Measure out a tablespoon of mixture and roll it into a balls, lining them up on the baking paper about 2cm apart as you go. Don’t worry if the balls aren’t perfect, they’ll smooth out when they’re in the oven.

Pop the chocolate spheres in the oven for 10-12 minutes.

The combination of cocoa and coconut flour means that these babies are pretty dry. They’re crumbly and glorious and gluten free! They definitely need to be accompanied by a drink though. The Boy and my brothers devoured about eight each, then whinged that they needed a glass of milk. The people in my household clearly have a tough life.