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Planning Retirement Online

Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, chocolate



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Beetroot Chocolate Truffle Kisses

  • Gluten Free
  • Preparation time:25 minutes, plus chilling
  • Cooking time:5 minutes
  • Total time:30 minutes, plus chilling

Makes: about 45 truffles

Ingredients

120g cooked beetroot (not in vinegar)
220ml double cream
320g dark chocolate (70% cocoa), cut into small chunks
3 tbsp cocoa powder, plus about 50g extra for dusting
3 tbsp pomegranate molasses
3 tbsp brandy 

Method

1. Blend the beetroot in the small bowl of a food processor until completely smooth. Bring the cream to the boil in a small pan, then add the chocolate and cocoa powder, remove from the heat and stir, until completely melted. Mix in the beetroot pureé, pomegranate molasses and brandy, until completely smooth.

2. Put the mixture in a metal bowl and set this inside another larger bowl of iced water. Stir with a whisk from time to time, scraping the side of the bowl. When the mixture is cool but not set, whisk vigorously for a few minutes to make it light and smooth.

3. Put the chocolate mixture in a piping bag fitted with a 1cm plain nozzle. Pipe little mounds (about 2.5cm in diameter) onto a large, fl at tray lined with cling fi lm. Chill until completely set (about 2-3 hours). Once set, dust the truffles with the extra 50g cocoa powder. These can be stored in the fridge for up to 5 days. 

Lustau East India Solera Rich Oloroso Sherry £10.49 

The marriage of old Oloroso and aged sweet Pedro Ximenez (PX) wine combine to produce glorious old sherry.


Chocolate, Fruit and Nut Chunks

  • Makes: About 36

    Ingredients

    • 250g broken white chocolate
    • 1 pinch ground cinnamon
    • 75g roasted marcona almonds
    • 75g dried cherries

    Method

    1. Melt 250g broken white chocolate in a bowl over a pan of just-boiled water. Add a pinch of ground cinnamon, 75g roasted marcona almonds and 75g dried cherries and stir well. Pour into a small baking tin, lined with baking parchment, so it forms a thick layer.
    2. Chill until set. Turn out of the tray, break into rough chunks and serve with coffee at the end of a meal. Keep the chunks in the fridge to preserve a firm texture.

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