Amuse-bouche

Small bite-size delicacies perfect for parties, buffets and with coffee - in fact, at any time! Our amuse-bouche are ample, fruity and flavourful. Savour well!

Below you will find recipes for Chocolate and Raspberry Balls, Chocolate mousse with blackberry compote, Sweet coconut bites, White chocolate truffles with strawberries and cardamom, Blueberry pie bites, Mug cake, Pistachio balls with rose water, Coconut cakes with raspberry and rose jam, Crème Brûlée and Mini coconut peaks with chocolate.


Chocolate and Raspberry Balls

Chocolate and Raspberry Balls

makes about 40
Ingredients

175 g butter at room temperature
180 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
3 tbsp cocoa powder
50 g dark chocolate, finely chopped
210 g porridge oats
1 tbsp cognac or apple juice
2 tbsp raspberries, freeze-dried, crushed

To decorate
100 g dark chocolate, melted
raspberries, freeze-dried, crushed


Beat the butter and sugar until smooth.
Fold in the cocoa powder, chocolate, oats and cognac/apple juice. Finally, fold in the freeze-dried raspberries.
Form into balls, dip in the melted chocolate, place on a baking sheet and decorate with a few freeze-dried raspberries.

The recipe was made by

Dansukker

Chocolate mousse with blackberry compote

Chocolate mousse with blackberry compote

8 portions
Ingredients

Blackberry compote
250 g blackberries
95 g Dansukker Jelly Sugar Multi

Chocolate mousse
100 g dark chocolate, 70%
2 tbsp Dansukker Icing Sugar
3 tbsp Dansukker Muscovado Syrup
1 tsp Dansukker Vanilla Sugar
1 egg yolk
200 ml whipping cream


For the blackberry compote, mix the berries and sugar in a saucepan. Boil for 5 minutes. Leave to cool.
For the chocolate mousse, break the chocolate into small pieces and melt in a microwave oven or over a water bath.
Stir the sugar, syrup and egg yolk into the melted chocolate. Stir to a smooth mixture. Set aside to cool.
Lightly whisk the cream. Mix 1/3 of the cream into the chocolate mixture. Fold in the remaining cream.
Fold some of the blackberry compote into the chocolate mousse. Save the rest for decoration.
Divide the mousse between sundae dishes and leave to cool in the refrigerator for at least 1 hour.

The recipe was made by

Dansukker

Sweet coconut bites

Sweet coconut bites

makes about 30
Ingredients

90 g Dansukker Dark Muscovado Sugar
2 tbsp Dansukker Muscovado Syrup
35 g desiccated coconut
130 g chopped almonds
100 ml sweetened condensed milk
200 g dark chocolate buttons or chopped dark chocolate

Topping
desiccated coconut
chopped almonds
sprinkles


Mix together the sugar, coconut, almonds, and condensed milk in a bowl.
Roll into little balls. Refrigerate for 30 minutes.
Melt the chocolate and dip the balls in the chocolate so that they are covered. Place them on a piece of baking sheet paper. Decorate with the topping of your choice.

The recipe was made by

Dansukker

White chocolate truffles with strawberries and cardamom

White chocolate truffles with strawberries and cardamom

makes about 25
Ingredients

200 g white chocolate
100 ml whipping cream
50 ml strawberry purée
2 tsp ground cardamom
2 tbsp Dansukker Organic Light Syrup

To decorate
100 g white chocolate, melted
freeze-dried strawberries
crushed cardamom


Chop up the chocolate and set aside.
Bring the cream, strawberry purée, cardamom and syrup to the boil.
Pour the warm cream over the chopped chocolate and stir to a smooth mixture. Leave to cool for at least 4 hours.
Form into round balls and dip in the white chocolate. Decorate with a few freeze-dried strawberries or crushed cardamom.

The recipe was made by

Dansukker

Blueberry pie bites

Blueberry pie bites

makes about 40
Ingredients

180 g plain flour
125 g butter
2 tbsp Dansukker Light Muscovado Sugar
2 tbsp water
100 g blueberries
3 tbsp Dansukker Cane Sugar
1 tsp Dansukker Vanilla Sugar
(or a dollop of blueberry jam)
1 egg + 1 tsp water + 1 pinch salt for the glaze


Preheat the oven to 200 °C and line a baking sheet with baking parchment.
Mix together the flour, butter, sugar and water and work into a smooth dough. Roll into a sausage and place in the refrigerator for 20 minutes.
Mix the berries with the sugar.
Roll the dough out thinly and cut out circles measuring 2–3 cm in diameter or cut into 2 x 2 cm squares.
Place a couple of berries in the middle of the circle and pinch together to give four corners.
Brush each bite with the beaten egg.
Bake in the middle of the oven for 10 minutes.

The recipe was made by

Dansukker

Mug cake

Mug cake

makes 2
Ingredients

1 tsp Dansukker Vanilla Sugar
6 tbsp plain flour
1/2 tsp baking powder
4 tbsp Dansukker Light Muscovado Sugar
2 tbsp cocoa powder
30 g butter, melted
4 tbsp milk
2 tbsp dark chocolate buttons


Combine all the dry ingredients in a bowl.
Melt the butter, add the milk and beat to a smooth batter.
Fold in the chocolate buttons and then divide the mixture between two small, greased cups.
Microwave on high power for about 60 seconds.
Serve with whipped cream and berries.

The recipe was made by

Dansukker

Pistachio balls with rose water

Pistachio balls with rose water

makes about 25
Ingredients

100 g pistachio nuts, shelled + a few extra for decoration
90 g butter at room temperature
60 g Dansukker Icing Sugar
2 tbsp Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
grated zest of an untreated lemon
200 g grated sponge cake
1-2 tbsp rose water


Shell the pistachio nuts and chop into small pieces either by hand or using a mixer.
Cream the butter, sugar and lemon zest together.
Add the sponge cake and 3/4 of the pistachio nuts and mix to a smooth and sticky dough. Add rose water to taste.
Place the dough in the refrigerator for at least 30 minutes.
Form into small balls and roll them in the chopped pistachio nuts.
Return to the refrigerator until they are to be enjoyed.

The recipe was made by

Dansukker

Coconut cakes with raspberry and rose jam

Coconut cakes with raspberry and rose jam

makes about 16
Ingredients

100 g butter, at room temperature
90 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
1 egg
90 g plain flour
1/4 tsp salt
125 g desiccated coconut

Raspberry and rose water jam
100 ml raspberry jam
1/2 tbsp rose water


Set the oven temperature to 150 °C.
Whisk together the butter, sugar and vanilla sugar. Add the egg and beat until smooth.
Mix together the flour, salt and coconut flakes in a separate bowl. Add the dry ingredients to the butter mixture and beat together.
Roll into about 1 cm small balls, and place on a baking tray lined with baking paper. Bake for about 5 minutes.
Meanwhile, stir together the raspberry jam and rose water.
Remove the cakes and make a small dip in them using the back of a spoon or finger, add a dollop of raspberry jam.
Increase the heat to 175 °C and bake the cakes for a further 8-10 minutes.
Remove the cakes, cool and enjoy!

The recipe was made by

Dansukker

Crème Brûlée

Crème Brûlée

Makes 6 small moulds
Ingredients

6 egg yolks
90 g Dansukker Light Muscovado Sugar
500 ml whipping cream
100 ml milk
1 vanilla pod
Dansukker Cane Sugar Granulated (to caramelise)


Set the oven temperature to 125 °C.
Whisk together the egg yolks and the sugar.
Add the cream and milk to a small saucepan. Split the vanilla pod and scrape the seeds into the cream. Bring to the boil.
Pour the warm cream and milk over the eggs and sugar mixture while stirring continuously.
Divide the mixture between small portion-size moulds and place in an oven-proof dish in the lower part of the oven. Pour warm water into the dish so that it comes half-way up the moulds.
Bake for 40-50 minutes until the mixture has set. If you shake the mould, it shouldn’t wobble too much in the middle.
Cool the brûlées in a refrigerator (preferably overnight).
To serve, sprinkle over a thin layer of granulated cane sugar and caramelise using a gas burner or in the oven under the grill at 250 °C for a few minutes.

The recipe was made by

Dansukker

Mini coconut peaks with chocolate

Mini coconut peaks with chocolate

makes about 40
Ingredients

75 g butter, warmed to room temperature
225 g Dansukker Cane Sugar Granulated
245 g desiccated coconut
egg whites from 3 large eggs
grated peel of 1 untreated lime

Topping
100 g dark chocolate
coconut flakes


Set the oven temperature to 200 °C.
Beat the margarine and sugar together until soft.
Add the coconut and egg whites and mix thoroughly. Stir in the lime peel.
Spoon the mixture out onto a parchment-lined baking sheet, forming into small peaks. Bake in the middle of the oven for 8-12 minutes.
Remove from the oven and leave to cool. Melt the chocolate and dribble over, and finally sprinkle with coconut.

The recipe was made by

Dansukker