5.30pm - late
Copthorne Oriental Bay - 100 Oriental Parade, Wellington
We came, we talked, we laughed, we enjoyed listening to Wallace Gollan's gorgeous voice and the sweet sounds of her accompanist, Andrew, and had lots of fun.
Thank you to the Copthorne for looking after us so well.
Thank you to Hikitia and Paula for all your hard work behind the scenes to bring us this special night.
Click on "Read More" for some photos of the night.
BAILEY'S IRISH CREAM CHOCOLATE TRUFFLES
Ingredients:-
1/4 C Bailey's Irish Cream
350g Dark Chocolate
1/4 C Cream
1 Tbsp Butter
2 Egg Yokes
Coating (your choice)
Cocoa
Coconut
powered sugar
nuts
Method:-
Melt chocolate over very low heat. Siir in Bailey's and cream
Beat egg yolks, stir a small amount of chocolate misture into eggs, then slowly add the chocolate mixture. Mixture will thicken. Add butter.
Refridgerate overnight - the mixture will become solid.
Using two spoons (or a melon scooper) scoop out mixture to form small balls. (note: this can be very messy so be prepared)
Once the balls have been scooped out lightly coat them in either cocoa, coconut, nuts or powered sugar.
Source: The Copthorne Hotel (Chef)