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This week is an exciting historical (a once in multiple lifetimes) event in the lives of my British friends, and all people. This week is Queen Elizabeth II’s Platinum Jubilee. What it really means is that the British people and the millions in commonwealth countries are celebrating the 70th year of the Queen’s reign. She reached the historical milestone of being the longest-reigning British monarch in 2015 – on September 9, 2015, she surpassed the 63 years, 7 months, 2 days, 16 hours and 23 minutes that her great-great-grandmother Queen Victoria spent on the throne to become the country’s longest-reigning monarch in a line dating back to Norman King William the Conqueror in 1066.
The Queen has been on the British throne since the death of her father on February 6, 1952. Her coronation was June 2, 1953.
Yesterday was the annual Trooping of the Colour (a ceremony/parade performed by regiments of the British Army and marks the official birthday of the British sovereign – a beloved tradition that has occurred for over 260 years.)
Now, I am a Texan through and through, and [generally] a proud American, but I have several friends in the UK so I wasn’t going to miss an opportunity to celebrate the Queen’s historical milestone. (Plus, I am a big fan of the Cambridges.)
I found this crown silicone mold months ago in a clearance bin at my local Michael’s craft store. (A similar mold can be found here.) It was a dollar, I didn’t have impulse control at that moment, and I thought I would eventually find a reason to use it. I have!
Easy Homemade Jubilee Chocolates
-Since my molds were small, I eyeballed this recipe, so there are no exact measurements.
-This recipe can be used in any mold shape and do not necessarily celebrate the jubilee in any way other than their royal crown shape.
To start I melted roughly a quarter of a cup of semisweet chocolate chips over a double boiler (a metal bowl over a small pot of water on the stove).
Once the chocolate was all melted, I poured it into the molds and then tilted the tray around to get the sides all coated in chocolate. Then I poured the chocolate back into the pan – the goal was to create a shell which would be filled.
After the molds’ edges were all coated, I place the silicone tray in the refrigerator to set up.
In the meantime, I mixed up my Keto “Chocolate Mousse” (simple and delicious recipe found here) and scooped it into a Ziplock bag (to be used as a piping bag when the chocolate in the molds had set up).
When the chocolate in the molds had set up (after about 30 minutes in the refrigerator) I pulled them out and then snipped off the tip of one of the bag’s bottom corners. I then piped the “mousse” into the cavity of the molds. (You will only use a little of the “mousse” so be sure to refrigerate the rest to be enjoyed at another point.)
After they were all filled with “mousse” I used a knife to make sure they were all level. The last step…remelting the chocolate in the pot to top off the (what will be when turned out) bottom of the chocolate crown candies.
After remelting it, I used a spatula to coat the tops of the exposed filling. After each one was covered, I put them in the freezer to get the latest layer of chocolate to set up and make sure the chocolate was all solid enough to withstand turning them out of the molds.
After about 30 minutes they are ready to be turned out of the mold and enjoyed!
From a proud Texas “yankee”, congratulations on your historic milestone Your Majesty.
Long live the Queen.