A Cornish girl's food adventures

Tag: chocolate

Strawberry gateaux

Strawberry gateaux

My friends allotment is awash with strawberries. Delicious plump, sweet, ruby-red berries – she could open a pick-your-own! She generously gave me so many (and some plants) that I had enough for this cake, the strawberry and mascarpone tart from a week or so ago […]

Vegan chocolate torte

Vegan chocolate torte

This is quite an unusual dessert, but very tasty. The base is fudgy and chewy and the topping is rich and meltingly creamy. It tastes far more indulgent than the ingredient list might suggest. Whilst I’m not actually vegan I’ve been getting really into exploring […]

Malteser cheesecake (no bake)

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a proper treat. It’s got a crunchy, buttery biscuit base smothered in a creamy, malty cheesecake studded with crispy maltesers and topped with a light chocolate cream. Sounds pretty good doesn’t it?!

Ingredients
base
200g crushed digestive biscuits
75g melted butter
filling
400g full-fat cream cheese
200g white chocolate
200ml double cream
2 tbsp malted milk powder (I used Horlicks)
100g crushed maltesers
topping
100ml double cream
50g milk chocolate
extra chocolate & maltesers to decorate

Combine the biscuit crumbs with the melted butter and press firmly into the base of a loose bottomed 20cm cake tin. Don’t worry if you haven’t got a tin exactly the right size, it’ll only make a difference to the thickness of the layers, it can also be any shape you like. Chill the base in the fridge whilst you make the topping.
Melt the white chocolate and let it cool for a minute or two. Mix the malted milk powder with a tablespoon of hot water to make a paste and beat it with the cream cheese until smooth. Beat the melted chocolate into this. Whip the cream to soft peak stage before folding it into the cream cheese mixture. Gently mix through the crushed maltesers and then spread the mixture over the chilled base, making the top as smooth as possible. Put the cheesecake in the fridge to chill and firm up for several hours, or even over night.


Remove the cheesecake from the tin and place it on a serving plate. At this point you can drizzle over a little extra melted chocolate for decoration if you like. Melt 50g of milk chocolate and set aside to cool for a minute or two. Whip 100ml of double cream to a firm peak and then fold the melted chocolate into it, making sure that it is well combined. Transfer the chocolate cream to a piping bag fitted with a star tip and pipe the cream on top of the cheesecake, finish decorating the cheesecake with plenty of extra maltesers.

Creamy peppermint truffles

Creamy peppermint truffles

For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is […]

Homemade ice magic

Homemade ice magic

Who else remembers ice magic (or am I showing my age there?) I think it’s also sometimes called magic shell, it’s basically a chocolate sauce, which you can flavour however you like, that solidifies to a hard, crisp shell when you pour it over cold […]

Peanut butter and chocolate energy bites

Peanut butter and chocolate energy bites

Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m not generally a massive fan of dates, they’re a bit too sweet for me but combining them with slightly bitter cocoa powder makes all the difference and they do give the bites a lovely fudgy texture.

Ingredients
makes about 20
200g pitted dates
100g peanut butter
1 tbsp ground flax seeds
60g oats
1 tbsp cocoa powder
splash of cold water

Put all of the ingredients except for the water into the bowl of a food processor and blitz them together until they are well blended. Add just enough cold water to the mixture to bring it together to form something similar in consistency to cookie dough.
Pull off chunks of the mixture and roll them into walnut sized balls. Spread them out on a sheet of parchment and then pop them in the fridge to firm up until you need a healthy little boost to your day. These will keep for a week or so in the fridge or you can freeze them.

Tahini honey cheesecakes

Tahini honey cheesecakes

I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, […]

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]

Clotted cream shortbread

Clotted cream shortbread

It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant soft saffron buns, crisp and chewy Cornish fairings and indulgent Cornish splits filled with jam and clotted cream (amongst other scrummy things!). This year I’ve opted for rich, buttery clotted cream shortbread bites, decorated with dark chocolate to look like the St Piran’s flag. I like my shortbread to have a little bite to them so I always add a little semolina into the mix for texture while the cornflour keeps them just melting enough to feel indulgent, not that a biscuit made with clotted cream could ever be anything but!

Ingredients
yield varies depending on cutter size (I baked 40 bite sized biscuits)
75g butter (room temperature)
75g Cornish clotted cream
75g sugar
pinch of seasalt
160g plain flour
25g cornflour
40g semolina
dark chocolate to decorate

Beat together the butter, cream, sugar and salt until they are quite fluffy. Add the flour, cornflour and semolina, and mix to form a crumbly rubble. Use your hands to bring this together to form a dough. Wrap in cling film and chill for 20 minutes or so.
Pre-heat the oven to 170°c and lightly grease a baking sheet or line it with a silicone baking mat. Roll the dough out on a lightly floured surface so that it is a few millimetres thick. Use a biscuit cutter to stamp out the biscuits and spread them out on the prepared baking sheet, leaving a little space in between them. Bake for 18-20 minutes, until the biscuits are just starting to turn golden-brown and then transfer them to a wire rack to cool and crisp up. Once they are cooled drizzle them with a little melted chocolate. Leave to set before devouring!

Chocolate and miso caramel sponges

Chocolate and miso caramel sponges

Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]