A Cornish girl's food adventures

Tag: chocolate

Pistachio and chocolate cheesecake

Pistachio and chocolate cheesecake

It wasn’t until I travelled to Sicily last year and happened upon the pistachio festival in Bronte that it occurred to me that something as decadent as pistachio paste could exist. But it does! Either as a thick nut butter or (even more gloriously) the […]

Chocolate and ginger ice cream (no-churn)

Chocolate and ginger ice cream (no-churn)

Just because the sunny and warm weather is far behind us doesn’t meant that I can’t still enjoy some cool creamy ice cream now and again. Okay, to be fair it’s more ‘now’ than ‘again’, in fact I’d probably eat it for breakfast if I […]

Maple pecan shortbread

Maple pecan shortbread

Crumbly, buttery shortbread, rich with toasty pecan and maple flavours. Who doesn’t want that with their morning coffee? Did I mention that I’ve dipped them in chocolate for good measure? If these don’t perk up your day I’m not sure what will!

Ingredients
makes 20ish (depending on size)
50g pecans
30g cornflour
100g plain flour
1 tbsp sugar
pinch salt
115g cold butter
2 tbsp maple syrup
100g chocolate

Preheat your oven to 150°c and spread the pecans out on a baking sheet. Toast them in the oven for 10 minutes, turning halfway through. Allow them to cool a little before transferring them to a food processor. Pulse them until they have the texture of ground almonds.

Add the remaining ingredients apart from the maple syrup and blitz everything together until the mixture resembles breadcrumbs. With the food processor running, drizzle in the syrup to bring it all together to form a soft dough. You can also do this by hand by rubbing the butter into the dry ingredients and then stirring in the syrup. Wrap the dough in clingfilm and place it in the fridge for at least 30 minutes but you can leave it for as long as you need to.
Line the baking sheet with baking parchment or a silicone sheet. Roll the dough out between a couple of sheets of parchment until it is about 5mm thick. Stamp out your biscuits and arrange them on the prepared tray, spacing them apart a little. Bake them for around 20 minutes, until they are lightly golden and then leave them to cool on a wire rack.
Melt the chocolate,either in a double boiler or using short blasts in a microwave, and dip the underside of the biscuits into it. Create a pattern in the chocolate with fork and leave to set. Store in an air-tight container.

I’ve also shared this recipe via the #bakingcrumbs linky run by joskitchenlarder.com and applytofaceblog.com

Cherry chocolate mousse (vegan)

Cherry chocolate mousse (vegan)

Aquafaba (chickpea water) is magic stuff. It means that you can make rich, velvety chocolate mousse from the stuff you’d normally chuck away when you’re making a batch of hummus or some falafel. It also means that you don’t have to mess around with raw […]

Chocolate & raspberry pavlova

Chocolate & raspberry pavlova

Is there a better summer dessert than a pavlova? Crisp and chewy meringue topped with cool whipped cream and perfectly ripe, sweet berries – this one has the added richness of cocoa and a luxurious drizzle of chocolate. I love my meringue to be light […]

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 and several jars of jam.
In the height of summer ripe strawberries are one of the loveliest things that you can eat, and of course you should have them with cream. This (slightly retro) gateaux shows them off perfectly with its layers of fluffy Genoese sponge and white chocolate cream.

Ingredients
Genoese sponge
3 eggs
100g sugar
100g plain flour
20g butter, melted
1 tsp almond extract
compote
250g strawberries
1 tbsp sugar
1/2 tbsp cornflour
filling
125g white chocolate
300ml cream

toasted flaked almonds & extra berries to decorate

Preheat your oven to 180°c and grease and line an 8 inch springform cake tin.
Whisk the eggs and sugar until they are pale yellow, thick and fluffy and the whisk leaves a trail in the mixture (ribbon stage). This should take a few minutes in a stand mixer. Sift in half of the flour and carefully fold it in, be gentle – you don’t want to lose any volume. Repeat with the other half of the flour. Drizzle the melted butter and almond extract around the edge of the mixing bowl and fold again. Pour the batter into the prepared tin and bake the sponge for 25 minutes. It should be well risen and golden when it’s done. Leave to cool on a wire rack.


Roughly chop the fruit and combine it with the sugar and cornflour in a small pan. Cook over a gentle heat for several minutes until you have a thick compote. Set aside to cool.
Melt the chocolate and leave to cool a little whilst you whip the cream to a soft peak. Gently whisk the cooled chocolate into this.
Carefully slice the sponge into three layers and place the bottom one on a serving plate. Spread a quarter of the chocolate cream over the sponge and then spoon on half of the compote. Repeat this layering with the second layer of sponge. Place the final layer of sponge on top and spread on half of the remaining cream, put the rest into a piping bag fitted with a round or star-shaped nozzle. Pipe this around the edge of the cake and pile some extra berries into the centre and sprinkle on some flaked almonds to decorate. Chill for an hour or two before serving.

I’ve also shared this recipe via the #bakingcrumbs linky run by joskitchenlarder.com and applytofaceblog.com

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 […]

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 very close to body temperature. If you lower the melting point ever so slightly that satisfaction is increased. You can lower the melting point by simply adding a little extra fat to the chocolate, in the form of vegetable oil. Because of the lower melting point it’s important to keep the filling cold, otherwise things can get pretty messy.

Ingredients
makes a heap
200g dark chocolate
4 tbsp vegetable oil
2 tsp peppermint extract
pinch of salt (optional)
200g extra chocolate for coating

Melt together the oil and the chocolate, either in a double boiler or by using short blasts in a microwave. Stir well and add the peppermint extract and the salt (if using). Either pour this mixture into silicone chocolate moulds or a shallow tray lined with parchment (to cut into cubes later) and place it in the freezer to firm up for several hours and get really nice and cold.
Remove the truffles from the moulds or cut into bite sized cubes. Melt the extra chocolate for coating and carefully dip each chilled truffle in the liquid chocolate, ensuring that they are fully coated before placing them on a parchment lined tray. The chocolate should set on the truffles very quickly because they have been pre-chilled. Wrap in foil or simply place in pretty boxes ready for gifting.

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 […]