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 […]
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 […]
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 and crisp on the outside but nice and chewy in the middle so I always add a little cornflour and a drop of vinegar to help achieve this.
3 egg whites
1 tbsp cocoa powder
1 1/2 tsp cornflour
3/4 tsp balsamic vinegar
300ml double cream
250g fresh raspberries
25g chocolate (whatever you like – I prefer dark)
Preheat your oven to 130°c and line a large baking sheet with a silicone mat or some baking parchment. Place the egg whites in a spotlessly clean bowl and whisk until they hold a stiff peak. Add the sugar, a few tablespoons at a time and whisk again until the meringue is smooth and glossy. Sift over the cocoa powder and cornflour and add the vinegar. Whisk until it holds a stiff peak again. Dollop (or pipe if you’re feeling fancy) the meringue in a circle onto the prepared baking sheet, creating some nice spiky bits, and bake for 2 hours. Once baked turn off the oven and open the door a little but leave the meringue in there to cool and dry out for several more hours if possible.
Whip the cream and spread this over the centre of the cooled pavlova base. Arrange the raspberries on top. Melt the chocolate and then finish the pavlova by drizzling this all over it. Chill before serving.
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 […]
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?!
200g crushed digestive biscuits
75g melted butter
400g full-fat cream cheese
200g white chocolate
200ml double cream
2 tbsp malted milk powder (I used Horlicks)
100g crushed maltesers
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.
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.
makes about 20
200g pitted dates
100g peanut butter
1 tbsp ground flax seeds
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.
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, […]