I have quite a generous-sized kitchen herb garden, but every year the mint takes over and I have to prune quite a bit of it back. I hate throwing it away, so I make peppermint tea quite frequently with it, but it’s nice to feature it in a dessert once in a while to truly pay homage to it. That’s why I created this peppermint chocolate cheesecake. Continue reading
These Bounty Bites were invented one evening when I really fancied some chocolate, but I didn’t have any in the house and I was already in my pajamas so I couldn’t go to the shop! After a rummage through my kitchen cupboards I realised that I could easily make Bountys with the ingredients I had at hand. The Bounty is one of my favourite chocolate bars (a list which is fairly extensive, to be honest, but don’t let that put you off…). I love their soft, sweet coconut filling that’s packed inside a thick coating of good quality chocolate, be it the milk or dark variety.
When you’re in the mood for a serious piece of chocolate biscuit nothing fits the bill better than a slice of chocolate traybake. This chocolate peppermint slice recipe came about because my Mum had given me a pack of three Fry’s Peppermint Creams that she wasn’t going to use and I figured I’d be able to make something tasty with them.
The other day I made dairy-free chocolate truffles and I was so impressed with the truffle mixture that fills them that I decided to try and use it in another recipe. As I was eating the dairy-free chocolate truffles it occurred to me that the truffle mixture is very similar to a ganache, a rich, creamy chocolate filling mixture that is traditionally used to fill chocolate shells. I knew that the ideal counterpart to the smooth, silky chocolate ganache would be a biscuit base, so I proceeded to make a raspberry chocolate torte with it.