This recipe for Banoffee Vol Au Vents was invented one day when I had some puff pastry left over after making a salmon pithivier pie. (That recipe will go up on the website soon!) I hate throwing ingredients out if they can be put to a good use, so I created these little mouthfuls of gorgeousness with the leftover puff pastry. 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.
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.
As much as I enjoy biscuits and cake, sometimes the only thing that will satiate my sweet tooth is a hit of pure chocolate. However, so many types of chocolate contain dairy, so it can be hard to find a sweetie that fits the bill. Also, a lot of pre-made chocolates can be of pretty mediocre quality and don’t seem worth the money they ask for them. Thankfully, that’s where these homemade dairy-free chocolate truffles come in. I’d estimate that this entire batch of dairy-free chocolate truffles cost me around £1.50 to make. I know that seems unbelievable, but it’s true.