Magical chocolate puddings*

These chocolate pots of joy are delicious and easy to bake wheat and dairy free. Make for your guests or devour yourself!!

 

Chocolate Covered Strawberries*

Sometimes the simplest things are by far the best! Chocolate covered strawberries are a must for Valentine’s Day and these recipes show you how to make them extra special. Use dairy free chocolate for the same results.

 

Rich, indulgent dairylicious chocolate brownies….

An eternal favourite. Perfect recipe if you do not have to cater for dairy free individuals. If you do, either swap the chocolate for a darker chocolate with no butter in it or use this other recipe here.

Chocolate Cheesecake*

This can easily be made wheat free with wheat free biscuits instead of digestives but cannot be dairy free yet unfortunately. Try lemon cheesecake instead by substituting the chocolate with the zest and juice of a lemon. 

Mini Christmas Puddings

These mini puddings are so simple, quick and easy to make! Although they look like mini Christmas puddings, they taste like rich, spiced chocolate truffles. Why not turn these puddings into perfect homemade Christmas gifts or tree decorations?

The recipe involves mixing chilled Christmas pudding, liquor, syrup and melted chocolate. 

Santa Hat Brownies*

Easy to make…and even easier to devour! Make your Christmas Party guests chuckle with these adorable and delicious Santa Hat Brownie Bites! Make them wheat and dairy free by using the alternative flour and butter plus using a vanilla buttercream instead of the cream.

 

Baileys Choc-Tail

Relax this evening with your very own choc-tail. This Bailey’s chocolate martini is ludicrously easy to make and sure to impress!

INGREDIENTS

• 60 ml Bailey’s Irish cream
• 10 ml vodka
• 15 ml chocolate liqueur
• Sprinkle of cocoa powder, to decorate (optional)
• 5g chocolate, to decorate

METHOD

1. Mix Bailey’s, vodka and liqueur in a martini shaker with several ice cubes

2. Shake and strain into a chilled martini glass

3. Garnish with cocoa if desired

4. Add some chocolate shavings if desired

 

PREP: 5 minutes

DIFFICULTY: easy!!!

Decorating Luxurious Truffles*

With Christmas coming up, why not treat your friends and family to some beautiful (and delicious) treats, homemade by yourselves. It really isn’t as difficult as they look! And the delightful packaging makes all the difference. Ensure you use dairy free alternatives where necessary. These recipes contain nuts but of course, if allergic, remove them completely! They will last in the fridge for about a week – if you haven’t devoured them before that!

Decorated Truffles

Flavoured Chocolates

All you need is some quality chocolate of your preference and flavoured oils eg. Orange oil or Vanilla Extract

METHOD

Simply melt the chocolate, dark milk or white until smooth. Spoon a couple of spoonfuls onto baking paper and add 2-3 drops of the desired flavour. Using the back of the spoon mix the chocolate well and then spread into a shape of choice. Do not spread too thinly or it will break when peeling off the paper. Leave to set for about 1 hour until it isn’t shiny any more. Peel the paper off, place into a bag or box and serve. Or simply just break a piece off and enjoy! 🙂

Flavoured Chocolate

Chocolate Custard

An old recipe that my Granny taught me, we used to always have steamed puddings with chocolate custard after a Sunday Roast and I always helped in he kitchen so I’ve now learnt the tricks to a great, fail safe custard.

This recipe is a simpler version to most. There’s no faffing around with heating the milk separately and ensuring it doesn’t boil over. This is the quickest and easiest recipe around! I’ll admit how strange I am here (and how obsessed I am with chocolate) as I eat this custard as a pudding itself! I love a thick custard but if you want it thinner, cook it for less time and simply add 1/2 tbsp less corn flour.

The recipe traditionally uses corn flour (naturally wheat free), however I had run out so used plain flour and it works just as well. If you don’t fancy chocolate flavour then why not try adding a vanilla pod instead? If you don’t like steamed puddings or have to have some fruit, custard is also great served with apple crumble!

Caramel Chocolate Fudge

This is a sticky fudge, great for making bite-sized chocolate treats with. Be extremely careful with the caramel because it melts and burns at a high temperature. Ensure you don’t take your attention off the caramel once started. Cut out shapes to then dip in the chocolate as seen in future posts.

Caramel Chocolate Fudge

Chocolate Vodka Martini

What is better than chocolate, what is better than a cocktail? The combination of course! To be fair, this is to an acquired taste as some find it too sickly but I love it. Make it look delightful with the chocolate decoration around the glass and why not dust the rim in cocoa? Instead of vodka add Baileys or Tia Maria if you fancy…

Chocolate Martini

Luxurious Chocolate Truffles*

There are two ways to make this recipe of chocolate truffles, both with the same delicious outcome. Here is the quicker, easier version. I have heard rumours this recipe works well dairy free by making it using coconut butter instead of cream – I have yet to try this though so be aware.

Chocolate Truffles

Millionaires Shortbread

This is not one for the faint-hearted. Rich, sweet, buttery, chocolaty – my idea of heaven, but not everyones.

Millionaires Shortbread

Chocolate Lava Cakes

My favourite dessert in the world. These hot little chocolate mousses are wonderful puddings that melt in the middle with a blissful, chocolate liquid once served. Don’t be tempted to cook for longer than stated. Delicious on their own as a self-saucing dessert or add some ice-cream for an extra texture, flavour and temperature.

INGREDIENTS

5 medium eggs, plus 5 medium egg yolks (meringue tomorrow anyone?)

115g caster sugar

225g dark chocolate (70%), broken into pieces

200g unsalted butter

75g plain flour

50g unsweetened cocoa powder, plus a little extra for dusting

ice cream to serve, optional

METHOD

1. Put the eggs, egg yolk and sugar in a large bowl and beat with an electric mixer for 10-15 minutes until the mixture is pale yellow and thick
2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water
3. Melt gently, stirring infrequently, until smooth
4. Remove from heat
5. Add a small amount of the egg/sugar mixture and stir well until mixed. Add the rest of the mixture, stirring well
6. Sift the flour and cocoa powder into the bowl and gently fold it in with a large metal spoon until just mixed
7. Stand the prepared ramekins in a roasting tin and spoon the mixture into them (the mixture should be 3/4 to the top)
8. Bake on the middle shelf of a pre-heated oven at 180C, from room temperature for 10-12 minutes until just risen and firm to touch. Don’t cook for longer than this except from fridge temperature or else the middle will set
9. Run a round-bladed knife around the inside of each mould to loosen the puddings, then carefully turn them out onto individual plates
10. Dust with cocoa, add ice-cream if desired and serve immediately

 

YUM YUM YUM. A lot of people struggle with melt-in-the-middle cakes but this recipe works for me. It should be fairly easy to make wheat free, replacing the flour with WF flour. The butter likewise for olive spread. However, finding dairy-free chocolate is a rare occassion. Definitely a special treat.

PREP: 15 minutes

COOK: 10-12 minutes

DIFFICULTY: easy-medium

Steam Puddings*

My amazing granny taught me how to make these from a very early age, as well as home-made custard which will come in a later post. This recipe can either be put into one large dish for a Sunday lunch dessert, approx 8 inches diameter or into 6-8 smaller ramekins for a sneaky individual treat. 

 

INGREDIENTS

6 oz (175g) caster sugar

6 oz (175g) WDF butter, softened to room temperature

6 oz (175g) WDF flour

3 tsp baking powder

3 large eggs

Flavours: if using chocolate steam puddings replace 1 oz flour with 1 oz cocoa. For the others use the above recipe. Other ideas include raspberry or strawberry jam, syrup puddings, chocolate chips…

METHOD

1. Put a large steamer on the hob and heat a lot of water
2. Grease either the large pudding bowl or the smaller ramekins
3. For this pudding, it really is so simple. Using the all-in-one method, blitz all the above ingredients in a food processor until blended, smooth and lighter in colour
4. Spoon 2 tbsp of jam or syrup (if using these flavours) into the bottoms of the bowl/ramekins
5. Fill to 2/3 of the top with the cake mixture
6. Cover each ramekin separately with foil – ensure a folded over “lip” for expansion of the pudding
7. Place into the steamer for approx 30 minutes or until a skewer comes out clean
8. Run a round bladed knife around the edges and tip over into a bowl, ensuring all the runny sauce comes out also
9. Serve your self-saucing delights and enjoy!

PREP: 5-10 minutes

COOK: 30 minutes

DIFFICULTY: easy

Chocolate Marquise

This makes for an impressive dinner party dessert. A chocolatey treat that is enjoyed in small quantities. For a silky smooth texture, make sure the chocolate, gelatine and egg yolk mixture is still warm when folded together, before adding the cream. Unlike on these pictures, ensure that the baking parchment is completely smooth to the edges of the tin to avoid getting the crease marks on the marquise itself.

INGREDIENTS

250g dark chocolate (70%), broken into pieces

3 leaves of gelatine

3 medium egg yolks

25g caster sugar

2 tbsp brandy (optional)

400ml whipping cream

unsweetened cocoa powder, for dusting

YOU WILL ALSO NEED: a non-stick loaf tin, 500g, greased and lined with baking parchment so the ends hang 4 inches over the ends.

METHOD

1. Put the chocolate in a heatproof bowl set over a saucepan of steaming water (do not let the base of the bowl touch the water)
2. Melt the chocolate gently, stirring occasionally, until smooth. Remove from the heat and let it cool slightly
3. Put the gelatine in a small saucepan and cover with cold water. Let it soak for 3 minutes until soft, then drain the water. Heat the gelatine over a very low heat, swirling the pan, until the gelatine dissolves. Set aside for later
4. Put the egg yolks in a large, heatproof bowl and beat with a hand-held mixer until pale and creamy, about 10 minutes
5. Put the sugar and 50ml water in a small saucepan and heat gently until the sugar has dissolved
6. Increase the heat and cook for 3 minutes or until the temperature of the water has reached 118C
7. Gently pour the sugar syrup onto the egg yolks, beating with a hand-held mixer as you pour, until the mixture becomes thick and creamy.
8. Beat in the brandy now, if you are using it!
9. Add half the warm chocolate and stir well with a large metal spoon until well mixed. Gently stir in the remaining chocolate, followed by the warm gelatine
10. Put the cream in a bowl and whisk until it starts to thicken
11. Using a large, metal spoon, gently fold in the cream into the chocolate mixture.
12. Pour this into the prepared loaf tin, tapping the base gently on the work surface to remove air bubbles and ensure the mixture reaches the corners. Level the top with a knife
13. Cover with clingfilm and chill overnight in the refrigerator until set
14. When ready to serve, gently lift the marquise out of the tin by pulling up on the greaseproof paper and transfer to a serving plate
15. Dust with cocoa, then cut into slices
16. Enjoy 😀

PREP: 15 minutes

COOK: 20 minutes plus chilling overnight

DIFFICULTY: medium

Ice Cream (Chocolate)

I can’t say no to this chocolate ice cream recipe. It is absolutely delicious. Apologies again because this is not for those allergic to dairy. Maybe a recipe will follow using coconut milk or something similar. For now, just enjoy the normal version. Don’t forget to change the flavour to change it up a bit.

INGREDIENTS

200ml single cream or whole milk

300g dark chocolate (minimum 70%) – finely chopped **Adaptable recipe – change this ingredient for a new flavour**

75g caster sugar

6 medium egg yolks

750ml thick whipping cream

METHOD

1. Put the single cream into a saucepan and bring to the boil
2. Remove from the heat and stir in the chocolate until melted and smooth **using a different flavour? Change it here!**
3. Put the sugar and egg yolks in a bowl and whisk with an electric mixer until thick, pale and creamy – about 10 minutes
4. Put the whipping cream into a saucepan and bring to the boil
5. Remove and pour into the egg and sugar mixture, stirring continuously (I simply leave the mixer on but a slower speed)
6. Rinse the pan and then pour the mixture (not the chocolate cream) back into the pan
7. Heat over a low heat, stirring continuously until the mixture coats the back of the spoon. Do not let the mixture boil or it will curdle!
8. Pass the mixture through a seive
9. Add the melted chocolate cream mixture **using a different flavour? Change it here!**
10. Stir well before pouring into a shallow container
11. Let it chill before either pouring into an ice-cream maker and following their instructions OR place in the freezer (in a freezer-proof container) and freeze it. Just before it becomes solid, (about 40-50 minutes roughly) remove from the freezer and whisk thoroughly with a hand-held mixer until smooth again. Now return to the freezer. Repeat 2-3 times before leaving it completely to become solid.

Serve with brownies, recipe here, for that added chocolate experience. This ice cream can be prepared ahead of a dinner party for that added wow! No-one will believe you made this, yet it’s surprisingly easy!

An easy addition, try chocolate chips. Changing it up, try vanilla pods or fresh fruit.

For the fruit flavours, use 400g (strawberries), hull them before adding to a bowl with 2 additional tablespoons of caster sugar to infuse the flavour for an hour before adding at step 9. You could also use pre-prepared (strawberry) jam too to make a raspberry ripple effect – add this at the last whisk from the freezer. Spoon a stripe down the centre of the container and then using the end of a fork or spoon, swirl around the container making sure to go through the stripe of jam to create the ripple effect.

PREP: 20 mins

FREEZE: 2-4 hours

DIFFICULTY: easy

Chocolate Eclairs

Tasty tasty, homemade eclairs are much fresher, cheaper and tastier than shop-bought equivalents. If the first batch don’t work then persevere. It’s worth it in the end! Unfortunately, this recipe is unable to be wheat and dairy free as yet.

INGREDIENTS

1 Batch of choux pastry as described in the recipe here (make the link!!!!)

For the filling:

450ml double or whipping cream

For the icing:

100g plain chocolate, broken into pieces

45g (1.5 oz) butter

2 tbsp water

75g (3 oz) icing sugar, sifted

METHOD

1. Make the choux pastry as instructed here  
2. The piping bag shout be fitted with a 1cm (0.5 in) plain nozzle
3. Pipe on to the greased baking trays into eclair shapes, about 13-15 cm long and leaving room for them to expand and spread
4. Whip the cream until it is firm enough to pipe
5. Fill each eclair with cream, using a piping bag fitted with a plain nozzle
6. For the icing, put the chocolate into a bowl placed over a pan of hot water, ensuring the water does not touch the bottom of the bowl
7. Add the butter and 2 tbsp water to the chocolate and place the pan over a low heat until the chocolate has melted
8. Remove from the heat and add the sifted icing sugar
9. Beat well until smooth
10. Spoon the icing over the top of each eclair, then leave to set

PREP 10-15 mins

COOK 30 mins

DIFFICULTY medium

Chocolate Brownies*

Who doesn’t love a chocolate brownie? Soft and squidgy in the middle, slightly crisp on the top…mmm yummy. This recipe is actually WDF but can simply be made with the usual ingredients of self-raising wheat flour and magarine if you don’t have a food intolerance.

This recipe requires a tray-bake tin or roasting tin, 30 X 23 X 4 cm (12 X 9 X 1.25 in) to make 24. Slightly different size dimensions will be okay just keep a closer eye on the bake.

INGREDIENTS

275g (10oz) margarine – for WDF I use “dairy free pure sunflower spread”

375g (13oz) caster sugar

4 medium eggs (larger if WDF)

75g (3oz) cocoa powder

100g (4oz) self-raising flour – For WDF I use “Dove Farm Gluten Free” range

100g (4oz) plain chocolate chips/chopped walnuts – For WDF I use “Lindtt 70% cocoa”

METHOD

1. Grease and line a tin with baking parchment, pushing neatly into the corners
2. Pre-heat the oven to 180 degrees
3. Measure all ingredients into a large mixing bowl except chocolate chips/nuts 
4. Mix with hand-held electric mixer until evenly blended
5. Add chips/nuts and fold in, careful not to remove the air
6. Spoon the mixture into the prepared tin, spread the mixture gently to the corners and level with the back of the spoon/spatula
7. Bake for 40-45 minutes, until the brownies have a crusty top and an inserted skewer comes out clean from the centre. Cover with foil for the final 10 minutes if the brownies are browning too much
8. Allow the brownies to cool in the tin completely before cutting into 24 squares
9. Store in an airtight tin

Don’t worry too much if the mixture curdles, it often does with wheat free/dairy free ingredients. I promise it will still taste just as delicious. Enjoy these with a scoop of vanilla ice cream for that added luxurious treat.

SERVES 25 brownies

PREP 10-15 minutes

COOKING 40-45 minutes

DIFFICULTY easy