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. 

Potato and Onion Gratin*

Easy, quick, delicious. Simple to turn Dairy free and naturally wheat-free!!

Cauliflower Cheese (*)

A lovely side dish for roast dish. To make it wheat and dairy free use the correct ingredients in the sauce and add mustard instead of cheese. Additionally, crumble over some wheat-free breadcrumbs for a crunchy topping instead of cheese.

Cauliflower Cheese

Pecan Pie*

This is a wheat and dairy-free Pecan Pie. The ingredient list is slightly unusual however and doesn’t use your every day ingredients. 

Pecan Pie (WDF)

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

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

Chicken Chasseur*

This is a new meal to me that already reminds me of similar dishes I used to have as a child. This one I have now cooked so many times as it has become an absolute favourite! Can be cooked quicker on a higher heat if you are running out of time, or simply can’t wait for dinner any more, but for the best results cook slower and longer. Best served with mash potato or rice. NATURALLY WHEAT AND DAIRY FREE! YAY 🙂

Chicken Chasseur

Millionaires Shortbread

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

Millionaires Shortbread

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