Chocolate covered cookie dough Easter eggs

Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!

I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.

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The worlds most amazing quadruple chocolate truffles


Ok, so you might have heard of double chocolate, or maybe even triple chocolate, but quadruple chocolate? Our unofficial motto in the Hollingsworth household seems to be ‘if in doubt, chocolate’ – both Mr H and I are long-standing chocoholics (we think it’s genetic, my dad and his mum are both of a similar disposition so we must have inherited the chocolate gene) and rarely a day goes by when we don’t both indulge in a little cacao (raw of course).

So now that Easter (an event high up on any chocolate lover’s calendar) is fast approaching I knew it was time to get chocolatey. I wanted to make something with a truffley chocolately centre and I also wanted to experiment with dark and white chocolate so these truffles are basically the amalgamation of everything I dreamed up!

They’re honestly just the most divine things ever, and I promise you even the biggest of sugar addicts will love them, despite the fact that they are completely free from refined sugar and anything remotely nasty. They’re also really simple to make, and you only need eight ingredients!

Makes about 10 of the worlds most amazing truffles

Ingredients 

For the truffles

  • 3 tbsp cacao powder
  • 2 tbsp cacao nibs
  • 3 tbsp maple syrup
  • 1/2 cup cashews
  • 1/2 cup cacao butter
  • 1/3 cup coconut cream

For the dark chocolate coating

  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1/4 cup cacao butter

For the white chocolate coating

  • 3 tbsp maple syrup
  • 1/2 cup cacao butter
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut oil

For the truffle fillings, combine all the ingredients except the cacao butter and cacao nibs in a food processor and whizz until you get a smooth, gooey mixture. While this is mixing, melt the cacao butter in a bowl over a saucepan of boiling water until it is all melted.

Pour the melted cacao butter into the food processor and blend for another 30 seconds or so, until it is all mixed in. Spoon the mixture into a bowl and stir in the cacao nibs. Place the bowl in the freezer for 10 minutes, so that it hardens enough to be able to form it into balls. Remove from the freezer and shape into smallish balls. Pop them back in the freezer to set.

For the dark and white chocolate coatings, melt the cacao butter for each in a bowl over a saucepan of boiling water, then stir in the other ingredients. Remove the truffles from the freezer and dip them in the melted white and dark chocolate – the more times the better! Pop them in the fridge for ten minutes to set then enjoy!

Love, Mrs H xx

Chocolate stuffed chocolate donuts with a chocolate glaze

I never used to be a donut person, AT ALL. People used to bring trays of Krispy Kremes into my old office to celebrate their birthdays and even though at that time I was a sugar fiend through and through they just didn’t float my boat. They were too sickly, too sugary and frankly, not chocolatey enough. Although actually even the chocolatey ones tasted kinda weird to me, so maybe that wasn’t the problem.

Anyway, this year, with baby H being almost 18 months I thought I might make us some donuts to celebrate Hanukkah. Let’s just say that with her and mr H around, these bad boys did not last the full eight days, far from it. If they had I think that would have been the real miracle of Hanukkah.

I’m not surprised they love them, these donuts are soft and fluffy with a little bit of gooeyness, studded with chocolate chips and covered in the most heavenly chocolate glaze.

So now ‘donut’ is a key word in baby H’s vocabulary, as well as blueberries (bwees), pancakes (bam bams) and pasta (papa). It’s safe to say she’s a fan of the carbs!

These donuts are just eight ingredients (including the glaze) and they’re really easy to make. I wonder how long they’ll last in your house?

Makes 8 small donuts

Ingredients

  • 1/2 cup ground almonds
  • 1/2 cup buckwheat flour
  • 1/2 cup cacao powder
  • 1/2 cup maple syrup
  • 4 tbsp coconut oil, melted
  • 4 tbsp applesauce
  • pinch of salt
  • ¾ cup almond milk
  • Optional: chocolate chips for stuffing

For the glaze

  • 2 tbsp coconut oil, melted
  • 6 tbsp cacao powder
  • 6 tbsp maple syrup

To make the donuts just pop the ingredients in a food processor and whizz until you have a lovely sticky mixture. If you don’t have a food processor you can always mix by hand, just pop the dry ingredients in a bowl first and mix then add the wet ones. Either way, stir in the chocolate chips if you’re using them and then pop the mixture into a donut pan or mould.

Preheat your oven to 180C and bake the donuts for about 15-20 minutes or until a skewer or toothpick inserted comes out clean. Leave to cool while you make the glaze.

For the glaze, just pop the ingredients in a bowl and give them a good old stir until you have the most decadent and rich chocolate. Dunk the donuts in one by one and get ready for a taste sensation!

Love, Mrs H xx

Barbie’s vanilla berry surprise cupcakes

I’m a real girly girl – in my opinion you can NEVER have too much pink, it’s just not possible. I’m 30 years old, yet when I go into clothes shops I find myself drawn to the kids clothes section and wishing that some of their pink sparkly numbers came in my size. So when I gave birth to my daughter I was so excited that I could live my life through rose tinted everything vicariously through her. Turns out she’s a bit of a tomboy – sod’s law hey! Continue reading

Lemon and ginger cheesecake bites

When I get a little run down or if I catch a cold, I’ll always make myself a little concoction of lemon, ginger, honey and hot water which seems to work a treat and tastes delicious too. The tartness of the lemon, spiciness of the ginger and the sweetness of the honey are just a great combination taste-wise, as well as having lots of lovely healing powers between them too.

Last time I felt a bit poorly, I sat on the sofa snuggled up and sipping away and decided I needed to create a recipe showcasing these fabulous flavours, as they really do work so well together. So I came up with these amazing lemon, ginger and honey cheesecake bites! They are just heavenly – the base tastes just like gingerbread and the creamy cheesecake layer is refreshingly zingy at the same time as being gorgeously sweet thanks to the lemon and honey.

So next time I’m feeling under the weather I think I’m just going to make myself a batch of these to go with my hot drink, to give myself the best chance of getting better of course…all in the name of a speedy recovery! And I should probably keep consuming them as a preventative measure too…as, I reckon, should you – they’re just so yum!

Ingredients

For the base

  • 1 1/4 cup cashews
  • 1 1/4 cup oats
  • 1 cup dates
  • 1 thumb sized piece of fresh ginger
  • 1 tbsp coconut oil

For the cheesecake layer

  • 1 cup cashews soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1/2 cup coconut oil
  • 1/2 tsp vanilla
  • 4 tbsp maple syrup (or honey)
  • Zest of 1 lemon

To make the base, simply pop the ingredients into your food processor and blend for a couple of minutes, until they form a big sticky ball. In a lined baking tin or cake mould, press down the mixture with a spoon until it is flat and evenly distributed, then set aside while you make the cheesecake layer.

To do this, again place all the ingredients in a food processor or high speed blender and blend until completely creamy, testing the mixture every minute or so to check. It should take around five minutes but this will depend on the speed and power of your equipment. Once you have a super silky texture, spoon it into your mould, even it out with a spoon and place in the freezer for at least two hours to set. Cut into squares and enjoy!

Love, Mrs H xx

Frosted chocolate brownie batter balls

Brownie batter and chocolate frosting, she said. Chocolate on chocolate, she said. Need I say any more? Probably not, but I shall. On my quest to create the world’s best brownies, I taste tested rather a lot of brownie batter (in the name of research, obvs) and it really got me thinking. It turns out brownie batter is just as delicious raw as it is post-bake. And chocolate + chocolate > chocolate.

Speaking of chocolate (because after all what better thing to speak about), I created this recipe to celebrate The Chocolate Show, one of the highlights of my culinary calendar,  which is being held at Olympia on 13th-15th October (tickets are available here) and is set to be one SERIOUSLY delicious weekend. There’s masterclasses, tastings and heaps more – I mean what more could a chocoholic want! OK, maybe Ryan Gosling and some chocolate body paint but this is totally the next best chocolatey thing!

So in honour of this wonderful weekend I set myself a challenge to create something extremely chocolatey and insanely tasty. The result? The most heavenly brownie recipe that can be rolled into balls and eaten raw, no baking necessary. And boy is it good. But what makes these bites even more special is the frosting. Honestly, the frosting on these babies is every bit as decadent and delicious as real life chocolate buttercream. Even Mr H, a harsh dessert critic and fellow chocolate fiend, declared these some of the best things I’ve ever made, which is high praise indeed from such a choconnoisseur (not a word but should be).

So in summary, think rich and gooey raw brownie batter covered with creamy and soft chocolate frosting. I’m practically drooling just thinking about them, and something tells me that I’m going to be making these rather a lot from now on, and you probably should too!

P.S. I seem to have recently discovered a love of piping. There’s no real need for it in this recipe, and it’s just as yum if you just plonk the frosting on top with a teaspoon but I do like making things look pretty. I expect there might be a lot more piping coming to the blog in the future…just call me the pie piper – get it? And on that note…here’s the recipe!

Ingredients

  • 1 1/2 cup medjool dates, pitted
  • 1 cup cashew butter
  • 2 tbsp coconut oil
  • 4 tbsp cacao powder
  • 4 tbsp cacao nibs

For the frosting

  • 1 ripe avocado
  • 5 tbsp cacao powder
  • 5 tbsp maple syrup
  • 4 tbsp cashew butter (or any other nut butter)
  • 4 tbsp coconut oil

Another super simple one here folks! Just bung the ingredients for the balls into your food processor and whizz for a couple of minutes until smooth, sticky and slightly crumbly. Roll the mixture into balls and pop them in the freezer for at least an hour to cool, as this will make the icing stick much better.

For the frosting, scoop the insides out the avocado and combine these with the other ingredients in a food processor. Blend for around five minutes until a super smooth and silky mixture forms. Remove the balls from the freezer and either use a teaspoon to spoon the frosting on top or get your piping bag and nozzle out!

I hope you love these as much as I do!

Love, Mrs H xx

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Ferrero rocher cups 

I’m having a real hazelnut butter moment right now. I love nut butters so much that I buy them in 1kg tubs and they really don’t seem to last very long. At all. Sometimes (when I’m feeling particularly lazy) I eat them ‘on the rocks’ with a spoon, but I do try to be a bit more creative, as I love trying out new ideas and testing new recipes and of course sharing the best ones with you guys! Continue reading

Choco banana crumble sandwiches

Sandwiches for me are a bit of a thing of the past – I don’t really eat bread, I try to stay away from butter and I’m kinda fussy about fillings. BUT there’s a new type of sandwich in town – the crumble sandwich.

Now how did this creation come into existence I hear you ask? Well. I love a good crumble topping (it’s the best bit right?) and last time I was baking one I thought to myself ‘why can’t the crumble topping be on the bottom too’? I couldn’t think of any reason why not, so I got thinking and this is the result! Continue reading