Chocolate and raspberry is possibly my favourite flavour combination. Throw in hazelnut and it’s just perfection imo.
I love how these look like a Kinder Bueno bar, and have the classic chocolate hazelnut filling and chocolate coating, but with a healthier, fruity twist!
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Omg guys. I’ve been SO bad at publishing my recipes on here, like SO bad. But this is where I can be super chatty and not worry about engagement and reach and all that rubbish and I’ve missed that!
So I’m going to start catching up (backwards) and posting the recipes I’ve missed on here, in the hope it will appease the people who get cross with me because they can’t screenshot my recipes from the caption. Anyway, let’s do this!
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Now anyone who has known me for a while knows that I love a good bark. They are so easy to make, look so pretty and make amazing gifts or table centrepieces at celebrations. Or just scoff it all in one go, you do you of course! I love how gorgeous the chocolate swirls make it and although I’ve added in some festive sprinkles, it looks just as pretty without them.
You can even add in a little colouring (think matcha or turmeric) to the white chocolate to make it look even more spooky! You can really go wild with it and add in all sorts of spooky treats on top!
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Chocolate and strawberries go so well together; I love to make chocolate dipped strawberries as an easy dessert when people come over for dinner and I’ve always been an advocate that they are the better 2/3 of Neapolitan ice cream, but this fudge is just next level.
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Truffles are probably the best chocolates out there, the king of all the confectionary if you will. I’ve always been similarly predisposed to them, I remember Santa bringing me a box of Lindor in m stocking and feeling so sick at Christmas lunch one year because I’d indulged in far too many before we sat down to eat.
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These little clusters of heaven are so good if, like me, you like a little mixture of smooth and crunchy, sweet and salty, chocolate and chickpea! I might have lost you at the last one, but trust me on this one, chickpea clusters are the new black.
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Bounty is one of the chocolate bars that is very divisive, much like Marmite. You’re either team bounty or you’re team mutiny. Well I’m team bounty, and I’m guessing if you’ve read this far then you might just be too. So I’m in good company.
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I know you know about rocky road, but what if I told you there was an equally as delicious version that comes out around this time of year? Because I don’t know about you, but I love me a little white chocolate version of anything, and these are just sublime.
In the winter the rocky roads tend to get covered with a little snow you see. Sounds treacherous, but luckily our friends with their glitter vans are usually on the case. But they haven’t made it to my kitchen (guess it would be weird if they did not to mention a bit messy) so my roads are officially snow-covered. Continue reading
I swear it was snowing a few weeks ago, but now it’s mid April and we’re currently experiencing the five day heatwave that may end up being our ‘summer’. I watched a programme today about how positive affirmations and beliefs attract those things to you, so I’m putting it out to the universe that it’s going to be a long, hot, ice-cream-filled summer. I can’t do anything about the first two, but the latter I can definitely make happen.
I don’t know why I haven’t thought to make these before; they’ve got a chocolate ice cream base, a caramel middle and a coating of delicious raw chocolate. They’re amazing to keep in the freezer and whip out on a hot day (or any day) and I personally think they’re so much better than anything you can buy in the shops! And with only seven ingredients, what’s not to like!
Ingredients
Makes 6 bars
For the ice cream
For the caramel
For the chocolate
To make the ice cream, place the ingredients in a blender and whizz until you have a smooth chocolate mousse. Spoon this into a mould (if you don’t have one you could use cake cases instead) and place in the freezer to set.
For the caramel, again place all the ingredients in a blender and whizz until a sticky caramel forms. Spoon this on top of the chocolate ice cream layer and place back in the freezer overnight to set.
To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat and then add in the other ingredients and stir well. Remove the bars from the moulds and dip each one in the chocolate. Eat immediately or place back in the freezer for later!
Love, Mrs H xx
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.
mrshollingsworths.com 