Raspberry coconut chocolate cheesecake

I’m sure I’ve said this before to you guys but raspberry, coconut and chocolate is a winning combination in my book. I feel like raspberries don’t get the love that strawberries do in life…it’s all strawberries and cream, chocolate dipped strawberries and of course we all know which berry gets to be sandwiched between vanilla and chocolate in Neapolitan ice cream. Yep, strawberry. Continue reading

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

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

Gingerbread truffles

I was going to call these gingerbread balls, because I was worried that if I called them gingerbread truffles then the truffle police would come after me brandishing their Oxford English Dictionaries and telling me that a truffle needs to either be a) snuffled by a pig or b) a chocolate covered in cocoa. Continue reading

Raw pumpkin pie (because your oven’s got enough to be getting on with on Thanksgiving)

I’ve (still) never had a traditional Thanksgiving dinner, but this year Mr H volunteered me to make one. You see we were trying to get a date in the diary with a very busy bunch of our friends to come for dinner, and when we finally managed to get one in (it’s honestly been about six months in the making) we realised that it was Thanksgiving day. ‘We will host a thanksgiving dinner!’, he said. ‘It will be fun!’, he said. Now I don’t know about you but I don’t tend to make massive roast dinners on random Thursday nights while Mr H is at work and I’m trying to look after a small child BUT I like a challenge so I’m going to see what I can do.**  Continue reading

Salted pecan caramel cups

At the beginning of this year, I decided I wanted to tick something off my bucket list and try my hand at a farmer’s market stall. After all, my maternity pay was coming to an end and I needed to find a way of making some £££ without getting a ‘real’ job. Turns out the stall was just the beginning, and this year has been a total whirlwind to say the least.

Continue reading

Aubergine pizzas

I LOVE aubergine. It’s my favourite vegetable (which for me is a big deal as I also LOVE vegetables very much and try not to discriminate between them) and whenever I’m out at a restaurant, if there’s aubergine to be had I’m all over it. Trips to visit my cousins in Israel are basically just massive aubergine fests, as they do the most incredible dishes with tahini and pine nuts and they’re basically just heaven on a plate. I created my Israeli-inspired roasted aubergine recipe after one such visit but don’t get me wrong, my favourite vegetable has a lot more to offer, so I felt the need to share with you another of my fave ways of eating it. Continue reading

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

SaveSave

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

Turkish stuffed aubergines (imam bayildi)

Turkish food is without a doubt one of my favourite cuisines – they’ve got the dips, the salads and the grills totally nailed, plus they share my eternal infatuation with aubergine, so for me I always know I’m going to eat well when I go to a Turkish restaurant. And that’s no mean feat I’ll have you know – it’s pretty rare that I go out for dinner and don’t have to worry about there being something Emma-friendly on the menu.

We used to go to a certain little Turkish place that my grandpa liked when he was alive, it was nothing fancy, but had a lovely atmosphere and delicious food. I’m pretty boring when it comes to menus; when I find something I like I’ll stick to it, and such is the case with stuffed aubergines (or imam bayildi). I’m obsessed with aubergine, and stuffed with onions, garlic and tomatoes these beauties are a serious contender for what I might choose as my death row meal. Continue reading