All posts filed under: Chocolate

Chocolate & Cardamom Mousse

Chocolate & Cardamom Mousse [Recipe]

It has been a little while since I posted a recipe. I have been floored with a proper flu, a real one, the kind of illness where you can’t raise your head from your pillow or leave your bed. I could feel that something wasn’t right in Lyon. I felt weak, tired and at times quite faint. My temperature was high, I felt exhausted and I couldn’t understand it. Then I came home and – BAM – that was it. I was knocked out and in bed for 5 solid days. Still wheezy and coughing near constantly, and on the move since (I have just returned from 4 days filming in lovely Abruzzo – more on that soon), it is only today that I have felt well enough to start properly working again at my desk. Before I fell ill I had worked on a number of recipes, recipes that are perfect for cosy nights in and indulgence. I don’t care for Valentine’s Day but I appreciate that some of you might, and I certainly feel …

Recipe: Bourbon Bacon Chocolate Truffles

I have been withholding most of my bacon recipes from you, and for a very good reason which will be revealed in a bit. I am sharing one today though, it was published on Stylist recently for Bacon Connoisseurs Week, and I am sharing it here now so that you can do something delicious for Easter. Here you go: Bourbon Bacon Chocolate Truffles. What madness is this? What deliciousness lies within? Let me tell you people, these little truffles, balls of intense flavourful delight, will win you friends and appease your enemies. When thinking of bacon in sweets, remember how you first felt when you heard about salted caramel. Right? This is just as good, I say even better. Bacon and sugar love each other and so they should. Combined in an oven and candied, bacon becomes arnished with a sugar toffee that will snap, and that is the secret ingredient in these truffles. Bourbon has to be invited to the party, mainly because it will be upset if not, its rumbly alcoholic tones complete …

Decadence: Claudia Roden’s Flourless Gateau Au Chocolate with a Lick of Chocolate Ganache Frosting

I have a Kitchenaid. At last. I feel like I have always wanted one, perhaps I have, although it’s realistic to say that in my early years, I was craving sweets a big stronger. It is bright pink and stands proudly in my kitchen. I have been sent one to review – disclaimer – and I have been happily whipping up cakes and brownies and all sorts of other bits and pieces that are detrimental to my waistline but so, so good for my soul. It has made life very quick and convenient. We had a few run ins but I soon realised that that is because I was putting too much in the bowl. 1.5kg bread too much. That was a bit silly, it is a home mixer, not an industrial one, and treated as such – with one cake mix, not three – it works like a charm. It is tough and quick, and the patisserie attachment has been very useful, especially for my new baking experiments that have been taking place in …