Terry’s Chocolate Orange Fudge

Terry’s Chocolate Orange Fudge

So I already have a couple of fudge recipes on my blog, but this Terry’s Chocolate Orange Fudge has to be my favourite so far! It’s definitely the fudge I’ve eaten the most of! It’s another easy no boil fudge recipe, which is a technique I absolutely love as it makes life so much easier. Just a bit of melting, some stirring, and then leave it to set and bam – delicious fudge! As we’re approaching Christmas I thought Terry’s Chocolate Orange Fudge was the perfect flavour for the holiday season. This fudge would make a great gift for family and friends, or an even greater gift to yourself!

Jump straight to the recipe!

I started my melting the chocolate and condensed milk together in a pan on a low heat.

Then I stirred in the icing sugar and poured half of the fudge mixture into the lined tin. I covered it with Terry’s Chocolate Orange pieces.

I added the rest of the fudge mixture on top. Then I added blobs of the melted and coloured white chocolate, and used a cocktail stick to swirl it around.

Then I packed the top with more Terry’s Chocolate Orange pieces, and as many mini Terry’s Chocolate Orange pieces as I could fit!

I also added some orange sprinkles I had in the cupboard, just for fun! Then it went into the fridge to set.

Terry's Chocolate Orange Fudge

Damn this Terry’s Chocolate Orange Fudge was GOOD! I ate so much of it and so did my partner! I think I might have to make it again soon!

Terry's Chocolate Orange Fudge

If you can bare to let this out of your house, then the Terry’s Chocolate Orange Fudge would make a fantastic gift for family and friends!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Apply to Face Blog, Cooking Is My Sport, The Not So Creative Cook and Cooking With Aunt Juju.


5 from 2 votes
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Terry's Chocolate Orange Fudge

Servings 36 pieces

Ingredients

For the fudge

  • 300 g Milk Chocolate
  • 100 g Dark Chocolate
  • 397 g Can of condensed milk
  • 130 g Icing sugar sifted
  • 1 Terry's Chocolate Orange
  • 125 g Bag of Terry's Chocolate Orange Minis

For decoration

  • White chocolate optional
  • Orange food colouring optional
  • Orange sprinkles optional

Instructions

  1. Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it

  2. Put the condensed milk, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  3. Once it's fully melted and combined, take the pan off the heat and stir in the icing sugar

  4. Put half of the mixture into the tin and press some of the Terry's Chocolate Orange pieces into it

  5. Put the rest of the fudge mixture over the top, 

  6. Melt the white chocolate and colour it bright orange with the food colouring. Add blobs to the top of the fudge and use a cocktail stick to swirl it around

  7. Then add the rest of the Terry's Chocolate Orange pieces on top, breaking them in half if needed and pressing them in, also add as many Mini Terry's Chocolate Orange pieces as you can fit!

  8. Add some sprinkles if you like, then put in the fridge overnight, or for 3-4 hours to set

  9. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  10. If you store the fudge in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge

Recipe Notes

I like to have a mix of milk and dark chocolate as I find full milk can be a bit too sweet, but if you can handle it then you can use 400g milk chocolate instead of 300g milk and 100g dark.

NB. This post is NOT in anyway sponsored by Terry’s – I just love their product!

You can find more of my Fudge recipes by clicking here!

Terry's Chocolate Orange Fudge

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Chocolate Spiderweb Donuts

Chocolate Spiderweb Donuts

Let the Halloween baking begin! I’ve had lots of ideas this year for tasty yet spooky treats. I’m starting with these Chocolate Spiderweb Donuts which are so easy to make and packed with chocolate deliciousness! They are a baked chocolate donut, which are so simple to make with a donut pan. I highly recommend investing in a donut pan (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them! I’ve topped the Chocolate Spiderweb Donuts with dark and white chocolate which I’ve ‘feathered’ to create a spiderweb effect – it’s such an easy technique, all you need is a cocktail stick!

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, and eggs.

Then I added the self raising flour and cocoa powder.

I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.

They baked for 12 minutes, then I left them to cool.

I melted the dark chocolate and dipped the top half of each donut into it.

Then I piped three thin circles of melted white chocolate over the dark chocolate, and dragged a cocktail stick through the wet chocolate to create the spiderweb/feathered effect. I left the chocolate to set.

Chocolate Spiderweb Donuts

And the Chocolate Spiderweb Donuts were ready for trick or treaters, or a Halloween party! My colleagues certainly made short work of them and they loved the chocolatey taste – not a spider in sight!

Chocolate Spiderweb Donuts

Baked Donuts are so fluffy and light, so the chocolate topping is the perfect partner. You could use milk chocolate too, but I liked the appearance of the dark as it felt more appropriate for Halloween. Either way, even spider phobes will happily tuck into one of these Chocolate Spiderweb Donuts!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Cooking With Aunt Juju and Canvassed Recipes.

5 from 4 votes
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Chocolate Spiderweb Donuts

Servings 12

Ingredients

For the donuts

  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk cow's or plant milk will both work
  • 2 Eggs
  • 25 g Cocoa powder
  • 200 g Self raising flour
  • Butter or baking spread for greasing

For the decoration

  • 250 g Dark chocolate
  • 50 g White chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, vegetable oil and eggs in a bowl with a whisk

  3. Add the self raising flour and cocoa powder and whisk in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling racj

  6. Melt the dark chocolate and white chocolate in separate bowls. You can melt it in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between

  7. Set the donuts onto a rack with a baking tray underneath to catch any drips of chocolate

  8. Dip the top half of the donuts in the dark chocolate and place back on the rack

  9. Put the white chocolate in a small piping bag and cut a very small amount off the end, pipe three thin circles on the donuts on top of the dark chocolate, then use a cocktail stick to drag through the lines to create the spider web effect

  10. Leave to set, or put them in the fridge to set the chocolate faster

  11. Store leftover in an airtight container and eat within 3 days

You can find more of my Donut recipes by clicking here! Or for more Halloween recipes click here!

Chocolate Spiderweb Donuts

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Hot Chocolate Cheesecake (No Bake)

Hot Chocolate Cheesecake (No Bake)

Hot Chocolate Cheesecake sounds like a contradiction doesn’t it? Well, let me explain, this cheesecake is served cold but has the flavours of a hot chocolate! If you’re not quite ready for a steaming cup of hot chocolate, but you’re craving that tasty mix of chocolate, marshmallows and whipped cream, then this cheesecake is for you! I’ve mixed mini marshmallows into the chocolate base of this cheesecake, topped it with melted chocolate, whipped cream and plenty more mini marshmallows!

Jump straight to the recipe!

I’m so glad I discovered these vegetarian and vegan friendly gelatine free marshmallows in Sainsburys. I can finally enjoy things like rocky road, s’mores and of course hot chocolate topped with marshmallows! Apart from not being as big as other marshmallows, they have the same flavour and texture so they can be used in the same way. (By the way, I’m not being paid to advertise this product, I’m just a genuine fan!) They have a Where to Buy section on their website so you can track them down in your area, or buy online.

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar.

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

I gently folded in the mini marshmallows, then smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and the next step is to melt the milk chocolate and pipe it all over the cheesecake, but I accidentally put the cream on first!

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.

Hot Chocolate Cheesecake

To decorate, I covered the whole cheesecake with more mini marshmallows, and crushed up Flake bar sprinkled all over it  – just how I would want a hot chocolate!

Hot Chocolate Cheesecake

The Hot Chocolate Cheesecake was such a yummy indulgent treat that my friends and family absolutely loved!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Food For The Soul and Canvassed Recipes.

5 from 3 votes
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Hot Chocolate Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 30 g Cocoa powder
  • 75 g Mini marshmallows I used Freedom Mallows

For the decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • 75 g Milk chocolate melted
  • Mini marshmallows I used Freedom Mallows
  • Crushed flake bar or grated milk chocolate

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Gently fold in the mini marshmallows

  6. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  8. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  9. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  10. Sprinkle more mini marshmallows all over the cheesecake, and either crush up half a flake bar and sprinkle that over, or grate milk chocolate over it

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Hot Chocolate Cheesecake

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Galaxy Chocolate Cupcakes

Galaxy Chocolate Cupcakes

As I mentioned back when I made my Malteser Teaser Cupcakes, there are so many chocolate bars being turned into spreads at the moment. So I feel it is only my duty to then turn these spreads into buttercream to top delicious cakes and cupcakes with! This time it’s the turn of Galaxy Chocolate Cupcakes. I’ve infused the sponge with Galaxy hot chocolate powder, which by the way is my favourite hot chocolate powder and you must give it a try, it’s so creamy and rich for a powder drink. Then I’ve made a buttercream using the Galaxy chocolate spread, and of course the decoration had to be in the form of Galaxy chocolate pieces for the ultimate Galaxy triple treat!

Jump straight to the recipe!

For the sponge, I creamed the butter and sugar together, then whisked in the eggs and milk. Next I whisked in the self raising flour, baking powder and Galaxy hot chocolate powder.

I divided the batter between 12 cupcakes cases and baked them for 20-25 minutes.

Whilst the cakes were cooling, I made the buttercream by mixing the Galaxy chocolate spread with icing sugar, butter and milk.

I piped it onto the cupcakes using my Wilton 1M nozzle, then topped them with Galaxy chocolate pieces.

Galaxy Chocolate Cupcakes

The Galaxy Chocolate Cupcakes were an absolute chocolate sensation! They disappeared in less than an hour when I took them into work.

Galaxy Chocolate Cupcakes

Any Galaxy chocolate fan, or just chocolate fan in general, will go nuts for these cupcakes! I only added two Galaxy pieces to the top, but you could add three – I wish I added more!!

 

I’m linking this recipe up with Cook Blog Share hosted by Glutarama, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Frugal Hausfrau and Iris and Honey.


5 from 3 votes
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Galaxy Chocolate Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 30 g Galaxy Hot Chocolate Powder or cocoa powder
  • 145 g Self raising flour
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream/topping

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Galaxy chocolate spread
  • 1 tbsp Milk
  • 200 g Galaxy chocolate bar broken into squares

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and whisk in

  4. Add the self raising flour, Galaxy Hot Chocolate Powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  6. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and Galaxy spread and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with an open star nozzle. Or spread on with a spoon

  8. Top with pieces of the Galaxy chocolate bar!

  9. Store in an airtight container in a cool place, eat leftovers within 3 days

NB. This post is not in any way sponsored by Galaxy – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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White Forest Cake

White Forest Cake

Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!

Jump straight to the recipe!

White Forest Cake

I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.

To make the sponges I started by creaming together the butter and sugar.

 

I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.

Once they were baked, I left them to cool.

Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.

 

Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.

   

Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.

On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.

White Forest Cake

The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!

    

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

5 from 7 votes
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White Forest Cake

Servings 12

Ingredients

For the vanilla sponges

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the cherry and kirsch jam

  • 400 g Fresh cherries pitted & cut in half
  • Juice of half a lemon
  • 260 g Granulated sugar
  • 1 tbsp Kirsch or cherry brandy

For the filling

  • 600 ml Double cream
  • 2 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 50 g White chocolate chips

For decoration

  • White chocolate curls
  • Fresh cherries

Instructions

  1. I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set

  2. Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft

  3. Mash the cherries down a bit with a potato masher

  4. Bring to the boil and let it bubble for 10 minutes, stirring occasionally

  5. Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again

  6. Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour

  7. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  8. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  9. Add the eggs and vanilla extract, and whisk until fully incorporated

  10. Add the self raising flour and whisk in until you can't see any flour anymore

  11. Divide the mixture between the tins, use scales for accuracy

  12. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  13. If the cakes have domed on top, level them off with a cake leveller

  14. To make the filling use an electric hand whisk or food mixer to whisk up the double cream, vanilla extract and icing sugar until thick

  15. Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides

  16. Add the second sponge and do the same

  17. Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)

  18. Serve immediately, leftovers will keep for 1-2 days in the fridge

NB. This is a sponsored post, all opinions are my own.

You can find more of my Cake recipes by clicking here!

White Forest Cake

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Chocolate & Peanut Butter Cheesecake Bundt Cake

Chocolate & Peanut Butter Cheesecake Bundt Cake

As you may know if you’ve visited my blog before, I am a massive fan of Reese’s Peanut Butter Cups and pretty much all of their products. If I manage to avoid scoffing the whole pack when I buy PB cups, I love to bake with them. I’ve had the idea for this Chocolate & Peanut Butter Cheesecake Bundt Cake in my mind for a while, and I wasn’t sure if it would work. Well I am pleased to report it does, and it’s so incredibly delicious! This recipe is for a chocolate bundt cake – which is a cake baked in a round tin with a hole in the middle – with a peanut butter cheesecake filling. You can decorate it how ever you want, but I’ve drizzled it with warm peanut butter and melted milk chocolate, and finally topped it with Reese’s Pieces sweets and Reese’s Peanut Butter Cups. It’s chocolate and peanut butter heaven in cake form!

Jump straight to the recipe!

First, I made the peanut butter cheesecake filling first by mixing the ingredients together with an electric hand whisk until they were smooth.

Then I started on the chocolate sponge. I creamed the butter and sugar together, then whisked in the eggs and vanilla.

Next I mixed in the yoghurt, then finally I added the flour, cocoa and baking powder and whisked everything in.

To layer up the tin, I put in half of the chocolate sponge. Then I spooned in the cheesecake filling, making sure not to let it touch the edges of the tin. I added the remaining chocolate sponge batter over the top.

Once the sponge was baked and cooled fully, I drizzled the peanut butter and melted milk chocolate all over it.

Chocolate & Peanut Butter Cheesecake Bundt Cake

I topped the Chocolate & Peanut Butter Cheesecake Bundt Cake with mini Reese’s Peanut Butter Cups and Reese’s Pieces.

Chocolate & Peanut Butter Cheesecake Bundt Cake

The Chocolate & Peanut Butter Cheesecake Bundt Cake was a huge hit with my colleagues – probably one of the most popular cakes this year! They came in droves to get a slice and were full of praise for the flavour, which is always the best feedback. All the chocolate and peanut butter elements of the cake combine in the most nutty sweet and salty way, I just cannot resist this combination of flavours!!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Zoale.

5 from 3 votes
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Chocolate & Peanut Butter Cheesecake Bundt Cake

Servings 16

Ingredients

For the chocolate sponge

  • 250 g Butter or baking spread
  • 300 g Caster sugar
  • 4 Eggs large
  • 1 tsp Vanilla extract
  • 315 g Self raising flour
  • 45 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Natural yoghurt

For the peanut butter cheesecake filling

  • 200 g Full fat cream cheese
  • 100 g Caster sugar
  • 100 g Peanut butter
  • 1 Egg large
  • 1 tbsp Plain flour

For decoration

  • 75 g Milk chocolate melted
  • 75 g Peanut butter smooth
  • Reese's Mini Peanut Butter Cups
  • Reese's Pieces

Instructions

  1. Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a large bundt tin

  2. Make the peanut butter cheesecake filling first by whisking together the ingredients until smooth. I used an electric whisk but you can do it by hand too. Set the mixture aside

  3. For the chocolate sponge, cream the butter and sugar together until smooth

  4. Add the eggs and the vanilla extract, and whisk in well

  5. Add the yoghurt and whisk in well

  6. Add the self raising flour, cocoa powder and baking powder. Whisk in until you can't see any flour anymore

  7. Pour half of the chocolate cake batter into the tin, then add the cheesecake filling without letting it touch the sides of the tin

  8. Then add the remaining chocolate cake batter on top. Completely cover the cheesecake filling, but try not to disturb it

  9. Bake for 55 minutes or until a skewer inserted comes out clean

  10. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely

  11. Once the cake is cool drizzle over the peanut butter (I warmed it in the microwave for 20 second to make it easier to drizzle) then drizzle over the melted milk chocolate

  12. Add peanut butter cups, and/or Reese's Pieces on top as desired

  13. Leftovers will keep in an airtight container for 3 days

NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!

You can find more of my Cake recipes by clicking here!

Chocolate & Peanut Butter Cheesecake Bundt Cake

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Vegan Chocolate Mousse Pots

Vegan Chocolate Mousse Pots

Vegan friendly food continues to impress me and these gorgeously creamy Vegan Chocolate Mousse Pots are no different. They are made using silken tofu, which is a much softer version of tofu that easily blends up into a smooth consistency. Then you add melted chocolate plus a couple of other ingredients and you’re left with a luscious chocolate mousse that’s so yummy! It’s so easy to make, there’s no baking involved and all you need is a blender or an electric whisk. They need minimum chilling, 30 minutes is enough, and they’re ready to eat! If you’re having a dinner party or having friends over then these Vegan Chocolate Mousse Pots are an easy and impressive dessert that everyone will love. Plus they’re suitable for practically any dietary need as they’re dairy free, soy free and gluten free.

Jump straight to the recipe!

I started by whisking up the silken tofu, I used a blender to make sure it stayed smooth without any lumps.

Then I added the cocoa powder, vanilla, maple syrup and icing sugar.

Finally I stirred in the melted dark chocolate which I added it bit by bit, and mixed it in well each time.

I divided the mixture between four little glasses and popped them in the fridge to set.

Vegan Chocolate Mousse Pots

I made the coconut cream by whisking the ingredients together with an electric hand whisk, then dolloped it on top of the chocolate mousse. Then I added some raspberries and mint leaves, and sprinkled icing sugar over the top for an elegant finish. You can serve them with extra raspberries too as the mousse and fruit taste really delicious together.

Vegan Chocolate Mousse Pots

I tested out the Vegan Chocolate Mousse Pots on my friends without telling them what it was made of and they had no idea it was a vegan recipe, let alone that it was tofu! My boyfriend loved the chocolate mousse too and I have to confess that I scraped the bowl clean!

     

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Free From Farmhouse, Got to be Gluten Free hosted by The Gluten Free Alchemist and Fiesta Fridays hosted by Of Goats and Greens.

 

5 from 5 votes
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Vegan Chocolate Mousse Pots

Ingredients

For the chocolate mousse

  • 600 g Silken tofu
  • 1 tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 3 tbsp Maple syrup
  • 3 tbsp Icing sugar
  • 160 g 70% Dark chocolate (dairy free) melted

For the coconut cream

  • 1 can Coconut Milk (use only the white fat on top) left in the fridge for a couple of hours
  • 1 tsp Vanilla extract
  • 2 tbsp Maple syrup

For topping/decoration

  • Fresh raspberries
  • Fresh mint leaves
  • Icing sugar for dusting

Instructions

  1. Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
  2. Whisk in the cocoa powder, vanilla extract, maple syrup and icing sugar

  3. Add the melted dark chocolate bit by bit, and mix it in well after each addition

  4. Divide the mixture between your glasses and put them in the fridge to set for at least 30 minutes

  5. Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dolloped it on top of the chocolate mousse

  6. Add some raspberries and mint leaves on top to garnish the mousses, and sprinkle icing sugar over the top for an elegant finish

  7. Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container

You can find more of my Vegan recipes by clicking here!

Vegan Chocolate Mousse Pots

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Snickers Cupcakes

Snickers Cupcakes

One of my friends is an absolute Snickers addict. I used to work with her and she always had Snickers bars on hand whenever I needed a chocolate fix. I’d just mention I had a chocolate craving and out of her desk, or her handbag, she’d produce a Snickers bar that she’d happily give to me. What can I say, I pick the best people to be friends with! I created this Snickers Cupcakes recipe for her when she came round recently and she was pretty excited when she saw them, and very happy when she tucked into one! The sponge and buttercream are both flavoured with chocolate and peanut butter, they are filled with peanuts and caramel, and then topped with more caramel, more peanuts and some mini Snickers bites which I spotted in the supermarket recently and am totally addicted to!

Jump straight to the recipe!

I made a chocolate sponge by creaming together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder.

I divided the mixture between 12 cupcake cases and baked them for 25 minutes.

Once the cupcakes were fully cool I used a cupcake corer to make a hole in the middle of each one.

I filled the holes with a few chopped salted peanuts and then some caramel sauce on top.

Then I made a chocolate and peanut butter buttercream and piped it onto the cupcakes.

Snickers Cupcakes

I added a drizzle of caramel sauce, a mini Snickers bite cut in half and more salted chopped peanuts.

Snickers Cupcakes

Oh wow, the Snickers Cupcakes were amazing! Everything the chocolate bar has to offer all in cupcake form. Sweet chocolate, gooey caramel, plus  plenty of crunchy and salty peanuts!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Frugal Hausfrau.

 

5 from 4 votes
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Snickers Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 145 g Self raising flour
  • 30 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 40 g Cocoa powder
  • 40 g Peanut butter
  • 1 tbsp Milk

For the topping & filling

  • 12 Snickers Bites
  • Caramel sauce I used Bonn Maman
  • 1 bag Salted peanuts chopped

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and mix well

  4. Add the self raising flour, cocoa powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  7. Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in

  8. To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
  11. Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts

NB. This post is not in any way sponsored by Snickers – I just love their product!

You can find more of my Cupcake recipes by clicking here!

Snickers Cupcakes

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Chocolate Orange Baked Donuts

Chocolate Orange Baked Donuts

I love making baked donuts and I’ve made several flavours already on my blog. I can’t believe it’s taken me so long to do Chocolate Orange Baked Donuts as chocolate orange is one of my favourite ever combinations! These Chocolate Orange Baked Donuts feature a chocolate orange sponge, orange icing and of course a piece of Terry’s Chocolate Orange on top. They are moist, fruity, sweet and so delicious! My friends and colleagues absolutely loved them! The only special equipment you need for these Chocolate Orange Baked Donuts is a donut pan, but once you have that a world of donut flavours is at your feet so I highly recommend getting one (or two so you make 12 donuts at the same time like I do!)

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, orange extract, and eggs. Then I added the self raising flour and cocoa powder.

I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.

They baked for 12 minutes, then I left them to cool.

I made the glaze by mixing together the icing sugar, water, orange extract and orange food colouring.

I put the glaze into a piping bag and piped it onto each donut, then while it was still wet I stuck on a piece of Terry’s chocolate orange.

Chocolate Orange Baked Donuts

The Chocolate Orange Baked Donuts were so moist and light, with the perfect balance of chocolate orange flavour. Plus the chocolate orange segment on top just makes them even more yummy! Everyone I know loves chocolate orange, so a batch of these donuts was gone in a flash!

Chocolate Orange Baked Donuts

If you want you could make extra glaze and dip the whole top half of the donuts into it, but I quite liked the stripy drizzle look for these Chocolate Orange Baked Donuts. Or you could melt some chocolate orange segments and drizzle the chocolate over the donuts.

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Zoale.


5 from 2 votes
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Chocolate Orange Baked Donuts

Servings 12

Ingredients

For the donuts

  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk cow's or plant milk will both work
  • 2 Eggs large
  • 25 g Cocoa powder
  • 200 g Self raising flour
  • 1 tsp Orange extract
  • Butter or baking spread for greasing

For the glaze

  • 225 g Icing sugar
  • 2 tsp Orange extract
  • 3 tbsp Water you may not need it all
  • Orange food colouring

For decoration

  • 12 Terry's Chocolate Orange segments

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, oil, orange extract, and eggs in a bowl with a whisk

  3. Add the self raising flour and cocoa powder and whisk in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool

  6. Make the glaze by mixing together the icing sugar, water, and orange extract until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny. Then add enough orange food colouring to create a bright shade

  7. Set the donuts onto a rack with a baking tray underneath to catch any drips of glaze. Pipe the glaze over the donuts then stick on a Terry's Chocolate Orange segment while the glaze is still wet

You can find more of my Donut recipes by clicking here!

Chocolate Orange Baked Donuts

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Ultimate Marble Cake

Ultimate Marble Cake

I’ve been planning this Ultimate Marble Cake for a while and I’m so thrilled with how it has turned out. Marble cake is usually a fairly simple loaf cake made with chocolate and vanilla sponge that has been swirled together. I wanted to elevate the cake and make it look super classy and elegant. This could easily be a birthday or celebration cake as it’s such a showstopper! My Ultimate Marble Cake is made up of three sponge layers, all of which are a combination of chocolate and vanilla sponges. The striped buttercream is a new technique to me and this was my first time trying it. It’s actually simpler than you might think to do, providing you have the right tools, and I think the effect is so striking!

Jump straight to the recipe!

  

I made a vanilla sponge and a chocolate sponge in separate bowls.

  

Then I added the sponges in alternate blobs to three greased and lined cake tins. I continued until all of the batter was used up. The batter will spread out and fill the tin as you add it.

I baked them for 30 minutes until a skewer inserted came out clean.

  

I made a chocolate buttercream and a vanilla buttercream in separate bowls.

  

After levelling off the cakes, I started to stack them. I put chocolate buttercream on the first sponge and vanilla buttercream on the second sponge.

  

I covered the whole cake in a thin layer of vanilla buttercream as the crumb coat, and put it in the fridge for 30 minutes. To create the striped effect I piped lines of alternating chocolate and vanilla buttercream all around the cake. I used my scraper to smooth the sides, making sure to wipe of excess buttercream from the scraper as I went.

Ultimate Marble Cake

Once I’d smoothed out the sides and I was happy with it, I added buttercream to the top and smoothed it out. Then I piped alternating rosettes of chocolate and vanilla buttercream and filled the centre with triple chocolate curl sprinkles.

Ultimate Marble Cake

I think this is the cake I am most proud of so far! I literally jumped for joy when it was finished as it looks so striking and pretty. This would be an amazing showstopper cake for a celebration or a birthday, and you could adapt the Ultimate Marble Cake to have a different flavour sponge or different coloured buttercream stripes.

Ultimate Marble Cake

To top it all off, the Ultimate Marble Cake was so yummy! Chocolate and vanilla are such classic flavours you really can’t go wrong with them!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 4 votes
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Ultimate Marble Cake

Ingredients

For the vanilla sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs large
  • 290 g Self raising flour
  • 2 tsp Vanilla extract

For the chocolate sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs large
  • 250 g Self raising flour
  • 40 g Cocoa powder
  • 1 tbsp Milk

For the chocolate buttecream

  • 250 g Butter or baking spread
  • 440 g Icing sugar
  • 60 g Cocoa powder
  • 1 tbsp Milk

For the vanilla buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 2 tsp Vanilla extract

For decoration

  • Triple chocolate curls

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Make the chocolate sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  6. Add the eggs and milk, and whisk until fully incorporated

  7. Add the self raising flour, cocoa powder and whisk in until you can't see any flour anymore

  8. Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it

  9. Bake them for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  10. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  11. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  12. If the cakes have domed on top, level them off with a cake leveller

  13. Put one of the sponges on a decorating turntable and spread a layer of chocolate buttercream over it

  14. Add the second sponge on top and spread a layer of vanilla buttercream over it

  15. Add the third sponge and then cover the whole cake in a thin layer of vanilla buttercream as the crumb coat, then put it in the fridge for 30 minutes

  16. To create the striped effect, pipe lines of alternating chocolate and vanilla buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go

  17. Once the sides are smoothed to your liking, add more buttercream to the top of the cake and smooth it out using a palette knife

  18. Then pipe alternating rosettes of chocolate and vanilla buttercream on top of the cake round the edge, and fill the centre with triple chocolate curl sprinkles - or any sprinkles of your choice

  19. Move the cake onto a serving plate or cake stand and dig in! Leftovers will keep in an airtight container for 2-3 days

You can find more of my Cake recipes by clicking here!

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