White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size
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Coffee Mousse in Walnut Cups

Coffee and walnut are a tried-and-tested flavour combination. I substituted walnuts for the pecans in my standard GF and DF nut crust (see last footnote), and filled it with a creamy coffee mousse to make these delicious little gluten-free treats.

The filling is adapted from Karen Burns-Booth via Great British Chefs.

Makes: 30 canapé-sized treats (see footnote for alternate serving ideas)
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Dark Chocolate and Cherry CanapĂ©s

This GF orange-tinged sweet shortcrust pastry enhances the cream, dark chocolate, and cherry flavours. This is truly a ‘wow’ dessert or tea break treat.

I wanted to make something fancy, and my 24-hole canapé tin proved its worth. The tasters wanted more (always a good result!)

Makes: 48 canapé-sized tartlettes (see Kit footnote for larger sizes)
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New York-style Baked Cheesecake

I’ve been making this cheesecake for friends for 25 years, for birthdays, Christmas, weddings, etc. They are always surprised that it’s not professionally made (I never say how easy it is to make!).

See the footnotes for ideas on jazzing it up. Kudos to my 1980s-vintage Good Housekeeping Cookbook for the original inspiration.

Serves: 12
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Meringues with Chocolate Ganache

Forget everything you’ve heard – meringues are stupidly easy to make! There are jillions of recipes out there and mega-novels written on theories and science and doing it ‘perfectly’.

My recipe is easy; no faff, no science, and the results are awesome. Be sure to read the tips in the footnotes, and you’ll be fine!

Makes: 24 free-form French meringues
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