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Gin And Tonic Truffles Serves 4-6 INGREDIENTS 200 grams dark chocolate 2 tablespoons double cream 2 tablespoons gin 1 tablespoon tonic water ½ lime juice ½ lime zest 50 grams butter 200 grams white chocolate, melted PREPARATION 1.Place a large heatproof bowl over a pan of simmering water. Add the dark chocolate and double cream, melting and mixing completely. 2. Add the gin, tonic, lime juice, lime zest, and butter, and mix. Remove from heat and refrigerate for 3 hours, or overnight…


Get your holiday party poppin’ with these simple, salty sweets. Melt butter, marshmallows and baking chips together until smooth. Pour over popcorn in a large (heatproof) bowl. Stir until it’s coated, then add M&M’S candies. Form the mix into 2-inch balls and cool them on a pan until you’re ready to party! These pop-ular M&M’s Shimmery White Chocolate are available exclusively at Target.

Ultimate indulgence mirror glaze cake

Orange-flavoured génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favourite fillings. For this recipe you will need 2 x 20cm/8in springform cake tins, a large heatproof bowl (about 3 litres/5¼ pint capacity), an electric whisk or freestanding mixer, a 20cm/8in cake board, a wire rack that fits in a large baking tray, a sugar thermometer, cocktail sticks, a piping bag fitted with small star…


These little chocolates are a real cinch to make and so lovely to serve with coffee as a petit fours at the end of a meal, or to give as gifts! Place the white chocolate pieces into a heatproof bowl. Place over a saucepan of boiling water then turn the heat off under the water and allow the chocolate to melt slowly . Stir the chocolate from time to time as it melts. While it is melting, line a 20 by 5cm loaf tin with one piece of parchment paper, allowing the paper to come up the sides of…


Homemade chocolate drops


Banana chocolate cake

Melt 30g of the chocolate with the coconut oil in a bain marie or heatproof bowl over a pan of hot water. Spread the warm chocolate onto a flat surface, such as a non-stick baking tray, and refrigerate until the chocolate is set. Next, use a scraper or chocolate curler to make decorative chocolate rolls and curls, then refrigerate.


Chocolate Mousse Tarts

Place the chocolate in a heatproof bowl. Heat the cream in a pan to almost boiling point then quickly pour over the chocolate and stir until the chocolate has melted. Leave to cool then chill in the fridge for about 1 hour.