RECIPE NOTE: “If you have hot hands, cool them on a bag of frozen peas before rolling the truffles. The coffee can be replaced with spices, such as cinnamon, star anise or vanilla. Instead of cocoa powder, roll the truffles in crushed roasted nuts”
“Surrender yourself to these simple and irresistible morsels – the most indulgent way to get a coffee hit. Small in size but big on flavour, these to-die-for truffles are laden with chocolate and coffee goodness and mellowed with a touch of honey and vanilla. They also make excellent gifts, if you can bring yourself to part with them.”
“Enter a world of strawberry syrup-soaked sponge, seductively sweet white chocolate mousse and an abundance of fresh summery strawberries. The beauty of this knockout trifle comes from the varying shapes and sizes of the fresh strawberry slices. The best part is we’re not aiming for perfect uniformity, which makes this simply stunning effect very easy to create.”
RECIPE NOTE: The trifle can be stored in the fridge for up to 3 days. The strawberry soak can be made in advance and stored in the fridge for up to 5 days (you can keep the strawberries infusing in the soak until you are ready to use).
It’s no secret that I have a passion for chocolate. In fact, a lifelong love affair might be a more accurate description! I love the joy it brings, the infinite wonders it can create and, of course, the incomparable taste. Chocolate is the ultimate ingredient, and I’m a firm believer that there’s never a wrong time to enjoy it. is testament to this, and I hope within its pages you find the inspiration to explore, create and indulge whenever the mood strikes.
