White chocolate rocky road nests

I have been meaning to make rocky road for a while now, so I decided Easter would be a perfect time! I went for white chocolate and made them into mini nests, more sweet treats for my egg boxes...



Mini white chocolate rocky road nests (makes 24 mini size cupcakes)
Ingredients

• 100g white chocolate chips
• 50g gluten free digestive biscuits, crushed into small pieces
• 50g mini marshmallows
• 25g desiccated coconut
• Edible neon yellow glitter
• Pink sprinkles
• Jelly bean eggs

Method

1. Line mini cupcake baking tray with mini cupcake cases
2. Melt chocolate in microwave on low power for about 1-2 minutes (the exact amount of time needed will depend on the type of chocolate being used so remove and stir the chocolate every so often to ensure it heats evenly)
3. Once the chocolate is melted, remove from microwave and gradually pour into bowl of crushed biscuits, marshmallows and coconut
4. Stir mixture until the dried ingredients are completely covered in chocolate
5. Lightly stir in pink sprinkles
6. Spoon mixture into cases and make a hole in the center
7. Sprinkle with desiccated coconut
8. Fill hole with jelly eggs and sprinkle with edible pink glitter, leave to set

Have a sweet day!

Chocolate glittered stars

The lovely peeps at Wholeport let me pick a bunch of lovely craft and baking treasures. I instantly fell in love with the pretty pink 12 five-pointed stars silicone mold because of the great 3d effect so I decided to make my chocolate stars really sparkle with edible glitter...

Chocolate glittered stars (makes 12)

Ingredients
100g white chocolate drops
Edible gold glitter
Edible teal glitter

Cooking instructions

1. Brush the edible glitter on to the inside of the star mould, so entire inside of mould is covered in glitter
2. Place the chocolate drops in a microwavable bowl and heat on low heat in short bursts so you don't overheat the chocolate, heat until chocolate is completely melted
3. Pour melted chocolate in to moulds
4. Lightly tap the mould on a hard surface to remove air bubbles
5. Place in fridge till completely set
6. Lightly push chocolate stars out of mould

Have a sweet day!

Gluten free raspberry & white chocolate tray bake

I am loving tray bakes right now so I am putting my Tala swiss roll tray to the test again! Tala also recently sent me some baking beans which come in a cute pale blue tin, so I decided to make a raspberry and white chocolate tray bake with a shortcrust pastry base. It tastes a little like a cheesecake which has to be one of my favourite desserts so I will be making this again, maybe a nice rich dark chocolate one for the chilly nights ahead!

Gluten free raspberry & white chocolate tray bake (makes one tray, 40 x 28 x 2.5cm)

Ingredients

• 400g gluten free shortcrust pastry
• Gluten free plain flour for dusting
• 500g mascarpone
• 100g golden caster sugar
• 100g ground almonds
• 2 large eggs
• 250g fresh raspberries
• 100g white chocolate chips
• Sieved icing sugar for dusting
• Fresh raspberries cut in half to decorate

Cooking instructions

1. Preheat oven to 180C (160c fan)
2. Roll out pastry on a lightly floured surface to about 8mm thick
3. Line tin with rolled out pastry
4. Line pastry with greaseproof paper and fill with baking beans
5. Cook in the oven for 10 minutes
6. Remove paper and beans and return to the oven for a further five minutes
7. Meanwhile whisk together the mascapone, almonds and eggs till well combined
8. Fold in the raspberries and white chocolate chips
9. Bake in the oven for 25 mins until the top is lightly golden
10. Leave the tray bake to cool and then place in fridge for further cooling and setting
11. Using a sharp knife cut into slices
12. Sprinkle with sieved icing sugar and decorate with half a raspberry

Have a sweet day!