4 simple ingredients are all you need to make these incredibly delicious and completely adorable raspberry mousse heart chocolates. With only 4 steps, this recipe couldn’t be easier – it’s pretty much fail-proof, but with impressive results. The perfect Valentine’s day (or every-day just-because) dessert to share with your loved ones.
It’s nearing the end of January, which means we really should talk… about Valentine’s Day.
First, let me just say: I’m not a fan. Sure, the idea can be kinda cute but… meh. Just… meh. (No offence to anyone for whom February the 14th is the highlight of their year. You do you, 100%.)
I get it, I do. It’s supposed to be all romantic and adorable, with metaphorical rose petals falling from the sky and chubby Cherubs flittering around. But, honestly, I don’t see the appeal – mostly because it lacks the spontaneity of a bunch of flowers on a random Wednesday, the thrill of a surprise picnic in the park, the warmth of an everyday cuddle… just because.
These hot chocolate cookie cups are easy to make and guaranteed to impress. The buttery, slightly crumbly gluten free cookie cups are complemented perfectly by the rich, decadent chocolate ganache and the sweet, fluffy marshmallow meringue. A gluten free dessert that will dazzle both with its taste and its looks!
Sometimes, it feels like I start half of my posts by telling you how much I love chocolate.
And… well… would you look at that – another chocolate dessert post! Who’s surprised?
Nah, me neither.
This Valentine’s day – share some (gluten free) chocolate-dipped heart cookies. Buttery, crumbly heart-shaped cookie sandwiches, filled with a pretty (and tasty) raspberry frosting and dipped into dark chocolate – what’s not to love? Easy to make and yet so ridiculously adorable – these heart cookies are the perfect Valentine’s dessert.
Sometimes, writing is hard. Writer’s block and all that jazz. And I know that a common piece of advice is to write about what you know – your life lately, that thing that happened to you recently… but let’s be real here: most of you come here for the recipes, and only few – if any – of you come for the ramblings. And do you honestly want to know about this or that experiment that did or didn’t work, that interesting bit of analysis or that frustrating reaction that doesn’t seem to be going anywhere?
Life of a Chemistry PhD student – both exciting and boring at the same time.
This vegan lemon curd is the real deal. Lemony, luscious, and with a perfect balance between tart and sweet, it also has that perfect lemon curd consistency: runny yet thick, good both for drizzling and for spreading on cookies or cake. And, perhaps most importantly, it has that beautiful golden yellow colour of a proper lemon curd. All that, with no eggs and no dairy!
Lemon desserts can be tricky if you eat an egg-free or vegan diet. Right…?