Tag Archives: handmade chocolates

Recipe | Bounty bars – homemade chocolate coconut treats

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Bounty bars: homemade chocolate coconut treats!

Making Bounty bars homemade chocolate coconut bars simple uk recipe

If you love desiccated coconut and chocolate and are a fan of store-bought Bounty bars, then why not have a go at making your own?

Ingredients (makes 14-28 bounty bars depending on how big you choose to make them)

  • 225 g/ 8 oz fine desiccated coconut
  • 55 g / 2 oz caster sugar
  • Approx. 10 tbsp / 200 g condensed milk (sorry for the “approx.” quantities – I’ll explain below)
  • 340 g / 12 oz chocolate of your choice for coating
  • Optional 40 g / 1.5 oz white chocolate for final decoration

Method

Continue reading for the method and more photos…

Recipe | Easy rainbow chocolate truffles

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A fun, simple recipe for chocolate truffles. Child-safe too!

Fun kids rainbow sprinkles chocolate truffles easy simple uk recipe

Ingredients (makes 20-30 truffles depending on how big you roll them)

  • 200 g/ 7 oz milk chocolate (you could use dark or plain, mint or orange chocolate)
  • 1 tsp soft butter
  • 100 g / 3.5 oz vanilla/plain biscuits (I used malted milk biscuits, but digestives, shortbread, marie biscuits or similar would also work – use your favourites!).
  • Approx. 50 g / 1.7 oz rainbow sugar spinkles (hundreds and thousands).
  • Optional mini foil/paper cases. I had some Wiltons foil cases in the cupboard to use up. But these are completely optional and probably only necessary if you’re planning to give them as a gift.

Method

Continue reading for the method and more photos…

Recipe | Chocolate and mint layered fudge

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Chocolate and mint layered fudge. An easy idea for Halloween… or any time!

Chocolate and mint layered fudge uk simple halloween recipe ideas

I’ve started looking for Halloween recipes. While I was mooching around the internet, I wondered if I could make chocolate fudge with a bright green mint layer. So, not exactly a classic “Halloweeny” recipe, but Halloween would be a good excuse to make it!

I got the original recipe from the BBC goodfood website. I’d make a couple of changes in future… but I’ll mention those when I get there.

Ingredients (I got 48 pieces from the block of chocolate mint fudge)

Continue reading for the rest of the recipe and more pics!

Recipe | Mint Oreo and white chocolate fudge

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Mint Oreo white chocolate fudge. One for those with more than one sweet tooth!

mint-oreo-and-white-chocolate-fudge-recipe-uk-super-sweet

This recipe is a variation on a recipe from Jane at Jane’s Patisserie. Her original recipe is for Strawberry Oreo fudge, but I prefer Mint Oreos so decided to swap out the strawberry ones for mint 🙂

This is a quick, no-bake recipe. The hardest part is preparing the tin and then having the patience to let the mint Oreo fudge set before scoffing it!

Ingredients

Continue reading for the rest of the recipe and more pics!

Recipe | Jane’s caramel rolo fudge

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Ooo, look! I made fudge!

No bake caramel rolo fudge recipe

As you may have guessed from the title, I got this recipe from the lovely Jane at Jane’s Patisserie. If you haven’t visited her blog yet, you really should. Everything she makes is to die for!

This is a very quick, no-bake recipe and the results are impressive. Just don’t tell anyone how easy it is to make 😉

If you’re struggling with this recipe, please pop over to Jane’s original blog post where there’s a short video showing her putting everything together.

No cook caramel rolo fudge recipe

Ingredients

Continue reading for the rest of the recipe and more pics!

Recipe | Chocolate orange cups

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Your eyes do not deceive you: these are all chocolate, including the white cases!

Chocolate orange cups in white orange cupcake cases home made sweets

Ingredients

  • 100 g/ 3.5 oz white chocolate

Filling

  • 150 g/ 5.5 oz orange-flavoured dark chocolate (if you can’t find this, you can add orange liqueur to dark chocolate instead. Don’t make my initial mistake: make sure your chocolate is smooth and doesn’t contain lumps of orange!)
  • 150 ml/ 0.25 pint double cream
  • 25 g/ 1 oz icing sugar

Method

Continue reading for the method and more photos…