Orange Truffles


1/4 cup butter, chopped
1/3 cup (2-1/2 fl oz) whipping cream
7 oz semisweet chocolate, chopped
1 egg yolk
1 teaspoon grated orange peel
2 tablespoons finely chopped mixed citrus peel
2 tablespoons Grand Marnier
unsweetened cocoa powder


  1. In a small saucepan, combine butter and cream. Cook on low heat until butter melts and cream bubbles around edge.
  2. Remove from heat and add chocolate. Cover and let stand until chocolate melts. Stir until smooth.
  3. Stir in egg yolk. Mix in orange peel, citrus peel, and Grand Marnier. Chill until firm.
  4. Form into 40 balls. Roll in cocoa. Refrigerate in an airtight container up to 2 weeks.
  5. To serve, place in small paper or foil cases.

Makes 40 truffles.

Source: Chocolates & Petits Fours

Coffee Custard


butter, melted, for custard cups
1 cup heavy cream
1/2 cup whole milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large egg
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings (about 1 ounce)


  1. Heat oven to 300°F.
  2. Place a roasting pan three-quarters full of hot water in the oven.
  3. Brush four 6-ounce custard cups with butter and set aside.
  4. Combine cream, milk, and espresso in a small saucepan and scald.
  5. Whisk together egg yolks, egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture and whisk well. Add the remaining milk mixture and whisk again to combine well. Strain mixture through a sieve.
  6. Pour into the custard cups and place in water bath in oven, making sure that the water comes three-quarters of the way up sides of cups. Bake until the custard is set, about 35 minutes.
  7. Remove from oven and water bath and cool for about 20 minutes.
  8. Loosen custards with a knife and invert onto serving dishes, sprinkle with chocolate. Alternatively, refrigerate and turn out when needed.

Makes 4 servings.

Source: What to Have for Dinner

Oat and Seed Bars


1-1/2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 large ripe bananas
1/4 cup melted coconut oil
2 to 3 Tbsp maple syrup
1/2 cup pumpkin seeds or sunflower seeds
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 cup mini chocolate chips


  1. Preheat oven to 350ºF (180ºC). Grease 8-inch square baking dish or line with parchment paper.
  2. In food processor, blitz oats until coarsely ground. (They don’t have to be finely ground. It’s okay if you see some bits.)
  3. In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.
  4. In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
  5. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, walnuts, and chocolate chips. Place mixture in square baking dish and flatten with spatula.
  6. Bake for 18 to 20 minutes. Let cool for lo minutes before removing from the pan. Cut into bars. Keep in fridge for up to 1 week, or freeze for up to 3 months.

Makes 8 bars.

Source: Alive magazine

Soft Chocolate Cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups fat-free plain yogurt
2 eggs
1 cup freshly brewed hot coffee
1-1/2 teaspoons vanilla extract


  1. Heat the oven to 350ºF.
  2. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  3. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth.
  4. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan.
  5. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.

Makes 16 servings.

Source: Mayo Clinic

Chocolate Petits Pots


4 cups milk
8 ounces semisweet chocolate, coarsely chopped
1/4 cup firmly packed light brown sugar
1/3 cup cornstarch
4 tablespoons unsalted butter, cut into small cubes
2 teaspoon brandy


  1. Reserve 2/3 cup of the milk and pour the remainder into a small saucepan. Add the semisweet chocolate and sugar and heat gently, stirring until the sugar has completely dissolved.
  2. Blend the cornstarch with the reserved milk in a bowl using a small wire whisk, then stir into the chocolate milk and bring to a boil, stirring continuously.
  3. Remove from the heat and add the butter, then stir in the brandy.
  4. Pour into eight small cups or ramekin dishes. Let cool, then let set in the refrigerator for at least 4 hours.
  5. Remove from the refrigerator 1 hour before serving.


To vary the flavor, substitute the brandy with orange liqueur, kirsch, cassis, or framboise.

Makes 8 servings.

Source: Chocolat