Tag Archives: dairy free chocolate

Triple Chocolate Muffins

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A moist, squidgey, and seriously chocolatey muffin perfect for any chocoholic – even a dairy free one!

These chocolate muffins are another one of those ‘I can’t believe it’s taken me so long to post it!’ recipes. I think I will forever remember asking my mum to make these one last time before I trialled giving up dairy (who knew that it would quickly become permanent!) – because I couldn’t possibly imagine never eating them again! These were the one thing I really wanted one last time because these muffins are seriously good, and seriously chocolatey. There’s no endless list of fancy flavours in these – it’s just chocolate, chocolate and, you guessed it, more chocolate!

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This recipe is for triple chocolate muffins – meaning a combination of milk, white and dark chocolate is used. The original recipe uses equal amounts of all three chocolates; I’ve increased the amount of dark chocolate, and really reduced the amount of dairy free milk chocolate. I find dairy free chocolate alternatives (particularly milk and white chocolate) can distinctly lack a chocolatey flavour – so by ramping up the amount of dark you keep the intense chocolate effect, but you keep it light and sweet enough with the addition of the white and milk chocolate. Dairy free white chocolate can be a bit hit and miss; I would encourage everyone to try different varieties from different shops to find one that tastes good and melts properly. I’m still searching for the perfect replacement but the best one I’ve found in the UK is Tesco’s own brand dairy free white chocolate buttons.

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The original recipe comes from BBC Good Food’s ‘Chocolate’ mini magazine from their April 2005 edition (that just proves how well loved this recipe is in my family – 10 years and still going strong!) and apart from substituting the butter and chocolate for dairy free alternatives, the only other change I’ve made is to use yoghurt and vinegar instead of soured cream. This is a great way to substitute soured cream in a recipe where it doesn’t matter than the consistency is a little thinner – and it works perfectly here.

When my mum used to make these it would be lucky if there was one left 20 minutes after they’d been baked. If, somehow, you’ve managed to resist scoffing them all immediately, warm them up in the microwave for 15 – 20 seconds to take them back to that perfectly freshly baked gooey mess they should be.

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Dairy Free Brownies

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Sweet, chocolatey, dangerously indulgent chocolate brownies. Simple and quick to make, they are the perfect dessert or sweet treat. Another seemingly impossible dairy free bake!

Oh brownies. Oh sweet chocolatey brownies. Sweet sweet fudge-y, gooey brownies… they’re just the perfect treat no one can resist! I can’t put into words how much I love this recipe, and keep thinking to myself how funny it is that it has taken me this long to put it on the blog! It’s a recipe I make really often (we’re talking at least twice a month!) and it’s just perfect.

These brownies make a fabulous low effort dessert (I love to drizzle a little chocolate sauce on top with a scoop of dairy free ice cream on the side), or when baked for a few minutes longer they come out as the best cold brownies you will ever have eaten. Still moist and fudge-y like a brownie should be, also like the most indulgent chocolate cake.

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I remember bringing these brownies into work once, and two amazing things happened; they disappeared like lightning, and no one could genuinely believe they were dairy free. One of my biggest fears of giving up dairy was giving up chocolate. And, probably very unsurprisingly, whenever I tell people that I’m allergic to milk, they also think this must mean a life without chocolate…. Wrong!

In come the heroes of this story…. dark chocolate and cocoa powder. Most dark chocolate is made without milk, so by adapting a recipe ever so slightly, you can still get that wonderfully creamy, sweet chocolate taste – just without the milk! Cocoa powder, the other saviour, is rather the same story – always be careful and check the label, but usually it doesn’t contain any milk. Cocoa powder is different from hot chocolate powder (which often does contain milk, and a very high amount of sugar), and being pure cocoa, a small amount goes a long way to provide a chocolate kick.

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This recipe is my go to standard – a recipe from my Boyfriend’s mum, Sue – and it’s so good, so reliable, that it would feel like cheating to even peek at another recipe. It’s also very quick, and you can make them as fussy or simple as you like. I’ve added hazelnuts and dried cranberries as these are some of my favourite things to add to a chocolate recipe (see my Rocky Road recipe to see what I mean!) but they really are perfect without them, just dusted with icing sugar.

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Chocolate Chip & Hazelnut Cookies

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Soft, chewy chocolate chip cookies with crunch hazelnut pieces throughout. You’ll never go for a shop bought cookie again!

Oh cookies… Even just the word makes my mouth water, my attention drift towards thoughts of warm, chewy, soft, chocolatey bites of goodness. At least that’s certainly how I felt about cookies before giving up dairy! Now, the best I’ve managed to find are Sainsburys’ Free From Chocolate Chip Cookies; However, also being free from gluten and wheat, they’re missing some of the best characteristics of a good cookie in my opinion.

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And so the long quest started to find the recipe for the perfect dairy free cookie. I’m still not sure I’m there, but these are pretty darn close – and a considerable improvement to any ‘free from’ cookies I’ve eaten. These are best eaten warm from the oven, and the best way to do this is wrap any chilled cookie dough you won’t eat immediately in clingfilm, roll into a sausage shape, freeze, then when you want cookies simply slice off into rounds and bake. And voilà!

These cookies are the perfect mix of crisp, crunchy outside with a soft chewy centre. I’ve added hazelnut pieces and syrup into the dough to give some extra flavour to compliment the chocolate, but you could leave this out if you wish.

What could be better than a freshly baked cookie… go on, give it a try and treat yourself!

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Hazelnut Mocha Cupcakes

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These cupcakes combine three of my favourite flavours… coffee, chocolate and hazelnuts! They look very impressive, but with the right kit and a bit of know how really are quite simple. That’s the beauty of baking 🙂 These hit the spot on a rainy Saturday and were great with a cup of nice coffee on the side.

This post shows one of my favourite ways to pipe buttercream. It looks difficult, but, truth be told, it is all in using a particular piping nozzle (a wilton 2d – there are pictures further down). The two tone effect is created using two contrasting colours of icing – one colour goes in your piping bag first so the outside edge of your bag is covered, and then you add the second colour into the middle of the piping bag. As I said, much more simple than it looks! On these cupcakes I created the effect using a dairy free chocolate spread and coffee buttercream.

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