img
EASY CARROT CAKE
Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
CHOCOLATE TRUFFLES

CHOCOLATE TRUFFLES

Makes: 30 truffles

Ingredients

200ml cream
½ tsp NOMU Vanilla Extract
250g NOMU Decadent Hot Chocolate chunks
60g butter, cubed
NOMU Cocoa Powder, for dusting

Directions

Heat the cream and Vanilla Extract to scalding point. Remove from the heat and immediately add the NOMU Decadent Hot Chocolate chunks, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth and glossy ganache. Cover and chill in the fridge until set.

Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Toss into a bowl of Cocoa Powder to dust.

 

Tip: This ganache recipe can also be used to ice cakes and cupcakes. Make sure your cake has cooled completely before drizzling or spreading generously with ganache. Allow to set before serving.

Box these up with some White Chocolate, Masala & Pistachio Truffles or Champagne Truffles to give as a thoughtful gift.

Ingredients

200ml cream
½ tsp NOMU Vanilla Extract
250g NOMU Decadent Hot Chocolate chunks
60g butter, cubed
NOMU Cocoa Powder, for dusting

Directions

Heat the cream and Vanilla Extract to scalding point. Remove from the heat and immediately add the NOMU Decadent Hot Chocolate chunks, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth and glossy ganache. Cover and chill in the fridge until set.

Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Toss into a bowl of Cocoa Powder to dust.

 

Tip: This ganache recipe can also be used to ice cakes and cupcakes. Make sure your cake has cooled completely before drizzling or spreading generously with ganache. Allow to set before serving.

Box these up with some White Chocolate, Masala & Pistachio Truffles or Champagne Truffles to give as a thoughtful gift.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips