Chocolate truffles coated with m&m’s

Tasty, rich in chocolate, homemade truffles, better than store bought. Truffles are very easy to prepare of two ingredients only. You can make other frosting ifas desired. My truffles are coated with white chocolate and crushed m&m’s, white and red only because I made them for Canada day in flag’s colour. It was my first time with homemade truffles and now I know how easy it is. Enjoy!


about 20 pieces



  • 150 ml whipping cream
  • 190 g dark chocolate (I used Belgian 72%)
  • 100 g white chocolate
  • 1 pack of m&m’s


Place the cream in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Set aside to cool for 30 minutes. Baking tray line with baking parchment. Place the chocolate-cream mixture in a piping bag and pipe small portions (walnut size). Place in the fridge and chill for 30 minutes. Remove from the fridge and shape each portion into ball. Chill in the fridge for next 30 minutes.

Melt white chocolate in a double boiler or microwave. Crush m&m’s. Take truffles out of the fridge. Deep each in white chocolate and quickly coat with crushed m&m’s. Chill for few minutes in the fridge. Store in fridge.





Category: Desserts/icecream.

Tags: chocolate, glutenfree.

Chocolate zucchini mini loaves

Vegetable’s content in sweet bakes is more and more popular. Carrot cake is a classic one but we use now beetroot, spinach and other as well. In this mood today I have zucchini cake. And chocolate cake. All in one. The cake is very moist and soft because of zucchini’s addition but we cannot smell it inside. Big amount of chocolate is not overwhelming, the cake is still light and delicate. On the top is cocoa whipped cream perfectly corresponding to the rest of flavours. Enjoy!


8 small loaves 3 ½ x 2 ½ inch



  • 1 cup sugar
  • ¼ cup butter
  • ¼ cup canola oil
  • 2 eggs
  • 1 ¼ cup all purpose flour
  • 1/3 cup cocoa powder
  • ¼  teaspoon cinnamon
  • ½  teaspoon baking soda
  • ½  teaspoon salt
  • 1/3 cup buttermilk
  • 1 cup grated unpeeled zucchini (1 medium)
  • 2 oz dark chocolate chips


  • 1 cup whipping cream
  • 2 tablespoon icing sugar
  • 1 tablespoon cocoa powder + 1 tablespoon for dusting



Preheat oven to 350°F (180°C). Grease and line pans.

In a bowl of a stand mixer whisk together sugar, butter and oil until light and fluffy. Add the eggs, one at time, beating well after each addition. In a small bowl mix together flour, cocoa, baking soda, salt and cinnamon. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add grate zucchini and chocolate chips mixing just until combined. Evenly divide the batter among the prepared pans filling three-fourth each. Bake for 25-30 minutes (until a toothpick inserted into the centre comes out clean). Remove from the oven and leave for 20 minutes in pans than transfer into the wire rack to cool completely. Decorate with whipped cocoa cream and dust with remaining cocoa powder.

Whipped cream: whisk cream until soft peaks forms. Add icing sugar and cocoa powder and whisk until stiff. Place it in a pipping bag and pipe over the top of each loaf.




Category: Chocolate cakes.

Tags: cinnamon, chocolate, cocoa, zucchini.

Vegan licorice truffles

I have never thought I can be interested in making vegan treats. I usually bake ‘normal’ cakes and do not care about using only plant based ingredients. But since I have two books from Virpi Mikkonen I started to try some vegan recipes. And I can say these healthy sweets are really tasty. Maybe I will not become declared vegan, not today at least, but I find these truffles truly delicious and I enjoy them very much. Oh, and remember, licorice is sweet, not spicy.


about 25 pieces



  • ½ cup almonds
  • 2 tablespoons chia seeds
  •  5 tablespoons black sesame seeds
  • 4 dried figs, stemmed
  • 2 prunes, pitted
  • 1 tablespoon licorice powder
  • ½ teaspoon vanilla extract
  • 1 teaspoon honey
  • 2 tablespoon dark agave syrup
  • pinch of salt

 Chocolate icing:

  • ½ cup raw cocoa nibs
  • 1 teaspoon coco nut oil
  • 1 tablespoon (or more) honey
  • pinch of salt

 Top decorating:

  • licorice powder
  • black sesame seeds



Grind almonds in a food procesor to fine crumble. Cut figs and prunes to small parts using kitchen scissors. Add to the almonds. Add all remaining ingredients and process to a smooth dough. You can add more of licorice or sweetener if you like. Form small balls of the dough. Place in a freezer for few minutes to set.

Make the chocolate icing: melt cocoa nibs with coconut oil to a liquid. Add sweetener and salt.

Remove balls from the freezer and using toothpick dip each in chocolate icing. Sprinkle with licorice powder or sesame seeds. Place again in the freezer for 15 minutes until icing is set. Keep in the fridge.





The recipe comes from 'It's a pleasure' book, a little modified by me.

Category: Desserts/icecream.

Tags: almonds, chocolate, cocoa, coconut, dates, glutenfree.

Butter marzipan cookies ‘two’ shaped

These shortbread cookies I baked in the shape of ‘2’ for my son’s second birthday. You can bake them of course in a different shape. There are easy and quick to prepare and not so common like just butter cookies. Almond flour gives them a new quality taste marzipan like. This is perfect treat for children – not too fat, not too sweet, funny and small enough to match little hands. In our house they disappeared without trace. Enjoy!


the amount depends on cookie cutter size



  • ½ cup butter, softened
  • ½ cup icing sugar
  • 1 egg
  • 1 teaspoon almond extract
  • pinch of salt
  • 1 ¼ cups cake&pastry flour
  • 100 g almond flour


  • ¼ cup icing sugar
  • 1 tablespoon warm water
  • your favourite sprinkles

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and almond extract, mix together. Add salt and almond flour. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

Line the baking tray with paper parchment. Preheat oven to 350°F (180°C).

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick square. Cut off desired shapes. Place cookies on the baking tray and store in the fridge until the oven is not ready. Bake for 10-12 minutes until golden brown in colour. Cool completely.

Make icing: mix the icing sugar with water until smooth. Cover each cookie with icing and sprinkle with sprinkles.


Category: Cookies.

Tags: Almonds, marzipan.

Prinsess Tårta

This is traditional and most liked Swedish cake named ‘Princess Torte’. You know it probably well from Ikea Restaurant where is for dessert available. There is a light vanilla sponge layered with vanilla custard and whipped cream. In classic version the first sponge is spread with raspberry jam but I exchanged it for fresh strawberry slices. The whole cake is shaped like a dome and covered with sugar fondant or marzipan masse. Very tasty, light and not to sweet – my family love it. Enjoy!


round spring pan 9 inch



  • 4 large eggs
  • 150 g granulated sugar
  • 75 g corn starch
  • 75 g cake flour
  • 1 teaspoon baking powder
  • ¼  cup (50 g) butter, melted

 Vanilla custard:

  • 600 ml milk
  • 1 teaspoon vanilla bean paste
  • 5 egg yolks
  • 100 g granulated sugar
  • 50 g corn starch
  • ¼  cup (50 g) butter, softened
  • 600 ml whipping cream
  • 200 g fresh strawberries, thin sliced

 Top decoration:

  • 450 g ready –to-use store-bought pink sugar fondant
  • 50 g dark chocolate, melted


Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

Make the sponge: heat the oven to 350°F (180°C), grease and line (base only) the pan.

Place the eggs and sugar into a bowl of a stand mixer and whisk together until pale and fluffy. This should take about 5 minutes and the mixture will look like very thick vanilla ice cream. Fold in the corn starch, flour and baking powder and carefully mix with a spoon or spatula. Fold in the melted butter and mix gently. Pour the batter into the prepared pan and bake for 30 minutes until the sponge is golden and started to shrink away from the side. Remove from the oven and leave to cool in pan. Once is cooled remove from the pan and transfer onto a wire rack.

Cut the sponge horizontally into 3 equal layers. Place the first layer on a serving plate. Spread a very thin layer of vanilla custard. Spoon 4 spoons of the remaining custard into a piping bag and pipe a border around the edge of the sponge. Place strawberry slices on the custard layer inside the border.

Whip the cream to stiff peaks. Fold half of the cream into the remaining vanilla custard. Spread a third of this creamy vanilla custard over strawberries. Place the second sponge layer on top and spread the remaining creamy vanilla custard over it. Set the third sponge on top. Spoon the remaining whipped cream over the sponge and spread to cover the top and sides, shaped it to a dome on the top. Chill in the fridge for 1 hour.

Roll out the sugar fondant and carefully cover the cake. Gently press with hands to fit and smooth over the cake. Cut off the excess of the fondant on the bottom of cake.

Melt the chocolate and set aside to cool. Place it in a piping bag with small round tip and pipe a spiral starting on the top.




This is Mary Berry's recipe, however slightly modified by me.

Category: Layered.

Tags: strawberry, vanilla.