This raw salad is something special. Great for a casual summer barbeque or even on its own for a weekday lunch. It is very summery and full of flavour. Note pomegranate molasses should be available at your local specialty food store. Enjoy!
This silky dessert is super easy and the combination of mint and dark chocolate is a great way to finish the night. You can whip it up in 20 minutes earlier in the day so it is great for entertaining. This dessert can be served as a large cake (pictured below), in large muffin tins or deconstructed in cool jars.
These mint truffles are super easy and are great served up as a after dinner treat or wrapped up as a gift for a friend.
- 2 x packets of Mint Slice biscuits
- 250g regular cream cheese
- 350g Whittaker’s 50% dark chocolate
Place the biscuits in a food processor and grind them up. Add the cream cheese and mix well. It does not matter if there are bits of biscuit still intact. Place the mixture in the freezer until it has hardened (approx. 20 minutes).
Line a tray with non-stick baking paper. Spoon out little balls of the mixture and line the tray (if the mixture is too soft and will not roll into balls easily, place back into the freezer to harden some more). Place the tray back into the freezer for at least another 10 minutes.
Melt the chocolate in a bowl over a saucepan of simmering water. Using a dipping spoon (find at your local baking shop) or fork, dip each frozen truffle into the chocolate then place back on the tray and allow to set.
Makes: 40 approximately.
Recipe adapted from Baking Makes Thinks Better.