A great way to use up small caramel-filled chocolate eggs at Easter. For this recipe, you will need four dariole moulds, each with a capacity of 140–150ml/4¾ –5fl oz. To make the thin custard, stir ...
How can you make a chocolate fondant even better? Add peanut butter, that’s how. Monica Galetti’s fondants are surprisingly easy to make and fabulously indulgent. Serve with cheat’s banana ice cream ...
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