Come and make some chocolate truffles..faa laa laa laa laa, la la la laa!

Hey sweet friend! It has been ages since I have posted, I have tons of news which I promise I will get to in the weeks to come - but in the meantime, have a peek at my latest creation...


Rustic, decadent homemade truffles. Life is good. These require only three base ingredients, a couple of dustings or coatings and in a few easy steps you will be snacking on the gift you had planned to give to your BFF (so maybe you should make an extra batch for yourself!)


 These little balls of delight really are a breeze to make, no double boiler, no scary processes just heated milk, chopped chocolate and a melon baller (or ice cream scoop if you are fancy like that). In fact, these are so simple to make I whipped them up while recovering from knee surgery and hobbling around on crutches...



 I have decided to do something really brave and out of my comfort zone with this post. I have decided to film it and share as a free class on Skillshare. Eeeek. I am even getting get cold feet as I type. I wouldn't be at all offended is you just wanted to read this post and try these yummy treats without giving my class a quick watch, but I would SO appreciate if you would swing by and show your support. I need to get 25 enrollees and at least one premium referral, and while I haven't been around much and mentioning it here may seem iffy - I know this will help me keep my blog going. SO do pop by if you have a chance...

Plus - if you have been eyeing out a premium subscription - be sure to use this link to get 3 months at $0.99.


Decadent Homemade Chocolate Truffles (Print)

Makes: about 20
Time: 30 min plus chilling time 

Ingredients:
2/3 Cup Fresh Cream (at least 35g fat per 100ml)
200g Good Quality Chocolate
2 Tablespoons Salted Butter 

Dusting:
Anything your heart desires such as:
Cocoa
Cookie Crumbs
Crushed Whoppers
Chopped Nuts

1. Roughly chop chocolate and set aside in a heat-proof bowl.
2. Warm cream and butter over a moderate heat until butter is melted and cream begins to boil.
3. Pour hot cream and butter over the chocolate and stir vigorously until the chocolate has melted and is glossy.
4. Place mixture in a shall dish and chill in the refrigerator for about 45 minutes to set up. The mixture should be firm and able to be formed into balls.
5. Scoop and form the mixture into little balls with a melon baller or small ice-cream scoop.
6. Dust and coat the balls with your choice of dustings.
7. Serve room at temperature but store in the refrigerator.

www.bitsofsunshine.com

Hi there.

I know, its been months. I have no real reason why. I guess I just needed a break.

But I am back, and fully committed to ensuring that, amidst all the new years resolutions, there is a promise to make something delicious every now and again. Sorry if that messes with your new years resolutions to eat healthier ;)


Summer is in FULL swing here in South AFrica! I think last week has had the hottest day of the season! Phew! So I found a way to cool things down a bit!

This recipe does require an ice-cream maker, but don't despair if you don't own one - just use this no churn chocolate ice-cream recipe from Carla's Confections as your base and you will be A-for-away!

Ok - lets get down to business...


And it starts here - with chocolate of course!



And then it moves onto this (insert heart-eyes face right here!). You can buy it ready-made, or you can make your own caramel treat.


Time for the chocolate ice-cream part.


I guess if you wanted to you could stick a straw in right here and slurp it all up.


Mine, however, did make it into my ice-cream maker.


And then all the non-ice cream stuff that you have been nibbling on throughout the process get added - if there are any left!


And you get this.

The perfect way to cool down on a HOT summers day. To be frankly honest, I kind of think this is a perfect ANYTIME snack, but then again, I am a 'sweet' blogger and I feel that it is OK to eat cake for breakfast!

 Chocolate Rolo Ice-cream Printable Recipe



Source: Bits of Sunshine Original
Prep Time: 20 Minutes
Freezing Time: 30min

Ingredients:
1/2 - 3/4 cup cocoa (depending on taste, 3/4 cup makes a dark chocolate version)
3/4 cup icing sugar
dash of vanilla essence
125ml boiling water
1 cup full fat milk
2 cups full fat cream
1 tin caramel treat
1 cup Rolos

Method:
Make a paste using the cocoa, icing sugar and boiling water
With a hand whisk, mix the chocolate paste, vanilla, cream and milk together
Pop into the fridge and let it cool completely.
Once cool, freeze according to your ice-cream maker's directions
When the ice-cream reaches the 'soft-serve' stage, create layers of ice-cream, caramel and rolos it in a freezer safe dish.
Once all the layers are done, make an S swirls through it all with a butter knife.
Add some caramel and Rolos to the top of the ice-cream for effect.

www.bitsofsunshine.com (c) Heidi Hawyes

Wow, its day 4 already of the Zespri challenge! And I can't thank all of you enough for all your sweet support already! You guys have been so great! So I made this for you:


And the best news is, it is no bake. NO EFFORT! Just pure indulgence.


SO - indulge yourself! Whip up some cream...


...and in a seperate bowl combine some cottage cheese, condensed milk and lemon juice, and fold into the cream.

Hydrate some gelatin, fold into the cheese cake mixture, and then fold in some melted dark chocolate.

Pour into an easy biscuit base made of tennis biscuits (or graham crackers) and melted butter and....

That's it!


Oh wait! I am forgetting the kiwi.


Do you know that you can peel a kiwi with ease - with a spoon! Yip - stay tuned for a video of that. (And a video of the cut and scoop method that can win you one of those R1000 Yuppie Chef vouchers!)

So after peeling, just slice up and plop on top.


Simple and sweet. Oh yes, now its time to pop into the fridge to set. And then 1-2 hours later - you can give into your need for cheesecake!


P.s - if you thought this was awesome, you may want to check these other kiwi treats:

• Kiwi and Yoghurt Popsicles
• White Chocolate Kiwi Tart

 Chocolate & Kiwi Cheesecake Printable

Source: Bits of Sunshine Original

Biscuit Base:
1 tub cottage cheese (250g)

Pop into the fridge and leave to set for 1-2 hours (mini) or 2-3 hours (large)

www.bitsofsunshine.com  (c) Heidi Hawyes

Gotta say, this saucy frosting takes the cake. I am not really sure this is frosting really, it's more like a saucy, gnashy, yummy silk that can be poured over a cake - but I am cool with whatever you would like to call it.


 I have a thing for marshmallows. Speaking of which, I came across the most amazing thing ever, these home made marshmallow ropes. I mean how amazing is that. But then again, it shouldn't surprise me. Heather from Sprinkle Bakes makes the most amazing things. I genuinely love her blog. It makes me so happy and really appeals to me. So I visit often. It's one of my happy places! I loved the marshmallow ropes so much so much I that they inspired me to make these cute charms. I haven't decided what to do with them yet, but I love them!


So make sure you visit her - I can guarantee it inspire you and will make you happy!
 

And while her page is loading in another tab, you can get back to this saucey frosting!


It starts off pretty much like the base to this 3 Ingredient Chocolate Mousse, so you have to know that this is rich and chocolatey!


You put some marshmallows, heavy whipping cream (or milk) and chocolate into a thick based pot and melt the chocolate and marshmallows on the stove on a medium heat until you have a rich, smooth sauce. Then, let it cool for 10-20 minutes before you slather your cake in it.


That's it. Promise.

I even used it between the layers of my cake. And I iced my cake while the sponge was still warm, so it literally just sank in and made a soft, gooey layer between the sponges.

*swoon*melt*

Try it some time, I know you will LOVE it!

Chocolate Marshmallow Frosting Printable

1 small bag marshmallows (150g)
200g dark (semi sweet) chocolate
¼ cup Cream or Milk

• break the chocolate into pieces
• add the chocolate pieces, marshmallows, and cream to a heavy based pot
• melt on a very low heat, stirring constantly
• one melted, take off the heat and cool for 10-20 min
• pour over ready made sponge cake

P.S - I used my One Bowl Chocolate Cake recipe for the cake.

Life is busy. Its a fact we all have to face. Whether you go work, or stay work at home, time is precious. I love making yummy desserts and treats, and I try to make something that won't take too much time (or create too many dishes!). This chocolate mouse is one of those desserts! You put 3 ingredients in - and you get a marvelous, smooth and silky dessert out. What's not to love about that?


If you came here via foodgawker, and read that this recipe has a secret ingredient - then you are like me - waaaay to curious not to click on a link with some sort of secret at the end. I bet you watch those treasure-hunting type movies and you can't help love to sit and stare watch  random people doing their daily activities. I am sorry for playing the secret card :) ha ha, I always wanted to do it thou! The secret is the marshmallows. The gelatin in the marshmallows gives it that light, airy, soft texture and it helps the mousse to set nicely.


First up: place marshmallows, chopped up chocolate (or chocolate chips) and a little of the cream in a heavy based pot on the stove. Stir and stir until the marshmallows are melted. This usually takes about 3-5 minutes on a medium heat.

Once that is done, take it off the stove and let it cool COMPLETELY. Don't be impatient. I have, on the odd occasion, tried to ignore the small voice in my head saying "wait Heidi, this is still a little too warm!!". It didn't end well. In fact, it ended in chocolate mousse milkshake. Don't do it! OK?!?! Let me be the LOUD voice in your head! Let it cool!

So, now that we have established that, once it has cooled, grab a clean bowl and whip up the remainder of the cream.


Once the cream is whipped (so that stiff peaks form) you can add the marshmallow mixture to this.


Doesn't that just look super yummy? MMmmmmm.

Then you just fold the cream and marshmallow mixture together until they are combined and scoop it into your serving dish. You can make one large mousse, or several smaller ones. I love making this in champagne glasses, and usually get about 4 large servings from this mixture. Its also really cute to serve it in some shot glasses.


After that, pop it into the refrigerator for about 2 - 3 hours, or until it is set.

The very best thing about this chocolate mousse is the flavour is totally up to you! I have tried this using white chocolate, mint chocolate, hazelnut chocolate...the list goes on! I have also done it in layers before where I have made a white chocolate mousse and a dark chocolate mousse and layered the two - such a great effect!

This is one of the recipes from my book, Bakes and Treats, which is available for download from iTunes. FOR FREE :)



If you do happen to download it, and enjoy it, I would really appreciate a review on it!

And if you just want the recipe for this, here it is! Enjoy!



















3 Ingredient Chocolate Mousse | Printable
Prep Time: 20 minutes
Cooking Time: 5 minutes (stove top)

Setting time: 2-3 hours in the refrigerator
Yields: 4 servings

Ingredients:
2 cups whipping (heavy) cream *
1 small bag marshmallows (150g)
200g dark (semi sweet) chocolate

break the chocolate into pieces
add the chocolate pieces, marshmallows, and about ¼ cup cream to a heavy based pot
melt on a very low heat, stirring constantly
when marshmallows are completely melted and mixture is rich and smooth, take off heat and leave to cool completely!!!
when cool, whip the remaining cream until soft peaks form
fold the cool marshmallow mixture onto the cream
pour into serving dish and leave to set in the refrigerator


*heavy whipping cream in South African terms is just normal 'fresh cream'. 
www.bitsofsunshine.com

I think I just found the perfect brownie. I wouldn't say so if it weren't true. Its true. Try it and see.

I won't even say anything more. Just try it. Ok?!

Chocolate Rolo Brownies Print

• ¾ cup butter
• 2 cups white sugar
• 1 cup cocoa
• ½ teaspoon baking powder
• 1 teaspoon salt
• 3 eggs
• 1 cup flour
• 1 cup chocolate chips
• 1 tablespoon vanilla essence
• 1 ½ cups of rolos

place butter, sugar and cocoa in a in a heavy based pot
place on a medium heat and stir until butter has melted
remove from heat and add baking powder, salt and eggs
stir the mixture until it is glossy
add the flour and mix until combined
stir in the chocolate chips and rolos
pour mixture into an oven proof dish
bake in a preheated oven at 160°C/320°F for 25 - 30 minutes
dust with icing sugar

www.bitsofsunshine.com © Heidi Hawyes 2013