1. Plantain split with chocolate sorbet
Plantains are like the older brother of bananas. Bigger and not as sweet, but worlds better in my arrogant opinion! The sorbet recipe is inspired by a David Lebovitz recipe, with the option of adding a splash of Kirsch.
Find the recipe for plantain split with chocolate sorbet here.
2. Chocolate pretzel clusters
These are so good you wouldn’t be blamed for having more than you should. Crunchy sesame pretzel rings and flaky salt add an edge to this Earth-shatteringly crunchy cluster.
Find the recipe for chocolate pretzel clusters here.
3. Mashed potato doughnuts
These doughnuts, lemme tell ya! This is one of my first attempts at making doughnuts at home and this recipe is the jackpot. I’ve topped these with chocolate and filled them with chocolate mousse, but you can use anything you like!
Find the recipe for mashed potato doughnuts here.
4. White chocolate custard
This decadent white chocolate custard was made as a filling for the mashed potato doughnuts above, but that’s not all you can do with it. Get creative and use it with some of your favourite desserts like malva pudding, trifle or jelly.
Find the recipe for white chocolate custard here.
5. Tiramisu trifle
Tiramisu is one of those desserts I always come back to. Mine is a trifle-style twist, with coffee jelly and buttery Madeira cake.
Find the recipe for tiramisu trifle here.
6. Tres leches tray bake
Tres leches is a cake of Mexican origin that gets its name from the three kinds of milk used to soak the light sponge, turning it into a pudding-like cake. Traditionally, it’s served with a little whipped cream and berries, but this one is getting the chocolate treatment. Feel free to prep the sponge in advance.
Find the recipe for tres leches tray bake here.
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