All posts tagged chocolate

The Best (Vegan) Chocolate Cake… with Cassis Liqueur

Published March 17, 2015 by The Feminist

vegan chocolate

I know that this is a rather bold statement to make, but trust me on this one: THIS. IS. THE. BEST.

Seriously, if you would serve this chocolate cake to a vigorous, I-would-rather-have-a-large-ecological-footprint-than-ever-eat-anything-vegan Dumbass, he would eat it all up, because you really cannot tell that this cake is entirely dairy-free and vegan.

it is unctuous, moist, scrummy in your tummy, delicious!

Add to that some gorgeous Cassis Liqueur, which I drizzled over the top of the cake and you just know that this cake couldn’t be anything other than sheer perfection.

PS: if you’ve been wondering why Fashion, Food & Flirts has been so absent these past couple of weeks, please rest assured, because everything will explain itself shortly! I’ve been working on a brand new concept/project, which I will share with y’all soon! So bear with, dear readers. Bear with!


  • 150gr flour
  • 175gr sugar
  • 35gr cocoa powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2 tbsp blueberry jam
  • 200ml water
  • 2 tbsp Cassis liqueur, plus 3 extra to drizzle over the top
  • 50ml vegetable oil


1. Preheat oven to 170°C. Mix the flour, sugar, cocoa powder, baking soda and salt together.

2. Add the water and oil and mix well. Stir in 2tbsp of jam and liqueur.

3. Pour the batter into a brownie tin and bake in the oven for about 25 minutes.

4. Once it comes out of the oven, drizzle some extra Cassis liqueur over the top and let it soak up all the moisture before removing from the tin.

Dense, Dark and Devilishly Delicious: This Chocolate & Orange Cake Has It All

Published January 30, 2015 by The Feminist

choco or

Chocolate and orange: it’s a classic combination that works every single time. But be prepared: this wonderful cake takes this traditional match-made-in-heaven even one step further onto the delicious scale, for this is not just a regular chocolate cake flavoured with orange zest or juice. Oh no. This cake is like a giant cake version of chocolate covered candied orange peel, for it boldly not only contains the zest or juice of this citrus fruit, but the whole – yes , the whole! – orange.

If you think putting whole oranges in a cake sounds a bit bonkers, I totally feel ya. It is not something I, an amateur Belgian baker, do on a regular basis either. But nevertheless, I was so terribly intrigued I simply had to try it! After all, the Spanish have been doing it for centuries! And if there is anything the Spanish know how to do – apart from dancing the flamingo and making paella- it is baking orange cakes. (Preferably using Valencian oranges, of course.)

So there I was, in my tiny Belgian kitchen, boiling two oranges (I used the smaller, but very flavoursome Minneola oranges) in a pot for about an hour until they were completely tender and my kitchen smelled like a Spanish beach party. After that heavenly scented hour, I blitzed the oranges in a blender. Whole. Including juice, flesh and skin. This amazing puree is then mixed through the other ingredients, poured in a tin, baked in the oven  … et voila! You will have never tasted such a wonderful chocolate cake in your life! Thanks to the orange puree, the cake is dense, moist and incredibly pudding-like; anything but what you’d expect from a traditional flour-based chocolate & orange cake. Moreover, the orange notes are punchy, but not too overwhelming, and seem to make the chocolate taste even more chocolatey.

What did I say again? Oh yes, the best chocolate and orange cake EVER.

So my dearest readers, you can stop being skeptical. Bake this cake. You won’t regret it.


  • 50gr butter
  • 25gr cocoa powder
  • 2 Minneola oranges (or you could use 2 smaller regular oranges or clementines)
  • 2 tbsp rum
  • 1 egg
  • 140gr caster sugar
  • 1 tsp baking powder
  • 85gr flour


  1. Preheat the oven to 180°C and line a loaf tin with baking parchment.
  2. Cook the 2 oranges in boiling water for about 1 hour until they are soft and tender. Drain and let them cool slightly before blitzing into a pulp in your blender.
  3. Once you’ve blended the oranges into a puree, put the puree in a large mixing bowl together with the cocoa powder, rum and sugar.
  4. Stir in the egg, mix well, and finally add the flour.
  5. Pour the batter into the baking tin and bake for 30 minutes in the oven.

Baking With Booze: Chocolate and Cherry Cupcakes with a Built-In Cherry Liqueur Shot Glass!

Published October 19, 2014 by The Feminist

I don’t mean to wallow in self-glorification – but damn! – sometimes I really do have the most ludicrously marvelous baking ideas!


Because, yesssss, you’ve read it correctly: this is a chocolate and cherry cupcake… with a built-in (!!!) cherry liqueur shot glass.

I’ll give you a couple of seconds to process this incredibly alluring concept…


Surely, I deserve some kind of statue for this?

Anyway, I think Mary Berry and Paul Hollywood would have been really thrilled with this cupcake, If they had ever been given the chance (nay, the privilege!) to taste it.

Seriously. This is some good sh**

So without further ado, this is the recipe:


  • 75gr plain flour
  • 1 heaped tsp cocoa powder
  • 1 tsp baking powder
  • 40gr dark chocolate
  • 60gr butter
  • Jar of cherries: 100gr of cherries (drained and chopped up) + 100ml of the syrup
  • 75gr cane sugar
  • Cherry liqueur (I used fancy Portuguese cherry liqueur, but any kind will do)
  • Chocolate shot glasses (can be found in specialized baking shops or you can be brave and attempt to make your own)
  • Chocolate spread (or make chocolate ganache)


  1. Preheat the oven to 180°C.
  2. Put the butter, dark chocolate and cherry syrup in a pan and let it melt.
  3. Take of the heat and stir in the sugar. Whisk in the egg and finally stir in the chopped up cherries. Add the mixture to the flour, cocoa and baking powder and stir well until everything is incorporated.
  4. Spoon the batter into the cupcake cases and bake in the oven for 20-25 minutes.
  5. Let them cool completely before starting on your built-in shot glasses.
  6. Once the cupcakes are completely cooled, hollow out each center with a sharp knife to create a hole for the chocolate shot glasses to sit in.
  7. Pour a shot of cherry liqueur in the center of the cupcake. This will give the cupcakes a boozy flavour and make them extra moist.
  8. Now put the shot glass in the cupcake.
  9. Frost the cupcakes with chocolate spread or ganache.
  10. Pour a shot of liqueur in the glass. Eat and drink the shot glass first, before starting on your cupcake!
  11. Cheers!

A Belated Tribute To the Brangelina Wedding: Baking With Booze, the Romance Edition

Published September 13, 2014 by The Feminist

This doesn’t need much explaining; the video says it all.

I love romance. I love weddings. I love Angelina Jolie.

Pour all these things together into one overindulgent celebrity event, and you will understand why I went completely crazy over the Brangelina wedding.

Whereas I couldn’t care less about Kimye tying the knot (too many big egos, too much fuzz, too fake,…), I was completely and utterly thrilled when Brad and Angelina secretly said their vows.

In fact, I was so mesmerized by so much love and romance, I decided to use their wedding for this week’s baking with booze episode.

This chocolate and red wine cake with berries and Cassis liqueur is by far the most romantic cake on the planet. It may not look like a true showstopper (there are no decorations, no frosting, no icing, no tiers,…) but what it may lack in romantic appearance, it totally makes up for in flavour.

This cake will make you “drunk in luuuuvvvvv” in every possible way 😉

Chocolate and Red Wine Cake with Berries and Cassis


  • 150gr flour
  • 1 tsp baking powder
  • 125gr butter
  • 200gr caster sugar
  • 100gr dark chocolate
  • 300gr mix of frozen berries
  • 150ml red wine
  • 2 tbsp of Cassis liqueur (plus extra for drizzling over the top once baked)
  • 2 eggs


  1. Put the frozen berries in a large bowl and pour the red wine and Cassis over the top. Let it soak overnight in the fridge until your berries are lovely and boozy.
  2. Preheat the oven to 170°C and line a loose-bottomed cake tin with baking parchment.
  3. Melt the chocolate and butter together on a low heat until everything has melted. Take off the heat and stir in the caster sugar, followed by the boozy berries and all that incredibly yummy fruity red wine liquid. Stir well.
  4. Pour the chocolaty mixture into your bowl with the flour and baking powder and stir well until everything is incorporated.
  5. Crack in two eggs and mix.
  6. Pour the batter in your prepared cake tin and bake in the oven for 30-40 minutes.
  7. Once the cake comes out of the oven, drizzle generously with Cassis liqueur.
  8. Let it cool completely before serving with a huge glass of red wine.

Like Starbucks, Only Better: White Chocolate Mocha Cupcakes

Published June 28, 2014 by The Feminist


Did you ever hear about “the afternoon slump”? When your head feels like a box filled with bubble wrap, your energy level is below zero and when you wish your desk could turn into a mattress and pillow?

Sounds familiar, doesn’t it? Well, when I am in need of a pick-me-up, I always go to Starbucks for some coffee. One of my favourite beverages from Starbucks is the white chocolate mocha. Strong espresso, comforting white chocolate sauce and soothing steamed milk… could there possibly be anything better than that?


Espresso, white chocolate and milk all mixed into one cupcake.

One cupcake!

This cupcake is a true teatime delight and will give you just that caffeine boost you were looking for! So forget about Starbucks! This time you will get your afternoon treat from your own kitchen!


Ingredients (makes 6 regular or 4 large cupcakes):

  • 2 tbsp coffee granules
  • 100gr white chocolate
  • 75gr Greek yoghurt
  • 50gr soft light brown sugar
  • 150gr plain flour
  • 1 tsp baking powder
  • 90ml semi-skimmed milk
  • 1 egg
  • 1 tbsp vegetable oil
  • ¼ tsp ground cinnamon


  1. Preheat the oven to 200°C. Line a cupcake tin with cupcake cases.
  2. Mix the sugar and coffee granules together to create a less lumpy mixture. Toss the flour, cinnamon, baking powder into the bowl with the coffee-sugar mixture and mix well until everything is incorporated.
  3. Beat the egg with the milk, yoghurt and vegetable oil together in a jug. Pour into the dry ingredients and mix. Chop up 40gr of white chocolate and stir it in the batter.
  4. Pour the cupcake mix into the cases and bake for 15 to 20 minutes.
  5. Leave to cool completely. Once cooled, melt the remaining white chocolate in the microwave and drizzle over the cupcakes.


5 Reasons Why You Need To Bake This Chocolate-Rum-Coconut Cake

Published May 27, 2014 by The Feminist


1)     You’re awesome. You deserve a treat.

2)      Eating cake is cheaper than therapy.

3)      It’s somebody’s birthday somewhere.

4)      Time flies when you’re having rum.

5)      Chocolate comes from cocoa, which is a tree… That makes it a plant… So this cake is actually a salad.


Chocolate. Rum. Coconut. Cake.

Honestly, these four words should already be enough to make you want to bake this delicious example of decadence. Chocolate and coconut is by far the best dessert combination on the entire planet (Can I get an Amen?) but to make things even more jaw-dropping, finger-licking, knee-wobbling extravagant I added a generous splash – well, an entire glass – of rum (Mr. Sparrow would be so proud)

The result was a super moist sponge that oozed chocolaty richness, coconutty decadence and boozy lusciousness.


However, this drool-worthy description is not yet finished, because I even added a chopped chocolate-covered coconut bar to the batter, which created a lovely polka dot effect in the cake.


I used the special edition Côte D’Or Coco, which has a very intense coconut flavour, but if you can’t find this one, just use a good ol’ Bounty candy bar 😉


What are you waiting for?

Get baking!


  • 40gr cocoa powder
  • 1 egg
  • 1 dl rum
  • 1 dl coconut milk
  • 1 tsp bicarbonate of soda
  • ¼ tsp baking powder
  • 200gr caster sugar
  • 125gr butter
  • 140gr plain flour
  • 100gr chocolate-covered coconut bar (Cöte D’Or or Bounty)
  • To decorate: dark chocolate spread, desiccated coconut


1)      Preheat the oven to 170°C and line a round baking tin with baking parchment.

2)      Pour the rum in a small saucepan together with the butter and gently heat until  it has melted. Remove the pan from the heat and stir in the sugar and cocoa powder. Let it cool slightly.

3)      Mix the egg in a jug together with the coconut milk and then add this to the mixture in the pan.

4)      Sift together the remaining sponge ingredients into a large bowl. Pour in the contents of the pan and mix on low speed.

5)      Chop the candy bar in fine chunks and stir into the batter.

6)      Pour the batter into the tin and put in the oven for 20-25 minutes.

7)      Set aside to cool and remove from the tin onto a wire rack.

8)      Spread the chocolate spread generously on top of the cake and sprinkle on some desiccated coconut.


Lighter days: The Chocolate Avocado Mousse Project

Published April 10, 2014 by The Feminist


It is no secret that I love baking and that I adore eating decadent desserts. My afternoon treats often involve loads of chocolate and heaped hills of sugar, which –as we all know- are not really that good for your health. (Bummer!)

Although the naughty cakes and pies on my blog may make you think otherwise, I truly believe that healthy eating is the way to go. Not only will it keep me from exploding out of my jeans (‘cuz I can still rock a crop top, high five!), it also helps keeping my mind –not just my body- in shape (Mens sana in corpore sano, and all that.)

Now, before you start complaining “but naughty treats are just so damn good!”, remember that the lighter version can be naughty too. All you need is a good dollop of sassiness and a large spoon of adventurous spirit!

Die-hard readers will probably remember the delicious and healthy muffins I baked a couple of weeks ago, or the most brilliant brownies on the planet I baked a couple of months back. These were both daring and bold bakes, but also very delicious and healthy!

The only problem with lighter baking so far is that many people frown upon the array of strange looking and sounding ingredients (I can’t blame them, they often do sound terribly frightening!). That is why I prefer to stick to ingredients that are widely available in supermarkets, which makes the recipes both easier and less expensive.

Last week, I was craving chocolate mousse. (Fun fact: I normally never crave chocolate mousse, because I find it dreadfully boring, but for some reason I really needed some smooth, comforting chocolaty goodness.) There was only one problem: I didn’t have any in the fridge. And I didn’t want to go to shop to go and buy the ingredients, because I wanted it now and not a couple of hours later. (Or maybe I was just too lazy?) What I did have lying around in my fridge was an avocado… and so my experimental journey of trying to make a chocolate avocado mousse began!

Chocolate avocado mousse is a big thing on many vegan/ healthy diet blogs. I always thought the idea was fascinating, but never attempted making one, because –like I said- I usually don’t eat chocolate mousse. However, I was now on a mission: I really wanted to obtain the lightest chocolate mousse possible but one that was still bursting with flavour.

The fruits of my labour resulted in this heavenly glass of chocolate avocado mousse. It was good, dear readers. Really good. Could you tell that it wasn’t made with eggs and double cream? Maybe. But was it still damn tasty and oh so comforting? Hell yeah!

Please don’t let the avocado freak you out! It adds creaminess without the actual cream. What more could you possibly desire? 😉

Ingredients (makes 2 glasses)

  • 1 avocado
  • 4 tbsp soy milk
  • 1 tbsp  cocoa powder
  • 1 tbsp dark chocolate chips
  • 2 -3 tbsp honey (depending on how sweet you want it)
  • Handful of fresh raspberries


  1. Put the avocado, soy milk, cocoa and honey in a blender and mix until you get a mousse texture. Melt the chocolate chips and stir the melted chocolate in the avocado mousse.
  2. Spoon the mixture in the glasses and decorate with raspberries (optional)
  3. If you want you can add other types of fruit (like mango) or sprinkle some extra chocolate biscuits on top (this, of course, will make it less light 😉 )

Epic Eats & Treats: Flourless Chocolate Lime and Chili Cake With Homemade Mojito Ice Cream

Published March 12, 2014 by The Feminist


I made my own birthday cake this weekend. Some of you may consider that a terribly pathetic thing to do, because “Who the hell bakes her own birthday cake?” and “ It’s your birthday! People should bake one for you!”

Well, in most cases that is absolutely true, but this is me we’re talking about. I am a baking goddess. And when it is my birthday I want something that will blow me away. And to be quite frank, I’ve never seen a chocolate lime and chili cake in my local patisserie shop. Not to mention the unlikelihood of ever coming across Mojito ice cream in a supermarket!

So I made it all myself. And it was epic.

This homemade birthday dessert was so good, I would almost wish that every day could be my birthday. It is hard to explain the flavour sensation that unexpectedly comes with this example of godlike deliciousness. The chocolate cake is smooth and creamy with an almost mousse-like texture and yet it is so incredibly rich and dense at the same time. It seems almost impossible that a chocolate cake could ever be like this, but it was. It really really was. Add to that a sudden kick of zingy lime and a surprising tingling on your tongue from the chili and you are on your way to foodie heaven.


And now let’s consider the epic no churn Mojito ice cream that complimented this scrummy cake: It’s a Mojito. But a frozen, creamy and lickable version. Ice-cold. With heavenly aromas of fresh lime and mint.  And lots and lots of rum.

I based this Mojito ice cream and Nigella’s No Churn Margarita Ice Cream and adapted it to my favourite type of cocktail. Since this ice cream is an easy no churn recipe, you don’t even need to have an ice cream maker!

Imagine a scoop of this boozy and fragrant ice cream on top of that chocolaty dense but smooth cake!

It is surely the best B-Day cake on the planet.



Flourless Chocolate Lime and Chili Cake

  • 3 eggs
  • 145gr caster sugar
  • 175gr dark chocolate
  • 100gr butter
  • Juice of 1 lime
  • ¼ tsp chili powder


  1. Preheat the oven to 160°C and line a small baking tin with baking parchment.
  2. Melt the chocolate, butter, chili, lime juice and 85gr of caster sugar together on a low heat in a small sauce pan with 3 extra tablespoons of water. Stir gently to get a smooth liquid. Remove from the heat and set aside for a minute.
  3. Whisk the eggs together with 60gr of caster sugar until pale and fluffy and tripled in size. (This will take about ten minutes, don’t give up!).
  4. Quickly pour the chocolate liquid in the egg mixture and stir until everything is incorporated. Don’t overbeat the batter!
  5. Pour the batter into the baking tin and bake in the oven for 30 minutes until the cake feels set but not firm.

No Churn Mojito Ice Cream:

  • 250ml double cream
  • 3 tbsp finely chopped fresh mint
  • 3 tbsp icing sugar
  • 3 tbsp rum
  • Juice of 1 lime
  • Zest of 1 lime


  1. Pour all the ingredients in a bowl and then softly whip until thick and smooth but not stiff.
  2. Spoon this into an airtight container to freeze overnight.

The Art of Lounging Is Not So Hard To Master: White Chocolate Cake With Berries and Brazil Nuts

Published February 23, 2014 by The Feminist


“Why do something today when you can put it off until tomorrow”. We all do this sometimes. When the workload seems too much to bear, you eventually get so stressed out you end up watching telly and eating cake instead. Some people call it procrastinating but I think that – in my case- that is too much of a pejorative term. I prefer to call it “lounging”. Sure, I will have to do all those things at some point or other, but let’s not think about that right now. I believe that a good hour of pure and indulgent lounging will provide me with enough energy to tackle those dreaded tasks once and for all. So there is absolutely nothing wrong with me sitting in my sofa with a large piece of home baked white chocolate cake. On the contrary, that little angel on my shoulder even told to me to go for another slice!

Besides, technically you cannot even call it “doing nothing”. In fact, you could even go as far as to say that I was multitasking! I was…

a)      Eating cake and drinking coffee (aka: physical exercise)

b)      Watching House of Cards (aka: intellectual exercise)

c)       Trying very hard to limit my House of Cards dose to a daily two episodes(aka: control and management exercise)

You see, dear readers? I was on a freakin’ roll!

If you would like to learn the true art of lounging, here is the recipe for the delicious cake:


White Chocolate Cake With Berries and Brazil Nuts

Super moist, packed full of fruit, creamy and crunchy: this super scrummy cake is the Holy Grail of desserts.

Alternatively, you could use any type of fruit or nuts you want ,but trust me when I say that blueberries  and blackberries together with Brazil nuts are probably the best combination ever. (Plus: the blue dots across the virgin white cake look so very artsy!)


  • 100gr white chocolate
  • 125gr butter
  • 2 eggs
  • 150gr caster sugar
  • 200gr plain flour
  • Pinch of salt
  • 100gr brazil nuts chopped
  • 125gr blueberries
  • 125gr blackberries


  1. Preheat the oven to 170°C. Put the chocolate and butter in a heatproof bowl over simmering water and leave until melted and smooth.
  2. In a large bowl, pour the melted chocolate-butter mixture on top of the sugar. Mix well until incorporated and leave to cool for a couple of minutes before you add the eggs, otherwise they will scramble.
  3. Add the eggs and stir vigorously. Sift in the flour and stir well.
  4. Stir in the chopped nuts, the blueberries and some of the blackberries (keep the remaining blackberries for decoration)
  5. Pour the batter into a prepared round cake tin and bake in the for 35 minutes until golden brown. Leave to cool completely.
  6. Dust with icing sugar and decorate with blackberries.

Romantic Food for Dummies: How to Woo her with an Easy and Stress-Free Menu

Published February 15, 2014 by The Feminist


We all know the drill: when someone you love cooks you dinner, you are supposed to smile and devour the food with much joy and plenty of gleeful oohs and aahs. Yes, even if the food tastes like shit. Based on what I’ve learned from all the romantic comedies I’ve ever watched in my entire life, a girl will always say the food is delicious because she loves him. “It’s the gesture that counts” and all that mumbo jumbo. Chewing on a piece of burnt chicken is something we just have to willingly except and go through.


Love. It makes us do silly things.

Well guess what, dear readers? No matter how much I love someone, there will always be one thing I will secretly love more: food.

Is that a horrible thing to say? Maybe. But I just know that there are plenty of people out there who secretly agree with me. Admit it, ladies. A splendid chocolate mousse or an awkward dinner? You don’t even have to be a self-absorbed egomaniac to prefer the food over the man and surrender to the flawless qualities of a heavenly dessert.

However, I like to believe that with a little bit of effort we can actually achieve both the delicious and the entertaining. A lover who can entertain not only your body but your taste buds as well! Yes, you’ve read that correctly. The perfect world is within our reach!

That is, if you follow this menu. This 3-course dinner for two is impossible to screw up. Even the clumsiest of boyfriends will be able to embrace his Jamie Oliver swag and cook you an awesomely easy yet super delicious meal. This easy peasy menu is a funky combination of ultimate classics and creative twists and will give him the opportunity to spoil you with some homemade loveliness without breaking out into a sweat.

So are you ready to be wooed, dear ladies?

Here is my menu:

The Roomer Cocktail


Fill two glasses with red fruit and pour some ice cold Roomer (elderflower wine) on top of them. (Alternatively you could also use prosecco with elderflower syrup) Simple yet insanely yummy.

Croque Madame Muffins


One of the best recipes of Rachel Khoo. A traditional croque Madame shaped like a muffin: can it get any better than this?

Ingredients (makes 6)

  • 6 slices of white bread, crusts cut off
  • 3 tbsp melted butter
  • 3 large slices of cooked ham
  • 6 egg yolks

For the béchamel sauce:

  • Knob of butter
  • 1 tbsp flour
  • White pepper
  • Nutmeg
  • 250ml milk
  • 50 gr grated cheese


  1. Preheat the oven to 180°C. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter.
  2. Gently press the slices into a muffin tin. Cut the large slices of ham in two and line each mold of bread with half a slice of ham. Now put an egg yolk into each bread muffin
  3. Make the béchamel: Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Gradually add the milk, whisking constantly and season with salt, pepper and nutmeg. Once the sauce has a yoghurt consistency, stir in the grated cheese. (The sauce is supposed to be rather thick so that it can “sit” on top of your muffin.)
  4. Spoon 1-2 tbsp of béchamel on to each egg yolk and finish with an extra sprinkling of grated cheese and  white pepper. Put in the oven for 15 minutes.

Gorgonzola and Fig Pizza with Rocket and Brazil Nuts


Pungent gorgonzola, sweet figs, bitter rocket and crunchy nuts. Take it from me, this is by far the best pizza on the planet. Not only does it taste like food prepared for the Gods, it also looks like it came straight from heaven and landed on your plate. Hallelujah!

Ingredients (for one pizza):

  • One portion of readymade pizza dough
  • 4 figs, cut into slices
  • 100-150gr gorgonzola (depending on the size of your pizza)
  • 100gr rocket
  • Handful of brazil nuts, roughly chopped
  • 1 tbsp dried thyme
  • Olive oil
  • Pistachio oil (optional)


  1. Preheat the oven to 220°C.
  2. Brush your pizza dough with olive oil and sprinkle generously with dried thyme.
  3. Crumble the gorgonzola cheese over the pizza, followed by the slices of fresh figs. Season with pepper.
  4. Put in the oven for 12-15 minutes.
  5. Just before serving, sprinkle the chopped nuts over the pizza and arrange the rocket in a somewhat artsy way on top of it. Drizzle with pistachio oil if you want.

Chocolate Mousse with Baileys and Red Berries


Chocolate. Baileys. Red Fruit: Expressing  your love was never this easy.

Ingredients (serves 2):

  • 125gr milk chocolate
  • 125ml double cream
  • 1 egg white
  • 4 tbsp Baileys Chocolat Luxe
  • Red berries


  1. Melt the chocolate au bain marie.
  2. Whisk together the cream and egg white until your mixture forms soft peaks.
  3. Whisk in the Baileys.
  4. Stir a tablespoon of the cream mixture through the melted chocolate and mix well. Now pour this mix back into the Baileys cream and stir until you get a beautifully even mousse.
  5. Spoon the mousse into glasses and put in the fridge for at least 2 hours.
  6. Decorate with a generous portion of red fruit.