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White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.

July 2017 By i sugar coat it! 12 Comments

White Chocolate Mojito Truffles

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.If I send you a box of White Chocolate Mojito Truffles, would you forgive my absence from this sweet place? Even if you are not a fan of white chocolate, I hope you said yes. It's just that it's summer and for us that means spending as much time outdoors, as is humanly possible.

Given our long cold winters and that my weekdays are spent in an office, outdoor time is mandatory. So, I hope that is enough of an apology for us to remain sugar besties forever. Yup? K! 🙂

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.

Where All the Truffles At?

So that I could bring you something sweet without having to get in the kitchen, I rummaged through my drafts. Mojito is one of my favourite drinks during the warm months, so I plucked these White Chocolate Mojito Truffles from the bunch. They come together easily and taste so much like the cocktail. Win-win!

Oddly, when I searched my blog archives to link to past truffle posts, I was surprised to only find three! Say WHAT!?! I've made a ton of truffles that apparently only made it onto the blog in my mind!! These, for instance, I could have sworn I blogged!

I honestly feel sometimes that I have completely lost my mind...

[Tweet "How to make a mojito more fun? Add chocolate! White Chocolate Mojito Truffles!"]

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.Don't Cheap Out on the Chocolate

I do remember, however, that these White Chocolate Mojito Truffles were wonderful! But then you can't go wrong with all fresh everything - fresh lime juice and zest and home-grown mint. I even made the vodka in my basement! LOL... just kidding.

Because the chocolate is generally the star of any truffle, I also used a good quality white chocolate, Valrhona Ivoire 35%. I've converted white chocolate haters with this chocolate - not too sweet, delicate vanilla notes and a luxuriously smooth texture.

Some might say that describes me to a T, minus the white... LOOOLLL. If nothing else, I always manage to crack myself up.

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.Finishing Your Truffles

Yeah, so back to these White Chocolate Mojito Truffles. To give them a close to authentic mojito flavour, I used mojito vodka. Not enough to get you lit - unless you're like me and the very smell of alcohol makes you tipsy - but, just enough to bring the classic cocktail to mind.

This is optional, but if you can get your hands on pure lime oil (see link below) it really amps up the citrus flavour.

I used truffle shells, but if you don't have access to them, you can increase the amount of chocolate and chill the ganache, scoop, roll and enrobe. Better still, you can skip the enrobing step and roll the formed truffles in sanding sugar, or some other finishing of your choosing. I used Matcha for a few, which reminded me of these popsicles.

I love whipping up a big batch and gifting these White Chocolate Mojito Truffles, after I've enjoyed a few. If you plan to whip up a batch, #isugarcoatit on Instagram, I love seeing what you create!

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of rum.
Print Recipe
4.75 from 8 votes

White Chocolate Mojito Truffles

White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Chocolate
Servings: 30
Author: i sugar coat it!

Ingredients

For the ganache:

  • 150 grams white chocolate, 35% I used Valrhona Ivoire
  • 67.5 grams 35% whipping cream
  • 10 grams glucose or honey (may alter taste)
  • 5 grams mint leaves finely chopped
  • 25 grams lime juice
  • pinch sea salt
  • 25 grams mojito vodka
  • a scant drop lime oil optional, but gives a more pronounced citrus flavour
  • 20 grams butter unsalted
  • zest of two limes

For the the shells or coating:

  • 30 truffle shells home-made or store-bought
  • 200 grams white chocolate, tempered for coating

Instructions

Make the ganache:

  • Place chocolate in a heatproof bowl and place over pot of simmering water to melt (or melt in a microwave). Once melted, remove from the heat and set aside.
  • Add the the whipping cream, glucose, mint leaves, salt and lime juice to a saucepan and bring to boil over medium-low heat. Cover and allow to infuse and cool.
  • Pour the cream mixture through a strainer, over the melted chocolate, while stirring with a whisk. Add the vodka and a drop of lime oil and stir until well combined. 
  • Add the butter and use an immersion blender (hand blender) to emulsify the mixture. Use a spatula to fold in the lime zest.

Assemble the truffles:

  • Pipe ganache into the shells, leaving a little room at the top for capping. Allow the ganache to set.
  • Temper some white chocolate for capping and coating. Once the ganache is set, pipe a small amount of chocolate to close the truffles. Allow to set, then coat in the remaining tempered chocolate. Decorate to your liking.


These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!

June 2017 By i sugar coat it! 10 Comments

Chocolate Raspberry Waffle Ice Cream Sandwiches

These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!

These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!Chocolate Raspberry Waffle Ice Cream Sandwiches are the perfect treat to welcome summer, officially! The weather, although wet, has been rather warm these past few weeks, so it has felt like summer for a while. Still, I felt a formal welcome was in order.

If you follow me on Instagram, you may have noticed my steady diet of frozen treats from some of my fave joints, to my homemade concoctions. Ice cream and ice pops are synonymous with summer and my childhood and I can't seem to get enough these days.

As a result, my ice cream maker is getting quite the workout these days.

These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!I love my Kitchen Aid Ice Cream Maker Attachment, but if I could, I would shorten freeze time to remove the wait between whipping up batches of ice cream. The second wish comes from the Dude and that is around the space the bowl takes up in the freezer. It drives him nutty, but guess who eats most of the ice cream it produces???

Well, he is about to enjoy even more ice cream and get a little nuttier, because we now have a second ice cream attachment. Oddly, he made the second purchase! Something about a big box chain closeout sale and a deal that could not be passed up. Hey, I ain't complaining and neither can he, ever again... LOL

I am beyond excited to make multiple flavours at once!!

These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!Let's start with the creamy, tangy one in these Chocolate Raspberry Waffle Ice Cream Sandwiches! Did you catch my story of the making of these waffles over on Instagram? If not, you can see some of it in this post.

I love the pairing of chocolate and raspberries, so for these waffled hearts, I used both dark chocolate and cocoa powder for a super chocolatey result. I am a Rodelle Ambassador, so I am provided with their products to use in my recipes. I am a big fan of their vanilla products and baking cocoa, and have been using them long before I became an ambassador.

[Tweet "Enjoy breakfast and dessert at once with Chocolate Raspberry Waffle Ice Cream Sandwiches!"]

They are running a wonderful Summer Sweetstakes at the moment, including a bunch of their products, Kitchen Aid Stand Mixer and Ice Cream Attachment!! Everything you need to whip up your own batch of Chocolate Raspberry Waffle Ice Cream Sandwiches.

These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!Homemade Raspberry Frozen Yogurt (or not...)

The ice cream in these Chocolate Raspberry Waffle Ice Cream Sandwiches could better be described as frozen yogurt. With just four ingredients, it comes together fairly quickly. If you don't have an ice cream maker, simply which it in your blender or food processor and freeze.

These Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!

They freeze well and can be enjoyed throughout the summer. Simply, wrap the assembled sandwiched well in plastic wrap and store in a freezer-safe, airtight container. Or, you can freeze the waffles on their own and fill with store-bought ice cream, or with toasted with yogurt and fruit whenever the craving hits. Easy peasy, yummy!

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Print Recipe
5 from 2 votes

Chocolate Raspberry Waffle Ice Cream Sandwiches

Chocolate Raspberry Waffle Ice Cream Sandwiches deliver breakfast and dessert sandwiched between the sweetest of hearts!
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: Ice Cream
Servings: 8
Author: i sugar coat it!

Ingredients

Raspberry Frozen Yogurt

  • 490 grams full-fat coconut yogurt homemade or store-bought, cold
  • 144 grams granulated sugar
  • 176 grams raspberry puree frozen
  • salt and lemon juice to taste

Chocolate Waffles

  • 60 grams dark chocolate
  • 115 grams butter unsalted
  • 2 large eggs room temperature
  • 250 grams milk
  • 1.5 teaspoon vanilla bean paste
  • 192 grams sugar
  • 124 grams unbleached all-purpose flour
  • 30 grams cocoa powder sifted
  • .5 teaspoon salt
  • 6 grams baking powder
  • 1 gram cinnamon

Chocolate Shell

  • 180 grams dark chocolate
  • 30 grams grapeseed oil or coconut oil

Garnish

  • freeze-dried raspberry powder optional

Instructions

Make the frozen yogurt:

  • In the bowl of a stand mixer, fitted with the whisk attachment, whisk together the yogurt and sugar until sugar is dissolved. Stir in puree, then add lemon juice and salt to taste.
  • Add and churn the mixture to the ice cream maker according to manufacturer's instructions. Pour churned yogurt into a freezer-safe container, cover and freeze for 3 to 5 hours. You can skip the freezing and enjoy it as soft-serve.

Make the waffles:

  • Over low heat, melt the butter and chocolate together in a small saucepan. Set aside to cool.
  • Use a hand whisk to whisk the eggs until light and fluffy. Whisk in the milk and vanilla bean paste. Combine with the sugar.
  • Sift the dry ingredients together and combine with the egg mixture until smooth.
  • Cook according to your waffle's maker's instructions.

Make the chocolate shell:

  • Melt chocolate in 10-second intervals in the microwave. Stir in oil until fully combined. Allow to cool.

Assemble the sandwiches:

  • Use a cookie cutter to shape the frozen yogurt and sandwich between two waffles. Dip in chocolate, allow a few seconds to set, then wrap and return to the freezer until ready to enjoy. 


Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. 

June 2017 By i sugar coat it! 12 Comments

Rhubarb Parfait Frozen Yogurt Bars

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts.

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. 

It's rhubarb season, but not for long. My Rhubarb Parfait Frozen Yogurt Bars are the perfect way to enjoy the season's bounty, without turning on the oven.

With the warmer weather pushing in (YAAAY!), I try to avoid my kitchen as much as possible. Winters are long and sometimes brutal here, so any sign of warmer weather and you will 'cash me ousside'. 🙂

So, a less labour-intensive approach to treat-making is usually my modus operandi this time of year. I also like to use what's in season and although not for very long, rhubarb is centre stage at the moment.

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. These Rhubarb Parfait Frozen Yogurt Bars are actually from last year, but I didn't get a chance to share them. I thought this would be the perfect time share them, as we near the end of their season. Plus, I don't imagine they would want to sit out another year. Bench warmers, these aren't.

This will be the fourth year of my summer frozen desserts series. I look forward to it each year, as it is a sure sign we are on our way, or in the thick of summer and there really is no better time!

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. 

Rhubarb Curd Amazingness!

These Rhubarb Parfait Frozen Yogurt Bars started with a jar of homemade rhubarb curd. Just as yum as its citrus cousin! I like to make it a little warm and spicy, as I like to swirl it into my bowl of yogurt and granola for breakfast, or a snack. This gave me the idea to make it into a frozen dessert.

I used demerara sugar for its warm caramel notes - a sweet balance to rhubarb's slight tartness. The cardamom and ginger add comforting warmth and aroma. It is absolutely delightful on freshly baked scones and bread, waffles, cookies or straight from the jar. With such a short season, curd is a good way to extend it.

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. Frozen Yogurt of the Coconut Variety

You may have seen my post on Instagram giving a quick glimpse of my sous vide yogurt making process. We like to make a big batch each weekend to take us through the week. If you are not into making your own yogurt, sous vide, or otherwise, your favourite store-bought variety will do the trick.

A little about sous vide...

It's nothing new, just far more accessible these days to us home cooks and the like. It is used in the restaurant business as a way to control temperature and achieve a consistent 'doneness' in cooking.

Sous vide is a French term meaning 'under vacuum'. The process involves vacuum-sealing food in a bag and cooking it in a water bath at very precise temperature. The result is consistently cooked whatever, all the time!

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. With my yogurt made, I then churned it with some sugar and a little salt using my Kitchen Aid ice cream attachment - a quick and easy technique I found on Serious Eats.

To make the Rhubarb Parfait Frozen Yogurt Bars, I alternated spoonfuls of the frozen yogurt and curd to create random patterns. Once frozen, I dipped them in chocolate and topped with a pistachio crumble for that close to parfait experience.

I know I've said it about a million times, but I swear by my (many) Silikomart molds. They do double duty in the freezer and oven and make for easy popsicle removal. What more can this girl ask for?

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts. 
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5 from 3 votes

Rhubarb Parfait Frozen Yogurt Bars

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts.
Course: Dessert
Cuisine: Popsicle
Servings: 8
Author: i sugar coat it!

Ingredients

For the rhubarb curd:

  • 36 grams demerara sugar
  • 6-8 rhubarb stalks
  • 59 grams water
  • fresh ginger paste to taste
  • cardamom powder to taste
  • 5 grams lemon juice
  • 2 eggs large
  • 108 grams demerara sugar
  • 57 grams unsalted butter cold and cut into cubes

For the yogurt:

  • 459 grams full fat coconut yogurt homemade or storebought
  • 96 grams granulated sugar
  • 1 gram sea salt

Instructions

Make the curd:

  • Chop the rhubarb thinly and place in a saucepan along with the 36 grams of sugar and the water. Bring to a boil, then reduce heat to medium. Add the ginger and cardamom and simmer until rhubarb is soft.
  • Remove from heat, transfer to a blender and blend until smooth. Blend in lemon juice.
  • In a bowl, whisk the eggs with the second sugar until light in colour. While still whisking, add the rhubarb mixture slowly into egg mixture.
  • Return to saucepan and continue to cook over medium-low heat. Stir constantly with a wooden spoon, until thick. Remove from heat and stir in butter, a cube at a time, until smooth. Allow to chill and set in the refrigerator overnight.

Make the yogurt:

  • Add the three ingredients to a stainless steel bowl and whisk to completely dissolve sugar. Place the bowl in the refrigerator to chill the mixture to 7ºC.
  • Once cooled, churn the mixture in an ice cream maker, following the manufacturer's instructions. 

Make the bars:

  • Place molds on a flat dish and alternate adding the curd and frozen yogurt. Tap to level the molds and remove any excess using an offset spatula. Insert popsicle sticks and place in freezer for 8 - 12 hours.
  • When ready, dip in chocolate and nut crumble and store in an airtight container in the freezer until ready to enjoy.

Notes

If you prefer a more refined curd, pass the mixture though a sieve to remove any bits after blending.


Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.

May 2017 By i sugar coat it! 10 Comments

Funfetti White Chocolate Mousse Trifle

Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.

Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.Trifle, parfait or fool, whatever you call them, I call them easy! These Funfetti White Chocolate Mousse Trifle, although not your traditional fare are the perfect easy treat for impromptu entertaining.

Grab some leftover cake (GASP!!) or cookies, a creamy filling (like mousse, whipped cream, pastry cream or yogurt) and fruit (prepared, fresh or both), layer in a tall dish, or smaller cups for single-serve and you have an instant partay!

Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.These Funfetti White Chocolate Mousse Trifle aren't as loaded and messy as I normally like my trifles. Fruits disappear in record time in my household and on this particular day we were fresh out and I was just too lazy to to run to the store. Of course, the Dude showed up with bags of fruit hours after I shot the photos (it was his turn to grocery shop).

Instead of piles of fresh fruit, I layered in some homemade pineapple curd for the fruit factor. I also lightly soaked the cake pieces with coconut rum spiked simple syrup - I was reminded of a similar dessert I made back in 2012.

Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.I seriously don't remember why candles made it into the equation back when I made these, but I'll pretend that I had the foresight to know I would be sharing them around my birthday. Yeah, let's go with that! It was likely just a Friday worth celebrating after a long week. I'll take that too! 🙂 One really does not need a reason to celebrate, or enjoy cake. AMIRIGHT?!?

Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.With warmer days ahead (hopefully...), desserts like this Funfetti White Chocolate Mousse Trifle are perfect for those of us who put our ovens on seasonal sabbatical. Store-bought cake and cookies would work just fine, but I would encourage you to make your own curd. Store-bought is just no match and it can easily be made in advance. For a little crunch, I sometimes add pieces of leftover baked meringue. YUMM!

Here's hoping you whip up a few instant party starters this weekend!

Print Recipe
5 from 2 votes

Funfetti White Chocolate Mousse Trifle

Layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.
Prep Time15 minutes mins
Course: Dessert
Cuisine: Parfait, Trifle
Servings: 4

Ingredients

  • leftover funfetti cake
  • white chocolate mousse

Pineapple curd:

  • 120 grams pineapple puree, strained I used fresh pineapple
  • zest from one lime
  • 15 grams lime juice freshly squeezed
  • 3 large egg yolks
  • 50 grams granulated sugar
  • 60 grams unsalted butter cubed and room temperature
  • ½ vanilla bean scraped
  • pinch of salt

Instructions

Make the curd:

  • Place a sieve over a clean bowl and set on the counter close to the stove. You will need this for the curd as soon as it reaches the desired temperature in step 4.
  • Add the pineapple puree to a small saucepan and bring to a rapid simmer over medium-high heat, until reduced to ¼ cup. Pour into a measuring cup to check that it has been reduced enough, if not return to pot and heat some more. This took me just over 5 minutes (original recipe indicated 2-4 minutes). Pour into a measuring cup and combine with the zest and lemon juice. Set aside to cool to room temperature.
  • In a separate bowl, whisk together the egg yolks and sugar. Pour the juice mixture into the egg mixture in a steady stream, while whisking. By adding the warm liquid slowly to the eggs, you are tempering the eggs to avoid ending up with scrambled eggs. 
  • Pour the juice and egg mixture back into the saucepan and set it over medium heat. Gently stir the mixture constantly until it thickens enough to coat the back of a spoon, or reaches 180ºF.
  • Remove from heat and pour through the sieve into the prepared bowl. This removes any chunky bits of eggs and zest. If you want the finished curd to have the zest, add fresh zest to the strained curd. While still warm, stir in the butter, salt, vanilla beans.
  • Allow to cool, then transfer to an airtight jar. The curd will keep in the refrigerator for about a week (but I guarantee you it will not stick around for that long).

Assemble the trifle:

  • Break cake into chunks or cut into shape/size that fits the dish(es) being used. Alternate layers of cake, curd and mousse and top with pieces of cake, fruit or curd. Enjoy!


Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.

 

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.

May 2017 By i sugar coat it! 20 Comments

Mango Passion Fruit Bonbons

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.These Mango Passion Fruit Bonbons embody two flavours from my long list of childhood faves - mango and passion fruit. Paired with a little coconut rum they deliver a taste of the tropics wrapped in silky white chocolate.

A few months back I shared an Instagram story of me making piped truffles using a cream-free, fruit ganache. I received a number of messages on that story asking when they'll be on the blog. Sadly, the photos sucked - I'm no good at nighttime photography - and then they fell off my radar, as I moved on to the next sweet thing.

I know, story of my life...

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.As I was going through my mountain of photo files a few weeks ago, I found these Mango Passion Fruit Bonbons! They're a batch I made back while I was I still finishing up the Chocolatier certificate. We made a passion fruit ganache in Chocolate Confections class, and although I thought it was good, my tastebuds found it overly tart.

Don't get me wrong, I love the tartness of a fresh passionfruit, especially over yogurt, alongside fresh slices of mango. It's the perfect summer snack! I also love it's tartness in drinks. I make a mango, passionfruit and coconut rum cocktail that is popular among friends, so I thought...HEY!!

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.

I am not the first to pair mango and passion fruit, nor do I ever make claims that a recipe is the 'best so-and-so', or the 'only-this-and-that' you will ever need, but man was I super stoked about the result!

The combination was the perfect balance of flavours. The ganache was a fruit ganache, meaning it was made without cream. This allowed the tartness of the passion fruit and the sweetness of the mango to really gel and shine. The ganache's tartness was further tempered by the mildly sweet 35% white chocolate that was also used for casting.

With the addition of the coconut rum, these Mango Passion Fruit Bonbons could have easily been enjoyed with  an umbrella-clad straw. A few flecks of colour in the mold to mimic both fruits and it was queue the lounge chairs and palm trees!

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.

Not interested in tempering and molding. This ganache makes a mouthwatering companion to meringue nests, or you can change the consistency and use it to fill cake layers, swirl into ice cream, sandwich between macarons, or just pipe it directly into your mouth.

If passion fruit is not your taste, mango and lime make a great pair. You can also go the dark chocolate route and pair it with berries, like I did on my Instagram story. The possibilities are endless!

i sugar coat it
Print Recipe
5 from 1 vote

Mango Passion Fruit Bonbons

Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.
Course: Dessert
Cuisine: Chocolate
Servings: 30 bonbons
Author: i sugar coat it!

Ingredients

For molding:

  • 500 grams white chocolate I used Valrhona Ivoire, 35%
  • cocoa butter in burgundy, light green and yellow
  • 1 polycarbonate mold

For ganache:

  • 500 grams white chocolate I used Valrhona Ivoire, 35%
  • 25 grams glucose or corn syrup
  • 125 grams mango puree
  • 125 grams passion fruit puree
  • 70 grams butter room temperature, cubed
  • 15 grams coconut rum optional

Instructions

Mold the chocolate:

  • Decorate mold and cast with tempered white chocolate. Set aside.

Make the ganache:

  • Add chocolate to a medium bowl and melt over a double boiler. Set aside. If using block chocolate, chop into small pieces.
  • Combine the purees and glucose in a saucepan and heat to approximately 60ºC. Ensure the glucose is melted, but do not boil.
  • While stirring, pour the heated mixture over the melted chocolate and mix until smooth.
  • Add the butter, stirring until completely melted and smooth. Stir in the rum. I use an immersion blender to ensure the mixture is fully emulsified.
  • Transfer to a piping bag and allow to cool completely at room temperature. When ready to fill molded chocolate cavaties, snip a small piece off the tip of the piping bag and pipe, leaving space at the top for capping. Once filled, allow the ganache to set in a cool area of your home, preferably overnight, before capping off with the remaining tempered white chocolate.

Notes

Glucose is sticky to work with. For ease, dampen your hand and scoop and scale it directly into the saucepan, then add the other ingredients. 
 
Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.
Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.

May 2017 By i sugar coat it! 11 Comments

Non-Dairy Banana Flour Waffles

Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.

Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.You can take mom out for brunch on Mother's Day, or you can whip up a batch of Non-Dairy Banana Flour Waffles and show that you got this!

When I first moved out on my own, I think the adults in my life thought I would starve to death. Each phone call started with the dreaded question, 'are you eating?' Followed by what, where, when and how often.

I was miss independent and stubborn AF, so those questions were beyond annoying as they signalled that perhaps they felt I wasn't capable of taking care of myself. In reality, it was because I never really cooked when I was home. In fact, I generally avoided the kitchen. I was more at home in restaurants.

But as a student, my champagne tastes could not be sated with my kool-aid budget. They knew that. I eventually caught on... a little slower than an otherwise intelligent girl should. In my defence, I was only sixteen.

Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.Funds ran low... FAST! I was too proud to ask, so I took a part-time job, but could only work once or twice a week, so we're talking pennies. Enter the shiny credit cards being handed out all over campus. I mean they were practically giving them away. To this day, I don't know how I qualified at that age!

I was taught better, so I knew better, but practicing better just wasn't in the plan when you're young and on your own. It wasn't long before I was in over my head and too ashamed to admit it.

I finally broke to my aunt, my mom's younger sister, who is like a second mom to me. She agreed to pay off the card in full, so that I didn't have to deal with the stress. I was relieved and thankful and vowed to never be so irresponsible.

About a year later, I was back in the hole...DEEP. She had spoiled me rotten my entire life, so I was feeling pretty smug about her bailing me out again. And she did...

Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.This time, however, I would be paying her back...wait for it...with interest. MOTHER#$%^&*!!

I think both floors of the restaurant heard my gasp. I remember vividly, my reflection of utter disbelief glaring back at me from the mirror on the wall behind her seat. I was speechless and she was, under her soft, caring eyes and understanding smile...heartbrokenly disappointed.

I agreed to the written terms of the bailout, still in disbelief and feeling utterly wronged. The interest she charged was pennies in comparison to what the credit card would charge. I was able pay off the debt in full and on time, never being late, or missing a payment. Since then, I've never carried a balance and always pay my card in full to avoid interest charges.

Why is she feeding me this story with these Non-Dairy Banana Flour Waffles, you ask? Because Mother's Day...

Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.To my aunt, my surrogate mom, for teaching this once spoiled teen, life lessons in responsibility, and for growing me into the fiscally responsible and financial savvy adult I am today. For always reminding me that I am indeed good enough. For showing me the world and the importance of experiencing other cultures. Whenever an obstacle seems too big, your voice pops in my head (or on the phone) reassuring and encouraging.

My mom for facing all levels of adversity with the grace of a butterfly, even when throwing adult-sized tantrums would have been the way to go. For passing on your frighteningly accurate sixth-sense and sass and reminding us that a look can be just as painful as any smack.

My grandfather, a true feminist in my books, for teaching all us kids and grandkids self-worth, self-respect and general kick-assery. For my love of music, books and politics and my duty to speak up for others unable to do so for themselves. It's almost a year since you've been gone, but never will you be forgotten.

My grandmother, hands down, the strongest, most generous woman I know. For showing us girls that sometimes giants come in a five-foot three-inch, one hundred and ten pound package. For letting us choose our own way and for supporting those choices, even when they went against everything you believe. For dancing and singing whenever the urge hit and for being a total boss in the garden and kitchen.

To the village of aunts and uncles that stepped in to raise and protect me when my dad passed and long after...

Happy Mother's Day!

Print Recipe
5 from 4 votes

Non-Dairy Banana Flour Waffles

Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Waffles
Servings: 4
Author: i sugar coat it!

Ingredients

For the Coconut ‘Buttermilk’:

  • 1 cup coconut milk
  • 1 tablespoon vinegar or lemon juice

For the Waffles:

  • 128 grams banana flour
  • 3 eggs
  • 9 grams coconut sugar
  • 6 grams baking powder
  • 20 grams Rodelle organic pure vanilla extract
  • 123 grams coconut buttermilk
  • pinch of salt

For the Toppings:

  • coconut yogurt
  • maple syrup
  • fresh fruit

Instructions

To make the buttermilk:

  • Combine the vinegar and coconut milk and allow to rest for 5-10 minutes.

To make pancakes:

  • Whisk or blend all the ingredients until smooth.
  • Allow the batter to sit for 3-5 minutes.
  • Prepare a waffle maker per manufacturer's instructions. Cook until golden brown, or when your machine beeps.
  • Top pancakes with fresh yogurt, maple syrup and fruits.


Perfect for Mother's Day brunch, these from-scratch Non-Dairy Banana Flour Waffles are packed with nutrient-rich banana flour and non-dairy buttermilk.
Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.

May 2017 By i sugar coat it! 27 Comments

Salted Caramelized White Chocolate Bars

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients!

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.So, I hear it's May. Almost a full five months into 2017...WTF! I need a few dozen of these Salted Caramelized White Chocolate Bars to deal. WHERE DOES THE TIME GO?

The upside? It's my birthday month! YAAAAY! I generally don't make a big deal about it publicly, but I am feeling like I have lots to celebrate, considering the blows I was dealt the past couple years. So keep your eyes peeled for some birthday cake and goodies to come.

But first... Mother's Day!

How cool would it be to give your chocolate-loving mom a box of amazing homemade chocolate? Pretty effing amazing, RIGHT! If she happens to be a lover of white chocolate, then she will most definitely love these Salted Caramelized White Chocolate Bars.

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.But White Chocolate Isn't Really Chocolate...

I guess it depends...

Although, it's missing the cocoa solids that is present in its darker counterpart and uses milk solids instead, white chocolate contains cocoa butter. Cocoa butter provides a pleasant mouthfeel, snap and shine.

Where I am, the Food and Drug Regulations (Division 4), specifies that chocolate shall be made with only cocoa butter. Real chocolate does not contain any fats or oils other than cocoa butter. Once the cocoa butter is replaced with another fat substitute, it can no longer be labelled as chocolate.  Instead, the product becomes chocolate-flavoured. Compound chocolate, such as candy melts, are a good example. The same goes for a lot of popular candy bars.

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Admittedly, there was a time when I turned up my nose at anything that bore the name white chocolate. There is an abundance of chalky, waxy and overly sweet white chocolate on the market and I think that has been the experience of most who hate it. There are also creamy, smooth, mildly sweet, products on the market.

Good white chocolate made by brands like Green & Black's, Cacao Barry and Valrhona. I am still a die hard dark chocolate fan, but over the years I've developed an appreciation for white chocolate. If you are looking to be converted, Valrhona's Ivoire 35% will most certainly do the job.

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.Caramelized White Chocolate

I call it white chocolate with an attitude and a rich tan to match. Valrhona's Dulcey Blond is one such chocolate. If you can't get your hands the stuff, you can easily make caramelized white chocolate at home.

The secret to getting the best possible result, is to start with a high quality white chocolate that contains a high cocoa butter percentage.  Use your favourite white chocolate brand with at least a 30% cocoa butter content. I use Valrhona Ivoire 35% for its rich, creamy, lightly sweet profile.

Whether you use homemade or store-bought, you will need to temper/pre-crystallize the chocolate to make these Salted Caramelized White Chocolate Bars. This produces a shiny, snappy, silky chocolate bar fit for that special person you call Mom!

Here's a quick video to help you whip up a batch of your own!

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.
Print Recipe
4.86 from 7 votes

Salted Caramelized White Chocolate Bars

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: Chocolate
Servings: 28 bars
Author: i sugar coat it!

Ingredients

  • 300 grams caramelized white chocolate Dulcey Blond 32%, or homemade
  • 1 vanilla bean pod scraped
  • smoked sea salt to taste
  • organic cacao nibs as needed

Instructions

  • Temper the Dulcey as you would white chocolate - melt and heat to 45ºC, drop to 26/27ºC and heat to a working temperature of 28/29ºC. Stir in the vanilla beans and salt.
  • Prepare your mold and cast the chocolate, tapping out any air bubbles and scraping away any excess from the surface.
  • Sprinkle with sea salt and cacao nibs and allow to set at room temperature.
  • Place in the refrigerator for 5-10 minutes to help the chocolate contract and release from mold. 

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.
These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.

April 2017 By i sugar coat it! 18 Comments

Chocolate Chunk Shortbread Ice Cream Sandwiches

These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.

These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.I may not be a superhero, but like Superman, I do have a major weakness - Chocolate Chunk Shortbread Ice Cream Sandwiches! OK, I have a FEW weaknesses, but unlike a superhero, I am perfectly fine being open about them.

Let's start with elephants - ALL elephants, but baby elephants in particular. I am almost ashamed to admit the amount of time I've spent pouring over the David Sheldrick Wildlife Trust Instagram feed. I can't go a single day without an ele fix. I've said it numerous times and I'll say it again - I was an elephant in a previous life.

These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.Next, fresh tropical fruits. They were at my finger tips as a child, literally. I simply had to go to the backyard and pick them from the trees - ok, an adult would do the picking. I, however, would direct them to the juiciest of the bunch (bossy much?).

My favourite list is long, but here are a few I had way too often - mango, guava, golden apple, gooseberry, tamarind, passion fruit, soursop (guanabana), sugar apple, genip and papaya to name a few. These were my candies of choice.

I have such fond memories of time spent at my grandparents', scantily clad in my superhero underpants, enjoying copious amounts of these fruits in between running wild under the island sun and extended dips in the ocean.

These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.French pastry, choux in particular, is a huge weakness. Stand me in front of a showcase filled with eclairs and watch my knees buckle and my body fill with the spirit. I salivate at the mere thought. I try not to make them often, so they only appear on here a couple times. I thought it was time to remedy that, so I made a couple batches a couple months ago. I'll blog them soon, but here's a sneak peek!

Then, of course, there is Theobroma Cacao - food of the gods! Often referred to as more than a food, less than a drug, chocolate IS my weakness. Which brings us right back to where I intended... these Chocolate Chunk Shortbread Ice Cream Sandwiches!

These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.The cookie recipe is adapted from Pierre Herme's Sable Infiniment Chocolat. When I saw a photo of the cookies on Valrhona's Instagram feed, I immediately knew they would get made. And made they got - not once, or twice, but three times in less than two months.

Filled with rich Rodelle organic baking cocoa and Guanaja 70% chocolate, these cookies are a chocolate lover's dream on their own! Wrapped around rich, silky hazelnut gianduja ice cream made them heavenly. It was tough parting ways, but some went to my office and the rest to friends and neighbours.

The remaining cookies, found themselves clinging to either side of a generous serving of homemade gianduja ice cream, dipped in coffee vermicelli sprinkles, photographed and devoured. This quasi-superhero is not afraid to give into, or share her weaknesses.

As far as desserts go, what's your kryptonite? I promise not to use it against you. 😉

These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.
Print Recipe
5 from 7 votes

Chocolate Chunk Shortbread Ice Cream Sandwiches

Rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade hazelnut gianduja ice cream and dipped in coffee sprinkles.
Prep Time2 hours hrs 10 minutes mins
Cook Time11 minutes mins
Total Time2 hours hrs 21 minutes mins
Course: Dessert
Cuisine: Cookies
Servings: 25
Author: i sugar coat it!

Ingredients

For the cookies (adapted from Pierre Herme):

  • 150 grams dark chocolate I used Valrhona Guanaja
 70%
  • 175 grams all-purpose flour
  • 30 grams Rodelle organic cocoa
  • 4 grams baking soda
  • 150 grams unsalted butter at room temperature
  • 120 grams date and pepper red sugar the original recipe calls for light brown sugar

  • 50 grams granulated sugar
  • 3 grams fleur de sel plus a little for topping
  • 1 Rodelle vanilla bean scraped
  • coffee vermicilli for decorating

Instructions

Make the cookies:

  • Chop the chocolate into rough pieces. I broke the feves into halves and thirds by hand. Set aside.
    These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.
  • In a medium bowl, sift together the flour, cocoa and baking soda.
  • Place the butter in a bowl and use a spatula to soften. Add the chocolate, sugars, fleur de sel and vanilla and mix well.
    These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.
  • Add the flour mixture to the butter mixture until combined, without overworking.
    These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.
  • Divide the dough into two equal parts and roll each piece into a log shape.
    These Chocolate Chunk Shortbread Ice Cream Sandwiches are rich cocoa and dark chocolate chunk shortbread cookies stuffed with delectable homemade ice cream.
  • Wrap each piece in plastic wrap and refrigerate for at least two hours.
  • Preheat the oven to 335ºF and prepare two large baking sheets with silicone mats, or parchment.
  • Remove the dough from the fridge and peel off the plastic film.
  • Slice the logs into 1cm-thick discs. Place the discs on the silicone-lined baking sheets and bake for 11-12 minutes. Remember: it’s important that you don’t overcook them.
  • Remove from the oven and sprinkle with with a little fleur de sel.

Notes

DO NOT OVERBAKE! 
The original recipe yields 40-60 cookies, I made my logs a little bigger (two, instead of three) for larger cookies.
The original recipe calls for brown sugar which I used for one batch, and experimented with date and pepper red sugar for another batch. They both turned out great, but I rather liked the latter.
 
These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre.

April 2017 By i sugar coat it! 16 Comments

Salted Caramel Cream Easter Eggs

These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre.

These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre. Happy Easter! I know I've been away a while, but I'm back with a tray of homemade Salted Caramel Cream Easter Eggs to make up for lost time. Are we good now? Great!

Whoa, I just noticed it's almost a month since I last posted! Although I remained somewhat active on Instagram, this little unplanned break was necessary. Running a blog is a lot of work. Add an unrelated full-time career and life in general to the mix and well...burnout tends to creep up quickly and frequently.

But you are not here to hear me whine. Let's talk eggs... chocolate eggs!

These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre. Admittedly, I am not a huge fan of the Cadbury egg filling, but there are those around me who are. This works out just fine for my figure - except for a taste test, it wasn't terribly difficult to part ways with this batch.

Don't get me wrong, if you are a fan of Cadbury eggs, you will most definitely love these Salted Caramel Cream Easter Eggs. At least that was the verdict passed down from those who received them.

These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre. For the yellow fondant filling, I adapted a recipe from Food.com. It's the so-called Top Secret Recipe version for Cadbury Cream. They used milk chocolate, I used dark. They dipped, I molded and piped. Of course, if you don't own molds, simply allow the filling to set in order to shape it and then dip it in tempered chocolate.

I felt it needed another layer of flavour, so that's where the salted caramel came in. It's a recipe I've used a number of times here on my blog. The bitter notes of the dark chocolate shell and salted caramel helped to break up the otherwise sweet fondant filling.

I used the large jar of sugar confetti that was staring at me from the pantry, as inspiration for decorating the egg shells. I am a sucker for anything resembling polka dots!

Wishing you and yours a Happy Hoppy Easter!

These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre.
Print Recipe
5 from 2 votes

Salted Caramel Cream Easter Eggs

These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre.
Prep Time45 minutes mins
Course: Dessert
Cuisine: Chocolate
Servings: 8
Author: i sugar coat it!

Ingredients

For the egg shells:

  • 500 grams dark chocolate 70%
  • cocoa butter in various colours

For the fondant filling (adapted form (food.com):

  • 175 grams light corn syrup
  • 47 grams grams butter room temperature
  • 6 grams pure vanilla extract I use Rodelle
  • 1 gram salt
  • 390 grams powdered sugar sifted
  • 4-5 drops yellow food colour optional

For the caramel filling:

  • 40 grams water
  • 10 grams glucose
  • 50 grams sugar
  • 137.5 grams cream
  • fleur de sel to taste

Instructions

To make the shells:

  • Temper and mold the chocolate using an egg mold.

To make the fondant filling (adapted form (food.com):

  • In a bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, combine the corn syrup, butter, vanilla and salt until smooth.
  • Using a spatula, fold in the powdered sugar a little at at time, until well combined and smooth.

To make the caramel:

  • To a deep pot, add the water, glucose, sugar and cook until caramelized and a dark golden colour. Remove from heat.
  • Warm the cream in a separate pot. Remove from heat and gradually add to the caramelized sugar. 
  • Stir in salt to taste.

Assembly:

  • Once your molded shells are set, pipe the fondant filling and then pipe some caramel in the center, about the size of a nickel or quarter. Allow to set.
  • Once set, you can cap the eggs with a thin later of chocolate, for half eggs. For a full egg, join the halves together by heating the edges and pressing together until set. 
These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre.
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