Category Archives: Uncategorized

The Easiest Chocolate Truffles

Truffles with edible glitter  with Holly

These are great for Christmas.   Imogen and I have made them for her to take into School today, as presents for the teachers and teaching assistants.


150ml Double Cream

200g Mortimer Dark Chocolate Powder

1 tablespoon Brandy



In a saucepan, heat the cream until it just starts to bubble.

Remove from the heat and stir in the chocolate powder until melted.

Add the brandy and beat until the mixture is smooth.

Set in the fridge for about 1 hour.

Take a teaspoon full of the mixture and roll into a ball, then roll in some Edible Glitter.


Cooks tip

When the mixture is cool, but not set, spoon into chocolate moulds that have been covered in cling film. The cling film makes it easy to remove the truffle from the mould.  You can then use the truffle as a filing for more elaborate chocolates.


Chocolate truffles




Double (ish) Chocolate Coconut Muffins

These look yummy. I have a couple of Australian Woman’s Weekly cook books and they are great.

Kingdom of Appetency

I had a plan for this afternoon that involved raspberry macarons, but in the end decided that all that egg-white faffery was beyond me right now (hey, I did housework … that counts for something, right?). Despite that, I still wanted to bake something. Plus we had fajitas last night (pause to wipe drool) so had half a pot of sour cream left over.

And we all know what sour cream goes great in …

Unfortunately my camera was playing silly buggers, and none of the in-flight photos are any good (clearly the camera’s fault and not Mr. Gin Hands who was behind it) so there’s only the one shot of the post-oven glory.

However, you can still have the recipe. How good is that?!

The basic recipe came from my (now don’t laugh) The Australian Women’s Weekly Muffins recipe book, but me being me, I had to tweak it…

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Guest post: Tom Kerridge on Britain’s Next Top Supplier

Mortimer Chocolate has entered their “Melt Me” Chocolate Fondue into Ocado’s Britain’s Next Top Supplier competition.

meltme oct12

We would love to show Tom our passion if we get through to the Dragon’s Den style Pitch.

Guest post: Tom Kerridge on Britain’s Next Top Supplier.

North African Lamb Casserole

Now that winter is here and the evenings are cold and dark, why not try this aromatic casserole to warm you up.


Serves 4

  • 500g stewing lamb diced
  • Can of chickpeas drained
  • Salt and pepper
  • 1 tablespoon tomato puree
  • 425ml (3/4 pint) lamb stock
  • 2 tablespoons oil
  • 1 onion chopped
  • 1 clove of garlic, crushed
  • 1 chilli de-seeded and chopped
  • 1 tablespoon Mortimer Dark Chocolate Powder
  • 1 heaped teaspoon coriander seeds
  • 1 heaped teaspoon cumin seeds
  • 1 heaped teaspoon ground allspice
  • 2 teaspoons caster sugar


Pre-heat a frying pan over a medium heat, and dry-fry the cumin and coriander seeds until they start to brown. Crush with a pestle and mortar.

In a casserole dish that can go on the stove, heat 1 tablespoon of oil and gently fry the onions until soft. Add the garlic and cook for 1 minute, followed by the crushed spices and allspice. Add the stock , then tomato puree, chilli, chocolate powder, sugar, chickpeas and seasoning and bring to a simmer.

Meanwhile, heat the rest of the oil in a frying pan and brown the lamb. Add the lamb to the casserole, put on the lid and cook in a low oven, 140oC, GM 1, for two hours, by which time the liquid has turned into a lovely rich gravy.

Cooks tips

If your butcher has them try neck of lamb on the bone instead.  This cut of meat gives an added depth and stickiness to the dish.

Chocolate Week and Sainsbury’s

What a week it has been and still is!   Both our West African and Ecuador Chocolate Powders are being launched in  Sainsburys logo this Sunday.

Compressed EcuCompressed WA

It has been a real roll-a-coaster ride, but the product is now in store and some has even made it onto shelf.


And what perfect timing Mortimer Dark Chocolate Powder is the The Sun newspaper’s  Best Hot Chocolate Buy.

The Sun png

Classic Chocolate Mousse

Classic Chocolate Mousse.

Devil’s Food Cake

I am pleased to say that my Devil’s Food Cake recipes is proving popular and has recently been published on line on both:

Making Cakes and Bakes:

Simply Homemade:



  • 75g Mortimer Dark Chocolate Powder
  • 150ml strong black coffee
  • 150g butter
  • 200g soft brown sugar
  • 3 eggs, beaten
  • 300g plain flour
  • 1 teaspoon bicarbonate of soda
  • 110ml plain yoghurt

You will need 2 x 21cm diameter cake tins greased and lined.


Make up the black coffee. While it is still hot, add the chocolate powder and stir together.

In a large mixing bowl cream the butter and sugar together. Add the beaten egg, one at a time, together with a tablespoon of the flour and beat until well mixed.

Sift the flour and bicarbonate of soda. Fold some of the flour into the cake mixture, followed by some of the yogurt and finally some of the coffee. Alternate folding in the flour, yoghurt and coffee until it is all evenly mixed in.

Spoon into the cake tins and bake at 170 deg C (150 deg C for fan ovens), Gas Mark 4, for 25 minutes, until the cake is firm to the touch.

Turn out and allow to completely cool, before decorating with the chocolate frosting.

Chocolate Frosting


Heat the water in a pan over a medium heat, add the chocolate powder and whisk for about a minute until smooth.

Beat in the egg yolks, then remove from the heat.

Add the icing sugar and mix in thoroughly.

Beat in the butter a portion at a time, until melted.

Once all the butter is incorporated, place the pan in a bowl of cold water and beat the mixture until it is light and thick enough to spread.

Use to decorate your cake.

Cooks tips

This is a good cake recipe, but decorating it with the chocolate frosting turns it into something rather special.   We often make it for Birthdays and if our daughter has anything to do with it, then it may also get covered in maltesers!

devil's food cake 2