When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

No egg Biscoff & Chocolate Hazelnut Spread Mouse in Chocolate Cupcake Cases

No egg Biscoff & Chocolate Hazelnut Spread Mouse in Chocolate Cupcake Cases

Lee Majhen-Todd

No egg Biscoff & Chocolate Hazelnut Spread Mouse in Chocolate Cupcake Cases

 Not just for valentine.

This Biscoff and chocolate spread mouse in chocolate cupcake cases is a great way to get your sweet tooth hit.

And trust me when I say , it is sweet , but lets face it, a little bit of over the top, teeth coating sweetness is great to have once in a while, and if you can’t make these for the person you love, and I mean yourself here, when can you make them.

 They are super easy to make and make ahead.

Fabulous  to eat the next day or even the day after, so you can concentrate on other more important things, maybe a snog or just a great box set!

 Go on, give it a go and enjoy your sweet life!

Get stuck in!

What you Need

  • 600ml Double Cream – See Tip Box

  • ½ Jar Biscoff Spread

  • ½ Jar Hazelnut Chocolate Spread

  • Toasted Hazelnuts – to decorate

  • 1 Large bar or milk chocolate  - See Tip Box

Ready to fold in the cream

 How It’s Done

  • Melt the chocolate wither in a ban-marie or in the microwave – See Tip Box

  • Pour a good amount of the melted chocolate into the cupcake cases, swirl it around until every bit of the inside is covered then tip upside down to let the excess pour out. Repeat with all the cupcake cases. - I used silicon cases bu this works just a well with paper cases.

  • Place the cases in the fridge to set up. – See Tip Box

  • Once the chocolate has set, add a second layer of melted chocolate and return the cupcakes to the fridge to set up

  • Whip the chocolate e is setting, whip the double cream until thick ad it holds its shape

Place the whipped cream in the fridge until needed

  • Place the ½ the jar of Biscoff into a bowl and whip it for around 10 minutes until the spread is a little litter and less thick

  • Do the same for the hazelnut chocolate spread

  • Place the beaten mixtures into separate bowls

  • Take the whipped cream out of the fridge and place half into the bowl that contains the Bisccoff and the other half into the bowl that contains the beaten chocolate hazelnut spread.

  • If you want to decorate the top with cream, set a couple of tablespoons aside until needed.

  • Gently fold the whipped cream into both of the mixtures.

  • Place both of the mixtures into separate piping bags, and set aside until needed

  • Take the chocolate cases out of the fridge and gently peel the cupcake cases away from the set chocolate.

  • Place them onto a stable plate  

  • Cut the tips off both piping bags

  • Pipe some of the Biscoff mixture into the bottom of each of the chocolate cases

  • Pipe the chocolate mouse on top of the Biscoff mixture

  • If adding cream, pipe a dollop of the whipped cream to the top.

  • Chop the hazelnuts into small pieces and add them to the top of each of the desserts.

Peel off the cupcake cases

Tip Box

  •  Chocolate – 1) I Used Aldi milk chocolate but use dark if you prefer

2) If using a microwave to melt the chocolate, as I did, melt in 30 second intervals to make sure the chocolate doesn’t burn.

3)  If the chocolate isn’t setting quickly enough, place the cases in the freezer for a few minutes

  • Cream – 1) Using double cream to whip means that the mouse is a little more stable.

 

All of them please!

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