Category: No-Bake

Dips and Sides · Gluten-Free · No-Bake · Vegan

Guacamole

What Jessica Baked Next3 Comments

Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne. 

Mexican food is up there on my list of favourite cuisines. The use of fresh ingredients, wholesome food are exactly two reasons why I love this kind of food as much as I do.

I’ve been preparing homemade guacamole for years, the recipe I use is incredibly easy and quick to make. I hadn’t thought until now about sharing the recipe with you. But since the weather has been warming up, and summer is (hopefully) on the way, I thought now would be a great time to finally share it!

I believe everyone needs a good guacamole recipe in their repertoire.

As I mentioned near the top of this blog post, I love Mexican food.

A fun fact for you: Mexican Red Rice (Arroz Rojo) was the first recipe I ever shared! As much as I have quite the sweet tooth, I am truly a savoury person!

This simple and easy Guacamole recipe starts with some mis en place. You’ll need all your ingredients together ready. Start by chopping the add-in ingredients: finely diced onion (I always go for red onion), deseed and dice tomato, chop up some garlic and a green chilli (leave the seeds in if you like it spicy), along with some coriander, and a small pinch of ground cumin.

Mash the avocado with the lime juice until there’s just a few chunks left, then mix in the ingredients you chopped earlier. Finally, season well with salt and pepper, to taste.

I used homegrown coriander from my parents garden, we have an abundance of parsley in ours (hopefully to feature in lots more summer cooking), but for today’s recipe I needed some beautiful coriander to flavour the guacamole.

Guacamole is just thing I really cannot ever buy. The readymade guacamole is not fresh, this is one of the dips that just has to be made fresh and eaten on the day of making. The guacamole you get in those dip selections are lacking all the texture that’s traditional, and they often don’t have the best flavour.

This recipes like this one, homemade is most definitely the way to go! It’s my take on guacamole, everyone makes theirs differently, but we love it and hope you do too!

Print

Guacamole

Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne. 
Prep Time 20 minutes
Servings 6
Author What Jessica Baked Next

Ingredients

  • 3 ripe avocados
  • juice from 1/2 a lime add more if you desire
  • 125 g tomato (deseeded and finely chopped) I use vine-ripened tomatoes for the best flavour
  • 1 small red onion finely diced
  • 1 garlic clove finely minced
  • 1 green chilli (deseeded and finely chopped)
  • small bunch of fresh coriander finely chopped
  • pinch of ground cumin optional
  • salt and black pepper to taste

Instructions

  • Start by prepping all your add-in ingredients. Deseed and chop the tomato, red onion, garlic clove, green chilli and coriander. Have these ready to mix in.
  • Halve and stone the avocados - leave one stone for storage later on. Scoop the flesh out from the skin and add to a medium-sized mixing bowl. Squeeze the lime juice in the bowl.
  • Smash slightly, leaving a few chunks of avocado. Add all the remaining ingredients to the bowl (the chopped tomato, red onion, garlic, green chilli, coriander, cumin, salt and pepper).
  • Stir to combine fully, then place the guacamole mixture in a serving bowl/dish of your choice. If not serving straight away, place the avocado stone you reserved earlier in the centre and cover tightly, before storing in the fridge.
  • The guacamole will keep for up to 2 days. It's best eaten on the day of making.

Want another dip recipe to try? Make our favourite Creamy Homemade Hummus next!

You haven’t eaten the BEST chilli until you’ve made my Chilli Con Carne

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Malteser Slice

What Jessica Baked Next8 Comments

Easy no-bake Malteser Slice! A decadent treat consisting of a soft, fudge-like biscuit layer with whole Malteser chocolates folded through, then decorated with milk and white chocolate, and even more Maltesers/Malteser Bunnies! One small square of this is not enough.

Inspired by my Crunchie Slice, I’ve put a spin on the original and swapped the Cadbury Crunchie bars for Maltesers.

These bars consist of crushed biscuits mixed with condensed milk and melted butter, and then they have whole Maltesers folded through. Once you slice it up, you have chunks of crunchy Malteser balls in each bite!

This slice hosts a whole load of different textures, a deliciously soft and slightly fudge-like biscuit layer, crunchy Maltesers, and a smooth and creamy chocolate topping.

I popped some more whole Maltesers on top of my chocolate layer before the chocolate had set, along with a pack of White Malteser Bunnies, because it’s nearly Easter and I’m loving all the Easter chocolate right now!

Like the Crunchie version of this recipe I shared last year, to make this Malteser Slice, you’ll start by blitzing some digestive biscuits until they’re a fine crumb texture. After that, you’ll mix in melted butter and a tin of condensed milk. Once fully combined, you’ll fold through an entire sharing bag of Malteser’s.

I love Malteser’s, and since sharing this Malteser Brownies recipe, I’ve been wanting to share another Malteser-inspired bake, with hopefully many more to come in my future recipes!

The slice is quick and easy to whip up, uses minimal ingredients, and is a whole lotta fun to make! I cut the slice up into bigger squares purely for my photography, but I recommend cutting the slice up into small squares as it’s very rich.

I couldn’t stop myself reaching for piece, after piece of this amazing Malteser Slice…

Now, all that needs deciding is what flavour slice will I make next?

Print

Malteser Slice

Easy no-bake Malteser Slice! A decadent treat consisting of a soft, fudge-like biscuit layer with whole Malteser chocolates folded through, then decorated with milk and white chocolate, and even more Maltesers/Malteser bunnies! One small square of this is not enough.
Prep Time 20 minutes
Chilling Time 1 day
Servings 16
Author What Jessica Baked Next

Ingredients

  • 350 g digestive or malted milk biscuits finely crushed
  • 100 g butter (salted or unsalted) melted
  • 397 g tin sweetened condensed milk
  • 175 g sharing pack Maltesers left whole
  • 200 g dark or milk chocolate
  • 1 tablespoon butter (salted or unsalted) this is 15g
  • 50 g white chocolate this is optional
  • Maltesers and Malteser Bunnies for decoration

Instructions

  • In a large mixing bowl, combine the biscuit crumbs, with the melted butter and condensed milk. Stir until throughly combined. Now fold through the 175g pack of whole Maltesers.
  • Transfer this mixture to a lined 20cm square cake tin (or other suitably sized tin) and press down until compact and smooth on top.
  • Melt the chocolate and butter over a bain-marie, or in the microwave until smooth. Pour and spread the melted chocolate over the top of the biscuit layer. Now melt the white chocolate if you want to two types of chocolate for your topping. Pour spoonfuls of the melted white chocolate on top of melted chocolate already on top of the biscuit layer.
  • Using as toothpick, swirl the two chocolates together, creating a swirl effect. Top with extra whole Maltesers, and Malteser Bunnies/Reindeer's if desired.
  • When ready to serve, slice up into 16 squares or smaller pieces if desired. The slice will keep in the fridge for up to a week.

Crunchie Slice

If you love Maltesers, try these great recipes next!

Chocolate Malt Cupcakes

Malteser Brownies

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Candy and Sweets · Chocolate · Christmas · No-Bake

Christmas Crunch Snack Mix

What Jessica Baked NextLeave a comment

A scrumptious snack mix that’s perfect for festive parties and snacking on while watching Christmas TV or films. It’s a great recipe to make with kids, but adults will have just as much fun making this!

The countdown to Christmas is on! We’re only 5 sleeps away from the big day. It feels as though December has gone by in a flash!

We’re waving goodbye to 2023 soon. It’s been another fantastic year of blogging; I’ve shared some more tasty bakes, and I cannot wait to see what recipes feature on the blog next year. I want to take the opportunity to thank you for all your continued support in reading my blog and baking the recipes (new and old). WJBN means so much to me, and I get so much satisfaction from creating content.

This will be my last recipe of the year. I was inspired to make this snack mix after seeing this idea on the shelves in the supermarket. This homemade mix is fun to make, and in the end, you get a larger quantity overall to serve, and it can be tailored to your own budget and flavour preferences.

Not everything has to be made from scratch over Christmas. I’m all for cutting corners, less prep time, and easy and impressive recipes!

Serve this crunch mix at parties, or transfer to gift bags, tie with a ribbon, and give as an edible gift. This will take less than an hour to make from start to finish, and lasts in an airtight container for up to one week.

I’ve taken a bag of my favourite popcorn – you can make your own, but for ease I bought a bag.

I use sweet ‘n’ salty’ popcorn for my mix. I love the combination of sweetness and saltiness in each mouthful. Then I added a combination of our favourite chocolates and sweets. My recipe is just a guide; I used Oreos, chocolate-coated pretzels, festive-coloured M&M’s, and Galaxy Minstrels.

I made this mix, and it was served at a Christmas party. It got some good reviews, so I thought I would share it with you this Christmas!

This Christmas Crunch Snack Mix will become a Christmas tradition from now on in our house!

Print

Christmas Crunch Snack Mix

A scrumptious snack mix that's perfect for festive parties and snacking on while watching Christmas TV or films. It's a great recipe to make with kids, but adults will have just as much fun making this!
Prep Time 45 minutes
Servings 15
Author What Jessica Baked Next

Ingredients

  • 100 g popcorn (already popped not kernels) I went for sweet 'n' salty', but just regular sweet would work
  • 100 g white chocolate melted
  • 154 g pack Oreos broken into pieces
  • 90 g chocolate-coated pretzels
  • 50 g M&M's I picked the festive colours for my mix - you can use any colours
  • 125 g Galaxy Minstrels

Instructions

  • Place the popcorn in a large mixing bowl. Pour over the melted white chocolate and stir to coat the popcorn in the chocolate.
  • Line a large baking tray/sheet with parchment paper/silicone baking mat, spread the popcorn out in an even layer. Chill in the fridge for at least 30 minutes, until the chocolate is set.
  • Once the chocolate is fully set, stir through the crushed Oreos, pretzels, M&M's, and the Galaxy Minstrels. Store the mix in an airtight container - it will last for up to a week.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Halloween Chocolate Bark

What Jessica Baked Next2 Comments

The easiest of recipes! This Halloween Chocolate Bark is a great treat to rustle up for trick-or-treaters, serve at a Halloween party, or to use up any leftover chocolate and sweets!

We’ve kicked off Halloween on the blog with my Ghost Cupcakes, now we move onto another devilishly delicious treat…

Pick your favourite chocolate for the base of your chocolate bark. I made this recipe with my sister, we went for Cadbury Dairy Milk, then swirled some melted white chocolate through the milk chocolate. We’ve topped our bark with Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and crushed Oreos. All our favourite chocolate and confectionery!

You could also top the bark with Halloween-inspired sprinkles, gummy sweets – we didn’t do this because all the sweets we found weren’t vegetarian. But toppings are totally individual, next time we even discussed adding some pretzels for extra crunchy texture.

This chocolate bark is perfect for making to give out to any trick-or-treaters and Halloween parties.

Kids will love getting involved in making this! It’s a super fun and easy treat to whip up, there’s absolutely no baking involved, and it takes only 30 minutes to set in the fridge. It can be topped differently depending on the season – I’m already thinking of a (dare I say it?) Christmas-inspired one!

This chocolate bark tastes just so good, you may or may not want to open the door to any trick-or-treaters. I don’t blame you if you keep it all to yourself!

It’s like creating your own chocolate bar, you can add all your favourite chocolates and sweets – make a bark completely unique to you!

Print

Halloween Chocolate Bark

The easiest of recipes! This Halloween Chocolate Bark is a great treat to rustle up for trick-or-treaters, serve at a Halloween party, or to use up any leftover chocolate and sweets!
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 360 g dark or milk chocolate
  • 100 g white chocolate
  • 90 g bag Reese's Pieces
  • 5 snack size Reese's Peanut Butter Cups each chopped into quarters
  • 5 Oreos broken into a mixture of big and small pieces - you can add more

Instructions

  • Line a large baking tray/sheet with baking paper or a silicone baking mat.
  • Melt both types of chocolate, separately in either the microwave, or in a bowl atop a pan of simmering water (make sure it's not directly touching) - this is known as a bain-marie.
  • Spread the melted milk chocolate over the baking tray/sheet into an even layer, about 1/2-inch in thickness.
  • Top with the Reese's Pieces, chopped Reese's Peanut Butter Cups, and the crushed Oreos. Add any additional toppings you desire.
  • Place the chocolate bark in the fridge for 30 minutes, or until ready to serve. Cut into pieces as big or small as you like. The bark will keep in the fridge for up to a week.

Bake more Autumn/Halloween recipes!

Ghost Cupcakes

Pumpkin Cake with Cream Cheese Frosting

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Italian Cuisine · No-Bake

Pistachio Tiramisu (No-Bake, Eggless Recipe)

What Jessica Baked Next8 Comments

Ultra creamy homemade tiramisu. This is our take on a tiramisu, it’s not traditional but tastes just as amazing as the classic version of this Italian dessert. Layers of soaked sponge fingers, pistachio paste mascarpone filling, and decorated with even more pistachio paste and chopped pistachios. Heaven on a plate! 

If there’s one recipe to say goodbye to summer this year on the blog and before I start working on some autumn bakes, then it just has be this fabulous tiramisu. This summer we’ve been celebrating no-bake desserts, including this Oreo Ice Cream Pie – which I updated in July, all things fruity with our Passionfruit Lemon Tart, and eating all the fresh berries and cream with this epic Eton Mess Cake. I hope your summer has been as sweet as mine?

This is the very first tiramisu recipe to feature on the blog! I’ve loved tiramisu for ages, but never thought until recently to try making one in order to share with you. The tiramisu I have for you today isn’t traditional, it’s made without eggs, there’s also not a drop of coffee, or any chocolate in sight.

Instead, I’ve allowed pistachio paste to be the main flavour of this.

Pistachio Tiramisu isn’t commonly found on restaurant menus, I used to get a pistachio tiramisu slice from a speciality tiramisu shop in London, but this time I wanted to recreate it in my kitchen.

My sister got me a massive jar of pistachio paste as one of my birthday presents this summer, I’ve been beyond excited to experiment using it in my recipes. This tiramisu is just the start of some pistachio recipes, with hopefully more featuring on the blog in future recipes.

I’m the biggest pistachio lover. It’s my favourite ice cream flavour hands down, and also the BEST tiramisu flavour!

Sorry, traditionalists – I’m not a coffee drinker, so this tiramisu recipe ticks all the boxes for me.

This isn’t one of my prettiest or most colourful desserts, but it was far too tasty not to share! I personally love the green colour the pistachio paste adds, and it adds an extra little bit of decadence to the top of the tiramisu.

This dessert is one perfect for all occasions, parties or simply a sweet treat to enjoy over the weekend.

We ate this entire tiramisu between just four of us in only two days, but it’ll serve 10 portions.

Print

Pistachio Tiramisu

Ultra creamy homemade tiramisu. This is our take on a tiramisu, it's not traditional but tastes just as amazing as the classic version of this Italian dessert. Layers of soaked sponge fingers, pistachio paste mascarpone filling, and decorated with even more pistachio paste and chopped pistachios. Heaven on a plate! 
Prep Time 6 hours 20 minutes
Total Time 6 hours 20 minutes
Servings 10
Author What Jessica Baked Next

Ingredients

  • 300 ml double cream
  • 75 g icing sugar
  • 250 g mascarpone
  • 125 g pistachio paste plus extra to decorate (optional)
  • 200 g pack sponge fingers (also known as ladyfingers)
  • milk enough to soak the sponge fingers
  • chopped pistachios (optional)

Instructions

  • In a large mixing bowl, whisk the cream and icing sugar until soft peaks form. Now mix through the mascarpone until just combined. Finally, mix through the pistachio paste.
  • Get your chosen serving dish ready - I recommend a 20cm square dish/tin or something of a similar size. Take the sponge fingers and soak each finger in the milk for a couple of seconds on each side, create an even layer of sponge fingers across the bottom of your dish.
  • Now spread half the pistachio cream on top. Repeat the previous step, layering the soaked sponge fingers on top of the cream layer, and spread the remaining pistachio cream on top. Decoration is optional: I piped some extra pistachio paste on top of the tiramisu and sprinkled the edges with chopped pistachios.
  • Cover and chill the tiramisu in the fridge for at least 6 hours, but up to overnight before serving. It will last in the fridge for up to 3 days - though it's unlikely to last that long!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Crunchie Slice

What Jessica Baked Next11 Comments

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it’s topped with a layer of milk chocolate and more Crunchie.

Today’s new recipe is this delicious Crunchie Slice. It’s no-bake and takes little time to prepare – only about 30 minutes in total!

For years on the WJBN, as soon as the summer arrives, I’m more in favour of sharing no-bake, easy and minimal fuss recipes, so you won’t be spending hours in the kitchen.

I’m really excited to kick off the summer-themed recipes on the blog. This slice is super simple to make, and it’s fantastic packed up and taken along as part of a picnic, or for a chocolatey sweet treat to enjoy.

Rocky road, slice, tiffin – I love all these kinds of recipes and want to further experiment with different flavour combinations!

Homemade Crunchie Slice is crushed biscuits mixed with melted butter, a whole can of condensed milk, then a whole load of chopped Cadbury Crunchie bars are folded through. The mixture is then pressed into a lined baking tin, then it’s topped with melted milk chocolate (I love Dairy Milk for this), with more chopped/crushed Crunchie bars scattered over!

It’s one hundred percent a truly indulgent sweet treat…

This recipe is one you’ll need to make in advance and allow to set overnight. If you try slicing after a few hours in the fridge, it will be too soft, so overnight refrigerating is essential.

Once it’s set, slice up pieces as big or small as you want!

If you love Crunchie, try my No-Bake Crunchie Cheesecake next!

Print

Crunchie Slice

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it's topped with a layer of milk chocolate and more Crunchie.
Prep Time 20 minutes
Chilling Time 1 day
Total Time 1 day 20 minutes
Servings 16
Author What Jessica Baked Next

Ingredients

  • 300 g digestive biscuits finely crushed
  • 100 g butter (salted or unsalted) melted
  • 397 g tin sweetened condensed milk
  • 6 Cadbury Crunchie chocolate bars chopped into medium-sized pieces
  • 200 g dark or milk chocolate (I used Dairy Milk)
  • 1 tablespoon butter (salted or unsalted) - this is 15g

Instructions

  • In a large mixing bowl, combine the biscuit crumbs, with the melted butter and condensed milk. Stir until throughly combined. Now fold through 6 chopped Cadbury Crunchie bars.
  • Transfer this mixture to a lined 20cm square cake tin (or other suitably sized tin) and press down until compact and smooth on top.
  • Melt the chocolate and butter over a bain-marie, or in the microwave until smooth. Pour and spread the melted chocolate over the top of the biscuit layer. Now top with the remaining two chopped Cadbury Crunchie bars. Cover and leave to set in the fridge overnight.
  • When ready to serve, slice up into 16 squares or smaller pieces if desired. The slice will keep in the fridge for up to a week - the honeycomb will start to ooze slightly once sliced, but it still tastes delicious nonetheless.

Very similar to this recipe, No-Bake Chocolate Peanut Butter Bars

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Cheesecake · Chocolate · No-Bake

Mini Egg Cheesecake

What Jessica Baked NextLeave a comment

No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover!

This is the latest ‘bake’ of my Easter recipes. My blog is home to a vast range of cheesecakes – a few baked cheesecakes, but mainly no-bake cheesecakes. All very tasty, all easy and fun to make.

The Easter recipes have been featuring on WJBN over the last month and a bit, having shared these Double Cheese Hot Cross Buns and my Mini Egg Cookies recently. I’ve been looking for ways I can incorporate Mini Eggs into just more recipe before Easter!

This no-bake treat is an Easter-inspired cheesecake and it certainly is an indulgent dessert. I’ve used a basic vanilla no-bake cheesecake (without gelatine), but to make it perfect to serve at Easter, I’ve folded through some grated chocolate and chopped Mini Eggs. I used a 100g bar of dark chocolate, but feel free to swap that for either milk or white chocolate instead, if you fancy!

Adding grated chocolate as well as Mini Eggs makes this cheesecake even more decadent and I love how much chocolate you get in each bite of the cheesecake…

The chocolate mixed with the cheesecake reminds me of a Stracciatella-style dessert.

Once I added all that delicious grated chocolate and folded through the chopped Mini Eggs, the cheesecake was ready to go in the fridge to set. You can add more Mini Eggs if you like, just swap the grated chocolate for the same quantity of Mini Eggs.

To decorate, I load on more chopped/whole Mini Eggs and a few extra bits of Easter chocolate.

Serve this over Easter for friends and family and they’ll go absolutely mad for it! It’s light, mousse-like, packed full of chocolate. THE dream Easter dessert.

Print

Mini Egg Cheesecake

No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover! THE dream Easter dessert.
Prep Time 6 hours 20 minutes
Total Time 6 hours 20 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Biscuit Base:

  • 300 g chocolate or plain digestive biscuits
  • 140 g butter (salted or unsalted)

Cheesecake Filling:

  • 100 g dark or milk chocolate finely grated
  • 200 g Cadbury Mini Eggs roughly chopped or crushed
  • 600 g full-fat cream cheese leave it out at room temperature for half an hour to soften slightly
  • 100 g icing sugar
  • 1 teaspoon vanilla extract
  • 300 ml double cream chilled - cream whips better when fridge cold

Instructions

  • Start by grating your chocolate and chopping your Mini Eggs.
  • Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon to smooth over, place in the fridge to chill whilst you make the filling.
  • In a large mixing bowl beat together the cream cheese with the icing sugar and vanilla extract until smooth. In another mixing bowl whisk the cream until stiff peaks form.
  • Start folding the cream in a bit at a time and mix to combine. Now fold through the grated chocolate and chopped Mini Eggs. Spread the cheesecake filling on top of the biscuit base, cover and refrigerate the cheesecake for at least 6 hours or overnight for best results.
  • When ready to serve, decorate as desired. I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.

Doing some more baking this Easter? Here’s some recipe inspiration!

Mini Egg Cookies

Carrot Cake Traybake

Easter Chocolate Nest Cakes

Cadbury Creme Egg Ice Cream

Easter Bunny Shortbreads

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Chocolate · Ice Cream · No-Bake

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

What Jessica Baked Next5 Comments

Indulgently creamy homemade White Chocolate Ice Cream. This ice cream is made with three ingredients and without an ice cream machine in sight!

This White Chocolate Ice Cream is another recipe inspired by food I ate whilst away on a trip.

Ice cream was something we certainly indulged in during that holiday. I think I devoured about two or three ice creams a day…

I talked about a fantastic ice cream shop in this blog post. This shop sold really great ice cream and there was a flavour suited to everybody. On offer were classics like chocolate, strawberry and vanilla, and then some slightly different flavours, such as Kinder Bueno, berry/strawberry cheesecake, and fruity flavours including refreshing lemon, mango and watermelon.

One flavour that did amaze us, was white chocolate ice cream (chocolate blanco).

My sister picked this flavour the first night out and we all tried some. It was delicious, so utterly creamy and tasted just like eating a bar of white chocolate.

And you guessed it, the very next night I picked that flavour without hesitation!

I have a few no-churn ice cream recipes on my blog already, check these out below!

My most recent ice cream recipe is this No-Churn Oreo Ice Cream

Try my Cadbury Creme Egg Ice Cream for a delicious Easter-inspired recipe

Or if you’re a fan of Biscoff, try this incredibly good Speculoos Cookie Butter Ice Cream

I’ve said this many times before, but the no-churn method of making ice cream is truly special. It’s amazing how easy and quick (minus the freezing time) you can make homemade ice cream. I’ve made ice cream a couple of times in my ice cream machine, but it really is a faff and takes a lot longer than this no-churn version does to make!

The texture of this ice cream is very similar to gelato. A very decadent ice cream, one of which when you’ve started eating, it isn’t easy to stop yourself going back for more…

The ice cream takes just 10 minutes to prepare and then needs to freeze for at least 6 hours, or up to overnight.

All you need is a mixing bowl, a whisk, a spatula, three ingredients and a dish to pop your ice cream into.

Remember to take your ice cream out from the freezer and allow it to warm up for 10 minutes before scooping.

Serve your homemade ice cream in cones or a bowl. Other serving ideas include: serving the ice cream with strawberries or raspberries, topping the ice cream with a sprinkle of coconut, some toasted hazelnuts or pistachios. You could also serve this ice cream with a slice of your favourite chocolate or vanilla cake, brownies, a stack of pancakes, or even some apple crumble.

Print

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

Deliciously creamy white chocolate ice cream. Made with only three ingredients!
Prep Time 6 hours 10 minutes
Total Time 6 hours 10 minutes
Servings 8
Author What Jessica Baked Next

Ingredients

  • 300 g white chocolate
  • 500 ml double cream chilled
  • 397 g tin sweetened condensed milk

Instructions

  • Melt the white chocolate either in a heatproof bowl atop a pan of simmering water (bain-marie), or in a microwave in 20-second bursts, stirring well until it's completely melted, and then set aside to cool slightly. Watch carefully as chocolate burns very easily.
  • In a large mixing bowl, whisk the cream until soft peaks form. Fold through the condensed milk, followed by the melted chocolate. Mix until everything is all combined - the mixture will thicken significantly once the white chocolate is added. Don't over mix.
  • Spread the ice cream mixture out into a suitable container. Scatter over some white chocolate curls and extra pieces of white chocolate, if desired. Cover the top with a lid or a piece of clingfilm.
  • Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Candy and Sweets · Chocolate · Gluten-Free · No-Bake

Chocolate Truffles

What Jessica Baked Next3 Comments

Homemade French-style chocolate truffles. Made with dark chocolate, cream, butter and a touch of brown sugar. These fudgy truffles will just melt in your mouth. They make a wonderful gift or after dinner sweet treat.

At Christmas and for my birthday, during the summer, for the last couple of years, I received a box of chocolate truffles from friends and family, as a gift. The people close to me know just how much I love a good chocolate truffle.

We’ve been working our way through all the confectionery we got recently for Christmas and the other day, I finished the last of my latest box of dark chocolate truffles.

Whilst I was eating them, I thought about making chocolate truffles for the blog. In the past, I’ve made these 3 Ingredient Oreo Truffles, but today I have a classic chocolate truffle for you.

Chocolate Truffles are a decadent treat made from dark chocolate and double cream. These two ingredients, when heated and combined, make a chocolate ganache.

I use ganache to spread on top of Chocolate Fudge Cake, pipe on cupcakes, but in this case, you can roll the ganache once it’s chilled into balls to make truffles.

Making your own chocolate truffles is super easy. This recipe requires a fair bit of patience, as the ganache needs to chill in the fridge for a few hours or even better, up to overnight.

What Ingredients You’ll Need To Make Chocolate Truffles

  • Dark Chocolate – I use a supermarket’s own brand chocolate bar. Honestly, you don’t need to spend lots on expensive chocolate – use whatever fits in with your budget. I tend to go for a chocolate that is at least 50% cocoa solids or thereabouts. You can make chocolate truffles with chocolate containing over 70% cocoa solids. These will be slightly more bitter in taste, so bear that in mind.
  • Double Cream – Full-fat double cream is essential for these chocolate truffles. The cream will make your truffles extra decadent, will give them that soft, melt in the mouth texture.
  • Butter – Use either salted or unsalted butter – I prefer to use salted butter. The butter adds even more richness and will help make the chocolate truffles easier to roll. Once the truffles come to room temperature ready for serving, the butter, just like the cream, gives them that soft texture.
  • Brown Sugar – Just a tablespoon of brown sugar brings a touch of extra sweetness to balance out the dark chocolate. You can omit it if you want.

Transfer your chocolate mixture to a shallow baking tin, cover and chill. Chilling time is very important.

The ganache needs chilling for at least 3 hours. I would recommend longer, even up to overnight.

These are indulgently creamy chocolate truffles. The only downside to that is that they’re very sticky when rolling.

Scoop the truffles into 2 teaspoon sized portions. You can roll them smaller and use 1 teaspoon instead and therefore make double the amount of truffles. Roll them as quickly as you can, as soon as the chocolate hits your hand, it will begin to soften/melt slightly, so the trick is to roll as quickly as you can – they don’t need to be the perfect round shape.

Once you’ve rolled your truffles, roll them in sifted cocoa powder. Alternatively, you can roll the truffles in chocolate or colourful sprinkles. Desiccated coconut, chopped nuts, crushed biscuit/cookies, or even some crushed freeze-dried fruit would contrast really well.

Once the truffles are coated, finally, place the truffles back in the fridge again for a further half an hour to set. After that, the wait is finally over and the truffles are ready to eat!

The longer they sit in the fridge, the firmer texture your truffles will have.

These make a lovely edible treat for your friends and family for a special occasion.

Our truffles only lasted just over a day. I loved them even more the next day when they’d been in the fridge overnight and the chocolate flavour definitely intensified.

Print

Chocolate Truffles

Homemade French Chocolate Truffles. The perfect, indulgent chocolate treat made with 4 ingredients.
Prep Time 3 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 18
Author What Jessica Baked Next

Ingredients

  • 200 g dark chocolate use chocolate containing at least 50% cocoa solids
  • 150 ml double cream
  • 25 g butter (salted or unsalted)
  • 1 tablespoon brown sugar optional
  • 1-2 tablespoons cocoa powder for coating the truffles

Instructions

  • Chop the chocolate into small pieces - the smaller, the quicker the chocolate will melt. Transfer the chopped chocolate to a medium sized mixing bowl.
  • Place the cream, butter and brown sugar (if using) in a small pan. Heat gently until bubbles just begin to appear on the surface. You don't want this mixture rapidly boiling.
  • Pour the warm cream mixture over the chopped chocolate. Gently stir until the chocolate is completely melted. Transfer the ganache to a shallow baking tray, cover and place in the fridge for at least 3 hours or up to overnight.
  • When ready to roll the truffles, sift about a tablespoon or two of cocoa powder on a plate or in a small bowl. Take 2 teaspoons worth of the ganache, very quickly roll into a ball using your hands - try to limit how long the mixture is in your hands. Drop the truffles in the cocoa powder and roll around to coat. Transfer to a plate and repeat with the remaining ganache.
  • Place the truffles in the fridge to set for a further 30 minutes before serving. The truffles will keep stored in the fridge for up to one week.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Cheesecake · Chocolate · Christmas · No-Bake

No-Bake White Chocolate Orange Cheesecake

What Jessica Baked Next7 Comments

White chocolate cheesecake flavoured with zesty orange, on top of a buttery digestive biscuit base.

Ever since I made this Terry’s Chocolate Orange Cheesecake for my blog 7 years ago, this cheesecake has remained the most viewed recipe on the blog. It’s especially popular around this time of year!

That cheesecake is a recipe many have made over Christmas. For years I’ve loved seeing photos of your TCO cheesecake creations!

Since Terry’s chocolate orange comes in different flavours, I wanted to experiment with the white chocolate variety you can now get.

Sensationally soft and light cheesecake, that celebrates the divine combination of creamy white chocolate and orange.

No-bake cheesecakes are so easy to make. Just mix together all the ingredients and then pop the cheesecake in the fridge to set and your work is done! Once it’s set, decorate however you fancy.

I went for more whipped cream, white chocolate orange segments and, some grated chocolate and orange zest.

We loved this cheesecake, so much so we might just have to make it again before Christmas.

If you adore chocolate orange recipes, then this cheesecake is a MUST on your Christmas baking list! After you’ve finished one slice, you’ll be dreaming of the next…

Print

No-Bake White Chocolate Orange Cheesecake

White chocolate cheesecake flavoured with zesty orange, on top of a buttery digestive biscuit base.
Prep Time 6 hours 15 minutes
Total Time 6 hours 15 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Biscuit Base:

  • 140 g butter (salted or unsalted)
  • 300 g digestive biscuits

White Chocolate Orange Cheesecake:

  • 300 g white chocolate
  • 600 g full-fat cream cheese softened - I leave mine out at room temperature for about an hour
  • 3 tablespoons icing sugar
  • 2 teaspoons orange extract adjust to taste
  • 300 ml double cream

Instructions

  • To prepare the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon to smooth over, place in the fridge to chill whilst you make the filling.
  • To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool for a few minutes - chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and orange extract.
  • In another mixing bowl whisk the cream until soft peaks form. Fold through the melted chocolate into the cream cheese mixture. Finally, fold the cream into the cream cheese mix.
  • Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  • When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 3 days. Leftover slices can be stored in an airtight container in a fridge.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext