EASTER GIVEAWAY - ENDED

When I was a child there was a definite difference between childrens chocolate and grown-ups chocolate.  I could have a finger of Fudge or Curly Wurly but not a Bounty or packet of Munchies.  Thank goodness I can now have which ever chocolate I want and don't have to miss out on the luxury that is Hotel Chocolat.

Hotel Chocolat has such an extensive range of gorgeous products that the only problem is choosing which one to have. The quality and sheer beauty is breathtaking, all their chocolate is ethically sourced and suitable for vegetarians and what's more, it tastes amazing.

Now the really good bit.  Hotel Chocolat are offering one of you lucky people a gorgeous Zebra Beastie Egg. All you have to do is:

a) Follow this Blog and leave a comment telling me what your favourite chocolate was as a child.

b) For another chance of winning LIKE my Facebook page Yasmin Limbert - Pieces of Rainbow and tell me your favourite childhood chocolate

c) And just in case you want to enter 3 times, follow Yasmin Limbert on twitter tweeting that favourite chocolate again.

You have until Sunday 17th March to enter.

Good Luck and Happy Easter x

And the Winner is LAURA McCAUGHAN who's favourite childhood chocolate was Mintolas

QUICK LEMON CHEESCAKE

This is a light and refreshing dessert that’s simplicity itself.  Don’t feel that you have to stick to these flavours though.  You could swap the digestives for Bourbons, Hob Nobs or Oreos and use limes or oranges instead of lemons.  For a more adult version slip in 1-2 tbsp of fruit liqueur like Quantro.

200g Digestive Biscuits, crushed

50g Butter

500g Mascarpone Cheese

80g Icing Sugar

Zest & Juice of 2 Lemons

Mini Chocolate Eggs to decorate

Start by making the biscuit base. In a pan melt the butter then add the crushed biscuits and mix well.  Press the mixture into the base of 7” loose bottomed cake tin.  Put this is the fridge to chill whilst you make the filling.

In a bowl beat together the mascarpone, icing sugar, zest and lemon juice.  spread this on top of your biscuit base and return to the fridge for 30 minutes to set.

Once set, remove the cheesecake from the tin and decorate.

CHOCOLATE HUFF PUFFS

When I was at primary school, or 'in juniors' as we called it, the meals were all very traditional. Roast chicken, meat pie and mash, boiled ham and peas pudding (never really took to this), lots of cabbage and all puddings came with custard.

There was one exception to this however.  On the very odd occasion the school cook would lose all sense of propriety, throw caution to the wind and serve us up the gastronomic banquet  of Spam Fritters, Chips and Beans!  Of course, news of this veritable feast would spread through the school playground like wildfire causing a stampede to be first in line.

There were two possible puddings accompany this meal of the gods, both of which in my humble opinion were in fact the true highlight.  Both of them include ice-cream which to this day features in my   still not complete 'Top 10 Foods I could not live without' - Ice Cream.

The first was a portion of ice cream served floating like a utopia island in a bowl of hot chocolate custard, I know, you want that right now don't you?  The second was a large chocolate cereal biscuit with a portion of ice cream on the side.  The ice cream was inevitably squished onto the top of the biscuit then snuck out into the playground and used to taunt the kids that hadn't made it into the dinner hall yet.

Since leaving school I often thought of that biscuit but it was only a couple of years ago that I realised that what made it different from the humble crispy cake and far more superior was in fact Sugar Puffs. Now here is the recipe in all it's glory to share.  Whilst you read the recipe I shall go and get the ice cream for squishing.

CHOCOLATE HUFF PUFFS

175g Milk Chocolate
50g Butter
2 tbsp Golden Syrup
125g Sugar Puffs

In a large pan slowly melt the chocolate, butter and golden syrup together.  Once they have melted add the sugar puffs and stir, making sure all the cereal is well coated.

Tip the mixture onto a large piece of baking parchment and use it to form a fat sausage.  Roll it up and twist the ends to keep it all compacted together.

Put the sausage in the fridge and leave to set over night before slicing into biscuits.

Delicious with or without the squished ice cream