Handmade Little Sweet Treats For Your Valentine (Quick and Easy Recipe!)

By now you’ll know that if we’re going to feature a recipe here on This Little Lady, it will be quick, simple and give maximum impact with minimum effort.

This recipe, which we’ve adapted from one we came across in the week, is arguably the best so far. It is luxurious, naughty, full of aphrodisiacs, filthy rich and absolutely delicious.

Sound good?

Of course it does. These sexy little treats are absolutely perfect for spoiling someone special on Valentines Day (or any day, to be fair!) and are so easy that even a kitchen novice can whip them up and surprise the one they love. It’s best to make the the night before and leave to chill overnight too, so no frantic messing around in the kitchen when you have other (better) things to be getting on with…

So how do you make them? Simple!

Posh Fridge Cake (AKA Sexy Little Sweet Treats)

Preparation Time: 15 minutes to prepare
Chilling Time: 2+ hours (overnight is best)

Ingredients (makes approximately 16 pieces)

100g dark chocolate
100g milk chocolate
50g softened butter
180g good shortbread biscuits
2 tablespoons Golden Syrup
175g (6oz) seasonal raspberries
150g (5oz) seasonal blueberries
75g (3oz) white chocolate, melted

Utensils and Equipment

Square or Rectangle cake tray or suitable dish
Cling film
Wooden Spoon
Heat proof bowls
Saucepan

1. Start by choosing a suitable square or rectangle tray (approx 20cm x 20cm, but use what you have) and lining it as smoothly with possible with cling film. This makes it super easy to remove from it’s tray when it’s set, and saves horrendous washing up. Place the lined tray in the fridge while you prepare everything else (this will just help speed up the cooling process)
2. Break the dark, milk and white chocolate into pieces and keep each colour separate. Break the shortbread biscuits into small chunks, about the size of a 5p coin (bits that are slightly small and slightly larger are fine, but remember you need lots of bits so they’re distributed well throughout the cake). You definitely want chunks, and not crumbs, at this stage.
3. Heat a saucepan of water (about 1/3 full) to a gentle boil and place an empty heatproof bowl on top. Add the 100g dark chocolate AND 100g milk chocolate to the empty bowl, along with the Golden Syrup and butter and when it starts to melt, stir gently, making sure all the pieces are melted and the mixture is smooth and glossy. As soon as all the chocolate is melted (should take around 5 minutes) remove from the heat.
4. Tip all the biscuit pieces into the melted chocolate mixture, along with 3/4 of the berries. Stir gently, making sure everything is covered. Don’t be too heavy handed as you want to keep some of the biscuit pieces nice and chunky.
5. Tip the chocolatey, biscuity berry mixture into your lined tray. Scatter the rest of the berries over the top so it looks nice and pretty. Pop in the fridge and forget about it for an hour or two.
6. To finish, again heat some water in a pan and place a heatproof bowl on top, and melt the white chocolate you have left over. Drizzle this artistically over the top of the chilled cake and pop back in the fridge to set. Leave it for as long as possible – the colder it is, the easier it will be to cut and the nicer it will be! When it’s fully chilled, gently pull the clingfilm and remove from the tray and then slice into small pieces.

You can of course adjust this recipe to suit your tastebuds. Perhaps try adding some pistachio nuts for extra crunch, or using all dark/all milk chocolate instead of a mix of the two.

This really is one of the easiest, yet most delicious recipes I’ve tried in a while. Apart from the waiting time, it’s also one of the quickest…every step just takes a couple of minutes, and there’s no actual baking involved. However, despite it’s simplicity, it’s incredibly impressive and will wow even the toughest critics.

It’s definitely going to be one of my signature dishes from now on!

Please do let us know in the comment box below if you try these…and what you think of the recipe. I hope you love them as much as we do x
 
 
(The original recipe, which I adapted to our tastes, was from Chilean Blueberries, so thanks to them for the inspiration!)