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Kirsten makes a decadent chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake.
Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba, and a steamed chocolate mousse cake.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.
Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.
Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
