Black Bean / Red Rice Veggie Burgers

Black Bean / Red Rice Veggie Burgers from britinthesouth.comMy wife and I often have crazy work schedules with long hours and late finishes. We usually do a pretty good job of meal planning and prepping food ahead of time to make sure we have something tasty and nutritious to enjoy when we eventually get home but like everyone, there are occasions when we resort to takeout or something quick and easy from the grocery store.

One of our staples on these occasions are spicy black bean burgers from the supermarket freezer. They may be convenient, and they have significantly less fat and zero cholesterol compared to a burger made from beef but a quick glance at the ingredient list reveals such delights as disodium inosinate and thiamin hydrochloride as well as unspecified artificial flavors.

I therefore set out to create my own spicy black bean burger, with ingredients I recognise and a customised spice blend to suit our palates.

Black Bean / Red Rice Veggie Burgers from britinthesouth.comAs well as black beans I included red rice to help bind the burger together. I’m a big fan of red rice, which is available quite cheaply in big bags from our local Asian supermarkets. It’s nutty flavour not only works well in this recipe but I find it makes a great base for salads. You could cook dried black beans for this recipe but I opted for a can. I used low sodium beans to give me more control over the seasoning

Black Bean / Red Rice Burgers

15oz can of black beans, rinsed and drained
4oz cooked red rice
0.5 medium red onion, chopped
1oz breadcrumbs
1 large garlic clove
0.5 tsp sweet paprika
0.5 tsp smoked paprika
0.5 tsp crushed red pepper
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp ground cumin
0.5 tsp ground coriander seed


Put all of the ingredients in a food processor and process until the mixture is combined but still relatively coarse in texture.

By hand, form the mixture into four patties, each about half an inch thick.

Black Bean / Red Rice Veggie Burgers from britinthesouth.comIn a skillet or frying pan, warm about a quarter of an inch of olive oil over medium high heat. Let the burger form a good brown crust on one side before flipping. Cook the burgers for about 5 minutes on each side until crisp on the outside and heated through.

Serve them in a burger bun with the toppings of your choice.

Black Bean / Red Rice Veggie Burgers from











Strawberry Wine: 2016 Vintage

This year’s batch of strawberry wine started life early one morning in mid April when we headed about an hour south of Atlanta to our favourite pick your own farm. There was a slight chill in the air when we started but we soon warmed up as we filled half a dozen buckets with ripe red berries.

Strawberry Wine 2016 Vintage from britinthesouth.comI have been making this strawberry wine recipe for many years. It is a beautifully coloured, fragrant, dry rosé that is delicious when lightly chilled and retains a delicate aroma of strawberries.

Strawberry Wine 2016 Vintage from britinthesouth.comThe recipe comes from my well thumbed copy of “The Complete Book of Home Winemaking” by H.E.Bravery, which dates from 1979 and is a book I have been using for over thirty years, having started my home winemaking career at a rather young age. H.E.Bravery was a prolific author on the topics of home wine and beer making, publishing many books, primarily in the 1960s, such as “Home Brewing Without Failures” and “Home Booze: Complete Guide for the Amateur Wine and Beer Maker”. Some of his writing now seems a little dated, especially as a lot of the science and equipment used in home beer and winemaking has moved on since he wrote his books but many of the fundamentals are still sound.

This recipe uses what Bravery calls “the Campden method” as it uses Campden tablets, small pills of sodium metabisulphite, which are added to the fruit at the start of the process, killing the wild yeasts and bacteria which could otherwise affect the fermentation process and spoil the flavour of the wine.

I normally make this wine in a one gallon batch but as that produces a mere six bottles I decided to go large this year and make a five gallon batch, so we can enjoy the taste of summer for a lot longer. It does mean a lot more cleaning and sanitising work when it comes to bottling it but it is worth it once you have a good stash of rosé in your cellar.

The recipe below is for one UK gallon (160 fl.oz).

Strawberry Wine

From “The Complete Book of Home Winemaking” by H.E.Bravery

3lb strawberries

2lb sugar

5 fl.oz freshly made strong tea

1 Campden tablet

Wine yeast and yeast nutrient

Approximately 1 gallon of water

Boil the sugar in 3 pints of water for 2 minutes, and leave to cool.

Hull the strawberries and put them in a large food safe plastic bucket. You can get large plastic food containers from restaurant supply stores or plastic fermenting buckets from home wine making shops.

Crush the berries well by hand. I find a potato masher usually does the trick.

Add the tea and mix in half a gallon of water and one Campden tablet, crushed and mixed with two tablespoons of water. The addition of tea might sound slightly odd but it adds tannin into the equation, achieving a much better final result.

Add the cooled sugar / water mixture.

Add the wine yeast and nutrient, cover and leave to ferment for 7 days, stirring daily. You can get wine yeast and yeast nutrient at any good home winemaking supply store. They can advise you on the best choice of yeast for the wine style you are making and the quantity of yeast and nutrient to add to your wine, depending on the quantity you are making.

Strawberry Wine 2016 Vintage from britinthesouth.comAfter this, strain the wine. Cover it again and leave to stand for one hour. At this stage boil some water and allow to cool in case you need to top off the wine in the next stage.

Pour carefully into a gallon jar leaving behind as much deposit as you can. Fill up the jar with cooled boiling water to where the neck begins, fit a fermentation lock and leave it until all fermentation has stopped.

At this stage you can bottle the wine, siphoning it into sterilised bottles before corking them.

Strawberry Wine 2016 Vintage from britinthesouth.comThis wine is best drunk young. It will happily last for a year or two stored in the right conditions but it isn’t one to stash away in the cellar and pull out in ten years time.

Strawberry Wine 2016 Vintage from



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Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce

Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce from britinthesouth.comIt was in a bar in the deep south that I had my first encounter with fried pickles. Down here it is easy to strike up a relaxed conversation with the complete strangers sitting next to you, especially when you throw in the added novelty of an English accent.

When their bar snacks arrived they urged us to share and that is how I came to first experience the wonder of fried pickles. On the surface of it, slices of pickled cucumber, breaded and then deep fried and served with a side of ranch dressing do not sound like a culinary masterpiece, but these were just the perfect combination of crispy, crunchy, oily, spicy and salty to make the ideal accompaniment to a cold beer. I was hooked.

Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce from britinthesouth.comThis summer I have been experiencing a glut of cucumbers and have been happily preserving the surplus into pickles and relishes for future enjoyment. I made a batch of garlic dill pickles using this recipe from the excellent blog. The garlic and pepper gave them a nice kick and I thought they would be the perfect candidate for transforming into spicy fried pickles. I added a little smoked paprika to the cornmeal mix to add to the taste sensation and made a cooling blue cheese and yogurt dipping sauce to partner them. The end result is a tasty and quite addictive snack.

Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce

8oz dill pickles, drained (I made mine using this recipe, or you can use shop bought pickles)

2 eggs

1 cup all purpose flour

0.5 cup cornmeal

0.5 teaspoon salt

0.5 teaspoon freshly ground black pepper

0.5 teaspoon smoked paprika

Vegetable oil

For the dipping sauce

1 cup blue cheese crumbles

0.5 cup plain yogurt

1 tablespoon red wine vinegar

Freshly ground black pepper to taste

Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce from

To make the sauce, place the blue cheese, yogurt, vinegar and black pepper in a food processor and blitz until combined but still slightly chunky. Check for seasoning.

Drain your dill pickles.

Beat the two eggs and place in a bowl.

Mix together the flour, cornmeal, salt, pepper and paprika in a shallow bowl or plate.

Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce from britinthesouth.comHeat a 1/4 inch of oil in a skillet over medium high heat.

Dip the pickle slices in the beaten egg, then dip them in the flour mix until well coated and then carefully place them in the pan. Fry until golden brown, about 2-3 minutes per side.

Drain on paper towel before enjoying, ideally with a cold beer.

Spicy Pan Fried Dill Pickles with a Blue Cheese Dipping Sauce from











Blueberry and Mascarpone Tart with a Pecan Crust

Blueberry and Mascarpone Tart with a Pecan Crust from Oliver Farm is located about 150 miles south of Atlanta and has been owned and operated by the same family for five generations. In recent years they have started producing cold pressed oils from pecans, sunflowers and peanuts, as well as pecan flour.

I discovered them at a local farmers market and picked up a bag of their pecan flour as well as a bottle of pecan oil. They sat in my kitchen for a while as I pondered what to make with them, before I came up with the genius idea of checking out the recipe suggestions on the Oliver’s own website. A few caught my eye but I was particularly intrigued by the “pecan pat-in crust” recipe which used both the oil and the flour and seemed both simple and versatile.

Blueberry and Mascarpone Tart with a Pecan Crust from britinthesouth.comHaving made my crust the next question was what to fill it with. Luckily, our CSA box from Riverview Farms has been supplying us with an abundance of blueberries in recent weeks so I combined the sweet berries with a rich creamy filling of eggs, mascarpone and vanilla to complement the pecan crust.

The result is a tasty and eye catching dessert that is quick and easy to make.

Blueberry and Mascarpone Tart with a Pecan Crust

For the crust (taken from this recipe for “Pecan Pat-In Crust” at

1 cup pecan halves

0.5 cup pecan flour

1 tablespoon granulated sugar

2 to 3 tablespoons of pecan oil (or substitute vegetable oil)

For the filling

1 egg

8oz Mascarpone

1 tablespoon powdered sugar

A few drops of Vanilla Extract

8oz Blueberries

Preheat your oven to 350F and position rack in the middle of the oven. Place the pecans, flour and sugar in a food processor and pulse until they are coarsely ground. Add 2 tablespoons of the oil and pulse again briefly. Then check to see if the mix is sticking together. If it isn’t, add a little more oil and blitz again in the food processor. Once the ingredients are combined put the mixture into a pie dish and use your fingers to press it evenly across the bottom and up the side of the dish. This quantity will fill a 9″ pie plate, or you can do as I did and use two 4″ cases  to make two smaller tarts. Bake for around 10 minutes until the crust is dry to the touch and starting to colour a little. Remove the oven and set aside to cool.

Blueberry and Mascarpone Tart with a Pecan Crust from britinthesouth.comFor the mascarpone layer, separate an egg and then beat the yolk with the tablespoon of powdered sugar. Stir in the mascarpone and a few drops of vanilla extract. Beat the egg white until stiff and then fold into the mascarpone mixture. Spread this on the pecan crust and place in the fridge to set.

Finally, arrange the blueberries on top of the tart. Keep chilled until you are ready to enjoy.











Sourdough Pancakes with Serviceberry Syrup

When I lived in Britain I had a pretty good grasp of plants that I could forage for locally: wild garlic and hops in the spring, blackberries in late summer, sloes in the autumn.

Sourdough Pancakes with Serviceberry Syrup from britinthesouth.comMoving to Georgia meant a different seasonal calendar as well as new, unfamiliar plants. One fruit that was totally new to me was the serviceberry, also known as the juneberry or saskatoon berry. I first heard about them through the work of Concrete Jungle, an Atlanta based non profit that harvests fruit and nuts from thousands of untended trees around the city and donates them to the poor and hungry. Their map of food sources in the area shows an abundance of serviceberry trees around the city. Last year I stumbled upon a solitary tree on public property in my neighbourhood and tried these delicious, sweet little purple-red berries for myself. This year I managed to pick a few cups of berries to experiment with whilst leaving plenty for other foragers and the local birdlife.

Sourdough Pancakes with Serviceberry Syrup from britinthesouth.comI turned my haul of serviceberries into a gorgeous bright purple syrup that paired beautifully with a stack of sourdough pancakes but would also be great on waffles, or stirred into oatmeal.

Serviceberry Syrup

4 cups serviceberries

1 cup water

1 cup granulated sugar

Add the water to the serviceberries in a saucepan and crush. I used a potato masher.

Slowly bring to the boil over medium-high heat and simmer for about 10 minutes. Allow to cool a little and then strain through a jelly bag or muslin. This yields about 1 cup of juice.

Sourdough Pancakes with Serviceberry Syrup from britinthesouth.comAdd 1 cup of sugar to the cup of juice and heat over medium heat until the sugar is dissolved and the sauce has thickened a little. Do not let it boil.

Once it is cool pour it into a jar or bottle and it will keep in the fridge for two months.

Sourdough Pancakes with Serviceberry Syrup from britinthesouth.comTo enjoy my syrup I whipped up a batch of sourdough pancakes. My go-to pancake recipe is this one from which calls for sourdough starter and the preparation of an overnight sponge, so it takes a little planning. I found it worked perfectly for me as I left the berries to strain overnight whilst the sourdough batter bubbled and worked its magic. If you have less time on your hands this is a great alternative recipe.

Once you have a stack of freshly cooked pancakes, drizzle generously with syrup and enjoy.

Sourdough Pancakes with Serviceberry Syrup from












Sticky Toffee Pudding Truffles

Sticky toffee pudding is considered to be a British classic. A sponge cake studded with chopped dates and drizzled with toffee sauce, it is a staple on many dessert menus across the pond.

Sticky toffee pudding truffles from britinthesouth.comIt is in fact a relatively recent invention, with a number of claims and counter claims as to who exactly came up with the recipe. It first came to prominence in the 1970s at the Sharrow Bay hotel in the Lake District, who declare their version to be the original. According to this article by English chef Simon Hopkinson their recipe may have actually come from a Mrs.Martin of Lancashire whose recipe appeared in the 1971 book “The Good Food Guide Dinner Party Book”, and there is conjecture that she received the recipe some years earlier from a Canadian source. Another Lake District location, the Village Shop in Cartmel, also claims to be the birthplace of the pudding.

Whatever the origins of sticky toffee pudding, I thought it was a perfect candidate for turning into a bite sized truffle. Obviously I needed to start by making a sticky toffee pudding. Thankfully there are no shortage of recipes; it seems that almost every British chef or food writer has at some point published their own version. I opted for this version from Nigel Slater.

Sticky toffee pudding truffles from britinthesouth.comHaving produced my pudding and separate toffee sauce it was then a case of combining them with some chocolate to form the truffle centres and then coat them in yet more chocolate to finish. I was delighted with the result. The dark chocolate coating balanced with the sweetness of the centre to make a delicious treat.

Sticky toffee pudding truffles from

Sticky Toffee Pudding Truffles

4oz toffee pudding (from this recipe)

4oz toffee sauce (from this recipe)

4oz milk chocolate

6oz dark chocolate

Melt the milk chocolate over medium heat in a double boiler or a glass bowl over a pan of water.

Crumble the pudding and place in a bowl. Add the toffee sauce and the melted milk chocolate and stir to combine. When cool, place in the refrigerator until the mixture is firm.

Taking a teaspoon full of the mixture at a time, roll into balls to form the centres of the truffles. Place on a baking sheet lined with parchment paper, then return to the fridge to firm up again.

Melt the dark chocolate for the coating in a double boiler. Dip the truffle centres in the melted chocolate to coat and place on baking parchment to set before savouring this bite sized British classic.

Crème Fraiche Drop Biscuits

“Biscuit” is probably one of the better known words which has a completely different meaning on one side of the Atlantic from the other. Back in England, biscuit brands such as Rich Tea, Digestives, Hob Nobs and Custard Creams are crunchy baked products, which Americans would call cookies and which are incredibly popular, especially when dunked into a cup of tea.

Creme fraiche drop biscuits from britinthesouth.comIn the States on the other hand, biscuits are soft, flaky and scone-like and are commonly eaten for breakfast. Here in the South, they are particularly loved and even though they are traditionally made with just a few ingredients (flour, buttermilk, lard or butter, baking powder and/or soda and a little salt), there is much debate over exactly which combinations of ingredients and techniques produce the best biscuit. I’ve tried quite a few biscuit recipes over the years before settling on a couple of reliable options which I regularly return to.

English Biscuits, britinthesouth.comI’m a fan of this recipe from Leite’s Culinaria which uses just self rising flour, butter and buttermilk but produces great results. Many Southerners swear by the legendary White Lily self rising flour which is already blended with leavening and salt, making the job even easier.

Creme fraiche drop biscuits from britinthesouth.comAn even simpler but still very tasty biscuit recipe is the one for “Miracle Drop Biscuits” from Sheri Castle’s excellent book “The New Southern Garden Cookbook“. It uses just self rising flour, heavy cream and a little butter. The recipe calls for minimal handling of the dough so they are hand shaped rather than rolled and cut, which results in a slightly craggy appearance but they are none the worse for that.

I decided to experiment with the miracle drop biscuit recipe, replacing the heavy cream with home made crème fraiche. More commonly found in Europe than here in the States it is a thick, rich, slightly sour cream that is a versatile ingredient in the kitchen. Over here it can be hard to find and quite pricey when you do come across it but it is simple to make by adding 2 or 3 tablespoons of buttermilk to a cup of heavy cream and just leaving it at room temperature for a few hours until it thickens and develops a characteristic sour flavour. It can then be kept in the fridge for a week or so.

Homemade creme fraiche from britinthesouth.comWith the added tang from the buttermilk in the crème fraiche I thought it would add another layer of flavour to the drop biscuits, and I wasn’t disappointed.

Crème Fraiche Drop Biscuits

Adapted from Sheri Castle

2 cups self rising flour (I used White Lily)

1 cup home made crème fraiche

2 tablespoons butter, melted

Creme Fraiche Drop Biscuits from britinthesouth.comPreheat oven to 475F.

Mix flour and crème fraiche together in a bowl and stir to make a soft dough.

Divide the dough by hand into 6 equal parts and place on a baking tray.

Brush the tops with melted butter and bake until golden, 12-15 minutes.

Serve warm.

Creme fraiche drop biscuits from

Lime Syrup Cake with Stoneground Cornmeal and Almonds

Spring has arrived in Georgia with the sun shining, temperatures soaring and trees bursting into blossom. However, the handful of farmers markets that open year round are still dominated by root vegetables and winter greens, and it will be a few weeks until our CSA box starts again, so our day to day eating is still heavily influenced by produce we preserved last summer and whatever is to hand in our store cupboard.

Lime Syrup Cake with Stoneground Cornmeal and Almonds from britinthesouth.comTwo things we are never short of are grits and cornmeal, which are regular features in our CSA box. Stone ground at the farm from their own organically grown corn they are great but we sometimes need to find innovative ways to work our way through them. This moist, delicious cake came about after we had picked up a huge bag of limes for just $2.99 at Buford Highway Farmers Market, and is inspired by this citrus and polenta cake recipe from the wonderful Nigel Slater.

Lime Syrup Cake with Stoneground Cornmeal and Almonds from

Lime Syrup Cake with Stoneground Cornmeal and Almonds

8oz unsalted butter

8oz cane sugar crystals (or granulated sugar)

4oz blanched almonds

3 eggs

4oz ground almonds

5oz cornmeal

1 tsp baking powder

Zest and juice of 2 limes

For the syrup:-

Zest and juice of 2 limes

4oz cane sugar crystals (or granulated sugar)

Lime Syrup Cake with Stoneground Cornmeal and Almonds from

Preheat the oven to 350F.

Beat together the butter and the sugar.

Lightly beat the eggs, and then slowly mix with the creamed butter and sugar.

Chop the blanched almonds finely and then add those and the ground almonds to the mixture.

Stir the cornmeal and baking powder together and add those to the mixture, then stir in the lime zest and juice.

Spoon the mixture into an 8″ loose bottomed cake tin lined with baking parchment. As some of my cakes were destined to be given away I used three 7″x2.5″ oven safe paper baking pans.

Lime Syrup Cake with Stoneground Cornmeal and Almonds from britinthesouth.comBake in the oven for 30 minutes and then reduce the heat to 325F and cook for a further 30 minutes.

For the syrup take the zest and juice of two limes and add water to make it up to 1 cup of liquid. Add the sugar, and then bring to a boil and simmer until it has reduced to around 0.75 of a cup.

Lime Syrup Cake with Stoneground Cornmeal and Almonds from britinthesouth.comMake holes in the cake with a fork or skewer and then pour over the syrup, letting it soak in, then allow the cake to cool before enjoying.

Welsh Cakes for St.David’s Day

I can claim no Welsh heritage but my wife hails from that part of the world so on March 1st every year we will find some small way to recognise the feast day of St.David, the patron saint of Wales.

Welsh Cakes from britinthesouth.comA Welsh bishop who lived in the 6th century, St.David does not get the global recognition or celebrations that St.Patrick gets later in March but his day is still widely celebrated in his homeland. Many people in Wales will wear a leek or a daffodil on March 1st in recognition of the day but as that would probably raise some eyebrows where I live I opted for a culinary celebration: a batch of humble yet delicious welsh cakes.

I hesitate to call this an old family recipe but it did come from my Welsh mother-in-law in the form of an an old postcard that is suitably tattered and stained from many years in the kitchen.

Welsh cake recipe on

I had never paid much attention to the source of the card but a little research revealed the story of Jeremiah Hoad, an accomplished artist whose work was not simply restricted to whimsical Welsh postcards. His life encompassed a range of Celtic influences. He was born in Scotland in 1924 to an Irish father and an anglo-Scottish mother. He moved to England at the age of 15 and studied at Winchester School of Art. In 1967 he moved to rural Wales and in the early 70s produced the “Lluniau Cymreig” range of postcards and prints featuring black and white line drawings of Welsh influenced themes and landscapes. From 1981 until his death in 1999 he lived in Donegal and produced many fine landscapes of that beautiful part of Ireland. You can see more of his work here.

With the impromptu art history lesson out of the way it is time to focus on the recipe. It calls for two ingredients commonly found in British baking recipes but less common on this side of the Atlantic. If you don’t have self raising flour to hand you can make it yourself by adding baking powder and salt to all purpose flour. Caster sugar is a finely ground sugar: finer than regular granulated but not as fine as powdered. It often crops up in British baking recipes as it is easier to incorporate into the other ingredients and melts faster. You can substitute “superfine” sugar or make your own by whizzing up some granulated sugar in a food processor. In this particular recipe I find you can get away with using regular granulated sugar.

Welsh Cakes

8oz all purpose flour

1 tablespoon baking powder

0.5 teaspoon salt

4oz unsalted butter

4oz sugar (granulated or caster)

1 egg

4oz currants or raisins

Pinch of salt


Mix the flour, baking powder and salt together.

Rub the butter into the flour mix. This can be done quickly and easily in a food processor.

Add the sugar, currants and a pinch of salt to the mix and combine into a soft dough. If the mix is too dry you can add a splash of milk to help bring it together.

On a floured surface, roll the dough until it is about a quarter of an inch thick and then cut circles of about 2 – 3 inches.

Lightly grease a griddle or pan with butter and then cook the cakes over a medium-low heat until they are golden on both sides, around 5 minutes per side.

Welsh Cakes from britinthesouth.comOnce cooked sprinkle lightly with sugar before enjoying.


Strawberry Liqueur Truffles

Strawberry Liqueur Truffles from britinthesouth.comA couple of weeks before Christmas I strained and bottled the strawberry liqueur that I had started in the spring, much of it being given away to friends.

I was left with a pile of alcohol infused strawberry pulp that I was reluctant to waste. As it is not the most visually appealing of ingredients I have always thought that using it to make chocolate truffles is ideal as the pallid appearance is disguised by copious amounts of chocolate, but previous attempts to do this have proved difficult as the alcohol content prevented the chocolate mix from firming up sufficiently to roll into truffles.

Strawberry Liqueur Truffles from britinthesouth.comLast time this happened I turned the sloppy mix into a dessert but this time I was determined to come up with a ratio of chocolate to fruit that I could work with to roll into truffles but still had good strawberry flavour and a pleasant hint of alcohol. It took a number of attempts but I eventually got there.

Strawberry Liqueur Truffles

8oz white chocolate

2oz strawberry liqueur pulp (leftover from making strawberry liqueur: recipe here)

Pinch of salt

4oz chocolate of your choice for coating (I used Ghirardelli semi sweet)

Melt the white chocolate over medium heat in a double boiler or a glass bowl over a pan of water. Once melted, stir in the strawberry pulp and a pinch of salt.

Strawberry Liqueur Truffles from britinthesouth.comAllow to cool and then put in the fridge until the mixture is firm. Taking a teaspoon full of the mixture at a time roll it into balls to form the centre of the truffles. This recipe should yield around a dozen. Return to the fridge to firm up again.

Melt the chocolate for coating the truffles in a double boiler. I went for a semi sweet coating which I found contrasted well with the white chocolate centre but you could opt for a darker covering or more white chocolate if you wish. Dip the centres in the chocolate to coat and place on baking parchment to set before enjoying.

Strawberry Liqueur Truffles from