From a foodies point of view at this time of year, it’s ALL about the chocolate. Am I right? So, in honour of all things chocolate, here’s a recipe that’s close to my heart. Firstly, because it’s only made from two ingredients, and secondly, because every time I make these little cups, I think – how can something so simple be so incredibly delicious?

These superbly easy cookies and cream cups are a great way of making something a little different to include in your morning tea repertoire. Think of white chocolate rocky road laden with chunks of Oreo – the perfect addition to a bridal shower dessert buffet, or wrapped and presented as a wedding favour to your guests. Superb – but they do come with a warning though – they won’t last long!

You Will Need:
For the Cups:
2 x 200g blocks of white chocolate
2 x packets of Oreo biscuits
Silicone cupcake holders

To wrap:
6 x clear cellophane bags
Coloured shredded paper
6 x 20cm lengths of ribbon

What To Do:
Step One. Arrange the silicone cupcake holders so they are ready to be filled with white chocolate to form a mould.

Step Two. Gently simmer an inch of water in a small saucepan. Place a heatproof bowl on top of the saucepan and add 150g of chocolate (broken into pieces) to the bowl. Stir constantly until chocolate has melted.

Step Three. Spoon melted chocolate into the cupcake moulds. Allow to cool and set completely.

Step Four. Remove the packaging from one sleeve of Oreo biscuits. Put the biscuits into a plastic bag and using a rolling pin or similar object, hit/breakup/smash the Oreos that are in the bag until they form a crumb like consistency. With the other sleeve of Oreo biscuits, using your hands, break each Oreo into at least six pieces. The varying sizes and consistency of the Oreos makes for an interesting contrast.

Step Five. Repeat the process for melting the remaining chocolate. Once melted, add the crumb-like Oreos to the mixture and stir well. Once the Oreo crumb is mixed through, add larger style pieces of Oreos and stir until just combined.

Step Six. Carefully spoon cookies and cream mixture into the white chocolate cups you have created. Allow to cool and set completely. Once set, remove silicone cupcake holder.

Step Seven. Place a handful of shredded paper into each cellophane bag. Carefully move one cookies and cream cup into each bag. Tie with ribbon. Enjoy!


Ms Chinoiserie Says: As a self-confessed chocolate lover, these treats are just too good; imagine being able to eat the “cup cake wrapper” too!


White rum cocktails seem to be THE thing of the moment – and the Polka Dot team just can’t seem to get enough of them – so delicious! So you can imagine how excited we were when The Baths Middle Brighton shared the recipe for their ‘Passion Coupe’ with us  – we were in cocktail heaven! White rum mixed back with passionfruit liqueur and Aperol  – so yummy and so now! Happy Autumn celebrations!

30 ml white rum
15ml Licor 43
15ml Aperol
30ml lemon juice
1 passionfruit

Cut a ring from the centre of the passionfruit and put aside.
Shake all ingredients and remaining passionfruit pulp together and fine strain into a coupe. Garnish with the passionfruit ring as a float.

Entertaining With Friends - The Perfect Autumn Meringue

Just in time for autumn parties, at Peter Rowland Catering, we had to share one of our favourite desserts for long lunches on sunny afternoons. Simply add cream and berries!


12 egg whites (360 g)
620 g castor sugar
1/2 tsp vinegar

500 ml cream
50 g sugar
1 vanilla bean, scrapped
2 punnets raspberries
2 punnets strawberries, cut in half/quarters
3 peaches, cut into quarters
Handful of pistachios, chopped


Warm the oven to 100 degrees, ideally on a non fan-forced setting, although if that’s not possible make sure the oven door is slightly ajar whilst cooking the meringue.
Make sure the mixing bowl and whisk is clean and free of any grease as this will prevent it from whipping.
Place all the ingredients into a mixing bowl and whisk until firm peaks form (approximately 10 minutes); it should stand to a stiff peak and not drop.
On a cooking tray with grease proof paper, spread a disc of meringue with the back of a spoon, approximately 22cm wide.
Place a ball of meringue on the outer edges of the large disc and repeat the whole way around. When finished it should look like a bird’s nest.
Cook for at least 1 hour, although it may take up to an hour and a half.

Whisk the cream with the sugar and vanilla. Whip until firm peaks have formed. Place the cream in the middle of the meringue and spread it out. Top with the berries and peaches and sprinkle with pistachios.

Other fruits that would be great to include are blueberries, cherries, mango, nectarines, passionfruit, loganberries, gooseberries, blackberries and mulberries.

Image by Kas Richards

Ms Chinoiserie Says: One of my favourite desserts – the raspberries are so delicious! I can imaging it serving it as the finale to a wonderful Sunday lunch in the garden with friends. 

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.