Caramel kisses

This simple dessert combines the perfect pairing of dark chocolate and rich caramel.

Ingredients

• Melted butter, to grease
• 1 x 250g pkt Arnott's Butternut Snap Cookies, broken
• 90g butter, melted
• 1 x 395g can condensed milk
• 3 tbs golden syrup
• 30g butter
• 200g dark chocolate, coarsely chopped
• 150ml pouring cream

Method

1. Step 1
   Preheat oven to 170°C. Brush 18 pans of a mini muffin tray with butter to grease. Place biscuit and butter in the bowl of a food processor. Process to combine. Divide among the pans. Press over bases and sides. Bake for 8 minutes or until golden.
2. Step 2
   Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.
3. Step 3
   Divide the condensed milk mixture among the pans. Bake for 10 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.
4. Step 4
   Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Pour over the caramel kisses. Place in fridge for 30 minutes to set.

The ultimate chocoholic's muffin

Ingredients

• 300g good-quality dark chocolate, roughly chopped
• 125g unsalted butter, roughly chopped
• 1 3/4 cups (260g) self-raising flour
• 1/4 tsp baking powder
• 1/4 cup good-quality cocoa powder
• 1/4 cup (50g) firmly packed brown sugar
• 3/4 cup (185ml) milk
• 2 eggs
• 3 x 80g Mars bars, thinly sliced

 

Method

1. Step 1
   Preheat oven to 180°C. Grease a 6-hole jumbo muffin pan.
2. Step 2
   Place half the chocolate and the butter in a bowl over a pan of gently simmering water (don't let water touch the bowl) and stir occasionally until melted. Set aside to cool slightly. Sift flour, baking powder and cocoa into a large bowl and stir in sugar. In a separate bowl, whisk together milk and eggs, then add to dry ingredients and stir in along with chocolate mixture. Divide between muffin pans and bake for 20 minutes or until risen and cooked through. Remove and cool on a wire rack.
3. Step 3
   Place remaining chocolate in a bowl over a pan of gently simmering water (don't let water touch bowl) until melted. Cool slightly, place a little chocolate on the Mars bar slices, then pile onto muffins. Drizzle with remaining melted chocolate.

Hazelnut milk chocolates

It's much easier than you'd think to create personalised milk chocolates.

Ingredients

• 1/4 cup (45g) whole hazelnuts
• 1/4 cup (60ml) thickened cream
• 2 x 250g pkts Cadbury milk chocolate melts

Method

1. Step 1
   Preheat oven to 180°C. Scatter the hazelnuts over an oven tray. Roast in oven for 10 minutes or until lightly toasted. Remove from heat and set aside to cool slightly. Place hazelnuts in a clean tea towel and rub to remove the skins. Finely chop.
2. Step 2
   Place the cream and half the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat. Add the hazelnuts and stir to combine. Cover with plastic wrap and place in the fridge for 2 hours or until firm enough to roll into balls.
3. Step 3
   Line an oven tray with baking paper. Roll 1 1/2 teaspoonfuls of chocolate mixture into balls and place on the lined tray. Place in the fridge for 30 minutes or until firm.
4. Step 4
   Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
5. Step 5
   Use a fork to dip a chocolate ball into the melted chocolate to coat. Tap the fork on the edge of the bowl to remove excess chocolate. Roll in your hands to create a rough surface. Place on the lined tray. Repeat with remaining chocolate balls and chocolate. Set aside at room temperature to set.

Lazy day chocolate cake

This chocolate cake can be semi-assembled and refrigerated up to 3 hours in advance. Pour over the room temperature ganache to serve.

Ingredients

Equipment

• You'll need 2 x 20cm springform pans.

Ingredients

• 120g unsalted butter, chopped
• 220g (1 cup firmly packed) brown sugar
• 2 eggs
• 240g (1 cup) sour cream, at room temperature
• 1 tsp vanilla extract
• 225g (1 1/2 cups) plain flour
• 75g (3/4 cup) Dutch cocoa (see top tips)
• 1/2 tsp baking powder

Chocolate ganache

• 200g dark chocolate (55% cocoa solids), finely chopped
• 300ml thickened cream

 

Method

1. Step 1
   To make ganache, place chocolate in a large heatproof bowl. Place cream in a saucepan and bring to a simmer over medium heat. Pour cream over chocolate and stir until melted and combined. Divide ganache between 2 bowls. Cover with plastic wrap. Refrigerate 1 bowl. Stand second bowl at room temperature.
2. Step 2
   Preheat oven to 160°C. To make cake, grease pans and line with baking paper. Place butter and sugar in a saucepan. Cook, stirring, over medium heat for 3 minutes or until sugar dissolves and butter is melted. Remove from heat and whisk in eggs, sour cream and vanilla. Sift over flour with cocoa, baking powder and bicarbonate of soda, then whisk until smooth. Divide batter between pans.
3. Step 3
   Bake, swapping pans halfway, for 35 minutes or until a skewer inserted into centres comes out clean. Cool cakes in pans for 5 minutes. Turn out onto a wire rack to cool completely.
4. Step 4
   Remove ganache from fridge, stir until smooth, then spread over top of 1 cake. Top with second cake, then gently press together. Pour over room temperature ganache to serve.

Extreme brownies

Our version of this chocolate lovers' dessert hits all the right notes!

Ingredients

• 200g dark chocolate (55% cocoa solids)
• 225g unsalted butter, chopped
• 100g (2/3 cup) plain flour
• 65g (2/3 cup) Dutch cocoa, plus extra, to dust
• 1 tsp baking powder
• 440g (2 cups) caster sugar
• 4 eggs, lightly beaten
• 1 tbs vanilla extract

Method

1. Step 1
   To line pan: Preheat oven to 160C. Grease a 20cm square cake pan, then cut 2 x 20cm x 45cm sheets of baking paper. Use one sheet to line the base and two sides, extending paper beyond rim. Place second sheet in pan in the opposite direction to line base and remaining two sides, also extending it beyond rim.
2. Step 2
   To chop chocolate: Using a serrated knife (for thick blocks of chocolate, it provides more traction than a straight-bladed knife), cut chocolate into rough 1.5cm chunks.
3. Step 3
   To make brownie: batter Place butter and a large pinch of salt in a small pan. Melt over low–medium heat until almost melted. Set aside to finish melting and cool slightly. Sift flour, cocoa and baking powder into a large bowl. Stir in sugar. Working in 3 batches, add butter and eggs alternately to dry mixture, stirring well to combine after each addition. Stir in vanilla, then chocolate until combined.
4. Step 4
   To cook brownie: Spoon mixture into prepared pan. Using an offset spatula or the back of a spoon, spread evenly. Bake for 1 hour or until top is risen (it might dip slightly) and a skewer inserted into the centre comes out clean (the skewer might be slightly oily with a few crumbs attached; make sure it doesn’t have uncooked batter attached). Cool completely in pan, then, using the paper as an aid, lift the brownie with paper from pan onto a chopping board. Peel away paper, dust with extra cocoa, if desired, then cut into 5cm squares.

Notes

For extra indulgence, serve with double cream or warm with a scoop of vanilla ice-cream, for a brownie a la mode.
For a dinner-party dessert, bake these brownies in a 22cm round cake pan and serve in wedges rather than squares.
Mix-ins: Traditional brownies have no mix-ins, or simply roasted nuts. Today, anything goes. So have fun! Adaptable, this brownie is a great fallback dessert. Here's inspiration for a sophisticated affair or everyday treat. Nuts (chopped roasted walnuts, pecans, pistachios or peanuts); candy bars (chopped frozen Snickers, Toblerone or Twix); spices (cinnamon); liqueur (orange-flavoured, such as Cointreau, or Kahlua) and others (orange or mandarin zest, glace ginger, dried cherries or dissolved instant espresso).
 

Red wine & chocolate tart

The fruity red wine in this tart adds another level of flavour and richness.

Ingredients

• 300g pkt Careme dark chocolate shortcrust pastry (see note)
• 2 eggs
• 100g caster sugar
• 2 tsp cornflour
• 2 tsp ground cinnamon
• 1 tbs cocoa, plus extra to dust
• 1 cup (250ml) fruity red wine (such as merlot)
• 300ml thickened cream

Method

1. Step 1
   Preheat the oven to 190°C.
2. Step 2
   Roll out the pastry so it’s large enough to line a 22cm loose-bottomed tart pan. Chill for 15 minutes.
3. Step 3
   Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 8 minutes, then remove paper and weights and bake for a further 5 minutes until dry. Allow to cool slightly.
4. Step 4
   Place eggs and sugar in a bowl and sift in the cornflour, cinnamon and cocoa. Gently whisk together until combined, but not frothy. Add the wine and 200ml cream, and stir well until combined. Pour into the tart case, then bake for 20-25 minutes until just set. Cool slightly.
5. Step 5
   Meanwhile, whisk the remaining 100ml cream to soft peaks.
6. Step 6
   Dust the tart with cocoa, then slice and serve with the whipped cream.

White chocolate and macadamia rocky road

Dazzle taste buds with this stunningly easy and delicious white chocolate rock road. It makes a brilliant Christmas food gift if you can bear to part with it.

Ingredients

• 250g packet marshmallows, halved
• 100g packet dried cranberries
• 110g packet macadamia nuts, roughly chopped
• 60g pistachios (optional)
• 1/3 cup (35g) desiccated coconut
• 2 x 180g blocks good-quality white chocolate,
• chopped

Method

1. Step 1
   Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Step 2
   Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
3. Step 3
   Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.

Salted chocolate toffee lace

Here is a simple and effective festive treat - these sweet and salty chocolate snacks taste as good as they look.

Ingredients

• 180g dark chocolate, chopped
• 2 teaspoons demerara sugar
• 1 teaspoon sea salt

Method

1. Step 1
   Line 2 baking trays with baking paper.
2. Step 2
   Place chocolate in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Using a spoon, drizzle half the chocolate, back and forth, onto 1 prepared tray to form a 15cm x 30cm rectangle. Continue drizzling the chocolate in circles. Repeat with remaining chocolate and tray. Stand for 5 minutes.
3. Step 3
   Sprinkle chocolate evenly with sugar and salt. Refrigerate for 1 hour or until set. Break into shards. Serve.

White and dark chocolate tiramisu

Filled with coffee liqueur and cream, Tiramisu translates as 'pick-me-up' in Italian. This one features white and dark chocolate sauce for a decadent finish.

Ingredients

• 100g white chocolate, roughly chopped
• 300ml thickened cream
• 2 eggs
• 1/4 cup (55g) caster sugar
• 500g mascarpone cheese
• 150ml prepared strong espresso coffee, cooled
• 100ml Kahlua (or other coffee liqueur)
• 24 sponge finger biscuits (savoiardi)
• 250g fresh (or frozen thawed) raspberries
• Chocolate sauce (see related recipe) and cocoa powder (optional), to serve

Method

1. Step 1
   Place the white chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch the water). Allow to melt, then stir very gently until smooth. Set melted chocolate aside to cool slightly.
2. Step 2
   Meanwhile, whip the cream to soft peaks, then fold in the cooled chocolate.
3. Step 3
   In a separate bowl, whisk the eggs and 2 tablespoons of the sugar using electric beaters until pale, then whisk in the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture, then fold in remaining chocolate. Cover and refrigerate until needed.
4. Step 4
   Combine coffee, Kahlua and remaining 1 tablespoon sugar in a shallow dish.
5. Step 5
   One at a time, briefly dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter. Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and berries, followed by the remaining 8 dipped sponge fingers. Cover loosely and chill for at least 2 hours or overnight.
6. Step 6
   When ready to serve, drizzle tiramisu with the chocolate sauce (see related recipe) and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.

 

Double chocolate mousse cake

Take this double-layer cake to a third level of indulgence by serving with a dollop of double cream.

Ingredients

• 175g plain chocolate biscuits
• 85g butter, melted
• 400g dark chocolate, chopped
• 600ml thickened cream
• 1/4 cup coffee-flavoured liqueur
• Cocoa powder, to dust

Method

1. Step 1
   Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.
2. Step 2
   Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note).
3. Step 3
   Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.

 

Chocolate mud cakes with peanut butter ganache

Ingredients

• 200g butter, chopped
• 180g block dark chocolate, chopped
• 1 1/2 cups caster sugar
• 3 teaspoons instant coffee powder
• 1/3 cup milk
• 1 1/2 cups plain flour, sifted
• 1/4 cup self-raising flour, sifted
• 1/4 cup cocoa powder, sifted
• 2 eggs, lightly beaten

Peanut butter ganache

• 1 1/2 x 180g blocks white chocolate, chopped
• 1/3 cup thickened cream
• 1/3 cup crunchy peanut butter

 Method

1. Step 1
   Place butter, chocolate, sugar, coffee powder, milk and 1/4 cup cold water in a large saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until smooth. Remove from heat. Cool for 30 minutes.
2. Step 2
   Preheat oven to 150°C/130°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Whisk flours, cocoa and egg into chocolate mixture until combined. Divide mixture between cases. Bake for 45 to 50 minutes or until tops are firm to touch and a skewer inserted into a cake comes out with crumbs clinging. Stand in pan for 5 minutes. Cool on a wire rack.
3. Step 3
   Make Peanut butter ganache Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 minutes or until smooth, stirring halfway through cooking with a metal spoon. Stir in peanut butter. Refrigerate for 10 to 15 minutes or until thickened.
4. Step 4
   Spoon ganache into a piping bag fitted with a 1cm fluted nozzle. Pipe ganache onto cakes. Stand for 10 minutes. Serve.

 

Maple-roasted pecan brownies

Ingredients

• 2/3 cup pecans
• 1 tablespoon maple syrup
• 150g butter, chopped
• 200g dark chocolate, roughly chopped
• 1 1/2 cups firmly packed brown sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup plain flour
• 1/4 cup cocoa powder
• Double cream, to serve

 

 

Method

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place pecans on prepared tray. Drizzle with syrup. Bake for 10 minutes, stirring halfway through cooking. Set aside to cool.
2. Step 2
   Line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, extending paper 2cm above edge of pan.
3. Step 3
   Place butter and chocolate in a small saucepan over low heat. Cook, stirring, for 10 minutes or until melted and combined. Set aside for 10 minutes. Stir in sugar, eggs and vanilla extract. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. Step 4
   Pour brownie mixture into pan. Top with pecans. Bake for 25 minutes or until just set.
5. Step 5
   Set aside to cool before cutting into pieces. Serve with cream.

Chocolate brownie pie

Ingredients

• 170g unsalted butter, melted
• 2 tbs Frangelico or other hazelnut liqueur
• 2/3 cup (150g) caster sugar
• 120g plain flour, sifted
• 1 tsp baking powder
• 3/4 cup (65g) good-quality cocoa powder
• 3 eggs, lightly beaten
• 1 cup (150g) whole hazelnuts, roughly chopped
• 120g good-quality dark chocolate, roughly chopped
• Shaved chocolate, icing sugar and pure (thin) cream, to serve

Chocolate pastry

• 1 1/2 cups (225g) plain flour
• 1/4 cup (25g) good-quality cocoa powder
• 1/3 cup (75g) caster sugar
• 75g chilled unsalted butter, chopped
• 1 tbs sour cream
• 1 egg
• 50g dark chocolate, melted, cooled

 

 

Method

1. Step 1
   Preheat the oven to 200°C. Grease and line a 24cm x 3cm loose-bottomed tart pan with baking paper.
2. Step 2
   For chocolate pastry, place flour, cocoa, caster sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add sour cream, egg and cooled chocolate and whiz again until the mixture just comes together – add a little more flour if the dough is too sticky. Form dough into a disc, enclose in plastic wrap and chill for 30 minutes.
3. Step 3
   Roll out the pastry between 2 pieces of baking paper until 5mm thick. Line the tart pan with the pastry, trimming any excess, and prick with a fork. Line with baking paper and fill with baking weights or uncooked rice, then bake for 20 minutes or until pastry is just dry.
4. Step 4
   Meanwhile, place the melted butter, Frangelico and caster sugar in a bowl and stir to combine. Sift in flour, baking powder and cocoa, then stir to combine. Stir in egg, then stir in nuts and chopped chocolate.
5. Step 5
   Reduce the oven to 180°C.
6. Step 6
   Pour chocolate filling into the tart case and bake for 35-40 minutes until a skewer inserted into the centre comes out with a few moist crumbs but no raw batter.
7. Step 7
   Scatter with chocolate shavings and dust with icing sugar. Serve warm with cream.

Baked chocolate doughnuts

 

• Ingredients

• 150g (1 cup) plain flour
• 70g (1/3 cup) caster sugar
• 1 tsp baking powder
• 60ml (1/4 cup) milk
• 50g butter, melted
• 1 egg, lightly whisked
• 100g Woolworths Select Dark Chocolate, finely chopped
• 125ml (1/2 cup) thickened cream

•  Method

1. Step 1
   Combine flour, sugar and baking powder in a bowl. Make a well. Stir in milk, butter and egg until smooth. Spoon into a sealable plastic bag. Cut 1 corner to make a hole. Pipe among 12 doughnut pans. Bake for 18-20 minutes or until a skewer inserted into doughnuts comes out clean.
2. Step 2
   Stir chocolate and cream in a saucepan over medium heat for 5 minutes or until smooth. Set aside for 20 minutes to thicken slightly.
3. Step 3
   Dip light-side of doughnuts into the chocolate mixture. Place, glaze-side up, on a tray to set.