World Chocolate day, a day when we can all indulge without too much guilt! We have pulled together some yummy recipes packed full of chocolate, enjoy!
- 200g honey nut cornflakes
- 2 x 400g jars chocolate hazelnut spread
- 2 x 180g tubs full-fat cream cheese
- 1 tbsp roasted and chopped hazelnuts
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
- 2 eggs
- 4 slightly heaped tbsp cacao powder
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted and cooled
- a dash of vanilla essence
- Put all the ingredients in a bowl and mix with a whisk until smooth. Divide into two ramekins and put in the fridge for at least 30 mins to set. Then serve – with a tiny spoon to make it last longer!
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon vanilla extract
- Line an 8×8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
- 125g unsalted butter , (at room temperature)
- 250g unrefined light brown sugar
- 1 large free-range egg
- 1 teaspoon peppermint extract
- 50g cocoa powder
- 1 teaspoon baking powder
- 150g wholemeal flour
- 60g plain flour , plus extra for dusting
- 2-3 candy canes
- 100g icing sugar
- 50g cocoa powder
- Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
- Beat the egg and stir into the mixture with the peppermint extract, cocoa powder and a tiny pinch of sea salt, mixing until the cocoa is integrated and the batter is smooth and creamy, with the consistency of thick icing.
- Add the baking powder and flours and mix until the batter comes together (don’t worry if it’s slightly crumbly).
- Turn out the dough onto a floured work surface and knead it just once or twice to bring it together.
- Split it in half, flatten each piece into 2½cm-thick discs, then wrap them both in clingfilm. Chill in the fridge for 20 minutes.
- Once cool, unwrap the dough onto a well-floured surface and roll it out very thin (about 2½mm thick).
- Using a 6cm round cutter, stamp out the cookies. You can make them bigger or smaller if you like – you’ll just need to watch the cooking time.
- Place the cookies on the prepared baking trays and use a skewer to pierce little holes at the top for threading the ribbon.
- Bake for 7 to 10 minutes, or until firm.
- Remove from the oven, transfer to a wire rack and allow to cool completely.
- Make the icing by sifting the icing sugar and cocoa into a bowl, then gradually add a few drops of hot water until you have a smooth but thick consistency.
- When the cookies have completely cooled, slather them with a little icing and top with the crushed-up candy canes.
- Once the icing is set, thread with ribbon and hang from the tree. These will keep for 1 to 2 weeks.
- plain flour 175g
- baking powder 1 tsp
- butter 175g, softened
- golden caster sugar 175g
- eggs 3, lightly beaten
- cocoa powder 1 large tbsp
- dark chocolate truffles 13 small round ones, halved
- dark chocolate 100g
- butter 25g
- icing sugar 6 tbsp
- milk chocolate 50g, to decorate
- Heat the oven to 160C/fan 140C/gas 3. Put the flour, baking powder, butter, caster sugar, eggs and cocoa powder into a large bowl and beat together with an electric whisk. The mixture should drop easily from a spoon, add a little water if it’s too stiff.
- Spoon the mix into a 23cm square cake tin (try to use one without rounded edges). Bake for 30–35 minutes or until the cake is cooked through (test with a skewer). Remove from the tin and cool completely. Cut into 25 squares. Top each square with half a truffle, cut-side down.
- To make the icing, melt the dark chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar. Spoon over the top of the cakes, spreading round the sides and over the truffle with a small palette knife. If the icing gets too thick, heat it up slightly. Leave the dark icing to set for a few minutes, then drizzle the milk chocolate over with a teaspoon.
- flavourless oil such as groundnut or vegetable, for the tin
- golden caster sugar 175g
- 2 egg whites
- double cream 600ml pot
- white chocolate 100g
- milk chocolate 100g
- 70% dark chocolate 100g
- Lightly oil then line a 900g loaf tin with a double layer of clingfilm, leaving overhanging edges. Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.
- Whisk the egg whites to firm peaks in a large bowl. When the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, with the beaters still running. Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl. Fold the cream into the egg whites, then divide the mix into three.
- Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.
- Tip the dark mix into the lined tin, level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.
- Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.
- Finish with the white chocolate layer and cover with clingfilm. Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before turning out to slice.
- 175g (6oz) unsalted butter, softened
- 100g (3 ½ oz) soft light brown sugar
- 2tbsp golden syrup
For the pastry
- 200g (7oz) plain flour, plus extra for dusting
- 1tsp bicarbonate of soda
- 4tbsp cocoa powder
- 150g (5oz) icing sugar
- 1tsp vanilla extract
- 1tbsp milk
- Heat the oven to gas 4, 180°C, fan 160°C. Line two baking sheets with nonstick baking paper.
- Using a hand mixer beat 100g butter and sugar together until combined, then beat in the golden syrup.
- In a separate bowl sift the flour, bicarbonate of soda and 2 tbsp cocoa powder. Fold through the butter mixture then bring together to form a dough.
- Lightly flour a clean surface then roll out the dough to 1/2 cm thick. Using a large knife cut the dough into 3cm x 6cm rectangles. Transfer to the baking sheets leaving space for each to spread a little. Using a skewer make 10 indents in a grid pattern half way into the dough then transfer to the oven for 10 minutes.
- Leave to cool on the trays while you make the filling. Sift the icing sugar and 2 tbsp cocoa powder together. Add the remaining 75g (3oz) butter and vanilla and beat together with an electric hand mixer until soft and creamy. Stir through the milk.
- When the biscuits are completely cooled use a knife or piping bag to cover one side with butter cream then sandwich with another biscuit.
Tip: these biscuits freeze really well so make an extra batch and freeze once baked. Defrost for 4 hours before icing.
- 125g (4oz) dark chocolate
- 40g (1 1/2oz) pecans, chopped
- 15g (1/2oz) raisins
- 15g (1/2oz) dried goji berries or cranberries
- Tip the chocolate into a bowl and set over a pan of boiling water, making sure the bottom of the bowl does not touch the water. Gently heat for 5-10 minutes until the chocolate has melted.
- Line a baking sheet with baking paper. Use a spoon to make bite-sized chocolate circles on the paper. Then scatter a couple of nuts and dried fruits into each circle. Place in the fridge to harden.
- 350g dark chocolate, chopped
- 5 tablespoons double cream
- 1 teaspoon vanilla extract
- In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavouring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Form balls and roll in coatings.
Tip: to flavour truffles with liqueurs or other flavourings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.