Chocolate Malteser Biscuits

Chocolate Malteser Cookies

Mmmmm Maltesers, yummy!  Maltesers in biscuits or cookies … what a great idea!  Chef Amy of Best Biscuit Recipe has come up with this alternate and ingenious way of changing your ordinary chocolate biscuit or cookie into something even more amazingly delicious.

Check out the recipe for Chocolate Malteser Biscuits / Cookies here and be sure to leave a comment for Chef Amy.  Her website also provides a wealth of cooking info for other recipes that aren’t associated with chocolate.


Fruit and Nut Chocolate Chilled Cake

Fruit and Nut Chocolate Chill Cake

This super easy and delicious cake is packed full of fruit, nuts and your favorite milk chocolate.  What is super easy about this cake is there is no cooking involved.  It is a cake ready for serving once it’s chilled.  Perfect!

If you need a converter, simply click HERE.


(Please note:  You can vary the type of nuts and fruits you choose to put into this cake to cater to your own tastebuds)

  • 200g chocolate-chip biscuits, chopped into 2cm pieces
  • 1/2 cup pistachio kernels, toasted, chopped
  • 1/3 cup hazelnuts, toasted, chopped
  • 1/3 cup macadamias, toasted, chopped
  • 1/2 cup raisins, chopped
  • 300g milk chocolate, chopped
  • 3/4 cup sweetened condensed milk
  • 50g butter, chopped
  • Cocoa powder, for dusting


  1. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends. Combine biscuit, pistachio, hazelnut, macadamia and raisins in a bowl.

  2. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Add chocolate mixture to biscuit mixture. Stir to combine.

  3. Spoon mixture into prepared pan, pressing down on mixture to prevent air bubbles. Smooth surface with a spatula. Cover. Refrigerate for 2 hours or until set. Invert cake onto a plate.  Remove baking paper. Dust with cocoa. Slice. Serve.


To check out the original recipe by Cathie Lonnie and photography by Amanda McLauchlan simply click HERE.

Cherry Chocolate Cheesecake

Cherry Chocolate Cheesecake

Wow!  Try to say this one three times really fast … Cherry Chocolate Cheesecake.  This beautiful looking cheesecake tastes even more delicious than it sounds and looks.  The rich taste and smooth creamy texture of the chocolate cheesecake is complimented perfectly by the cherries.   I originally found this recipe by the talented Emma Braz through Super Food Ideas (Photo by Rob Palmer).    If you’re anything like me and you need a measurement converter, this is the one I use here.

Listed here are the ingredients that I used in comparison to the original recipe (which are fundamentally the same, although some changes are due to particular produce not being available).  Please see the link above for the original recipe.


  • 250g plain chocolate biscuits (any plain type of chocolate cookies/biscuits will do just fine  OR  use Gluten Free Chocolate Cookies to make the base Gluten Free)
  • 125g butter, melted
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 tablespoons cocoa powder, sifted (I used Dutch Processed Cocoa Powder)
  • 300g sour cream
  • 300g cherries, pitted, halved  (I used frozen pitted cherries as they weren’t in season at the time I made this – but they worked just fine)
  • cherries and icing sugar, to serve
  1. Preheat your oven to 160°C or 320F/140°C or 280F  fan-forced.  Grease a 5.5cm/2.5″ deep, 24cm/9″ (base) springform pan.  Crush or Process the biscuits until the mixture resembles fine breadcrumbs.  Add the butter and process to combine.   Press the mixture over the base of the prepared pan.   Cover and then refrigerate for 30 minutes.
  2. Using an electric mixer, beat the cream cheese and sugar until smooth.   Then add the eggs, one at a time whilst beating to combine.   Then beat in the cocoa and sour cream until just combined.   Fold in the cherries and then spread over the biscuit mixture.
  3. Bake for 35 to 40 minutes or until center is just firm. Turn off the oven and allow to cool in the oven for 3 hours with the door slightly ajar/open.   Take out and refrigerate overnight.
  4. To Serve, adorn the top with cherries and sprinkle with icing sugar.  Enjoy!

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Oh my!  Check out this Triple Chocolate Cheesecake that not only looks absolutely amazing, but tastes even better!  This is one of those perfect desserts that people go “wow”over at dinner parties.   You could even change it around and decorate it as a Birthday Cheesecake which is what I did the first time I made it.  I originally found this gorgeous recipe over at Taste and looked around for the creative mystery person who put this one together, but for the life of me, I couldn’t find a name.  If you happen to know the person, I’d love to find out who it was so I can list their name on here as this is one cake that deserves a lot of credit!  It is absolutely divine.

I adapted a few things in this recipe as I couldn’t find the same ingredients as the original recipe mentioned.  Yes,  there is a LOT OF CHOCOLATE in this recipe.  You’ll love it!

If you need a measurement converter (like I usually do) this is the one I use here.


  • 300g plain chocolate biscuits (I used any sort of plain chocolate biscuit/cookie that I could find in the supermarket – it’ll work just fine.)
  • 125g butter, melted
  • 1 x 200g pkt Cadbury white chocolate baking block, coarsely chopped  (Or Nestle White Milk Chocolate)
  • 1/4 cup (60ml) boiling water
  • 3 teaspoons gelatine powder  (This was the hardest thing to find in the supermarket!)
  • 3 x 250g pkts cream cheese, softened
  • 1/2 cup (100g) caster sugar
  • 300ml ctn thickened full cream
  • 1 x 200g pkt Cadbury MILK chocolate baking block, coarsely chopped (I used a block of plain old Cadbury Milk Chocolate for this one)
  • 1 x 200g pkt Cadbury DARK chocolate baking block, coarsely chopped (I used Green’s Organic Dark Chocolate for this one)
  • 100g Cadbury white chocolate melts
  • 250g punnet strawberries, washed, dried (I used raspberries to decorate on top of my cheesecake as they were in season)
  1. Grease and line the base and side of a 23cm (base measurement) springform pan.
  2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined. Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  6. Meanwhile, place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.
  7. Meanwhile, place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set.
  8. Meanwhile, line an oven tray with baking paper. Place the Cadbury white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set.
  9. Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve (or whatever fruit is in season in your area!)


Bon Appetit!

Chocolate & Fruit Kebabs

Chocolate & Fruit Kebabs (Chocolate Dipping Sauce)

Oh my!   Check out these Chocolate and Fruit Kebabs (Chocolate Dipping Sauce) which are super easy to make (kids will have so much fun with these) and the ingredients are simple and can be varied according to whatever is in season in your part of the world.   To make this a sugar free and/or low fat recipe, substitute your chocolate with a light or low fat cream and a fine quality sugar free chocolate.  One word springs to mind thinking of these and that is … DEEEEELICIOUS!

This fabulous little recipe is originally by Cynthia Black and the photography by Andrew Lehmann.

Cut up a variety of small pieces of assorted fruit (depending what is in season in your part of the world) pears, bananas, oranges, strawberries, grapes, apples and thread an assortment of pieces onto each skewer (bamboo are easy to find in the store)

300ml pouring cream

1 tsp of grated orange rind (can be omitted altogether if not a fan of orange rind)

1 tbsn orange juice

250gm block of chocolate (dark or milk chocolate works)

Combine the cream, orange rind and orange juice in a small saucepan.  Bring just to the boil, then gently add the milk chocolate (already broken up).  Remove the pan from the heat and let stand for a few minutes until all of the chocolate is melted.  Stir the sauce until smooth, then pour the warm sauce into a bowl.  Serve immediately!

Dip and Enjoy!

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

These Chocolate Dipped Strawberries taste even better than they look, especially if strawberries are in season and they’re the sweetest and juiciest ones you can find.  Chocolate covered strawberries make a perfect treat! Plus such a simple recipe too and low in calories!  Of course, it’ll depend on the chocolate you use *winks*

You’ll find this essential little recipe right here at Gina’s Skinny Recipes.  Gina has a fantastic range of recipes which are all low fat and great for the whole family!  Her pictures also make your mouth water, so be sure to check out Gina’s site for a real low fat treat.