Spanish Hot Chocolate – Chocolate Caliente

Check out this indulgent creamy Spanish Hot Chocolate for during the Winter months.

Full Credit for photography and recipe to Vicky and Ruth of May I have that Recipe

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.

 

Mudslide Cocktail (Alcoholic)

Mudslide Cocktail

Mudslide Cocktail

Check out this super easy to make Chocolate Cocktail called a Mudslide. It only consists of six ingredients and serves 4. Perfect for your next cocktail party!

For your ingredients, you will need the following:

250ml (1 cup) thin cream
250ml (1 cup) Baileys Original Irish Cream liqueur
60ml (1/4 cup) chilled vodka
60ml (1/4 cup) Kahlua liqueur
8 scoops chocolate ice-cream
1 cup crushed ice

Method

Place cream, Baileys, vodka, Kahlua, ice-cream and ice in the jug of a blender and blend until smooth. Pour into serving glasses and serve immediately. Serves 4.

How easy is that?!

Check out the original recipe by Sarah Hobbs and photography by Sue Ferris.

Santé!

Chocolate Chunky Peanut Butter Fudge Cookies

Chocolate Peanut Butter Chunky Fudge Cookies

This fabulously delicious recipe for Chocolate Chunky Peanut Butter Fudge Cookies is filled with swirls of peanut butter and melted chunky chocolate pieces which will melt in your mouth with each bite.  They are also easy enough to prepare so kids would have an absolute ball making them.  Perfect with cold or hot beverages, as a lunchbox snack or just to reward yourself with something divinely decadent.

This is a slight adaptation of the original recipe.  Although, you can find the original recipe and photography by the lovely Jenny here at Picky Palate.  Be sure to check in and see what else Jenny has on the menu and her new Cookbook!

Tip:  If you would prefer a Gluten Free version, try substituting the plain flour with your Gluten Free flour.  There are many on the market nowdays to choose from.

Ingredients

  • 1 cup smooth (or crunchy) peanut butter
  • 1 cup (or 2 sticks) butter softened (I prefer unsalted butter for this recipe)
  • 1 cup raw granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (I used Plain Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chunks (I used 2 x Green’s Organic Dark Chocolate)
  • 1 cup cocoa powder (I used Dutch Processed Cocoa)

1.  Preheat oven to 350F/180C and line a large greased baking tray with baking paper.

2.  Place peanut butter into the freezer until firm, approx 30 minutes.

3.  Using an electric mixer, beat the butter and sugars until well combined.   Add eggs (one at a time) and vanilla, beating until well combined.

4.  Place the flour, baking soda, and salt into a large bowl.

5.  Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

6.  Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

7.  Put approximately 1 tablespoon of the dough onto the prepared baking tray, approx an inch apart from each other.

8.  Bake for 14 to 16 minutes until cooked through.

9.  Allow to cool on baking tray for 5 minutes before transferring to the cooling rack.

 

Hope you 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.

Ingredients

  • 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!

Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

Check out this fabulous recipe for a Triple Chocolate Layer Cake has layer upon layer full of chocolate goodness in between.  See if you can stop at just one piece!  This divine recipe can be found at Sally’s Baking Addiction where you will be able to see more fantastic pictures by Sally including a step by step recipe (with lots of photos) on how to make this amazing creation.

Looks delicious!

Chocolate Caramel Slice

Chocolate Caramel Slice Recipe

This recipe for Chocolate Caramel Slice will fast become a favorite in your home.  It’s perfect for afternoon snacks with tea or coffee.  Perfect for kid’s lunchbox treats or even as an after dinner dessert slice.  In my own humble opinion, it’s got to be one of the most essential little recipes to have in your Chocolate Recipes collection.  This recipe is from the wonderful Lollipop Designs blog which has a great mix of entertaining posts from custom art and design to cooking and diy tutorials.

Please note*  You can substitute White Chocolate instead of the Milk Chocolate or even Dark Chocolate.   Select which Chocolate to use according to your tastebuds.

I hope you enjoy!

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!

Hot Chocolate with Chocolate Marshmallows

Hot Chocolate with Chocolate Marshmallows

Hot Chocolate is such a perfect drink to enjoy on those cooler nights during Autumn or Winter.  This Hot Chocolate with Chocolate Marshmallows recipe is a fabulous way to warm up on those cooler nights during Autumn and Winter.  Check out this mouth watering recipe here .   *Note* Omit serving with chocolate liqueur for a non-alcoholic version.

Looking for something fun and easy for the Kids to make?

Try out the Chocolate Marshmallows Recipe on the same page.  The kids will enjoy making them and absolutely love eating them even more!

 

 

Triple Chocolate Mousse Cakes

Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake not only looks absolutely fantastic, but tastes amazing too.   This fabulous recipe for the Triple Chocolate Mousse Cake can be found at Grace’s blog called La Mia Vita Dolce (My Sweet Life).   You can even purchase Grace’s Cookbook titled, Grace’s Sweet Life: Homemade Italian Desserts  Photography by La Mia Vita Dolce.  How gorgeous is that dessert photo!

La Mia Vita Dolce is a real treat for dessert lovers!