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Decadent Chocolate Martini


This delicious concoction will  knock your socks off (have a few and it might not be just the socks that come off!)  A perfect start to any weekend.

Serves 4
4 shots of vanilla flavoured vodka
2 shots chocolate liqueur ( I use the dark Godiva liqueur but choose what suits your palate)
2 shots of Baileys
2 shots of Frangelico (hazelnut liqueur)
4 scoops of vanilla ice cream
Handful of ice cubes
Chocolate syrup

First freeze your martini glasses, then swirl some chocolate syrup around the glass ( tipping out any left overs) and place back in freezer. Place all other ingredients into a blender and blend until smooth and creamy. Pour into your glasses and voila! A delicious sock knocking off drink that will please every chocoholic!! ( and anyone who’s not that keen on wearing socks!!).

50 Shades of Chocolate now available on Amazon!

Good news! My sexy chocolate recipe book has been sold out for the past few months but I’m happy to tell you it’s now available in paperback on Amazon!

Here’s the link to get your hands on a copy featuring loads of delicious and decadent chocolate recipes!

Nutella bombs

Here’s an easy-peasy chocolate dessert recipe that takes just two minutes to whip up. Give it a try and your whole family will go nuts for it.

1 large jar of Nutella chocolate hazelnut spread
6 eggs

Pre-heat oven to 180 degrees Celsius/350 degrees Fahrenheit
Mix eggs into Nutella and spoon into ramekins
Bake for 12-15 minutes

The middle will sink and the inside will be a delicious fudge-y texture. If you’d prefer a more crumbly texture, bake for a few more minutes. Serve with berries or vanilla ice cream or just indulge on its own. Enjoy!


Saucy chocolate pudding

I was asked this week if I had any good recipes for a chocolate pudding. Do I ever!  Try this one for a delicious dinner party dessert – serve it hot with vanilla ice cream for the ultimate oral sensation!

90g butter
120g dark chocolate
60g milk chocolate
1/4 cup caster sugar
1 cup milk
2 eggs
2 tbsp vanilla essence
3/4 cup self-raising flour
1 tbsp brown sugar
2 tbsp cocoa powder
1 cup boiling water

Preheat oven to 180 degrees Celsius. Melt butter and dark chocolate and allow to cool. Add caster sugar, milk, eggs and 1 tbsp vanilla essence and stir. Slowly add flour and stir until smooth. Pour mixture into ramekins and sprinkle with chopped milk chocolate bits.

Boil water, then take off heat and add brown sugar, cocoa powder and remaining vanilla essence until dissolved. Gently pour over ramekin mixture (I recommend pouring over the back of a spoon).

Bake for 20-25 minutes. Ta-da-!


Chocaholic’s chocolate pie

Okay this is amazing. A chocolate biscuit base and a rich chocolate mud filling. I’ll take this over a meat pie any day!


250g chocolate biscuits
175g butter
100g dark chocolate, chopped
3/4 cup caster sugar
1 tsp instant coffee powder
2 tbsp milk
3/4 cup plain flour
1 1/2 tbsp self-raising flour
2 tbsp cocoa powder
1 egg, lightly beaten

Preheat oven to 150 degrees Celsius. Put biscuits in food processor until finely crumbed. Melt 75g butter, add to the biscuits and combine. Press mixture into a flan tin (23cm round) and refrigerate for 30 minutes.

Combine coffee powder and 1 tablespoon hot water. Prepare a saucepan and combine dark chocolate, 100g butter (chopped), caster sugar, milk and the coffee mixture. Stir for 3-4 minutes over medium heat then whisk in both flours, cocoa powder and egg.

Pour filling over the biscuit base and bake for 35 minutes. Let stand for 20 minutes.

Dust with icing sugar and serve with whipped cream, ice cream, berries, chocolate shavings or one of my chocolate sauce recipes you can find on this website. Enjoy!


Chocolate and goat cheese cheesecake

What do you get when you combine the creamy goodness of goat cheese with the smooth sweetness of milk chocolate? The most divine cheesecake ever.

100g plain digestive biscuits
50g milk chocolate callets
1⁄4 tsp cinnamon
50g butter
280g goats cheese
2 tsp lemon juice
1 1⁄2 cup cream
1⁄2 cup sugar
Zest from 1 orange
Zest from 1⁄2 lemon
1 tsp chocolate balsamic vinegar


Base: Crumb biscuits and chocolate in a food processor. Tip crumbs into a bowl, add the melted butter and combine. Using your fingertips, place and press crumb mixture into the bottom of a lined baking tray. Place in fridge to set.

Filling: Beat the cheese and lemon until creamy, then add the cream and beat well. Add half the sugar and mix in. Pour over the crumb mixture and place in freezer for 10 minutes.

To decorate: Add orange and lemon zest into a pan of boiling water and soften for 10 minutes. Drain water then add the remaining sugar to the pan to glaze fruit zest. Stir in vinegar. Once cooled use to decorate.



Edible chocolate and champagne body wrap

Who doesn’t love chocolate and champagne? This body wrap is so easy to make and best of all, it’s edible!


200g dark chocolate
8 strawberries
1/2 cup champagne
1/3 cup honey

Blend strawberries, champagne and honey. Melt chocolate in a bowl over a pan of simmering water and add to blended ingredients. Allow to cool.

Then let the fun begin….. Get your partner naked and using your fingers, spread the body wrap around their body. Wrap loosely in cling film or use some old towels to maintain heat. Feed your partner the left over champagne and when you are both ready, start to slowly lick the chocolate body wrap off. Let nature take its course and enjoy!!


Vanilla and almond whipped chocolate mousse

Vanilla and almond are two super-sexy ingredients. Take your chocolate mousse recipe to another level with these delightful additions!


Ingredients1 1/2 cup skinned almonds
500g milk chocolate
2 tbsp butter
1 cup caster sugar
6 eggs, separated
2 tbsp vanilla essence

Preheat oven to 180 degrees Celsius. Toast almonds in shallow baking pan until fragrant and golden brown (approx. 10-15 minutes). 

Melt chocolate and butter in a bowl over a pan of boiling water. Remove from heat and stir in half the sugar very gently. Then stir in egg yolks, vanilla essence and almonds.

Beat egg whites until stiff peaks form then beat in remaining sugar.

Whisk in one third of the egg white mixture into the chocolate mixture. Then use a wooden spoon to gently fold the chocolate mixture into the remaining egg white peaks.

Pour mousse into individual cups and refrigerate until firm. Decorate with whipped cream, chocolate curls and almond flakes to serve.

Churros with chocolate!

In the mood for this delicious Spanish chocolate snack? Grab a deep frying pan and try this recipe!


1/2 cup caster sugar
1 tsp ground cinnamon
1/3 cup butter (chopped)
1 cup water
2 tbsp brown sugar
1/2 tsp salt
1 cup plain flour
3 eggs
1/2 tsp finely grated orange rind
2 tsp caster sugar (extra)

Mix caster sugar and cinnamon. Then combine butter, water, brown sugar and salt in a saucepan over medium heat. Stir until butter melts or mixture just comes to the boil. Add flour and stir until mixture is well combined and comes away from the side of the pan. Remove from heat.

Beat eggs into the flour mixture one at a time. Add orange rind and extra sugar and stir to combine. Spoon mixture into piping bag with 1cm fluted nozzle.

In a deep pan, pour oil to a depth of 5cm and heat to 180 degrees Celsius. Pipe 8x10cm lengths of batter into the oil and cook for 1 minute on each side.

Roll the cooked churros in the sugar cinnamon mix. Melt some chocolate and you are ready to go!

Chocolate swirl cheesecake

I’ve had a lot of enquiries from chocolate-loving fans of the 50 Shades of Chocolate Facebook page for the recipe for the chocolate swirl cheesecake I posted recently. So…here you go! I like to make mine all the more chocolate-y by adding chocolate to the base as well as the filling. Oh my!



150g plain digestive biscuits
50g milk chocolate
80g butter

500g cream cheese
1/2 cup caster sugar
1/2 cups thickened cream
4 eggs
125g dark chocolate

Preheat oven to 160 degrees Celsius. Crumb milk chocolate and biscuits in a food processor or place between sheets of greaseproof paper and bash the hell out of it until it is finely crushed! Add melted butter and combine in a bowl. Using fingertips or the back of a spoon, press mixture evenly into the base of a lined baking tray. Place in fridge to set.

Beat the cream cheese and sugar until velvety smooth then add eggs one at a time, beating well after each addition. Add cream and beat until combined. Pour mixture over biscuit base.

Place chocolate in small pieces in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir until melted and smooth. Drizzle chocolate over the cheesecake filling and make swirls using a skewer.

Bake for 50 minutes or until set. Turn oven off and leave cheesecake to cool with door ajar for four hours or until completely cooled (to prevent cracking). Cover with cling wrap and place in fridge for one hour to chill.

Serve with raspberries or strawberries for a delightful dessert.

Note: An ordinary baking tray will be fine, or and a cute touch with mini heart shaped molds! Just keep an eye on baking time if using smaller pans.



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