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!
120g dark chocolate
60g milk chocolate
1/4 cup caster sugar
1 cup milk
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-!
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
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!
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
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.
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
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 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.
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
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!
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
500g cream cheese
1/2 cup caster sugar
1/2 cups thickened cream
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.
It’s that time of year that’s all about family and friends, love and laughter, and dare I say…excess calories! This year why not add more chocolate to your Christmas spread for a festive season that is the sweetest yet.
Here’s a great recipe for a chocolate and Irish whiskey bread pudding that would be perfect for your Christmas dinner.
1 cup sugar
1 tbsp corn syrup
1/4 cup water
1/2 cup warm heavy cream
2 tbsp softened butter (unsalted)
1⁄2 tsp sea salt
100g toasted hazelnuts, chopped
2 tbsp Irish whiskey
2 cups milk
2 cups cream
200g caster sugar
250g dark chocolate
1 tbsp vanilla extract
500g of bread chopped into chunks
Make the whiskey caramel sauce first:
Stir the sugar, corn syrup and water together in a heavy saucepan until sugar is completely moistened. Heat, stirring constantly, until sugar dissolves and syrup is bubbling. Stop stirring and allow to boil undisturbed until it turns dark amber.
Remove from heat immediately and slowly pour the warmed cream onto the caramel mixture. It will bubble up! Stir in the cream until smooth. Then stir in butter, salt, hazelnuts and chocolate. When slightly cooled stir in whiskey.
For the bread pudding:
Combine milk, cream and caster sugar over a medium heat and stir until the sugar has dissolved. Take off heat and stir in dark chocolate.
Beat the eggs with the vanilla. Slowly add in the chocolate mixture and the bread cubes. Let it stand until bread has absorbed the chocolate custard. Cover and bake in oven at 180 degrees Celsius until custard has set.
Serve with the whiskey caramel sauce and enjoy!
A chocolate fountain always goes down a treat at a party. And now here’s your chance to win one. Simply send us your favourite chocolate recipe to firstname.lastname@example.org and each month the best will win a Nostalgia Electrics CFF965 Mini Chocolate Fondue Fountain!
Couldn’t be a sweeter deal. Good luck!
Exciting news! We are relaunching our website http://www.50shadesofchocolate.com.au this December and we would love to feature some of our readers’ recipes.
If you have a sinfully sweet, decadent chocolate recipe to share, please email email@example.com.
Our new chocolate website will be a one-stop shop for anyone interested in making anything delicious with chocolate!! As well as a huge range of yummy recipes (both from our fabulous readers and yours truly), the website will also have handy tips and baking do’s and don’ts, a chocolate shopping section and chocolate blog. Everything fun to do with chocolate you will find on this website.
We’re working hard on the website now so it’s ready to launch in December. In the meantime, do send us your recipes – even better if you send a photo of your chocolatey creation and/or of yourself! Look forward to getting your emails at firstname.lastname@example.org.