dark

Crumbly, crunchy and delicate black cocoa shortbread cookies with a deep flavor are so versatile. Use them to make home-made oreos, cut them out in any shape, gift them for the holidays, they are delicious!

Black Cocoa Shortbread Cookies

flour

g black cocoa powder (dutch processed)

cocoa powder (dutch processed)

tsp salt

sugar

butter

tsp vanilla extract (optional)

- 1 tbsp water

Sift together the flour, both cocoa powders and sugar in a bowl.

Add salt and mix.

Add the cold butter in little pieces and then work them into the flour mixture with your hands, or blitz the mixture in a food processor. You want to get something resembling breadcrumbs. This is called the crumbing method.

Now add the vanilla extract and just enough water so that the dough comes together. You may need from 1/2 tbsp to 1 tbsp of water so add it slowly, mix the dough and see if you need more.

Shape the dough into a disk and wrap it into cling film. Place in the fridge for 10-20 minutes, enough to make the dough firmer but soft enough to roll it.

Preheat the oven to 180 °C and prepare a baking sheet lined with parchment paper.

Dust a clean surface or a parchment paper with cocoa powder (to keep the color of the cookies), place your cookie dough disk on top and dust it with cocoa powder (you can use another parchment paper on top).

Roll the dough to about 4 mm thickness. Run a spatula under the dough to make sure it&#x27;s not stuck.

Cut out desired shapes and place them on the prepared baking sheet. They do not really spread out and keep their shape so you can place them fairly close.

Re-roll the remaining dough, cut out cookies and repeat until you have no dough left.

Bake for 12-13 minutes.

As soon as they come out of the oven, flatten them out with something flat (I used a cake server, pressed on the cookie and moved it around the cookie almost like ironing them), or you could place another flat and heavy tray on top of them.

Wait for them to cool completely and then you can enjoy, or fill them with buttercream.

This easy recipe is made with condensed milk, chocolate buttons and the zest of two oranges to give a rich, velvety fudge which melts in the mouth. Top with pecans for decoration for a delicious nutty crunch.

Jaffa pecan fudge

sweetened condensed milk

chocolate

pecans, chopped plus extra to decorate

Mousse au Chocolat with Air Bubbles ! (Chocolate Mousse)

dark chocolate

salt

Bain marie your chocolate - melt in a bowl placed over a pan of simmering water.

Take the pan off the heat, but keep the bowl over the hot water - then remove it, and allow it to cool down whilst you prepare the next stage.

Beat the liquid of your chickpeas.  I used an electric whisk for mine, or you could use a handheld whisk.  Whisk until peaks form and you have created a meringue, then add the remaining ingredients except for the chocolate, and whisk for another 15 seconds.

Now gently fold in the chocolate, making sure it has cooled down.  Don't just chuck it in the middle of the whisk, pour or spoon gently with a spatula, and very slightly stir it, just enough to incorporate it.

There's no one who doesn't love chocolate desserts at Christmas.

Chocolate-Layered Meringue recipe

250 g CSR caster sugar

250 g CSR pure icing sugar

g Dutch cocoa powder

tsp cornflour

unsalted butter

75 g CSR caster sugar

70 g liquid glucose

tsp Dutch cocoa powder sieved

ml thickened cream

salt flakes

400 ml thickened cream

creme fraiche

g CSR pure icing sugar

vanilla bean seeds removed

raspberries

Chocolate Chocolate Chip Muffins

all-purpose flour

cocoa powder

baking soda

eggs, room temperature

sour cream

milk

vegetable oil

vanilla extract

chocolate chips

Preheat the oven to 375°F and line a 12-count muffin pan with cupcake liners.

In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking soda.

In another bowl, whisk together the eggs, sour cream, milk, vegetable oil, and vanilla extract until well combined and smooth.

Add the chocolate chips and the wet ingredients to the dry ingredients and stir until just combined. Do not over mix. Divide the batter evenly between the cupcake liners - filling them nearly full.

Bake for 18 to 22 minutes or until a toothpick inserted in the center of the  muffin comes out mainly clean with a few fudgey crumbs.

Store at room temperature in an airtight container.

The flavours of traditional black forest cake are evoked in this delicious steamed chocolate pud.

Steamed chocolate pudding with black forest sauce

caster sugar

eggs

self-raising flour

tsp baking powder

almond meal

tbsp milk

chocolate sauce (see related recipe)

Thick cream, to serve

can pitted cherries

tbsp arrowroot

brandy

This decadent slice is perfect for those days when you want to serve up a slice to your family and friends and watch them beg for more!

Butterscotch chocolate tart recipe

(185 grams) plain flour

(40 grams) pure icing sugar, sifted

(25 grams) cocoa powder

Lurpak Slightly Salted Butter, chilled, chopped

tbsp iced water

Mini chocolate Easter eggs, to decorate (optional)

dark chocolate, to drizzle

(125 milliliters) golden syrup

Lurpak Slightly Salted Butter, chopped

tsp vanilla extract

These fudgy brownies take indulgence to the next level with the addition of peanut butter, smashed oreos and chocolate chunks!

Peanut butter and cookie brownie

butter, softened

(150 grams) caster sugar

(150 grams) brown sugar

Coles Australian Free Range Egg

(225 grams) plain flour

dark chocolate, coarsely chopped

(140 grams) peanut butter

pkts Oreo Original Mini biscuits, coarsely broken

One of most popular Thai street food, Spicy, Tangy with the intense aroma of Thai basil and lime. So appetizing! Best meal for lunch or dinner in a hot summer!!

Vegan Thai Basil Stir Fry Recipe

Firm tofu 300 grams

Brown onion 50 grams

Red chilli

Tomato 2 ea (approx. 300 grams)

Water 200 milliliters

Thai Basil

Lime juice 1/2 ea

soy sauce 2 Tbsp

soy sauce 1 Tbsp

Vegan oyster sauce 2 1/2 Tbsp

Coconut sugar 1 Tbsp (approx. 8 grams)

Lovingly dipped in chocolate, strawberries are the jewels in this fabulous cheesecake's crown.

Yoghurt, rosewater & strawberry cheesecake

McVitie's Digestive biscuits

butter, melted

(1/2 cup) caster sugar

milliliters (1/4 cup) fresh orange juice, strained

tbsp water

tbsp gelatine powder

thickened cream

Tamar Valley Greek Style Yoghurt

tbsp rosewater essence

x 250 grams punnets strawberries, hulled

dark cooking chocolate, coarsely chopped, melted

(1/3 cup) strawberry conserve

This irresistible, moist chocolate cake is layered with a luscious whipped chocolate and sour cream, and drizzled with dark chocolate ganache. The addition of cherries and pomegranate seeds adds a touch of sophistication and complements the flavours perfectly.

Sarah's Chocolate Cake recipe

plain flour

1.125 tsp bicarbonate of soda

water

vanilla essence

pure icing sugar

pomegranate seeds

cherries

Brownies usually use a lot of butter, chocolate and eggs, but you dont need a lot to get a lovely fudgy consistency.  The key is to use quality cocoa and chocolate  this gives you all the flavour without the fat.

Fudge brownie recipe

(50 grams) dark chocolate

espresso coffee

tbsp sour cream

One of my fondest camp memories is of trail mix or scroggin – a combo of nuts, seeds, chocolate, dried fruit and lollies. It never seems like a big deal when you’re making it up at home before camp, but when you’re up to your third night of sleeping in a tent with a stick poking in your shoulder, and your socks are soggy, and you are smelly, it’s seriously the best camp thing ever.

Nutty rocky road recipe

150 g ready-made trail mix

marshmallows

g fruit (chopped)

g licorice

g desiccated coconut

dark chocolate (crushed)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6082709349001&=domain=kidspot

5348771529001-6082709349001

It may be summer in the Southern Hemisphere at Christmas, but you can bring all the charm and nostalgia of a white Christmas to your table with these delightful meringue Christmas trees.

Meringue Christmas tree recipe

tsp cream of tartar

(220 grams) caster sugar

dark chocolate, melted

canes

Seriously everyone's favourite cake that comes out of my kitchen. I always look out for when Mars Bars are on special and tuck them away for this cake. You can never have too many Mars Bars!

Mars Bar Mud Cake Recipe

eggs lightly beaten

x 53 g Mars Mars Bar chilled chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030889013001&=domain=br

5348771529001-6030889013001

Have fun with the kids making this DIY classic treat! Best of all you only need four ingredients!

Pie maker Wagon Wheels recipe

chocolate ripple biscuits (see notes)

raspberry jam (see notes)

vanilla marshmallows

95.00 gm dark chocolate melts, melted

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5639940068001&=domain=taste

5348771529001-5639940068001

A delicious chocolate and banana twist on this classic English pudding.

Easy Banana and Chocolate Bread and Butter Pudding recipe

brioche

g chocolate

banana ripe sliced

vanilla custard

tbs milk

icing sugar *to decorate *optional

Full of plant-based protein and fibre, these gluten-free and nut-free chickpea choc chip cookies make a nourishing sweet lunch box addition.


Kid-friendly Chickpea Chocolate Chip Cookies Recipe

chickpea (garbanzo bean/besan) flour

coconut oil, melted

coconut sugar

tsp baking soda

cinnamon

organic egg

dark choc chips chocolate

tsp sea salt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044262626001&=domain=kidspot

5348771529001-6044262626001

The ultimate lunchbox addition when I was a kid was a choc chip chewy muesli bar! This is my healthy take on a childhood favourite with tangy cherries and dark chocolate that I promise won’t just be for the kids!

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