Related Searches: Chocolate Log Dessert, Christmas Log Cake
A traditional festive Yule log with cream and chocolate. Ingredients: 4 medium eggs separated, 1 pinch salt, 100 g caster sugar, 1 tsp baking powder, 125 g flour, 50 g pecans crushed, 120 g butter, 200 g icing sugar keep ...
... tree bark. Place the smaller piece of sponge roll at the side of the log to represent a cut branch. Cover with remaining chocolate mixture. Dust with icing sugar. Categories: High fibre; High protein; European; Roulade ...
... of plastic to seal. Refrigerate for at least 6 hours or overnight, until firm. Remove and discard plastic wrap. Dust chocolate log with icing sugar, rubbing all over to coat. Wrap in baking paper, and tie twine around ...
Ingredients: 0.5 cup prunes pitted, roughly chopped, 0.5 cup dried apricots roughly chopped, 300 g dairy-free dark chocolate broken into pieces, 160 g vegan margarine, 0.5 tsp bicarbonate of soda, 2 tbs golden syrup, 0.5 ...
... baking paper, allowing the sides to overhang by at least 8cm. Line a baking tray with baking paper. Place chocolate and oil into a heatproof bowl and place over a saucepan of simmering water (ensuring the base of bowl ...
... been used and form a log. Spread remaining cream mixture over log to cover entirely and sprinkle ... butternut snap biscuits for my recipe but you can use chocolate ripple or for the gluten intolerant folk any gluten free ...
... . Sift flours and cocoa over butter mixture, then fold in using a spatula. Stir in dark chocolate. Roll dough into a log about 5cm thick and 23cm long. Wrap in plastic wrap, then refrigerate for 20 minutes or until ...
... .33 cup milk, 2 tbs cocoa powder, 200 g dark chocolate melted, cooled, 2 tbs icing sugar. Method: Preheat oven ... firmly roll each portion to form a 4cm x 25cm smooth log. Twist ends of plastic to seal. Refrigerate for at ...
... your chilled filling evenly over the dough. Evenly sprinkle the chocolate and cranberries over the sauce. Now roll the pastry into a log as right as your can. Slice the log into about 12 pieces. Then roll out each ring ...
... cup milk, 2 tbs cocoa powder, 180 g dark chocolate melted, cooled, 80 g Woolworths pistachio kernels toasted, ... firmly roll each portion to form a 20cm-long smooth log. Twist ends to seal. Chill overnight or until firm ...
... or until doubled in size. Meanwhile, to make the chocolate cinnamon butter, place all of the ingredients in a bowl ... from one long end, roll dough up to form a log. Trim ends and discard. Cut into 16 thick slices. Arrange ...
This no bake chocolate cookie comes together in no time, the hard part is waiting for it to set. Ingredients: 200 g ... mixture in a large plastic wrap and roll it into a log. Let it set in the refrigerator for 6 hours. ...
... caster sugar, 5 150 g egg white, 350 g unsalted butter diced, 50 g CSR brown Sugar, 50 g dark Chocolate, 125 ml cream thick, 25 g unsalted butter, store-bought white marshmallows. Method: Preheat the oven to 160°C Fan ...
... 80 g butter, 1.25 cup cream, 500 g cream cheese, 100 g fried noodles, 2 egg whites, chocolate mini eggs, 2 tbs chocolate hazelnut spread, 0.5 seal salt flakes, 0.33 cup caster sugar, 2 teaspoons gelatine dissolved in 1/4 ...
... tray to create a trail to represent a ghost. While the chocolate is still melted, carefully place two choc minis of the same colour on each chocolate covered strawberry to represent eyes. Place the strawberries in the ...
... powder, 1 tsp baking powder, 0.5 cup desiccated coconut, 0.75 cup pure cream, 200 g Woolworths dark cooking chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (6cm deep) cake ...
... reduced salt butter, 1 tsp vanilla extract, 3 tsp cocoa, 200 ml Bulla Dollop Thick Cream, 150 g dark chocolate, 120 g dark chocolate, 5 eggs 3 whole, 2 egg yolks, 80 g brown sugar, 35 g brown sugar. Method: Preheat oven ...
... and shape into discs. Wrap in baking paper and refrigerate for 15 minutes to rest. Meanwhile, to make the chocolate filling, place melts in a heatproof bowl. Heat cream and butter in a small saucepan over medium heat for ...
... and stir until dissolved. Cool. Stir into chocolate mixture. Beat cream until thickened. Fold into chocolate. Repeat method in the same way for milk chocolate mousse. Cut chocolate cake to fit into base of serving dishes ...
... aside for about 1 hour to cool and set. To make the ganache, place 100g white chocolate, 100g milk chocolate and 200g dark chocolate in separate bowls. Heat 300ml cream in a small pan until bubbles appear around the edge ...
... cream for glaze, 0.75 cup milk, 200 g butter melted, 2 tsp vanilla extract, 250 g sour cream, 100 g dark chocolate roughly chopped, 1 tsp bicarbonate of soda, 0.5 cup cocoa powder, 2 eggs, 1 cup brown sugar, 1 tbs gold ...
... taste a lot better than the ones you made as a kid. HERSHEY'S Mud Pie recipe features HERSHEY'S Syrup and chocolate ice cream in a collaboration that takes the freezer pie to a new level. Ingredients: 0.5 cup Hershey's ...
... . Whisk the egg whites with an electric hand whisk until light fluffy peaks form. Fold half into the dark chocolate, stirring for a couple of minutes until the mixture is well-combined. Fold the other half into the white ...
A satisfying choc fix that's better than store bought!; Ingredients: 0.25 cup cashews, 0.25 cup coconut flakes toasted, 180 g 70% dark cooking chocolate. Method: Simply blend the cashews and coconut flakes in a blender ...
... one to get the circle shape. Once you've made your circle spread remaining cream over biscuits. Sprinkle it with chocolate flakes and set in the fridge (overnight is best). Once ready to serve, decorate with Jaffa's and ...
... 25 minutes or until a skewer inserted into centres comes out clean. Remove pan from oven and top with remaining chocolate chips. Place reserved icing mixture in a small bowl. Add 1 1/2 tbs boiling water and stir until ...
... , preheat oven to 180C. Grease a 20cm square cake pan. Line base and sides with baking paper. Place butter, chocolate and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large ...
... g butter melted, 1/3 cup golden syrup, 790 g sweetened condensed milk, 2 tsp vanilla essence, 250 g dark chocolate melts, 1 tbs vegetable oil, 1 pinch salt flakes. Method: Line a 20cm x 30cm slice tin with baking paper ...
... flour, 200 g unsalted butter cubed and softened, 4 free-range egg, 60 g caster sugar, 200 g good-quality dark chocolate, 2 star anise, 0.5 cup full cream milk, 1 cup double cream, 1 tbs cocoa powder. Method: For the ...
... coats the back of a spoon. Be careful not to overheat the mixture. Take off the heat and add the chocolate, butter and orange zest. Mix until smooth and cover directly with cling film to avoid a skin, and place into ...
... g arrowroot biscuits, 2 tbs rum, 200 g white chocolate, 50 g white chocolate, 80 g pistachios, 395 g sweetened condensed milk. Method: Blitz together white chocolate, pistachios and biscuits in a food processor until a ...
... , 750 g cream cheese, 0.75 cup caster sugar, 0.25 cup caramel topping, 70 g McVitie's Milk Chocolate Flipz. Method: Place original digestives into a food processor and blitz until a fine crumb forms. Transfer to a medium ...
... 1 hour. Scoop into small balls and place onto a lined tray. Return to refrigerator to firm. Melt white baking chocolate in a microwave safe bowl on medium heat for 2 minutes. Stir in oil and mix well. Coat each ball in ...
... lightly beaten, 0.33 cup brown sugar firmly packed, 1.25 cup brown sugar, 0.75 cup almond meal, 1 chocolate shortcrust pastry, 3 beurre bosc pears peeled. Method: Place 1 litre of water in a small saucepan. Add 1 cup ...
... 15 minutes to dry out. Transfer to a wire rack to cool completely. Meanwhile, to make white-choc mousse, melt white chocolate in a heatproof bowl over a saucepan of simmering water until melted and smooth. Set aside to ...
... for 15 minutes or until cake springs back when lightly touched. Allow to cool in tin. Place 400g of the dark chocolate in a heatproof bowl over a pan of simmering water and stir until melted. Set aside and allow to cool ...
... choc bits, 0.5 cup plain flour, vanilla ice cream, 150 g unsalted butter chopped, 1 tsp vanilla extract, 0.5 cup malt drink powder, 100 g dark chocolate chopped, 150 g milk chocolate ... and both chocolates together in ...
... a saucepan until butter melts and mixture just comes to the boil. Remove from heat. Add milk chocolate and dark chocolate, stirring until melted. Return to heat, if needed. Cool and allow to thicken. Sandwich 2 biscuits ...
... base and sides of a 25cm x 7.5cm terrine pan with baking paper. Melt butter, PLAISTOWE Premium Dark Chocolate and sugar in medium saucepan; stir continuously over a low heat until melted; cool 10 minutes. Stir in egg ...
... until smooth. Spoon into a snap-lock bag. Snip off one corner, then pipe mixture over chocolate mousse. Refrigerate for 15 minutes to chill. Refrigerate remaining coconut cream until needed. Spoon a little remaining ...
... 160°C. Sift self-raising flour & plain flour together. Add half of the sifted flour in 2 batches to the chocolate mixture, whisking to combine. Add 2 eggs lightly beaten, whisk well then add remaining flour in 2 batches ...
... until melted and combined. Transfer to a mixer bowl and chill in the freezer for 15 minutes. Beat the chocolate mixture and cream cheese with an electric mixer until smooth. Add the cream and beat until thick and creamy ...
Ingredients: 1 cup all-purpose flour, 0.5 cup butter, 0.25 cup granulated sugar, 1.5 tsp vanilla extract, 1 cup dark chocolate, 0.5 tsp baking soda, 0.66 cup cocoa powder, 1 cup M&M's Milk 180g, 1 egg, 0.75 cup brown ...
... Preheat oven to 170°C (fan forced). Grease and line a deep 20cm cake tin with baking paper. Combine dark chocolate melts, butter, caster sugar, 1/2 cup (125ml) hot water and instant coffee in a large saucepan over a low ...
... until stiff peaks form, then transfer mousse to serving glasses or bowls. Sprinkle with grated chocolate and serve with raspberries. Categories: Vegetarian; Low salt; Pescatarian; French; Mousse; Quick and easy dessert ...
... : 200 g digestive biscuits, 125 g unsalted butter melted, 3 tsp powdered gelatine, 200 g Woolworths white cooking chocolate chopped, 500 g cream cheese at room temperature, 300 ml thickened cream, 0.5 cup caster sugar, 0 ...
... Method: Line a baking tray with baking paper. Dip metal teaspoons into melted chocolate to coat. Transfer to tray and stand until chocolate starts to set. Sprinkle with toppings, if using. Refrigerate until set. To serve ...
... or until crumbly and caramelised. Stir in Copha. Combine rice pops, nuts and sugar in a large bowl. Add chocolate mixture and stir to combine. Spoon mixture into pan. Using back of a metal spoon, press mixture to compact ...
... a whisk attachment, whisk remaining cream until firm peaks just start to form. In a separate bowl, whisk chocolate mixture until just firm peaks form (don't over whisk). Reserve 6 cookies, then process remainder in a ...
... g unsalted butter chopped, 0.25 cup dark brown sugar, 0.5 cup Top 'n' Fill Caramel, 200 g dark chocolate melted, 1 cup salted pretzel twists. Method: Grease an 18 x 28cm slice pan. Line base and sides with baking paper ...
... sides. Place onto a baking tray and bake for 10 minutes. Meanwhile, combine chocolate and cream in a saucepan over medium heat. Stir until chocolate is melted and smooth. Remove from heat and cool for 5 minutes. Stir in ...
... bases with baking paper. Lay a tea towel into the base of a roasting pan and sit bowls on top. Stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until melted and smooth. Cool. Beat eggs and ...
... brown sugar, 0.5 cup sweetened condensed milk. Method: Place a flat tray in the freezer to chill. Break chocolate into a small heatproof bowl. Sit bowl over a saucepan of simmering water, ensuring that the base of the ...
... , 0.25 tsp gelatine powder; plus 1/4 tsp gelatine powder; plus 1/4 tsp gelatine powder, 250 g white chocolate chopped, 300 ml pure cream; plus 300ml pure cream, 300 ml pure cream, 300 g frozen raspberries. Method: Line a ...
... firm. Turn tray upside down over a chopping board and tap firmly on the bench to release the chocolate. Break into shards to serve. Categories: Wheat free; Egg free; Vegetarian; Low salt; Seafood free; Halal; Pescatarian ...
... onto a baking tray and place in refrigerator for 30-40 minutes or until firm. Remove from fridge and unroll. Chocolate will break off into large long shards. Return to refrigerator on a tray line with baking paper until ...
... cup walnuts roughly chopped, 3 cup rice bubbles. Method: Lightly oil 12 x 1/3 cup capacity muffin pans. Combine chocolate and butter in a microwave proof bowl and heat on medium setting for 1 minute, stir well. Return to ...
... slightly. Method: Beat the cream cheese and sugar with an electric mixer until just combined. Mix in the chocolate and then fold through the cream. Set aside. Combine the coffee and Marsala in a shallow dish; allow ...
... caster sugar with brown sugar and egg yolks for 1 minute or until thick and pale. Fold in melted chocolate mixture, hazelnut meal and flour until smooth. In a separate large bowl, using a clean whisk, whisk egg whites ...
... to 160°C. Grease a 20x30cm slice pan and line base and sides with baking paper. Melt butter and dark chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the base of the bowl doesn't touch the ...
... easy, delicious and perfect to gift (if you don't eat it all first). Ingredients: 1 tbs sunflower seeds, 2 blocks chocolate, 1 tbs cacao nibs, 1 tbs pepitas, 0.25 cup dried goji berries. Method: Grease a 23 x 33cm (4.5cm ...
... 0.25 cup baked pretzels, 0.25 cup Smarties, 0.25 cup small red jelly frogs, 0.25 cup Maltesers, 2 blocks chocolate. Method: Grease a 23 x 33cm (4.5cm deep) cake pan. Line base and sides with baking paper, extending paper ...
... x 33cm (4.5cm deep) cake pan. Line base and sides with baking paper, extending paper 2cm above edges. Place chocolate in a microwave-safe bowl and microwave on medium for 1 minute. Stir briefly with a metal spoon, then ...
... microwave-safe mug. Whisk milk and oil together in a jug. Pour into mug and stir well to combine. Add chocolate. Microwave on high for 70-90 seconds or until top is set and cake is just firm. Serve with cream. Categories ...
... 0.75 cup Woolworths vegetable oil, 0.5 cup sour cream, 0.5 cup strong black coffee cooled, 400 g tub chocolate frosting. Method: Preheat oven to 190°C/170°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base ...
... , 300 ml thickened cream, 1 tsp vanilla extract, 2 free range eggs separated, blueberries. Method: Place 150g chocolate and ¼ cup cream in a small saucepan over low heat, stirring, for 5 minutes or until just melted ...
... bowl with 3 tbs cold water. Stand in a larger bowl of boiling water, stirring until dissolved. Set aside. Melt chocolate with butter and 1/4 cup of the cream until smooth. Remove from heat and cool for 5 minutes. Beat ...
... pan and line base and side with baking paper, ensuring paper extends 3cm above the sides. Place butter and chocolate in a microwave-safe bowl and heat on high for 1 minute. Stir and repeat until melted and smooth. Whisk ...
... 15 minutes to cool slightly, then remove from tin and transfer to a wire rack to cool completely. To make chocolate icing, put Whole Earth Sweet Granules and boiling water into a small bowl and stir. Then set aside for 5 ...
... . Remove from heat and leave to cool. Meanwhile, separate 4 eggs and beat egg yolks and rum into cooled chocolate mixture until smooth and glossy. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into ...
... each and re-roll. Place onto prepared tray and freeze for 30 minutes. Melt chocolate melts in a small bowl. Dip each ball into the chocolate to coat, allowing excess to drain off. Decorate with sprinkles and place back ...
... from the tin and allow to cool on a rack. Meanwhile, make the ganache by heating the cream and adding the chocolate and sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken. Cut ...
... in fridge for 30 minutes until buttercream sets firm. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow to cool and thicken slightly, then ...
... a saucepan of gently simmering water and mix until melted. Add 1/3 of the almond mixture to each bowl of chocolate and mix well. Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the ...
... with a layer of sponge fingers. Cover and refrigerate for 4 hours or overnight. Melt the second packet of white chocolate melts. Spread in a fine layer on a piece of baking paper or foil. Using a knife, mark the surface ...
... cider vinegar, 2 cups almond milk, 0.66 cup olive oil, 1.75 cups coconut sugar, 170 g Pana organic dark chocolate pieces roughly chopped, 0.5 cup full fat coconut milk. Method: Preheat your oven to 180°C and grease a 7 ...
... . Gradually add icing sugar and cocoa, beating until combined. Add milk and beat until combined. To make the chocolate glaze, stir icing sugar, cocoa and 1 tbs boiling water in a medium bowl until smooth. Level tops of ...
... 160°C. Grease two 20x5cm-deep round cake pans and line bases with baking paper. Place butter, 250g of the chocolate, 1 cup of water and sugar in a medium saucepan and stir over low heat until melted and smooth. Cool for ...
... cocoa and 1/2 tsp salt in a bowl. Spread half the batter into prepared pan, then press in the extra chocolate. Cover with remaining batter and smooth using a spatula. Bake for 45 minutes or until the top is beginning to ...
... , 20 g whipped cream, 1 tsp cocoa powder, 0.5 tsp vanilla extract, 0.25 cup mini marshmallows, 1 tbs chocolate shaved. Method: Remove wrappers from eggs. Use a sharp knife to carefully remove the top of one of the eggs ...
... to 160°C. Line base and sides of 20cm square pan with paper. Use a metal spoon to stir butter, chocolate and vanilla together in a saucepan over medium heat until melted. Remove from heat. Stir in sugar, add eggs, sour ...
... into bases of 6 x 3/4-cup capacity glasses to compact. Chill in fridge. Meanwhile, place cream and chocolate in a microwave-safe bowl and microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a ...
... twist on the famous baked feta pasta recipe with this divine dessert. Roasted strawberries with baked white chocolate will make your tastebuds sing. Ingredients: 500 g strawberries hulled, 200 g Woolworths white cooking ...
... . Heat cream, sugar and extra butter over a saucepan over medium heat. Bring to the boil, then pour over chocolate. Stand for 2 minutes, then stir until smooth and combined. Add egg and whisk to combine. Pour into tart ...
... cinnamon, 0.25 cup Lucky Australian natural sliced almonds to serve, 0.5 cup thickened cream, 200 g dark chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 24cm springform pan. Line base ...
... It doesn't get easier than this dessert recipe. Ingredients: 600 g Woolworths chocolate mud cake, 0.25 cup chocolate-hazelnut spread, 100 g white chocolate broken into pieces. Method: Place cake in a large bowl. Using a ...
... coconut milk in a saucepan over medium heat and bring to a simmer. Place chopped chocolate into a bowl. Pour warmed coconut milk over the chocolate, add vanilla and set aside for 5 minutes. Stir until smooth. Add 2/3 of ...
... , 210 g flour, 1 tsp baking powder, 1 tsp bicarbonate soda, 20 g dark chocolate cocoa powder, 150 g sugar, 1 tsp vanilla essence, 200 g dark chocolate over 60% cocoa solids, 1 cup cream. Method: Pre-heat the oven to 180 ...
... cocoa, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Place butter and chocolate in a microwave-safe medium bowl. Microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a ...
... flakes, 0.5 cup thickened cream, 1 tbs extra virgin olive oil, 0.5 cup cocoa powder sifted. Method: Place chocolate and salt in a heatproof bowl. Place cream in a small saucepan and bring to a simmer over medium-high ...
... marshmallows halved, 0.66 cup macadamia nuts toasted, 0.66 cup dried apricots quartered, 180 g Turkish delight chocolate roughly chopped. Method: Line a 17 x 27cm (3.5cm deep) slice pan with baking paper, extending paper ...
... and discard. Pour the caramel mixture into the pastry in the tart tin and refrigerate for 30 minutes. Melt the chocolate in a separate pot with 100ml of cream and add to your caramel tart. Then place back in the fridge ...
... and incorporate 50g of dried raspberries and mix well. Allow the mix to cool in the fridge for 2 hours. Melt the dark chocolate in a microwave for a few seconds or use a bain marie method. Dip the balls into the white ...
... the heat and incorporate the peanut butter and mix well. Allow the mix to cool in the fridge for 2 hours. Melt the white chocolate in a microwave for a few seconds or use a bain marie method. Dip the balls into the white ...
... incorporate the irish cream and mix well. Allow the mix to cool in the fridge for 2 hours. Melt the white chocolate in a microwave for a few seconds or use a bain marie method. In a seperate bowl, add the allspice with ...
... . Roll 2 teaspoon amounts into balls, place on a paper lined tray and refrigerate until firm. Melt the chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts ...
... to cool completely. Heat cream in a small pan until almost boiling. Remove from heat and add dark chocolate. Stir until chocolate has melted. Cool until just beginning to thicken. Place cake on a wire rack over a baking ...
... unsalted butter 70g for base, 30g for filling, 40 g dark sugar, 1 pinch salt, 0.8 cup milk, 100 g dark chocolate, 0.7 cup molasses Save 1 tsp, 1 medium orange keep zest and juice, 1 medium egg. Method: Pre-heat the oven ...
... low heat for 5 minutes or until just beginning to simmer. Do not boil. Remove from heat, pour over chocolate and allow to stand for 3 minutes before stirring gently until melted and combined. Add enough black food colour ...
... in a microwave-safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds, or until melted. Spread chocolate over prepared tray. Stand until set. Place one mud cake, icing-side up, on a serving plate or cake ...
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