Related Searches: Chocolate Ganache, Coconut Milk Recipe
... through the centre to make 4 layers. Spread one layer with white chocolate ganache, one with milk chocolate ganache and a third with half of the dark chocolate ganache. Add 1/4 cup of crushed honeycomb to each. Stack on ...
... light sour cream, 200 g dark cooking chocolate, 0.33 cup cocoa, 180 g milk chocolate cups, 3 eggs whisked, 1 cup ... skewer. Cool completely in pan. To make the ganache, melt chocolate with 1/4 cup cream in a heat proof ...
... essence, 125 g unsalted butter chopped, 300 g milk cooking chocolate, 6 eggs separated, 0.5 cup caster sugar, ... rack to cool. Cake can be served plain, with ganache icing, with hot fudge sauce or simply dusted with cocoa ...
... coconut flavour and is smothered in rich dark chocolate ganache. This chocolate cake is truly irresistible. Ingredients: 125 g unsalted butter chopped, 1 cup caster sugar, 0.75 cup milk, 2 free range eggs, 1 tsp vanilla ...
... the saucepan and add your coconut milk, bringing to a gentle boil. Pour this heated coconut milk over the chocolate and whisk until thoroughly combined and smooth. Allow your ganache to cool to room temperature, stirring ...
... and sugar. In a separate large bowl, whisk eggs, milk and oil together. Add to flour mixture and stir ... . Meanwhile, to make the ganache, heat cream in a small saucepan over low heat. Place chocolate in a bowl. Pour over ...
... large bowl. Stir in sugar. Whisk egg with butter, milk and vanilla. Pour into flour mixture and beat together ... 1 hour or until well set. Meanwhile, for ganache, place chocolates into a medium bowl. Heat cream and butter ...
... milk, 200 g unsalted butter, 2 tsp vanilla extract, 1 tsp instant coffee, 6 chocolate stars, 200 g dark chocolate ... onto a wire rack to cool completely. For the ganache, place 290g of Dark Melts in a heatproof bowl and ...
... boiling water, 300 g cadbury milk chocolate, 250 g fresh whipped cream, 8 ferrero chocolates, 6 tbs caramel. Method: ... cake together and cover with chocolate ganache.Melt Cadbury chocolate with 25g of unwhipped cream ...
... Slice each cake in half horizontally. To make the ganache, melt the dark chocolate and combine with the plant-based milk. Sandwich the cakes together using half the ganache for the first 3 layers. Spread the remainder on ...
... a medium sized sauce pan add butter, sugar, chocolate and milk and heat on low until everything has melted ... , buttercream or ganache. The choice is yours. Categories: Cake; Australian; Chocolate; Desserts. Complexity ...
... nutella, 375 g dark choc melts melted, 0.5 cup premium cocoa powder, 2 tbs chocolate crispies, 6 eggs at ... , 1 at a time. Stir in sifted flours, cocoa and milk in two batches. Divide among pans and smooth tops. Bake for ...
Ingredients: 5 bamboo skewers, 5 Dreamy Choc Cookies, 200 g dark chocolate chopped, 2 tbs rainbow sprinkles. Method: Line a large rectangular baking tray with baking paper. Using a small heart-shaped cooking cutter or a ...
... icing sugar and cocoa together in a bowl. Gradually add icing sugar mixture until thick. To prepare glaze, place chocolate and cream in a heatproof bowl. Sit on top of a saucepan of simmering water and stir until smooth ...
... syrup and stir to combine. Remove cake balls from freezer. Dip end of straw into choc mix, then insert into cake balls. Dip chocolate balls into chocolate mix, then return to freezer for 2 minutes. Coat once more in ...
... chocolate melts melted, 290 g white chocolate melts, 150 g gingernut biscuits, 395 g sweetened condensed milk. ... until smooth. Add cream, gelatine mixture, melted white choc, ground ginger and mixed spice. Beat until just ...
... after each addition. Add cream of tartar, cornflour and vinegar, then beat until just combined. Add melted chocolate and fold gently to create a marbled effect. Using a large metal spoon, dollop large spoonfuls of ...
... . Meanwhile, roughly chop two-thirds of the cherries. Add chopped cherries, mixed spice and half of the chocolate to frozen dessert and stir to combine. Spoon frozen dessert mixture into pan. Smooth top. Top frozen ...
... maple syrup and stir to combine. Remove cake balls from freezer. Dip end of straw into choc mix, then insert into cake balls. Dip chocolate balls into chocolate mix, then return to freezer for 2 minutes.Coat once more in ...
... cheese, mascarpone, sugar, mint liqueur or extract and food colouring in a large bowl. Stir in 40 g of the chocolate chips and spoon the mixture over the biscuit base, smoothing with the back of a spoon. Place in the ...
Ingredients: 2 tbs cornflour, 1 cup cream, 1.5 cup milk, 2 tbs cocoa, 100 g dark chocolate grated, 2 eggs separated, 1 cup caster sugar. Method: Combine 1/2 cup of the sugar, cocoa and cornflour in a bowl. Whisk in 1/2 ...
... 1/4 cup boiling water. Process cream cheese, choc-hazelnut spread, 150ml of the cream and sugar in ... the remaining 150ml cream, spread over the chocolate filling and top with shaved chocolate. Cut into 24 pieces to serve. ...
... an electric mixer, beat cream cheese, sugar and milk until smooth and combined. Beat in gelatine mixture, ... across chocolate to create curls. Dip cherries into remaining choc melts. Decorate cheesecake with chocolate curls ...
... 0.25 cup milk, 200 g butter, 250 g strawberries, 125 g fresh raspberries, 50 g dark chocolate melted, slightly ... wire racks and cool completely. Meanwhile, to make the choc swirl meringues, reduce oven to 100°C. Grease and ...
... coffee and cream, this decadent recipe is the perfect dessert hack. Ingredients: 600 g Woolworths caramelised white chocolate mud cake, 1 cup espresso coffee cooled, 2 cups thickened cream whipped, 1 tbs cocoa powder, 1 ...
... cones crush, 2 tbs honey. Method: Line a 20x10cm loaf pan with baking paper, leaving sides to overhang. Scatter chocolate cone over base. Scoop vanilla ice-cream into a bowl and leave to soften for about 5 minutes. Stir ...
A fluffy loaf marbled with a mixture of spice and chocolate. It's the perfect make-ahead treat. Ingredients: 0.75 cup milk, 7 g sachet dried yeast, 0.33 cup caster sugar, 3.33 cup plain flour, 3 free range eggs, 1 tsp ...
... jug. Make a well in the centre of the flour mixture. Stir in the buttermilk mixture until combined. Fold in chocolate chips. Divide the mixture among the 18 lined muffin pans. Bake for 20-25 minutes or until a skewer ...
... remaining cream. Place one cake layer onto a cake stand and spread with half of the chocolate ganache. Top with whipped cream. Spread remaining ganache over second cake layer and position on top of cake base. Top with ...
... cup pure icing sugar sifted, 175 g butter chopped, 0.5 tsp vanilla extract, 250 g raspberries, 180 g dark chocolate, 125 g cream cheese room temperature, 0.25 cup cocoa, 85 g fudge chunks, 2 eggs lightly whisked, 1 cup ...
... , 1 L mint with cookies ice cream slightly softened, 6 egg whites, 1.5 cup caster sugar, 1 unfilled chocolate sponge 2 layer. Method: Separate sponge cakes and place 1 of the cakes on a baking tray (freeze remaining cake ...
... the bananas and mix with the cake mix mixture until combined.(The pic is the type of mix used just the chocolate flavoured one). Spoon mixture into muffin tray (I used mini) and bake for about 15 minutes or until skewer ...
... 2 tbs icing sugar, 1 cup fresh raspberries, 10 meringue nests, 85 g chocolate mousse. Method: Empty chocolate mousse into a medium bowl. Add 2/3 cup milk. Using an electric hand mixer, beat on high speed for 3 minutes or ...
... chocolate drip cake recipe that is sure to please any chocoholic! This delicious cake will be the star of any special occasion. Try today!; Ingredients: 1.33 cup milk, 3 cup self-raising flour sifted, 500 g dark choc ...
... desired. In a medium bowl combine 1 tsp oil to melted Nestlé Bakers' Choice Dark Choc Melts and stir until well combined. Spread chocolate evenly over a clean work surface or marble board and set aside for 15 minutes or ...
Banana and chocolate marble swirl muffins. A super fun addition to any packed lunch!; Ingredients: 2 cups self raising flour, 0.5 cup caster sugar, 0.5 cup milk, 1 tbs milk, 2 eggs, 60 g butter melted, 2 bananas mashed, ...
... Whip cream to soft peaks and spread over top layer. Decorate with fresh cherries. Categories: Cherry; Chocolate cake; Seafood free; Soy free; Pescatarian; Peanut free; High fibre; North american; Desserts; Tree nut free ...
... bottles Woolworths buttermilk pancake shaker, 1.5 jar choc hazelnut spread. Method: Prepare pancake mix following ... ; Seafood free; Sesame free; North american; Chocolate cake; Pear; Strawberry; Low ingredient; Desserts. ...
Beautiful chocolate cheesecake recipe with fresh berries. The perfect summer dessert to impress your guests. Ingredients: 0.5 ... for choc curls) and instant coffee, stirring until smooth. Pour in sweetened condensed milk and ...
... time with its indulgent flavour. Ingredients: 250 g choc ripple biscuits, 4 40g Flake chocolate bars, 600 ml Woolworths thickened cream, 395 g sweetened condensed milk chilled, 2 tsp vanilla essence, 200 ml thickened ...
... over low heat; add butter, 200g Dark Melts (reserving 90g for choc curls) and instant coffee, stirring until smooth. Pour in sweetened condensed milk and stir until combined. Fold through flour, cocoa powder and baking ...
Baking with Biscuits? Easy. Ingredients: 250 g Arnott's choc ripple biscuits, 100 g butter melted, cherries, 0.5 cup caster sugar, 2 egg whites at room temperature, 1 tsp lemon juice, 250 g cream cheese softened, 2 tbs ...
Ingredients: 2 pkt Arnott's choc ripple plain biscuits, 600 ml Woolworths thickened cream, 1 punnet fresh strawberry washed, 1 punnet fresh blueberries washed, 1 punnet Driscoll's fresh raspberry washed. Method: Place ...
Ingredients: 3 Choc Orange Mudcakes, 3 tbs milk, 425 g unsalted butter, 750 g Icing Mixture, 0.33 cup Cocoa Powder, 4 pkts Jaffas. Method: To make choc-orange buttercream, place butter in the bowl of a stand mixer fitted ...
... 50 g cocoa powder sifted, 1 pinch sea salt, 250 ml butter milk, 300 g CSR caster sugar, 5 150 g egg white, 350 g ... butter diced, 50 g CSR brown Sugar, 50 g dark Chocolate, 125 ml cream thick, 25 g unsalted butter, store- ...
... sugar, 2 teaspoons gelatine dissolved in 1/4 cup boiling water, 225 g milk chocolate melts melted and cooled slightly, 250 g dark chocolate melts melted and cooled slightly. Method: Combine the biscuit crumbs and butter ...
... self-raising flour, 0.66 cup thickened 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... a 1.5cm round nozzle; pipe cream along the top of the cake, top with a PLAISTOWE Premium Milk Chocolate rectangle and arrange 1 raspberry on top and garnish with gold leaf; repeat with remaining cake. Serve. Categories ...
... onto a wire rack to cool completely. Meanwhile, to make the ganache, combine chocolate and cream in a small saucepan and stir over low heat until chocolate is melted and the mixture is smooth and glossy. Do not boil ...
... curls, 250 g cream cheese, 300 ml thickened cream, 395 g sweetened condensed milk. Method: Combine the condensed milk and chocolate in a small saucepan and stir over a low heat until melted and combined. Transfer ...
... and mixture is smooth. Transfer to a bowl and refrigerate for about 30 minutes, stirring occasionally, until the chocolate mixture has thickened to a spreadable consistency. Cut one end of the sponge roll at an angle and ...
... : 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 ...
... 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 ...
... , 1 tbs cocoa, 450 ml black coffee, 400 g dark baking chocolate coarsely grated, dark chocolate, 0.5 cup caster sugar, 450 g milk chocolate melts melted and cooled slightly. Method: Beat the cream cheese and sugar ...
... 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 ...
... , cocoa and baking powder together in a 300ml 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 ...
... 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 ...
... -raising flour, 0.75 cup milk, 125 g unsalted butter chopped, 125 g butter softened, 1 tsp vanilla extract, 0.25 cup Dutch cocoa, 2 tbs Dutch cocoa, 100 g dark chocolate chopped, 50 g Dark chocolate curls to decorate, 2 ...
... 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 ...
... cake is cooked. Remove 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 ...
... 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 ...
... beat butter until creamy. 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 ...
... , leaving a 6cm border. Starting at the short side, roll up tightly, enclosing chocolate. Chill for 30 minutes to set. To make ganache, place chocolate in a bowl. Heat cream in a small pan over medium heat. When cream ...
After a rich and luscious chocolate cake? Try this pistachio, almond and chocolate torte with dates and cinnamon, and topped with silky chocolate ganache. Ingredients: 80 g Lucky diced pistachios, 110 g Lucky Australian ...
... 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 ...
... : 1 cup plain flour, 0.5 cup thickened cream, 250 g butter, 200 g Dark Cooking Chocolate chopped, 200 g Milk Cooking Chocolate chopped, 5 eggs, 1.5 cup brown sugar, 50 g ground hazelnut meal. Method: Melt butter ...
... the cake. Place the second cake on top, icing side down. Push down gently to secure. Spread cooled chocolate ganache over the top and side of the cake to cover. Stand for 10 minutes to set. Meanwhile, place marshmallows ...
... 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 ...
... with raspberries, blueberries and chocolate swirls. Ingredients: 115 g unsalted butter, 290 g Nestlé Bakers' Choice dark melts, 1 tsp Nescafe Gold instant coffee, 395 g can Nestlé sweetened condensed milk, 0.5 cup plain ...
... skin-on hazelnuts, 450 ml thickened cream, 500 g cream cheese, 0.75 cup caster sugar, 2 blocks dark chocolate, 1 tbs gelatine powder, 1 pkt Ferrero Rocher gift box (16), 2 pkt raspberries. Method: Lightly grease a 19cm ...
... the oven to 180°C/160°C fan-forced and grease an 8 inch round cake tin with butter. Melt 75g of dark chocolate and 150ml of stout in a glass bowl over a pan of boiling water, stirring. Set aside to cool. In the bowl of ...
... to 150°C/130°C fan-forced and line a springform round cake tin with parchment paper. Melt the butter and chocolate in a large bowl in the microwave, working in 30 second bursts and stirring in between. Beat the egg yolks ...
... and orange flavoured cake is crowned with a lovely chocolate ganache. Ingredients: 2 orange 1 zested, 1 whole, 300 g dark chocolate chips divided into 100g and 200g, 3 eggs large, 280 g sugar, 0.9 cup vegetable oil ...
... 150 g powdered sugar sifted. Method: Spray a 23X6 cm springform cake pan with non-stick spray. Add the chocolate cookies and melted butter to a food processor, pulse until the cookies and butter start to clump and stick ...
... eggs, 1.66 cups thickened cream, 0.25 cup plain flour, 0.25 cup cocoa powder, 0.5 block 180g dark chocolate roughly chopped. Method: Preheat oven to 220°C/200°C fan-forced. Grease a 22cm springform pan. Line pan with 3 ...
... . Prepare cake mix according to packet instructions. Spoon batter equally among prepared cases. Top with half of the chocolate and then a raspberry in each hole. Bake for 18-20 minutes or until a skewer inserted in the ...
... cake with remaining frosting. Refrigerate for 10 minutes. Meanwhile, line a baking tray with baking paper. Place chocolate in a medium microwave-safe bowl. Microwave on high for 1 minute, stirring halfway through with a ...
... to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of ...
... a palette knife. Refrigerate for 15 minutes. Remove the cake from the fridge and cover with the remaining ganache. Decorate with chocolate curls and serve. You can cover and store the cake in the fridge for up to 2 days ...
... : 130 g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix ...
... flour, 0.75 cup caster sugar, 1 egg, 0.5 cup cocoa powder, 12 lindt lindor milk chocolates, 0.25 cup vegetable oil, 1 cup milk. Method: Preheat oven to 200 degrees celsius. Line a 6 hole muffin tin with muffin cases ...
... . Place the cream cheese and lemon rind in a bowl and mix until smooth. Add eggs, lemon juice and the melted chocolate and mix. Pour over the biscuit base and bake for around 30 mins or until just set. Turn off the oven ...
... caramilk mini eggs, 80 g butter melted, 0.5 cup sour cream, 3 tsp powdered gelatine, 180 g baking white chocolate, 0.75 cup caster sugar. Method: Combine biscuit crumbs and melted butter and pres sinto 6 x 6cm round cake ...
... 0.5 cup plain flour, 0.75 cup thickened cream, 160 g butter, 250 g pitted prunes, 300 g good-quality dark chocolate, 0.25 cup premium Dutch cocoa, 4 free range eggs, 0.5 cup firmly packed brown sugar, 1 cup caster sugar ...
... gently fold into creamed mixture. Carefully stir through frozen raspberries and 1pkt(180g) NESTLÉ Bakers Choice Dark Chocolate Chunks. Spoon into prepared tin. Bake for one hour or until a skewer inserted into the centre ...
... is clear. Cool. Beat cream cheese, icing sugar and milk until smooth. Slowly add gelatine mixture, stirring constantly, until well combined. Stir in melted chocolate. Beat cream until soft peaks form. Fold a quarter of ...
... 1 tbs icing sugar, 15 g butter melted, 180 g dark chocolate, 2.5 tsp gelatine powder, 4 tbs dutch cocoa powder, 3 ... until soft peaks form. Gradually add melted chocolate and cooled gelatine mixture, stirring gently until ...
... , 2 tbs cocoa, 4 eggs, 0.75 cup brown sugar, 0.50 cup caster sugar, 140 g cream cheese with chocolate, 0.75 cups thickened cream. Method: Preheat oven to 200°C. Grease a 24x30cm swiss rollpan and line with paper. Beat ...
... mud cakes, 300 g jumbo marshmallows, 0.33 cup Top 'n' Fill Caramel, 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate ...
... from heat and add gluten free dark chocolate. Stand for 5 minutes. Stir until chocolate is melted and smooth. Stand for 10 minutes or until ganache thickens slightly. Spoon chocolate ganache over top of pavlova. Top with ...
... to 170°C (150°C fan-forced). Line 12 x 1/3 cup capacity muffin pans with paper cases. Combine butter, sugar and chocolate in a saucepan and heat gently until melted and smooth. Allow to cool slightly. Whisk the eggs into ...
... eggs, 1 tsp icing sugar, 250 g crunchy peanut butter, 100 g caster sugar, 1 tsp vanilla essence, 150 g milk chocolate peanuts roughly chopped. Method: Preheat your oven to 180°C (160°C for fan assisted ovens) Gas Mark 4 ...
... until light and creamy. In a jug add milk and coffee, mix well. Add milk & coffee mixture to flour & drinking chocolate mixture and mix until well combined. Then add chocolate mixture to beaten mixture and beat on low ...
... 3 tsp dried yeast, 1.5 tbs CSR Caster Sugar, 1 cups milk warmed, 2 egg yolk, 100 g unsalted butter melted, 3 cups ... Flour, 1 tsp cooking salt, 200 g dark chocolate roughly chopped, 1 cup hazelnut kernels roughly chopped, ...
... total. Insert each ball with a cake pop stick or skewer. Refrigerate for 15 minutes or until firm. Place chocolate in a small heatproof bowl over a small saucepan of simmering water (make sure base of bowl doesn't touch ...
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