Related Searches: Coconut Chocolate Balls, Chocolate Balls Christmas
Mint chocolate cheesecake bites; Ingredients: 200 g choc coated biscuits, 250 g cream cheese, 400 g melted chocolate. Method: Blitz chocolate ... cheese. Roll into small balls and freeze. Melt chocolate in the microwave in 30 ...
... mud cakes, 200 g dark chocolate chopped, 0.5 pkt choccy Mint Biscuits, 1 aero peppermint bar, 0.5 pkt chocolate mint balls, 0.5 pkt spearmint leaves jellies, 0.5 pkt choc mint slices. Method: To make the peppermint ...
... from heat. Place a heatproof bowl over the top and add the cream and mint essence. Step Two Add choc pieces and butter and set aside until the chocolate melts. Stir well to combine. Leave it to cool. Pour into a flat ...
... about 10 minutes or until mixture reaches soft ball stage and temperature reaches 230°C on a sugar thermometer. Remove from heat and immediately stir in essence, chocolate and marshmallows. Stir with a wooden spoon until ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... : 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 ...
... 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 ...
... , 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... . Roll level tablespoonfuls of cake mixture into balls to make a total of 24 truffles. Place on tray and freeze for 15 minutes or until just firm. Meanwhile, place chocolate in a medium microwave-safe bowl. Microwave ...
... for 1 hour or until just firm. Place cocoa in a shallow dish. Line a tray with baking paper. Roll 1 level tbs chocolate mixture into a ball. Transfer to cocoa and roll to coat. Transfer to tray. Repeat with remaining ...
... in a microwave for a few seconds or use a bain marie method. Dip the balls into the white chocolate fully and allow to set to the side. With the 10g of leftover dried raspberries, crush into a powder. After 2 minutes ...
... 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 chocolate fully and allow to set to the side. After 2 minutes of ...
... 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 ...
... of a 23cm springform cake pan with baking paper. Line a baking tray with baking paper. Combine butter, 200g of chocolate and coffee in a medium heavy-based saucepan. Stir over low heat for 5 minutes or until melted and ...
... festive by adding your favourite colourful candies as a theme for any special occasion. Ingredients: 350 g dark chocolate, 100 g assorted roasted nuts chopped, 25 g dried fruit chopped, 0.5 tsp maldon sea salt. Method ...
... as a dessert, best of all it takes no time to make. Ingredients: 2 bananas peeled, 225 g dark chocolate chips, 50 g almonds crushed. Method: Line a baking tray with baking paper. Sliced the bananas in half crosswise ...
... 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 ...
... 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 ...
... with baking paper, allowing paper to overhang on opposite long sides for handles. Place half of the chopped chocolate in a large microwave-safe bowl. Add butter and microwave in 30-second bursts, stirring, until melted ...
... cream and condensed milk until soft peaks form. In each of the 8 x 1-cup-capacity glasses, dollop chocolate custard, then cream mixture, then top with cake. Continue this process to create a second layer in each glass ...
... entertaining. It guarantees a sweet 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 ...
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 ...
... cream, 1 tsp sugar, 1 tsp vanilla essence, 500 g chocolate ripple biscuits, 1 flake chocolate bar, 340 g Allen's Jaffas chocolate orange flavoured balls, 1 bag spearmint leaves. Method: Beat cream, sugar and vanilla ...
... 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 ...
... 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 ...
... free-range egg, 60 g caster sugar, 200 g good-quality dark chocolate, 2 star anise, 0.5 cup full cream milk, 1 cup ... base. Using a cheese grater, grate one of the pastry balls into the tin; the other one will keep in 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 ...
... , then toss in finely crushed pistachios to coat. Melt chocolate in microwave in 20 second intervals or until smooth. Drizzle balls with melted chocolate. Allow to set, then store in an airtight container in the fridge ...
... 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 medium ...
... safe bowl on medium heat for 2 minutes. Stir in oil and mix well. Coat each ball in melted chocolate, using 2 forks for lifting. Place balls on lined baking tray, scatter over the remaining crushed Oreos and leave to set ...
... 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 ...
... over low heat for 2-3 minutes until mixture forms a ball and comes cleanly away from the side of the pan. Remove ... cool completely. Meanwhile, to make white-choc mousse, melt white chocolate in a heatproof bowl over a ...
... 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 ...
... stirring well to combine. Roll tablespoonfuls of mixture into balls and place, about 8cm apart, on trays. Press ... the boil. Remove from heat. Add milk chocolate and dark chocolate, stirring until melted. Return to heat, if ...
... , then pipe mixture into 4 glasses. Refrigerate until needed. Wash and dry food processor. Place white chocolate, mint and remaining avocado into food processor and process until green and smooth. While the motor is ...
... 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 ...
... 33 cup milk, 2 tsp vanilla extract, 2 tbs icing sugar mixture, 0.33 cup slivered almonds, 200 g dark chocolate mellted, cooled, 0.33 cup skinless hazelnuts, 2 tbs cocoa powder, 0.33 cup unsalted pistachio kernels. Method ...
... 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 ...
... 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 ... at least 30 minutes. Roll dough into 24 balls. Arrange 2 inches apart on parchment paper-lined ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... bowl, add the allspice with the cocoa and caster sugar. Take the mix from the fridge and roll into about 10 balls. Dip the balls into the white chocolate fully and allow to set to the side. After 2 minutes of the ...
... cream cheese and Oreo crumb and mix well. 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 ...
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