Ingredients250g (1 2/3 cups) plain flour 60g (1/3 cup) icing sugar mixture 125g chilled unsalted butter, chopped 1 egg 200g dark chocolate, coarsely chopped 2 tbs honey 55g (1/4 cup) caster sugar 3 eggs, lightly whisked 2 tbs plain flour, extra 110g (2/3 cup) hazelnuts 80ml (1/3 cup) water 140g (2/3 cup) caster sugar, extra Icing sugar, to dustMethodProcess flour, icing sugar ...

IngredientsFinely grated dark chocolate, to serve 1 cup crushed ice 3 Arnott’s Mint Slice biscuits, coarsely chopped 30ml Feeney’s Luxurious Irish Cream Liqueur 30ml crème de menthe 30ml crème de cacao 125ml (1/2 cup) pouring cream Fresh mint leaves, to serveMethodPlace chocolate on a plate. Dip the rim of each serving glass in water. Dip in the ...

Ingredients3/4 cup milk 75g butter, chopped 2 teasponns vanilla extract 3/4 cup caster sugar 1 1/4 cup self raising flour, sifted 1/4 cup cocoa powder, sifted 100g milk chocolate, roughly chopped 1/2 cup brown sugar 1 3/4 cups boiling water Caramel ripple or honeycomb ice-cream and icing sugar, to serveMethodPlace milk and butter in a 6cm-deep, 8 cup-capacity, ...

Ingredients460g pkt unfilled sponge cake, coarsely chopped 100g good-quality white chocolate, coarsely chopped 2 tbs Frangelico liqueur 100g finely chopped dry-roasted hazelnuts 375g pkt white chocolate melts 80g (2/3 cup) hazelnut mealMethodProcess the cake in a food processor until fine crumbs form. Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering ...

IngredientsDark chocolate & rum truffles mixture (see related recipe) 2 x 220g pkts good-quality white chocolate, coarsely chopped 80ml (1/3 cup) thickened cream 20g (1/4 cup) desiccated coconut 2 tbs Malibu coconut liqueur 375g pkt white chocolate melts Shredded coconut, to decorateMethodIn step 1 of the dark chocolate & rum truffles recipe: Stir in the desiccated ...

Ingredients1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped 3 eggs, at room temperature, separated 125ml (1/2 cup) thickened cream 55g (1/4 cup) caster sugar Icing sugar, to dust Candy canes, to serveMethodPlace chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). ...

Ingredients185g unsalted butter 75g (1/3 cup firmly packed) dark brown sugar 300g (2 cups) plain flour 200g dark chocolate, (70% cocoa solids), chopped Icing sugar, to dust Raspberry marshmallow 440g (2 cups) caster sugar 1 tbs lemon juice 125g raspberries, plus extra, to serve 5 tsp powdered gelatine 3 egg whites 1 tbs cornflour 1 tbs icing sugarMethodFor marshmallow, stir ...

IngredientsMelted butter, to grease 12 slices white bread 120g (1/2 cup) chocolate hazelnut spread 500ml (2 cups) milk 300ml pouring cream 4 eggs, lightly whisked 70g (1/3 cup) caster sugar Orange & white chocolate sauce 200g white chocolate, coarsely chopped 60ml (1/4 cup) milk 60ml (1/4 cup) thickened cream 1 tsp finely grated orange rindMethodPreheat oven to 160°C. Brush ...

Ingredients1 x 200g pkt white cooking chocolate, coarsely chopped 125g butter 2 x 100g pkts red glace cherries, halved 190g (1 1/4 cups) plain flour 215g (1 cup) caster sugar 2 eggs, lightly whisked 70g flaked almondsMethodPreheat oven to 160°C. Line a 16 x 26cm (base measurement) slab pan with non-stick cooking paper, allowing sides to ...

Ingredients1 cup plain flour 150g dark choc bits 1 cup good-quality whole rolled oats 1 cup desiccated coconut 1/2 cup, firmly packed brown sugar 1/4 cup caster sugar 2 tbsp cocoa powder 125g butter 2 tbsp golden syrup 2 tbsp water 1/2 tsp bicarbonate of soda 150g dark chocolate meltsMethodPreheat oven to 160°C. Line 2 large cooking trays with non-stick cooking ...