Chocolate Pots
A quick rich, creamy, and elegant dessert.
Time: 5 minutes (plus chilling).
Ingredients: 150g good quality dark chocolate (chopped), 1/2 cup boiling water, 1/2 cup double cream.
Instructions: Place the chopped chocolate in a heat proof bowl. Pour the boiling water over it and stir until completely smooth (it may look grainy at first, just keep stirring).
Whisk in the cream until well blended. Pour into small ramekins or glasses and chill in the fridge until set.
*Alternatively melt chocolate squares in a microwave-safe bowl in 30 second bursts then whisk in the cream.
*Serve topped with blueberries or chocolate covered coffee beans.
Chocolate Mug Cake
Microwave Chocolate Mug Cake is instant, warm, and single-serving.
Time: 5 minutes
Ingredients: 3 tbsp self raising flour, 2 tbsp sugar, 1 tbsp cocoa powder, a pinch of baking powder, 3 tbsp milk, 1 tbsp melted butter or oil, 1 square of melted dark chocolate, a few chocolate chips.
Instructions: Whisk all the dry ingredients directly inside a large microwave-safe mug. Stir in the milk, melted butter and chocolate until smooth. Drop the chocolate chips on top. Microwave on high for 70 seconds. Let it cool for a minute before eating.
3-Ingredient Peanut Butter Chocolate Slab
A crunchy, sweet, and salty combination.
Time: 5 minutes (plus chilling).
Ingredients: 200g dark or milk chocolate, 1/4 cup smooth peanut butter, a cup of salted peanuts - whole or crushed.
Instructions: Melt the chocolate in the microwave in 30-second bursts. Pour a layer onto a baking sheet lined with parchment paper.
Drop small spoonfuls of peanut butter on top and swirl it in with a knife. Top with peanuts and sea salt. Freeze for 15 minutes, then break into pieces.
Favourite chocolate brands:
Koko Black use 100% sustainably sourced cocoa.
Lecithin free brands:
Honest to Goodness in Australia, specialise in organic Fairtrade ingredients.
Bahen & Co made in the Margaret River, Western Australia are lecithin free.
Australian peanuts are the best.
Tasmanian walnuts are wonderful.
Ethically sourced cocoa is fundamental.
Velvety Fudge
Make this rich, velvety fudge in quick time. You simply melt the ingredients together in a microwave and chill! Preparation time is around 5 minutes and chill time is 2 to 3 hours. It makes 16 to 24 squares.
Ingredients: 2 x 200 gram blocks of quality chocolate broken into squares or 400 grams of chocolate chips - dark, milk or white. 1 can (approx. 395g) sweetened condensed milk
Instructions: Line an 8x8 inch baking dish with baking paper, leaving a slight overhang on the sides for easy removal.
Combine the chocolate squares or chips and sweetened condensed milk in a large microwave-safe bowl. Microwave on high for 1 minute, then stir well. If the chocolate isn't fully melted, microwave in additional 15 to 30-second bursts, stirring in between, until smooth.
Pour the mixture into your prepared dish and smooth the top with a spoon or spatula. Chill in the refrigerator for 2 to 3 hours (or overnight) until firm.
Serve: Lift the fudge out using the paper overhang and cut into bit-sized squares.
* Sprinkled toasted pistachios or almonds on top before setting provides a crunch. Or sprinkle a few sea salt flakes or coffee powder.
* The fudge lasts in the fridge for up to 2 weeks in an air tight container and in the freezer for up to 3 months if kept tightly wrapped in baking paper in a container.