Browsing Tag:

chocolate

Cookies & Biscuits

Chocolate Chip Cookies

You can’t go wrong with these brown butter double chocolate chip cookies!

 

Chocolate Chip Cookies

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Ingredients

  • 110 gram butter
  • 150 gram brown sugar
  • 75 gram caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 200 gram all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cacao powder (preferably Dutch processed cacao and unsweetened)
  • 2 teaspoons instant espresso coffee
  • 200 gram chocolate chips

Instructions

1

Put the butter in a small saucepan and brown the butter. It will bubble and splatter so be careful. Keep the pan moving or keep stirring. When it starts foaming it's almost done, stir the pan to see how brown it is. You will smell a delicious nutty butter flavour. This takes about 5 minutes.

2

Let the butter cool in the pan for about 10 minutes.

3

Weigh the butter by pouring it in a bowl on a weighing scale. Add water until you reach the 110 grams again (usually around 1 tablespoon)

4

Cover the bowl and let cool in the fridge for about 15-30 min.

5

After 15-30 min: Preheat the oven to 180 degrees Celsius

6

Beat the butter and sugars in a stand mixer until light and fluffy (about 3 minutes)

7

Add vanilla extract and egg

8

Sift flour, baking soda, coffee, cacao powder and salt in a separate bowl

9

Add this to the butter mixture, and on a low speed, mix these ingredients together until a cookie dough forms.

10

Fold in the chocolate chips

11

Let the cookie dough harden/rest in the fridge for about an hour (or longer).

12

I use a scale to weigh the cookie dough per cookie; 45-50 gram per cookie.

13

Roll them into little balls and place them on a baking sheet lined with baking paper. About 6 per baking sheet.

14

Bake the cookies for 11 to 12 minutes in the preheated oven.

15

Leave the cookies to cool a bit on the baking sheet before transferring them to a wired rack to cook completely... if you can wait that long.

Notes

The cacao powder and instant espresso coffee are optional. I added them to give the cookies a more intense chocolate flavour. This recipe makes about 16 cookies (50 gram cookie dough per cookie)

Desserts

Hershey’s Sundae Pie

A copycat recipe of Burger King’s Hershey’s Sundae Pie

A slice

 

Hershey's Sundae Pie

Print Recipe

Ingredients

  • For the base
  • 250 gram digestives cookies
  • 60 gram cacao powder
  • 100 gram caster sugar
  • 150 gram butter
  • 2 teaspoons instant espresso powder (optional)
  • ---
  • 200 gram cream cheese
  • 90 gram icing sugar
  • 1 teaspoon vanilla extract
  • 250 ml whipped cream
  • 2 teaspoon gelatin powder
  • 2 tablespoon boiling water
  • 2x packet chocolate mousse powder (if in NZ: Hansells Mousse Mix Chocolate)

Instructions

1

Blitz biscuits to small crumbs in blender and put crumbs in a mixing bowl

2

Add sugar, cocoa and melted butter and mix till good combined

3

Line the bottom of springform with baking paper

4

Put crumb mixture in springform and press it firm with the back of a spoon. Also press it up the side a bit.

5

Whip the cream. Set aside.

6

Add cream cheese to a clean mixing bowl and beat it until soft with a wooden spoon or mixer with paddle attached.

7

Add icing sugar and vanilla extract. Mix until good combined.

8

Dissolve gelatin powder in boiling water and add to cream cheese mixture.

9

Lastly add the whipped cream. Don't use whisk. This can over whip cream.

10

Put cream cheese mixture in a piping bag and pipe two thick circles with spaces in between on top of cookie base. Place in fridge to set.

11

Make the chocolate mouse according the instructions on the packet minus 1/2 cup milk to make the mouse thicker.

12

Spoon the mouse in the empty spaces between the cream cheese and cover it. Don't press to hard. Put in the fridge to set.

13

Decorate the pie however you want.

Cookies & Biscuits

Chocolate Salami

A quick chocolate no-bake recipe. It is very similar to the Dutch ‘arretjescake‘.

Ingredients

  • 200 gram digestives biscuits
  • 200 gram dark chocolate
  • 1 teaspoon instant espresso coffee powder (or to taste) (optional)
  • 70 gram butter
  • 1 egg
  • 50 gram brown sugar
  • a pinch of salt
  • icing sugar

Instructions

1

Melt the dark chocolate, butter and instant coffee powder in a bowl on top of some hot water (bain marie).

2

Crush the biscuits in to small pieces (not too small).

3

In another bowl, beat the egg and sugar with a pinch of salt until foamy.

4

Whisk in the melted chocolate mixture and whisk until combined to a thick mixture

5

Stir in the biscuits.

6

Place a piece of baking paper on top your work surface and pour out the chocolate mixture on top of it.

7

Roll the baking paper around it, wrap it in some plastic wrap and then roll it into a sausage shape.

8

Let the chocolate salami cool in the fridge for at least 3-4 hours

9

Rub the chocolate salami in with icing sugar until it looks like a real salami.

10

Enjoy!

Notes

I halved the above recipe to make the chocolate salami shown on the photo.

Desserts

Toblerone Cheesecake

I will have to make this Toblerone cheesecake again just so I can make some photos of the inside. The cheesecake I made went to my husbands work and it was gone in seconds. Good excuse right?

Toblerone Cheesecake

Print Recipe

Ingredients

  • -- For the base --
  • 250 gram digestives cookies
  • 60 gram cacao powder
  • 100 gram caster sugar
  • 150 gram butter
  • -- Cheesecake mixture --
  • 300g (Philadelphia) cream cheese
  • 300ml (whipping) cream (lightly whipped)
  • 200g Toblerone, melted (plus extra for decorating, I bought the 400 gram bar)

Instructions

1

Blitz biscuits to small crumbs in blender

2

Put crumbs in a mixing bowl

3

Add sugar, cocoa and melted butter

4

Mix till good combined

5

Line the bottom of springform 20 cm with baking paper

6

Put crumb mixture in springform and press it firm with the back of a spoon.

7

Melt 200 gram Toblerone chocolate over a bain-marie (bowl on top of a saucepan with hot water in it, don't let bowl touch water).

8

Lightly whip the whipping cream and set aside.

9

In another bowl mix cream cheese until smooth.

10

Pour the melted chocolate into the cream cheese and mix until combined.

11

Pour in the lightly whipped cream, fold in gently with a spatula until well combined and pour the mixture into the prepared biscuit base.

12

Spread the mixture evenly over the biscuit base with a (palette) knife until a smooth top.

13

Refrigerate at least 5 hours, preferably overnight.

14

Decorate the cheesecake with extra pieces of Toblerone any way you want.

Cookies & Biscuits

Coconut Shortbread Biscuits

Here in New Zealand you can buy ‘Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!

Coconut Shortbread Biscuits

Print Recipe

Ingredients

  • 200 gram all-purpose flour
  • 100 gram icing powder
  • 100 gram butter
  • 2 tablespoon egg
  • 55 gram desiccated coconut
  • 1 teaspoon vanilla extract

Instructions

1

Preheat oven to 180 degrees Celsius.

2

Cream butter in a bowl light and fluffy together with the icing sugar

3

Add vanilla extract and egg

4

Fold in the flour and coconut and mix it until a cookie dough forms.

5

Make a flat disc of the dough, wrap it in plastic wrap and put it in the fridge to cool for 15 minutes

6

Roll out the dough into a rectangle, you might need to flour the surface.

7

Mix some icing sugar and coconut and sprinkle that on top of the biscuits, and with the rolling pin, gently press the coconut into the dough.

8

Cut the dough in their shapes, squares, rectangles etc. whatever you want.

9

Transfer the biscuits to a baking pan lined with baking paper

10

Bake the biscuits in a preheated oven for 15 minutes

11

Let them cool on a wire rack.

Notes

Melt some chocolate and cover the biscuits. Sprinkle some coconut on top to make them even more decadent.

Bars & Slices/ Kiwi Recipes

Chocolate Coconut Slice

Best of both worlds, chocolate and coconut! This is an easy and fast recipe.

Chocolate Coconut Slice

Print Recipe

Ingredients

  • 250 gram butter
  • 1 cup sugar
  • 2 tablespoons cocoa
  • 1 tablespoon golden syrup
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup coconut
  • --
  • For the icing you will need: 1 1/2 cup icing sugar
  • 1 tablespoon cocoa
  • 1 tablespoon melted butter
  • 1-2 tablespoon hot water (might need more)

Instructions

1

Melt the first four ingredients in a small saucepan. Do not boil. Let cool to room temperature.

2

Preheat the oven to 180 degrees Celsius (160C fan bake).

3

Grease an 18 x 27cm baking pan and line with baking paper for easy lift out.

4

Fold in the dry ingredients the to cocoa mixture and press into the baking pan.

5

Bake for 25 minutes.

6

Let it cool on a wire rack. Don't take the slice out of the pan yet.

7

Mix the icing ingredients together and mix well.

8

Ice the slice when warm, not hot, with chocolate icing and sprinkle additional coconut over the top.