Who doesn’t love chocolate? Trade the expected box of chocolates for a more delightful chocolate treat. 

What’s better than getting a box of chocolates? How about a plateful of these delicious chocolate delights, prepared with love…  

Chocolate mousse with peanut honeycomb 

Makes 4 // Total time 40 mins plus refrigeration time

Ingredients 

Mousse

4 slabs dark chocolate, chopped 
200g white marshmallows, chopped 
2 cups cream  

Honeycomb

½ cup salted toasted peanuts 
1 cup white sugar 
½ tsp bicarbonate of soda  

Method 

For the mousse

1. Add chocolate, marshmallows and half the cream to a large heatproof bowl placed over a pot of simmering water. 
2. Stir ingredients until they have all melted, about 10 minutes. 
3. Remove from the heat and let mixture cool to room temperature. 
4. In a separate bowl, whip the remaining cup of cream until soft peaks form. 
5. Gently fold the whipped cream into the room-temperature chocolate mixture until it’s well combined and smooth. 
6. Scoop into serving bowls or glasses and chill in the fridge to set (preferably overnight). 

For the honeycomb

1. Arrange the peanuts on an oven tray lined with baking paper. 
2. Gently heat the sugar in a small pot over medium heat. Do not stir it; carefully tilt the pot from side to side to melt the sugar evenly. 
3. Once the sugar turns a deep gold colour (about 10 minutes), remove from the heat and add the bicarb – it will bubble up. 
4. Stir quickly and vigorously using a fork, then pour the mixture over the tray of peanuts. 
5. Allow to cool down, until the honeycomb has set and hardened. 
6. Break into shards and serve as a topping for the chocolate mousse.

My funny valentine 
Show your beloved just how well you know them by adding their favourite flavours to this mousse. If they’re not a fan of dark chocolate, use milk or white chocolate. When you melt the chocolate and marshmallows, consider adding cardamom, chilli, cinnamon or crushed sea salt flakes. Or pour in some coffee or liqueur to add a grown-up touch. 

Double chocolate brownies with whisky caramel sauce 

Makes 12 // Total time 35 mins plus cooling time 

Ingredients 

Brownies

2 slabs milk or dark chocolate, chopped 
¾ cup butter, softened 
1 cup brown sugar 
2 eggs, whisked
1 tsp vanilla essence 
1 cup cake flour 
2 Tbsp cocoa powder 
2 slabs white chocolate, chopped  

Sauce

1 cup white sugar 
¼ cup whisky 
¼ cup butter, softened 
Pinch of salt 
½ cup cream 

Method 

For the brownies

1. Preheat oven to 170°C. Grease and line a deep, rectangular baking tray with baking paper.  
2. Melt the chocolate until smooth (in a microwave or in a bowl over a pot of boiling water).
3. In a bowl, cream the butter and sugar together until pale and fluffy. 
4. Stir in the whisked egg and vanilla essence, then gently mix in the flour and cocoa powder.
5. Carefully fold through the melted chocolate, then the white chocolate bits. 
6. Pour the batter into the baking tray. Bake for 15–20 minutes. The brownies should still have a bit of a wiggle if you shake the tin slightly. 
7. Remove from the oven and leave to cool completely in the tray.

For the sauce

1. Melt sugar in a dry pan over medium heat to melt it, until you have a deep golden caramel. Swirl the pan from side to side to melt the sugar evenly. Do not stir. 
2. Remove from the heat and add whisky, butter and salt. Stir vigorously. 
3. Place back on the heat, stir through the cream and cook for 2–3 minutes until completely smooth. Leave to cool. 
4. Serve the brownies sliced into squares and drizzled with sauce.

Brownie Points  

• Don’t stir the sugar while it’s melting or it will crystallise instead of becoming a smooth and silky caramel. 
• When you remove the brownies from the oven, place the tray on ice cubes or in ice water. This will stop the cooking process and produce gooey, fudgy brownies.

Recipes by: Chad January 

The post Tasty chocolate sweet treats for the month of love appeared first on MyKitchen.

Is there any other way to enjoy this classic chocolate treat? With a melting gooey texture, these fudgy chocolate brownies are divine!

MAKES 12 // COOKING TIME 1 hour 15 min

INGREDIENTS
240 g milk chocolate, coarsely chopped
115 g butter
150 g white sugar
50 g brown sugar
3 eggs
1 tsp vanilla essence
80 g flour
2 tbsp cocoa
¼ tsp salt
180 g milk chocolate chips

METHOD
1. Preheat oven to 180°C and place the oven rack in the lower third position. Line a square baking tin with baking paper, leaving an overhang on sides.
2. Melt chocolate and butter, stirring constantly. Remove from heat, pour into a bowl and cool slightly for 10 minutes.
3. Whisk the white and brown sugar into the cooled chocolate mixture. Add eggs, 1 at a time, whisking until smooth after each addition. Whisk in the vanilla.
4. Gently fold in the flour, cocoa and salt. Fold in chocolate chips.
5. Pour the batter into the tin and bake for about 35 minutes. The brownies should begin to pull away from the edges of the tin and a toothpick inserted into the centre should come out with only a few moist crumbs. (Keep an eye on the chocolate brownies after 30 minutes, using the toothpick test to see of they are done.)

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Once you’ve perfected this recipe, step up your game with our red velvet fudge.

The post Melt-in-your-mouth fudgy chocolate brownies appeared first on MyKitchen.

Coconito brownies

MAKES 12

INGREDIENTS
120g dark chocolate (70% cocoa)
2 ripe avocados
¾ cup coconut sugar
2 tsp instant coffee, dissolved in 2 tbsp hot water
2 tsp vanilla essence
2 large eggs
½ cup coconut flour
½ cup cocoa
Pinch salt

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Melt half the chocolate in the microwave until smooth. If the lumps don’t disappear, add a few drops of water and whisk while still hot. Set aside.
3. Lightly mash the avocado. Put it in a food processor with the coconut sugar, coffee and vanilla. Pulse until the mixture is smooth, scraping down the sides with a spatula every now and then.
4. Add the melted chocolate and pulse again until smooth.
5. Add the eggs and pulse again until smooth.
6. Add the coconut flour, cocoa and salt. Pulse again until smooth and fully incorporated.
7. Remove the blade or transfer the mixture to a bowl. Break up the remaining chocolate into bite-sized pieces, and gently fold into the batter.
8. Pour the mixture into the prepared tin and smooth out the top with a spatula.
9. Bake the brownies for no more than 35 minutes – start checking after 25 minutes. You want them to still be gooey in the centre.
10. Serve garnished with orange zest and almonds.

The post J’Something’s healthy coconito brownies appeared first on MyKitchen.

He’s back! And he’s showing us how to make dessert this time. His stout brownies are deliciously soft and will add a lovely richness that perfectly complements the chocolate.

SERVES 6-8 // COOKING TIME 40 mins

INGREDIENTS
For the brownies
½ cup Castle Milk Stout
¼ cup vegetable oil
2¼ cups brown sugar
1 tsp vanilla essence
2 large eggs
1¼ cups flour
¼ cup cocoa powder
1 cup macadamias, roughly chopped
For the ganache
100g white or caramel chocolate chips
4 tbsp peanut butter
1 tbsp butter
1 tsp caramel essence
2 tbsp Castle Milk Stout, chocolate infused
1 tbsp icing sugar
2 tbsp heavy cream

METHOD
For the brownies
1. Preheat oven to 180°C and grease a square baking tray about 22cm x 22cm in size.
2. Mix the Castle Milk Stout, oil, sugar and vanilla essence together in a bowl.
3. Once combined mix in 1 egg at a time then add flour and cocoa and whisk until smooth.
4. Add the macadamia nuts and stir through. Pour mixture into your greased baking tray.
5. Bake for 25 minutes. The baked brownie needs to pull away from the sides of the baking tray but be a little undercooked in the middle.
6. Cool for 10 minutes and turn out on to a cooling rack.
7. Cut into squares and allow to cool completely.
For the ganache
1. In a double boiler combine the chocolate chips, peanut butter, butter, caramel essence, Castle Milk Stout and icing sugar, and stir until melted, smooth and glossy.
3. Take the bowl off the heat and fold in the cream.
4. Smooth the ganache on to brownies before it gets too cold or sets.

The post J’Something’s stout brownies appeared first on MyKitchen.

At our team festive feast this year, our art director, Andrea, made a batch of vegan brownies and cherry sorbet for us to taste. Add this recipe to your repertoire so that your guests can enjoy a lovely dessert no matter their dietary requirements, and we can guarantee that everyone will help themselves to seconds (and thirds). Plus the cherry sorbet adds a striking Christmas red to your festive spread.

SERVES 12 // COOKING TIME 1 hour, plus chilling and freezing time

INGReDIENTS
For the brownies
2½ cups dates, pitted (if dried, soak in warm water for 10 minutes, then drain)
1½ cups raw walnuts, plus extra for topping
1 cup raw almonds
¾ cup cacao powder or unsweetened cocoa
2 tbsp cacao nibs, plus extra for topping
¼ tsp sea salt
For the ganache
¼ cup almond milk
1 cup dairy-free dark chocolate, chopped
¼ tsp sea salt
2 tbsp coconut oil, melted
¼–½ cup icing sugar
For the cherry sorbet
Punnet cherries, pitted and frozen
100 ml fruit juice

METHOD
For the brownies
1. Line a 20 × 20 cm dish with baking paper.
2. Blend dates in a food processor. Remove and set aside. Roughly chop ½ cup walnuts and set aside.
3. Finely grind the remaining 1 cup walnuts and the almonds. Add cacao/cocoa powder, cacao nibs and salt. Pulse to combine.
4. While processing, drop small handfuls of the date pieces into the processor’s spout. Continue until you have a dough that holds together when squeezed in your hand. (You may not need to use all the dates.)
5. Transfer the brownie mixture to the dish and sprinkle with the ½ cup chopped walnuts and the cacao nibs. Toss to distribute evenly throughout the mixture.
6. Using your hands or the back of a wooden spoon, press down the brownie mixture until flat and firm. (Cover with cling film to prevent it sticking.)
7. For slightly thicker, denser brownies, lift up the paper to remove the brownies from the dish and slightly squeeze in the sides to create a smaller square.
8. Chill in the freezer or fridge for 10–15 minutes, until firm.
For the ganache
1. Microwave the almond milk for 45 seconds, until hot. Or heat in a pot until just simmering, then transfer to a bowl.
2. Immediately add the chocolate to the hot milk and cover. Let it stand for 2 minutes to melt.
3. Add the salt to the milk and stir gently with a wooden spoon. Whisk in the melted coconut oil. Chill in the fridge for 10 minutes.
4. Remove from the fridge and add sugar a few tbsp at a time, whisking to combine, until the ganache is light and fluffy.
5. Ice brownies generously with ganache. Top with extra nuts and cacao nibs. Cut into 12 squares.
6. Store in an airtight container at room temperature for 3–4 days, or in the freezer for 1 month.
For the cherry sorbet
1. Just before serving, blend everything in a food processor until mixture looks like sorbet. Sweeten with juice, to taste, pulsing to incorporate.

The post Andrea’s no-bake vegan brownies with cherry sorbet appeared first on MyKitchen.