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Tasty chocolate sweet treats for the month of love

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



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


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


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 



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  


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


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 

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