Most Goan Sweet recipes are a labor of love and usually require either hours of stirring on the stovetop or take hours to shape and form. And while I love them all and make most of them every year, I love having recipes like this Chocolate Hazelnut Fudge on hand. This recipe is a great one to have on hand. It uses just 4 ingredients and the cooking time is just a few minutes. And, after leaving it to set in the fridge for a few hours, you end up with a super delicious, decadent chocolate fudge. This time around, I’m using hazelnuts in the fudge and I’m happy to report that this fudge tastes very similar to the Ferrero Rocher chocolates you find in the shops, albeit, without the wafer. You can customize this fudge to suit your liking by swapping hazelnuts for any nuts that you prefer.
Chocolate Hazelnut Fudge
350g dark chocolate
1 tin condensed milk (we get 395g tins here)
Line a 9 inch square baking tray with some foil, leaving a little overhang on the sides and set aside.
Lightly roast the hazelnuts. Carefully remove any pieces of skin / peel that may have been left on. Let the nuts cool down completely.
Roughly chop the nuts or place them in a ziplock back and crush the nuts with a rolling pin. You will be left with a rough chop.
Add the butter, condensed milk and chocolate pieces to a heavy bottomed pan. Stir over medium heat till the chocolate has melted and everything in the pan has combined to form a rich, luscious mix.
Add the hazelnuts and stir through to incorporate well. You will notice the mix starting to thicken.
Quickly pour into the foil lined tray. Leave it on the countertop to cool down a little. Once it comes to room temperature, pop the tray into the fridge and leave it to set for 4-6 hours or overnight.
Carefully peel back the foil. Cut the fudge into squares and serve.
If you’re not serving this up immediately, place in an airtight container and refrigerate till needed.
It’s the perfect baking option for holidays or when you’re baking for a crowd because of its simplicity. The recipe can be doubled if you like. And when simple recipes yield such fantastic results, you know you’re on to a winner.
So I do hope you try these brownies out.
The Best Chocolate Brownies
110g all purpose flour
185g salted butter
175g dark chocolate (either buttons, or roughly chopped bars, both would work)
1 tsp vanilla bean paste
A pinch of salt
50g chocolate chips.
Melt the butter and dark chocolate in a heavy bottomed pan on low heat. Once everything has melted, take the pan off the heat and set it aside to cool.
Halfway through the cooling process, turn the oven on and preheat it to 180ºC. Line an 8 inch square baking tray with some foil and leave an overhang on the sides. The foil makes clean up so much easier and the overhang helps take the brownies out of the try very easily.
Crack one egg into a small bowl and lightly whisk it. Add it to the melted and cooled butter and chocolate mix and whisk to incorporate. Repeat this with the second egg.
Add the vanilla, salt and sugar and whisk well, making sure everything has mixed well.
Now add the flour and whisk until just combined.
Add the chocolate chips and fold it through the batter with the help of a spatula.
Pour the batter into the foil lined tray and bake for about 25-30 minutes.
Take the brownies out of the oven and let them cool completely.
Pin now and try later!
With that in mind I whipped up some Chocolate Nests. I love this recipe. It takes 3 ingredients and half and hour to make a batch. This is a very versatile recipe so you can make as big or small a batch, as you’d like. It is also a flexible recipe, so you can use the chocolate of your choice and mini eggs of your choosing too. So, if like me, you’ve left Easter prep for the last minute, try out this recipe. It is very popular with the little kids … and the big ones too.
Wish you and your loved ones a Happy and Holy Easter!
Makes 8 Nests
100 grams Chocolate (I used Dark chocolate)
100 grams ready to serve Noodles
Mini Speckled Eggs
Chop up the chocolate roughly and melt using a double boiler. If you haven’t worked with a double boiler, watch the video linked below to see how you can use a simple saucepan and bowl to make one. (You can also melt the chocolate in a micowave using a microwave safe bowl and in 30 second increments.)
Toss the noodles into the chocolate and mix gently to coat the noodles in the chocolate completely.
Using a spoon and either a spatula or a butter knife, scoop out portions of the noodles onto a tray lined with baking paper. Shape to form rough circular shapes and make a little dip in the center of each nest.
Place the mini eggs in the dents created.
Refrigerate for 20 minutes.
You can watch the video recipe here –
On to these cookies. The batter is really easy to put together. And the macadamia nuts in the cookies are amazing. I used a batch that I’d bought on our last trip to the Sunshine Coast. If you’re ever there, you must visit the Nut Factory. There’s not much to look at, but they offer a range of macadamia nut snacks, ranging from the natural and the plain roasted to a beautiful dark chocolate covered Macadamia Nut for the chocolate lover in you and a Crunchy Hickory Macadamia for when you’re in the mood for something savory (This was one of my favorites and it goes really well with a cold beer.) The best part of the visit is you can sample some of the treats on offer. But I digress. So let’s get back to these cookies. I was specifically looking for a cookie recipe to showcase the gorgeous Macadamia Nuts and this recipe does just that.
Double Chocolate Macadamia Cookies
Adapted from: Crazy for Crust
Makes 20 cookies
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cup all purpose flour
1/2 cup butter, softened
2/3 cup brown sugar
1 tsp vanilla bean paste
1 large egg
1 cup chocolate chips
1 cup chopped macadamia nuts
Preheat the oven to 180ºC. Line a cookie sheet with parchment paper and set aside.
In a medium bowl whisk the cocoa powder, baking soda, salt and flour till they are all combined.
Cream the butter and sugar together.
Mix in the egg and vanilla till well incorporated.
Add the flour cocoa mix and mix until just incorporated.
Add the chocolate chips and the chopped macadamia nuts and fold into the cookie dough.
Scoop batter into equal sized portions onto the prepared baking tray and space them a couple of inches apart.
Bake for 9-12 minutes or until the cookies have just lost the glossy sheen.
Cool completely and then store in an air tight container.
You can watch the video recipe here –
Sometime in August, we were celebrating a couple of birthdays at work and I decided I was going to bring a batch of these to the celebration. I was a little skeptical of how they would be received, but I shouldn’t have been. They disappeared. Not everyone had an opportunity to grab one, but some clever ones managed to get seconds, maybe thirds 😉 Those that had a chance to try them out, absolutely loved them. So turns out I didn’t have to worry about these at all. I’ve had a few people ask me for the recipe more than once. So I’m actually doing another post for it.
This is one of the easier treats I’ve made and if you have to take something sweet to a potluck, may I recommend making these. They will be an instant hit. Be warned, they are really moreish. You wont be able to stop at one.
(Makes 1 dozen)
200g Oreo cookies (each packet is 137g, I just used 2 packets)
60g cream cheese
200g chocolate (I used 100g milk chocolate and 100g dark chocolate but you could use all milk or all dark or any ratio you prefer)
1/4 cup Candy melts (I used Yellow melts)
Blitz the cookies in a food processor till it reaches a fine crumb state. (If you don’t have a food processor, place the cookies in a ziplock bag and pound on them using a rolling pin.)
Stir in the cream cheese and mix thoroughly.
Roll them into balls. Refrigerate them for an hour so that the firm up.
Chop the chocolate into small pieces. Melt the chocolate in a microwave safe bowl for 30 seconds and stir. Then as needed microwave in 30 second increments stirring inbetween till the chocolate melts. The stirring helps the chocolate melt.
Line a cookie sheet tray with parchment paper.
Dip the cookie balls in the melted chocolate. Using a fork, let the excess chocolate drip off and leave them to set on the parchment lined tray. You can serve them up as they are or decorate them with sprinkles or chocolate then do that at this stage and leave it to set.
If you want to use sprinkles to decorate them, sprinkle them on the truffles just after you dip them in chocolate.
If you want to drizzle some chocolate or candy melts over, microwave them in a microwave safe bowl according to the package instructions. Pour it into an icing bag or a small ziplock bag, snip off the tip of the bag and drizzle the chocolate over the truffles. Leave to set.
We recently moved houses and while I didn’t have a microwave in the previous place, this place came with a microwave. I’ve have wanted to add a few microwave recipes on the blog for some time now, but I really didn’t want to buy one to do this. Now microwave cooking is not my method of choice. But I believe that anyone should be able to enjoy home made food. I know that there are folks out there that don’t own an oven so here’s how you can make small portions of cake at home without an oven. I have shared one recipe before for a 2 minute chocolate mug cake. We enjoyed it a lot. And looks like you did too. It is one of the most popular posts on the blog. I know, right? Who would’ve thought that a humble microwave cake recipe would be this popular. Certainly not me. So while I was looking at posts on Burnt Apple, I spotted this 2-minute mug cake recipe.
Now this may come as a little bit of a surprise to you, but this was also meant to be a chocolate cake recipe. The original recipe uses chocolate chips and I followed the recipe to the letter but I didn’t end up with a chocolate cake but something more like a layered cake. The top was a plain sponge but as you dig in you see little specks of chocolate from the chocolate chips and right at the base of the mug you will find this ooey-gooey molten chocolate. Totally not intentional, but pretty darn amazing. Also, did I mention that this is like an instant cake fix. That’s the part I really love. Another plus is the portion control. These are individual serves, so you really can’t go overboard. I was very pleased with this happy little accident. I think I might have to look for a few more such recipes.
2-minute Chocolate Chip Mug Cake
(This makes one portion. Feel free to double the recipe to make two portions.)
3 tbsp all purpose flour
3 tbsp sugar
1/4 tsp baking powder
3 tbsp milk
3 tbsp vegetable oil
3 tbsp chocolate chips
Place all the ingredients in a microwave safe mug.
Stir the mix till smooth.
Microwave on high for 90 seconds. (This was the recommendation of the original recipe. I had to keep mine in for another 60 seconds. Every microwave is different, so please check at the 90 seconds mark and use 30 second increments, if needed.)
The cake will be scalding hot. Let it stand for 2-3 minutes before eating.
For a slightly more indulgent treat, serve with a scoop of ice cream or with some whipped cream.
The deeper your spoon goes, the more chocolate you find 🙂
So back to this mix. You wouldn’t believe how easy this was. 3 ingredients in a bowl, mix everything together and store. Then you simply store as needed. Traci used a healthier sweetener for her mix, but I used her basic version, using what I had on hand, which is why I’m calling it simply a Homemade Hot Chocolate Mix. I’m thinking this would make a fantastic present for Christmas, all dressed up – atleast for those of you who have a wintery Christmas. As for me and my husband, we are going to enjoy this right now. **slurrp**
Homemade Hot Chocolate Mix
3/4 cup cocoa
1 cup sugar (I will cut this down to 3/4 cup next time) (Adjust to your liking)
1 tbsp cornstarch
Combine all the ingredients in a bowl thoroughly.
Store in an airtight container.
To use, simply place 2 tbsp of the mix in a mug and top off with milk.
Either heat in the microwave for 60 seconds and then in 30 second increments till it is hot enough for you. Or simply heat in a saucepan on the stovetop on a low heat, till it is hot enough for you.
… and ofcourse, every hot chocolate is better with some marshmallows 🙂
Don’t forget to check out what other bloggers in Group A have whipped up for this reveal!
It all started when during one episode of Masterchef Australia, I saw a participant make an avocado chocolate mousse. Since then I’ve always wanted to try it out. So when I saw Laura’s recipe for Avocado Chocolate Mousse, I knew I had found the one. Previously I had no access to avocados. Now I do, so that was one hurdle less for me. I pretty much had the rest of the ingredients in at hand so it was an easy choice for me. I am also very eager to try a few other recipes from Laura’s blog, like these Individual Strawberry Shortcake Biscuits, these delicious Cronuts, these indulgent Nutella Espresso Cookies, an intriguing Apricot Hamantaschen and her Granita.
For now, lets talk about this Avocado Chocolate Mousse shall we. My husband is a big fan of chocolate mousse – a great big one! This version is quick and easy to make and has a fantastic texture just like the original version and can be served up almost immediately. This recipe is fantastic if you want to whip up a delectable dessert for last minute company. Or if you don’t care for the egg in a mousse. Yes, you heard me. This is an eggless chocolate mousse. I added a little brandy at the very end and mixed it through for an adult version of the dessert. But you can leave it out if you are going to be serving it to children. Or go wild and think of the number of variations you could come up with by substituting the brandy with your favorite liqueur.
Avocado Chocolate Mousse
1 ripe avocado
1/3 cup unsweetened cocoa powder
1/2 cup dark brown sugar (the original recipe calls for light but I didn’t have any)
2 tbsp semi sweet chocolate, melted
2/3 cup milk
1 tsp vanilla extract
2 pinches of salt
1/2 cup heavy / whipping cream
1 tbsp brandy
Place the chocolate in a heatproof bowl over a bigger bowl of simmering water. The small bowl should sit snugly over the bigger bowl of water but not make contact with the water. (This is what they call the double boiler method.)
Whip the cream in a separate bowl till stiff peaks form.
In another bowl mix the avocado, cocoa powder, sugar, melted chocolate, milk, vanilla and salt. Use an immersion blender and blitz till you are left with a smooth, luscious pudding-like consistency.
Gently fold the cream through the chocolate mix till incorporated well. Do not overwork the mix or you will loose all the lightness in the cream.
At this stage, I added the brandy and gently folded through.
Cover and refrigerate. You could also portion out the mousse into individual portions and cover the bowls and refrigerate.
Since most of the ingredients used are at a cooler temperature anyway, you should be able to serve this mousse very soon.
Top with berries of your choice, if desired.