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Ingredients
- 200 grams peanut butter crunchy or smooth
- 200 grams Dark Chocolate broken into pieces
- 280 grams light brown sugar
- 3 Eggs
- 100 grams self raising flour
Method
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking paper. Melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin
Melt left over peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
Melt left over chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Prosecco Truffles
The ultimate festive treat!
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Ingredients
- 150 ml Double cream
- 25 grams unsalted butter
- 150 grams Dark Chocolate finely chopped
- 50 grams milk chocolate finely chopped
- 50 ml Prosecco
Method
Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both milk/dark chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute then stir until all the chocolate has melted, then stir in the prosecco. Chill the mixture for 4 hours or overnight.
Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Put the trays into the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.
Once set, place of serving plate and enjoy!
Chocolate Gingerbread Brownie
Chocolate Gingerbread Brownie
Check out this spicy baking recipe
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Ingredients
- 450 Grams Dark Chocolate Broken into chunks
- 25 Grams Cocoa Powder
- 250 Grams golden caster sugar
- 250 Grams butter
- 1 tbsp ground ginger
- 140 Grams Ground Almonds
- 6 large eggs Seperated
Method
Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
Beat the egg whites to stiff peaks and stir a couple of spoonful's of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.
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Ingredients
- 150 g Dark Chocolate
- 6 Eggs whites only
- 2 tbsp golden caster sugar
- 4 tbsp créme fraiche
- grated chocolate to serve
Method
Melt chocolate in the microwave in a microwaveable bowl and stir until melted
Whisk the egg whites, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out
Add a big tablespoon of egg white to the melted chocolate and mix, working fast so the chocolate doesn’t cool and harden.
fold in the remaining egg whites carefully using a spatula or large metal spoon.
Spoon into 4 glasses and set in the fridge for 2-3 hours.
Serve each with a dollop of crème fraiche and shavings of dark chocolate.
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Ingredients
- 140 g Dark Chocolate
- 225 g butter
- 5 Free Range Eggs
- 450 g caster sugar
- 110 g plain flour
- 55 g Cocoa Powder
Method
Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
Melt the butter and sugar together in a large pan.
Remove from heat and beat in the rest of the ingredients.
Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
Take out of the oven and cool in the tin. Cut into 2in squares when cool.
