Chocolate Brownies

For someone who is not that fond of baking, these are handy because they can be frozen. Just warm them in the microwave for 30 seconds, pour some chocolate sauce over them, add a little ice cream, and your guests will think you have been in the kitchen all day. You could break these up and serve them as party snacks as well.


1 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
4 Tbsp cocoa
1 tsp baking powder
1/4 tsp salt
1 cup flour
½ cup dark chocolate
½ cup pecans, chopped



  • Set the oven to 180°C/350°F.
  • Cream the butter and sugar together.
  • Gradually add the eggs.
  • Add the vanilla extract.
  • In a separate bowl, sift all the dry ingredients together and add them to the egg mixture.
  • Melt the chocolate in a double boiler.
  • Lastly add the chocolate and pecans.
  • Place the mixture in an oiled loaf pan.
  • This takes about 40 minutes to bake.

Makes 16 brownies

White Chocolate Fudge

This doesn't have a typical fudge taste. It's more like a chocolate, but definitely "morerish." When I was working as a pastry chef, I used to make this and it sold pretty well. You can use dark chocolate, if you prefer it.


1 cup white or dark chocolate
1 cup condensed milk
1 tsp vanilla extract
1 Tbsp butter



  • Break up the chocolate and place in a sauce pan with the condensed milk and butter over low heat.
  • When the mixture is smooth add the vanilla.
  • Pour the mixture into a square container.
  • Cover the container tightly with cling film paper.
  • Refrigerate until set.

Makes 12 pieces

Cranberry, White Chocolate and Pistachio Biscotti

Cranberries taste great with sweet things. I used them again to make this biscotti. If you have had a heavy meal, which delighted your guests, then you could serve one of these with a really good cup of coffee.

2 cups all purpose flour
1 ½ tsp baking powder
2/3 cup dark brown sugar
2 extra large eggs
1 tsp vanilla extract
1 cup cranberries
½ cup pistachios

½ cup white chocolate chips
5 Tbsp butter



  • Preheat the oven to 180°C/350°F.
  • Cream the butter.
  • Add in the sugar and mix well with the vanilla.
  • Add the eggs and then add the flour, mixing until it is smooth.
  • Lastly stir in the cranberries and pistachios and chocolate chips.
  • Make a dough with this mixture and then divide it in two.
  • Now you can flatten the two halves and put them on a baking tray that has been well greased.
  • They need to go in the oven for about 20 minutes.
  • Let them cool down for 15 minutes and then create thumb-like shapes when you slice them.
  • The oven temperature should now be at 160°C/320°F.
  • The next step is to place them on their sides and bake them for another 15 minutes.

You will make about 20 biscotti from this mixture.

Proper Chocolate

When I was in Switzerland there was chocolate in all shapes and sizes. This one I made with pistachio nuts and cranberries using the best chocolate. You can break it up and use it in cookies or brownies. You can also use it as a chocolate garnish for your favorite dessert.

½ cup good quality chocolate (70-80% cocoa)
1 handful pistachio nuts, chopped
1 handful cranberries, chopped
plastic wrap

proper chocolate


  • Melt the chocolate in a double boiler.
  • Lay the plastic wrap over the table.
  • When the chocolate has melted, scrape it out of the bowl and spread it out onto the plastic wrap.
  • Sprinkle on the nuts and cranberries.
  • Let it set for a few minutes before peeling it off the plastic wrap.
  • You can eat it as it is, but I think it's great mixed with ice cream.

Bonus Recipes

Easy Chocolate Truffles

There are loads of different varieties of truffles. It's quite easy to get the hang of making them. For a variety use white chocolate, pipe little designs on them, roll them in chopped up nuts or even use some kind of liqueur with the chocolate. I like Amarula the best. Have fun!


  • 150ml cream
  • 250g dark chocolate


  • Heat up the cream, remove from the heat, then add the chocolate
  • Pour this into a container, and put it in the fridge until it is solid
  • When the chocolate is hard take it out of the fridge,
  • Leave it to stand a few minutes so that it is easy to roll
  • Roll it into small balls leaving about 1/3 of the chocolate behind
  • Put them back into the fridge for an hour
  • Just before you take them out, melt the rest of the chocolate
  • and dip the truffles in with a fork

 Makes about 16 truffles

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Having good quality chocolate is very important here. You need something with at least 80% in cocoa solids.

Rich White Chocolate Sauce


  • 250 ml cream
  • 200 g white chocolate
  • 1 vanilla pod


  • Place the cream in the pot, split and scrape the vanilla pod and add it to the cream - bring to the boil
  • Remove from the heat, and remove the vanilla pod
  • Add the chocolate and beat it until it is smooth
  • If the sauce is a bit thick, add a little milk to thin it out
  • Once cooled and refrigerated, this sauce may set hard again
  • It can be melted gently over a double boiler until it is smooth
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Chocolate Croissont Pudding


  • 4 croissants
  • 100g chocolate
  • 300ml milk
  • 560ml double cream
  • Nutmeg
  • 4 large egg yolks
  • 170g condensed milk


  • Melt the chocolate with the cream, the milk and the nutmeg until the chocolate has melted
  • Whisk the egg yolks and the condensed milk together
  • Beat in chocolate cream mixture, and pour this over the croissants
  • Leave to stand for an hour
  • Cook this at 180 degrees celsius in a water bath for 30 – 40 minutes.