24 October 2017Last updated

Food | Recipes

Five ways to celebrate World Chocolate Day today

Today is international chocolate day – but there’s no reason not to make our choc recipes every day

7 Jul 2017 | 11:00 am



Prep time 30 mins
Chilling time 1-2 hours
Serves 6

200g Romany cream biscuits (chocolate-coconut biscuits)
50ml butter, melted
250ml fresh cream
1 tsp vanilla essence or seeds from 1 vanilla pod
200g 70% dark chocolate, broken into pieces
200g frozen raspberries
1 tbsp icing sugar
Cocoa powder and fresh raspberries, to decorate

Blitz biscuits in a blender to form fine crumbs. Add melted butter and blitz again until well combined. Press mixture into a 22cm loose-bottom tart tin and refrigerate. Pour half the cream and all the vanilla into a saucepan. Bring to the boil, remove from heat and add chocolate. Stir until chocolate has melted and mixture is smooth. Transfer chocolate mixture to a bowl. Allow to cool. Whip remaining cream, fold into cooled chocolate mixture. Spread half the chocolate mixture over biscuit base and leave to set for a few minutes. Crush raspberries with a fork and stir through icing sugar. Spread raspberry mixture over chocolate layer. Top with remaining chocolate mixture and chill tart for 1-2 hours until firm. Dust with cocoa, top with raspberries and serve.



Prep time 15 mins
Cooking time 15 mins
Setting time 3-4 hours
Serves 4

4 tbsp milk
110g Mars Bar, sliced
100g Milky Bar (white chocolate), broken into pieces
2 extra large eggs, at room-temperature, separated
250ml cream

Heat milk in a saucepan, add Mars Bar and stir over a low heat until melted. Set aside. Melt Milky Bar in a bowl over hot water and set aside. Add one egg yolk to melted Mars Bar and the other to melted Milky Bar. Mix well. Whip 
cream to soft peaks. Whisk egg whites to stiff peaks. Fold half the cream into each of the chocolate mixtures. Gently fold half the egg whites into each mixture. Pour each mixture into a separate jug and simultaneously pour mousses into each half of the glass, for a yin-yang effect. Allow to set in the fridge for 3-4 hours or overnight before serving.



Prep time 15 mins
Baking time 35 mins
Serves 6-8

1 cup cake flour
1 cup sugar
4 extra large eggs, separated
½ cup oil
½ cup warm water
200g whole-nut chocolate, grated
5ml vanilla essence
1 tbsp baking powder
Chocolate butter icing:
125g butter
60g cocoa
1 tbsp vanilla essence
3 cups icing sugar, sifted
4 tbsp boiling water

To prepare the choc-nut cake, preheat oven to 180˚C. Grease and line two round 20cm cake tins. Sift flour and sugar into a large bowl. Add egg yolks, oil and water. Mix well. Stir in grated chocolate, vanilla essence and baking powder. Beat egg whites until stiff and fold into chocolate mixture.

Divide mixture between cake tins and bake for 30-35 minutes or until a skewer inserted comes out clean.

Allow to cool on a rack. To prepare the butter icing, melt butter in a small saucepan, add cocoa and vanilla. Cook for a minute over a low heat, stirring continuously. Scrape mixture into a bowl. Cool to room temperature. Beat in a cup of icing sugar and 1-2 tbsp hot water at a time until well combined and fluffy.

Add more water if mixture is too stiff. Ice cake using a palette knife.



Prep time 15 mins
Cooking time 18 mins
Makes 24 cookies

250g dark chocolate
300g cake flour
2/3 cup (60g) cocoa powder
½ tsp bicarbonate of soda
½ tsp salt
250g butter
150g white sugar
150g brown sugar
2 tsp vanilla extract
2 extra large eggs
300g chocolate chips

Preheat oven to 170°C. Grease and line a baking tray. Melt dark chocolate in a heatproof bowl over a pan of simmering water. Sift flour, cocoa, bicarbonate of soda and salt into a bowl. Cream butter and both sugars. Add melted chocolate and mix together. Beat in vanilla and eggs, one at a time, then mix in dry ingredients. Mix through chocolate chips. Dollop rounded tablespoonfuls of mixture on a baking sheet, about 6cm apart. Don’t flatten; they will spread as they bake. Bake for 18 mins or until firm to the touch but still slightly soft; they’ll harden on cooling.

Churros with spicy hot chocolate


Prep time 15 mins
Cooking time 15 mins
Serves 4

90g (190ml) cake flour
5 tsp caster sugar
½ tsp baking powder
A pinch of salt
50ml butter
125ml water
2 extra large eggs
1 tsp caramel essence
Vegetable oil, for frying
½ cup caster sugar mixed with 2 tsp cinnamon
Quick hot chocolate:
125ml cream
125ml milk
100g dark chocolate
A pinch of chilli powder, optional

To prepare churros, sift dry ingredients together in a large bowl. Heat butter and water in a saucepan. Bring to the boil. Remove from heat and toss in dry ingredients. Mix to form a smooth, soft, lump-free paste. Place dough in a large bowl and allow to cool slightly. Beat eggs together with caramel essence. Add to dough, a little at a time, beating well after each addition to maintain a smooth paste.

Heat 4cm oil in a pan. Spoon paste into a piping bag. Squeeze 10cm lengths into oil. Snip ends off with a pair of scissors. Cook until puffed and golden all over, turning if necessary. Drain on kitchen paper and dust with cinnamon sugar. To prepare hot chocolate, heat cream and milk together in a saucepan until just boiling. Remove from heat. Add chocolate and chilli and stir until melted and smooth. Pour into small serving glasses or espresso cups and serve immediately with hot churros.