Delicious recipes for chocoholics

Christmas is about indulging, but why not try something new? Here’s some mouth-wateringly good chocolate recipes for you to try

Chocolate & Salted Caramel Traybake

Perfect for parties with your bubble, this easy chocolate traybake is one recipe you’re sure to come back to.

Preparation time: 25 minutes
Cooking time: 30 minutes

Photo: Waitrose

Serves: 24


  • 225g unsalted butter, softened, plus extra to grease
  • 200g Waitrose & Partners Light Brown Soft Sugar
  • 3 British Blacktail Free Range Eggs
  • 1 tsp vanilla extract
  • 70g dark chocolate, melted
  • 150ml buttermilk
  • 225g self-raising flour
  • ½ tsp bicarbonate of soda
  • 50g cocoa powder
  • ½ tsp fine salt

For the topping:

  • 200g Cooks’ Ingredients Salted Caramel Icing
  • 30g dark chocolate, melted


  1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using electric beaters, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and melted chocolate. Stir in the buttermilk until combined.
  2. In another bowl, combine the dry ingredients; sift into the mixture and fold in until combined. Tip into the cake tin, level the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside and leave to cool completely in the tin.
  3. For the topping, spread the icing evenly over the top, then drizzle with the melted chocolate. Allow to set for 5 minutes, then slice into squares to serve.

Cook’s tip: You could also try topping with Cooks’ Ingredients Madagascan Vanilla or Tanzanian Chocolate Icing.

No-bake Chocolate Wafer Cheesecake

This no-bake, recipe is easy to whip up anytime for family and friends.

Preparation time: 35 minutes, plus chilling

Photo: Waitrose

Serves: 12


  • 80g unsalted butter, melted, plus extra for greasing
  • 150g digestive biscuits
  • 5 KitKat Original bars, split into 10 fingers
  • 150ml whipping cream
  • 150g dark chocolate, roughly chopped
  • 180g tub Philadelphia Soft Cheese
  • 50g icing sugar
  • 100g Greek natural strained yogurt
  • ½ tsp vanilla bean paste


  1. Grease the base and sides of a 20cm loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
  2. Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
  3. Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight. To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.

Cook’s tip: Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly.

Avocado, Chocolate & Coconut Mousses

Preparation time:15 minutes
Cooking time:10 minutes

Photo: Waitrose

Serves: 4


  • 2 Waitrose 1 Perfectly Ripe Avocados
  • 4 tbsp natural cacao powder
  • 5 tbsp maple syrup
  • ½ tsp vanilla extract
  • 4 tbsp dairy-free coconut milk yogurt alternative

For the topping:

  • 2 tbsp jumbo porridge oats
  • 1½ tsp desiccated coconut
  • 1 tsp maple syrup


  1. Preheat the oven to 200°C, gas mark 6. For the topping, combine the oats, desiccated coconut and maple syrup in a bowl, then spread out on a small parchment-lined baking tray. Bake for 6 minutes, stirring halfway, until crisp and golden; set aside.
  2. To make the mousse, whizz the avocado, cacao powder, maple syrup and vanilla extract with a pinch of sea salt in a food processer until smooth. Add the coconut milk yogurt and whizz again until combined. (If the mixture is a little lumpy, you may want to pass it through a sieve.) Spoon into 4 small glass jars or ramekins. Eat immediately, or chill for up to 24 hours, adding the topping just before serving.

Thousands of recipes can be found at

Faye Dixon

Lifestyle Journalist and Blogger from the North East.

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