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
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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 www.waitrose.com/recipes