THE ULTIMATE CHOCOLATE SUNDAE

Mum and Dad both loved ice cream, so Mum made a lots of varieties.  She added cherry ripe bars and nuts, chocolate mint bars and a lot flavours to plain ice cream, but I don’t think she ever made this super chocolate one.  Chocolate ice cream, mars bars, milk choc bits, white choc bits and dark chocolate – a chocolate lover’s dream I think.

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MOCHA MOUSSE

I usually make Chocolate Mousse in one large bowl and then serve it up with berries, but this recipe makes 10 individual desserts.  Great for a large dinner party, especially as it can be made the day before.

BLACK FOREST DELIGHT – No Bake

I’m usually not a fan of cheesecake style desserts that use gelatine as a setting agent, but in this case I think the chocolate and cherries add good strong flavours and should make it taste really good.  I also like the idea of using Gaiety biscuits for the base.

CHOCOLATE MOUSSE ICE CREAM WITH FROSTED TOPPING

To me there’s a couple of advantages with this recipe, a. it contains chocolate mousse and b. you can make it a week in advance.  When you’re catering for a crowd the trick is to do as much pre-preparation as you can so that on the day/night of the party you aren’t stuck in the kitchen all the time.  For that reason alone this recipe could be well worth trying out.

chocolate-mousse-ice-cream-with-frosted-topping

CHOCOLATE CORNFLAKE SLICE

This is a yummy slice combining cornflakes, coconut, sugar and chocolate.  It comes from the Australian Women’s Weekly and I particularly like the Cook’s Note at the end about how to use a sandwich bag for piping the chocolate on the top.  A great tip.

chocolate-cornflake-slice

CHOC HEDGEHOG

This is a more upmarket version of the old hedgehog recipe which was traditionally made with Marie biscuits.  This recipe substitutes sponge fingers for the biscuits, dark chocolate for the cocoa powder and also adds in almonds and cashews.  Much fancier altogether and I’m guessing much more delicious.

Choc Hedgehog

RIPE CHERRY SLICE

This homemade take on a Cherry Ripe comes from Mum’s friend Thel, who was a great cook and gave Mum some terrific recipes.

Ripe Cherry Slice cropped

RIPE CHERRY SLICE

  • 250g dark chocolate
  • 30g copha
  • 1½ cups coconut
  • ½ cup ground almonds
  • ½ cup icing sugar
  • 2 egg whites
  • 2 tablespoons rum
  • 125g glace cherries

Melt chopped chocolate and copha in double saucepan.  Line 2 – 25x8cm bar tins with foil, pour half chocolate mixture over base of each tin (reserve the other half for top).  Refrigerate until set.  In bowl combine coconut, ground almonds and sifted icing sugar.  Add unbeaten egg whites and rum, mix well.  Chop cherries roughly, add to coconut mixture and mix well.  Spread over chocolate in tins, pour remaining chocolate over.  Refrigerate until set.  Allow to stand at room temperature 30 minutes before cutting.  Remove from tins, remove foil before cutting.