Double Chocolate Muffins

WW 2.5

makes 18

1 2/3 cups Self Raising flour

1/2 tsp bicarbonate soda

1/4 cup cocoa powder

3/4 cup caster sugar

1/2 cup dark choc bits

1/4 cup vegetable oil

1 egg

2 x 200g tubs Nestle Diet Vanilla Yogurt

Preheat oven to 200C . Line a 18 x 1/3 cup (80 ml) capacity muffin holes with paper cases.

Sift the flour, soda and cocoa into a large bowl. Stir in the sugar and choc bits and make a well in the centre. In a separate bowl, whisk the oil, egg and yoghurt until combined. Stir into the dry ingredients until just combined (don't over mix).

Spoon mixture into paper cases. Bake for 15-20 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning out onto a wire rack to cool completely.

Coconut Fudge Squares

Coconut Fudge Squares

125 g butter spread, melted
1 cup brown sugar
1 whole whole egg
1 tsp vanilla essence
2 1/2 tbs cocoa powder
1 cup self-raising white flour
1/2 cup desiccated coconut
1 cup icing sugar
1 tbs milk

melt butter and mix in sugar. 

Add egg and beat well.

Mix in vanilla and cocoa. 

Add sifted flour alternativley with coconut. 

Spread into a lamington tin and bake 180 for 20 mins. 

Ice while hot with chocolate icing and when set, cut into squares.

This is sooo delish! When I make it, it rarely lasts long!

Truffles

300 g dark cooking chocolate (eg: Nestle Melts)
100 g dark eating chocolate
25 g copha, grated.


Fudge centre
1/4 cup condensed milk
1 tbs orange liqueur
a few drops of orange essence
1 tbs desiccated coconut
cocoa for dusting


Melt roughly chopped chocolate and grated copha. Stir well.
Place condensed milk, liqueur and orange essence into a small bowl. Add 1/4 cup of the melted chocolate mixture and stir well until the mixture becomes thick and "fudgy".
Carefully spoon just enough melted chocolate to cover the bottom of an ice cube tray. Top with approx. 1/2 tsp of the fudgy mixture. Spoon over a little more melted chocolate to encase fudge centre.
Refrigerate for 15-30 mins. Remove from tray and gently dust with cocoa.




Notes:
Store in the fridge.


Variations:
Milk and white cooking chocolate and eating chocolate can also be used. Be careful not to burn when melting.

Chocolate Liqueur Coffee

200 ml thickened cream
6 tbs freshly ground good quality coffee
3 cups boiling water
1 cup milk (optional)
8 squares or rounds of cooking chocolate
4 tsp sugar (optional)
2tbs (40ml) liqueur - such as Irish Cream, Cointreau, Frangelico etc
2 tsp cocoa to serve


Whip cream. Set aside.
Place ground coffee into a coffee plunger and pour over the boiling water. Allow to stand 3-4 minutes to infuse. Slowly plunge the coffee.
(if using)Pour milk into a microwave safe jug and microwave for 2 minutes. Set aside.
Divide chocolate, sugar and choice of liqueur evenly (about 2tsp per serve) between glasses.
Fill about 2/3 of the glass with the coffee  and light stir to dissolve chocolate and sugar. Pour in the hot milk (if using) and top with a large dollop of the cream.
Dust with cocoa and serve immediately.


Notes:
Ground coffee is best used within 6-8 weeks

Choc Banana Pancakes

Need to use that squishy banana in your fruit bowl?


40g butter
1 3/4 cup Self Raising flour
1/2 cup castor sugar
1/4 cup cocoa powder
1/4 tsp cinnamon
1 ripe banana
250 ml milk
100 ml water
1 egg
extra banana and ice cream for serving - if you wish ;)


Melt butter.
Combine flour, sugar, cocoa and cinnamon until evenly combined. 
Break banana into bite sized pieces and add to mixture with milk, water and egg. Combine.
Heat fry pan over medium heat. Brush pan with melted butter.
Pour 2 amounts of batter (roughly 1/4 cup each) into the pan, making sure when the batter spreads that they don't touch.
Cook for about 2 minutes, or until l bubbles appear randomly. Flip and cook for 30 seconds or until just firm.
Repeat with remaining batter. Make sure the pan does not become too hot.
Serve the pancakes with extra banana slices and/or ice cream.




Notes:
If the pan becomes too hot, the pancakes will turn very dark and burn around the edges.
These pancakes will keep in a sealed container for 2 days (if they last!), but are best eaten on the day they're made.
If the banana is over-ripe, just mash!




Chef's idea:
Strawberries can be added in place of the banana, if desired.