3 delicious recipes for chocolate lovers

 Chocolate mince pies

1. Place the butter and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add one egg and pulse again until combined. Add in the flour and pulse again until the pastry comes together into a ball.
2. Shape into a flattish circle, wrap in clingfilm and chill for 30 minutes.

3. Remove from the fridge and roll the pastry on a lightly floured surface to the thickness of a £1 coin.

4. Cut out circles with an 8cm fluted pastry cutter and lightly press into a muffin tin. Prick the base of each pastry case with a fork.

5. Mix the mincemeat with the chopped chocolate and fill each case with a tablespoon of the chocolate mincemeat filling.

6. Cut out small pastry shapes and place these on top of the mincemeat or cut out smaller circles to create more traditional tops for the pies. Brush the edges of the pies with beaten egg and press the smaller circles on top to seal tightly. Chill for around 10 minutes before baking.

7. Preheat the oven to gas 6, 200°C/fan 180°C. Brush the mince pies with the remaining beaten egg and a scattering of caster sugar. Bake for 12-15 minutes or until the pastry is nice and golden and crisp.
8. Allow to cool for a few minutes in the tin, then transfer carefully to a wire rack. Sprinkle on a little more caster sugar and serve with brandy butter or whipped cream.

Chocolate cheesecake

1. Blitz the biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin.

2. Melt the butter, mix in with the biscuits and press into the bottom of an 8” cake tin.

For the filling :

1. Pop the cream cheese and Chocolate powder in a large bowl and whisk until smooth.

2. Add the double cream and whisk again until thick.

3. Spread the mixture over the biscuit base, and set in the fridge for a minimum of 5–6 hours – but preferably overnight.

For the decoration:

1. Whip together the double cream and icing sugar (the sugar helps to stabilize the cream) and pipe over the cheesecake.

2. Top with a sprinkle of crushed Flake and a handful of mini-marshmallows.

Honey and chocolate brownie

1. Preheat oven to 160°C.
   

2. Line an 9” square tin with parchment paper.

3. Heat the honey & water in a saucepan stirring to mix. Remove from the heat & add in the chocolate. Stir until its melted.
   

4. In a separate bowl whisk the eggs for 2 mins. Pour in the honey & chocolate mix. Mix well.

5. Add in the ground almonds, salt & baking powder while whisking.

6. Pour into your cake tin, sprinkle with the walnuts.

7. Place in the centre of the oven for 20 mins. Leave to cool completely or place in the fridge overnight before eating.

Article written by Camille L.