Chocolate Dipped Bagel Crisps

Chocolate Dipped Crisps

Chocolate Dipped Bagel Crisps

 

If you often face the dilemma of whether to eat chips of chocolate, your problem is solved. Introducing… Chocolate Dipped Crisps!

The salty crisp paired with the smooth, sweet chocolate makes for a totally moreish treat that’s smooth yet crunchy, sweet yet salty, and undeniably delicious. These chocolate dipped bagel crisps will soon find there way into your belly and your heart; just in time for the ultimate party night. You can thank me later.

Chocolate Dipped Chips

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 150g of good quality milk chocolate
  • 150g of good quality dark chocolate
  • 150g of good quality white chocolate

Method

  1. Place chocolate varieties separately in 3 heatproof, microwave safe bowls. In batches, microwave on high for 1-2 minutes, stirring with a metal spoon every 30 seconds, until melted and smooth.
  2. Dip half of each Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into melted chocolate mixtures and place on a tray lined with baking paper for 15 minutes, or until set. Serve.

TIP: for a fun combination, try sprinkling chopped nuts, sprinkles or sherbet onto the crisp once dipped in the melted chocolate.

Enjoy!

Chocolate Brownie

Chocolate and Hazelnut Brownie

Chocolate Brownie

Three Chocolate and Hazelnut Brownies are one of the best tasting things that has ever come from my oven – and I have cooked some mighty fine pork in that bad boy. I also like to call them the Houdini Brownie as they instantly disappear once they are made.

They are super easy to make, even easier to eat and the ingredient combination can be changed to suit your preference. Me, I think this combo is perfection so I wouldn’t recommend changing a thing.

Ingredients

  • 185g of butter – cubed
  • 185g of dark cooking chocolate – broken into squares
  • 100g milk chocolate melts (you can use dark, caramel or white if you’d prefer)
  • 50g of hazelnuts
  • 85g of plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g caster sugar

Method

  1. Preheat a fan forced oven to 160C and a line a 2ocm square baking tin with baking paper.
  2. Scatter hazelnuts evenly on another baking tray and place in the oven to roast for 5 minutes or until the skin is starting to peel away and toast.
  3. Remove hazelnuts from oven, allow to cool and place in a tea towel. Fold the edges in of the tea towel to form a sack and rub the hazelnuts to remove the skin. Discard the skin, roughly chop the hazelnuts and place into a small bowl.
  4. Combine butter and dark chocolate in a large, microwave safe mixing bowl. Place in the microwave on medium-high heat and melt, stirring at 30 second intervals.
  5. Allow the butter and chocolate mixture to cool completely to room temperature. Do not be tempted to place the mixture in the fridge or freezer as this may lead it to separate and for ice shards to appear.
  6. Break the 3 eggs into a medium sized mixing bowl, add caster sugar and whisk using electric beaters for 5-8 minutes, or until the mixture doubles in size and becomes thick and creamy like a milk shake.
  7. Ensuring the butter and chocolate mix is fully cooled to avoid the egg from scrambling, add the egg and sugar mix to the chocolate and butter mix and gently fold together using a rubber spatula. Don’t be tempted to over mix or you will knock out all the air from step 6, you want the mixture to still be streaky with the majority of the chocolate incorporated.
  8. Sieve the cocoa and flour into the milk and fold through until just mixed. All the chopped hazelnuts and milk chocolate melts, folding until they are dotted throughout.
  9. Pour the mixture into the prepared tub and use the spatula to smooth over the top. Place in the oven to cook for 30 minutes or until the middle is set, the top is crisp and flaky and the sides are begging to come away. It will still be gooey in the centre so don’t worry about the skewer test!
  10. Allow to cool completely in the tin and remove by lifting out the baking paper, cut into squares or cubes and watch it disappear!

Enjoy!

 

Spiced Chocolate Cookies

If you’re a beginner baker, biscuits are an easy and delicious starting point. These Chocolate Spiced Cookies are yummy – crunchy on the outside and soft on the inside. Perfect!

Ingredients

  • 185g butter – room temperature
  • 300g brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 egg yolk
  • 175g melted dark chocolate – cooled
  • 175ml milk
  • 150g plain flour
  • 200g self raising flour
  • 1/4 cup of cocoa
  • 2 tsp of all spice
  • 1/2 cup of finely chopped walnuts
  • Icing sugar to dust

Method

  1. Heat the oven to 180C and line 2 x baking trays with oven paper.
  2. Add the butter, sugar and vanilla essence to a large bowl and use electric beaters to cream.
  3. Add the eggs, egg yolk, melted chocolate and milk to the bowl and use the electric beaters to mix until fluffy.
  4. Shift flour, cocoa and all spice into the mixing bowl ensuring all lumps are removed. Add the chopped walnuts and guess what now, use the electric beaters to mix until fluffy.
  5. NOTE: if you’re okay with eating raw egg, which I am, you can stop the process here and enjoy one of the nicest chocolate mousse’s you will have ever eaten. It is seriously delicious; so much so that I even put some aside in a container for a certain batter eating friend to munch on.
  6. Roll the mixture into tablespoon sized balls, place on baking trays leaving a good 3-4cm between each cookie as they spread and bake for 18 minutes or until they are starting to brown.
  7. Remove from the oven, allow to cool for five minutes before transferring to a wire rack to cool fully.
  8. Sprinkle with icing sugar and share with friends.

Enjoy!