Category Archives: Chocolate

Mars Bar Cheesecake!



200g digestive buscuits
 70g melted butter 


500g cream cheese (Philadelphia, Kiri etc)
1/3 Cup sugar 
2 eggs 
1 tablespoon cocoa powder 
300g (about 1.5 cups) sour cream  
100g Good quality dark chocolate melted
150g Mars bar (about 3 bars) melted


60g white chocolate
40ml single or double cream
1 sliced Mars Bar


Brush a 23cm round springform tin with melted butter/oil and line the base and sides with baking paper.

Place biscuits into a food bag and bash with a rolling pin until they firm a fairly fine crumb. This can also be done in a food processor.

Mix together the biscuit crumbs and butter, press firmly into the base of the tin and refrigerate while preparing the filling.

Pre-heat the oven to 180C

Beat the cream cheese and sugar with electric beaters until smooth and creamy. Add the eggs one at a time, beating well after each addition. Beat in the cocoa and sour cream until smooth. Beat in the cooled (make sure its cool otherwise the eggs will cook) melted dark chocolate and Mars. Pour over the base. Smooth surface and bake for 45 minutes. The cheesecake may not be fully set, but will firm up.

Refrigerate, overnight if possible, until cold.

Remove the cheesecake from the tin and place on serving plate.

Melt the white chocolate and cream together in the microwave for about 30 seconds and then mix until it’s all melted and creamy. Allow to cool a little before pouring over the top of the cake.

Decorate with Mars slices.



Chocolate Sundaes



After a full day of fasting I find I can really get a huge chocolate craving. Need that sugar rush and some oh-so-creamy chocolate. My eldest daughter loves the chocolate sundaes that you can buy in the yogurt aisle of the supermarket and I was craving something rich so I decided to try making my own.

I decided on a layer of chocolate fudge brownie, some raspberries, whipped cream, chocolate mousse and chocolate sauce.

For the chocolate fudge brownie I used my wholemeal brownie recipe with half wholemeal flour and half white.

Chocolate mousse

2 medium eggs
60g chocolate (at least 70% cocoa)
2 tsp sugar (or to taste)

Break the chocolate into pieces and microwave gently until melted.

Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.

Mix the egg yolks quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined.

Refrigerate until the brownie in the glasses has cooled sufficiently so as not to melt the mousse.

Chocolate sauce

80g dark chocolate
80ml cream

Melt chocolate and cream together and stir until smooth and well combined. Make sure that it cools before drizzling over the cream at the final stage. It doesn’t matter if it’s still warm when you drizzle it over the raspberries and brownie though.


Whip 1 x 200ml tub of whipping cream


Place 1 square of brownie in to each glass (6 glasses)

Add a few frozen raspberries on top of the brownie and a spoonful of the chocolate sauce.

Add a dollop of whipped cream then even divide the chocolate mousse between the 6 glasses. Top with the remaining whipped cream and a drizzle of the chocolate sauce.

Refrigerate for 3-4 hours.

Verdict:  The dessert was absolutely beautiful. All of the kids gave it the thumbs up. The raspberries were wonderful combined with the rich chocolate and mousse was heavenly. Te only thing I would do differently would be to use something else apart from chocolate brownie as this did make it a bit heavy towards the bottom of the glass. The brownie soaked up juices from the raspberries and the sauce and became a little stodgy. I think crumbled digestive at the bottom would make a lighter base.

Ramadan day 3 – Cheesy Chicken Roll Ups


Another day, another fast and alhamdu lillah everyone got through the day in one piece! It was a bit of a cooking fest today – I made chicken noodle soup, vegetable samosas and cheese and garlic stuffed chicken breast slices and also cooked up some shop bought tortelloni. In addition of course, there was leftover couscous salad and tuna rolls.

The chicken rolls are very simple and require only a few ingredients.


  • 2 large chicken breasts, thinly sliced
  • 75g medium strength Cheddar cheese
  • 1 cloves minced garlic
  • 1 egg, beaten
  • breadcrumbs
The chicken breasts I used made 9 slices, the remaining bits of chicken I used for the chicken noodle soup.
Mix the cheese and garlic together and then divide between the chicken slices and roll. Dip in the egg and then the breadcrumbs and then hallow fry in a little oil until lightly golden. Bake in the oven at 190C until golden and cooked through (about 25-30 mins).


A bit later in the day I had a sudden urge to try making a chocolate sundae, all from scratch. Needless to say, it was a hit. Recipe to follow another day but it consisted of chocolate fudge brownie, raspberries, homemade chocolate mousse, homemade chocolate sauce and whipped cream. Chocolate heaven!

I have to add that making brownies AND mousse when fasting is torturous as you can’t lick the bowl out afterwards! 😯


Choco-peanut butter pancakes


I was trying to think of a way of sprucing up the plain pancakes we often eat and noticed the peanut butter jar left on the counter top… it’s been a long time since I saw peanut butter chips in the supermarket so I thought I would try freezing blobs of peanut butter and making my own ‘peanut butter chips’! They pretty much melted when the pancakes were cooked but there were bits of peanut butter oozing from the pancakes as we bit into them. Delicious!


1 cup self-raising flour
1/4 cup caster sugar
1/4 teaspoon bicarbonate of soda
1/2 cup milk
1 teaspoon white vinegar
10g melted butter
1/2 cup milk chocolate chips
50g smooth peanut butter

  • I started off by placing tiny lumps of the peanut butter onto a freezable surface and then placing the peanut butter in the freezer to firm.
  • Next, sift the flour, bicarbonate of soda and sugar into a bowl. Beat in the egg and milk and then add the vinegar and melted butter.
  • Heat a non-stick pan (medium heat) with a tiny amount of oil and just before you start to cook the pancakes, empty the chocolate chips and peanut butter lumps into the batter and give it all a quick mix.
  • Drop tablespoons of the batter into the frying pan and heat until the top starts to become dry and the bubbles pop. Carefully turn over and cook for another minute or so. I made around 15 pancakes with this batter.
  • I served the pancakes with vanilla ice cream and chocolate sauce.

Tofu Chocolate mousse


I had a carton of tofu in the fridge and wasn’t sure what to do with it until I stumbled upon this recipe.

It’s a fantastically simple chocolate mousse dessert with minimal ingredients and tastes amazingly rich. You’d never believe that it contains tofu and NO eggs or cream.  If you love rich chocolate desserts, this really is a ‘must try’ even if you are not vegan. The other big bonus is that it contains no raw eggs.

Technically it does not set to a mousse-like consistency but the consistency is very pleasant and thick; just the way a cold chocolate dessert should be.

You need:

  • 1x 12 ounce package of silken tofu (I used ‘firm’)
  • 10 oz milk or dark chocolate (check that it is dairy free if you are making it for someone who is vegan)
  • 3 tsbp maple syrup (I used 2tbsp as I used milk chocolate which was sweet enough)
  • 1tsp vanilla essence (optional)

Melt the chocolate in a double boiler or the microwave.

Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.

Scrape the melted chocolate into the food processor with the tofu and continue blending, add maple syrup and vanilla and process until creamy.

Pour into individual serving glasses or one large bowl and refrigerate until set.

I finished mine off with a grating of white chocolate but it would be gorgeous with something like chocolate curls or fresh raspberries, strawberries or mandarin segments.

TRIPLE choco-cookies


Chocolate chips cookies in my house just got better! The only improvement would be if I make them quadruple chocolate chip! I don’t normally add cocoa powder into the batter but my son had been asking for dark cookies so just for him, I did!

This is just a variation on one of the recipes I normally use but somehow it came out nicer than ever. This is the recipe I used as a guideline but tweaked it somewhat so the new ingredients were:

  • 100g softened butter or margarine
  • 125g caster or granulated sugar (I had run out of brown sugar)
  • 1 egg
  • 1 teaspoon vanilla flavouring
  • 140g sifted plain flour
  • 2 tablespoons/10g sifted cocoa powder
  • 1/2 tsp salt (if your butter is salted already use only 1/4tsp)
  • 1/2 tsp bicarbonate of soda
  • 75g milk chocolate chips
  • 75g chopped white chocolate

I followed the recipe as in the link given above and baked at 350F/180C/Gas 4.

Brownie cookies


If you take a peek at previous posts you’ll notice that the kids and I love brownies and we love cookies so… imagine my delight when I found a recipe that combined the two! The recipe calls for a package of boxed brownie mix to which you add extra flour, eggs and margarine before refrigerating and then baking. The resulting cookies are delicious – like cookies on the outside and soft, rich and brownie-like on the inside. For the original recipe, click here.

  • 1 package fudge brownie mix (I used Betty Crocker)
  • 1 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar (I ran out so I used white sugar)
  • 2 eggs
  • 1 stick butter/margarine, melted, cooled (113g)
  • 2-3 tablespoons cold water
  • 1 cup dark chocolate chunks (I used Hershey’s milk chocolate chips)
  1. Mix together the flour, brownie mix, chocolate chunks/chips and sugar.
  2. Stir in eggs one at a time, followed by the butter and 2 tablespoons water. If the batter appears too dry, add 1 more tablespoon of water. Batter will be very thick.
  3. Cover and refrigerate for 2 hours.
  4. Preheat oven to 350 degrees.
  5. Grease a cookie sheet.
  6. Drop heaped tablespoons of dough onto the cookie sheet, you want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
  7. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.