If you believe there's no such thing as too much chocolate, you'll love these bakes from the woman known as the Queen of Chocolate, Kirsten Tibballs. Bake up a storm with cupcakes, biscuits and truffles from her book Chocolate, or get your fudge fix with her choc fudge recipe from her TV show, The Chocolate Queen.
As well as the luscious swirl of chocolate ganache on top, there are chocolate chunks in the cupcake batter, but that's just the start of the joy of these hidden-surprise cupcakes, which also have marshmallow and peanut butter at their centre.
Pecans and chocolate make a great flavour combination. Here, they are paired in a biscuit dough made with dark chocolate, with more dark chocolate and pecans on top.
The classic flavour combo works superbly as a cake, too! This moist, rich cake gets depth from dark chocolate in the batter, while the topping is a lush combination of milk chocolate, honey and cream.
"The name of the recipe says it all – these are decadent little morsels," says Tibballs and we have to agree! When you put caramelised cornflakes and both milk AND dark chocolate chips in a biscuit, then sandwich them with a two-chocolate ganache, you've got one stunning biscuit. Not just double choc, but four-choc!
"If there were ever a food product that required high security, these truffles are it! Although the recipe yields forty truffles, don’t be surprised if they don’t last beyond one sitting," Tibballs says of these little morsels, which have a double dose of milk chocolate.
This impressive meringue layer cake serves 20, so it's the perfect cake to serve a chocolate-loving crowd. This one has dark and milk chocolate in the meringue discs (which cane be made ahead and stored for a week prior to assembly), milk chocolate in the mousse filling and dark choc garnishes on top.
This is one of the more than 50 delicious chocolate recipes Tibballs shares in her TV show, The Chocolate Queen. The fudge is made with dark and milk chocolate, proving yet again that double choc is double delicious. (Keep an eye on the show, which starts June 3, for more double-choc delights, including peanut butter semifreddo balls made with white chocolate and dipped in milk chocolate; and butterscotch chocolate truffles, made with dark and milk chocolate.)
Join Kirsten Tibballs in The Chocolate Queen (6pm every day June 3 – June 15), part of SBS Food channel 33's Sweet Treats month. Episodes will also be available on SBS On Demand after they air. Recipe and images (except fudge) from Chocolate by Kirsten Tibballs (Murdoch Books, RRP $49.99), photography by Greg Elms.
Honeycomb is simple to make but there are a few tips to ensure you end up with a perfect result every time. When adding the bicarbonate of soda, just whisk it until combined or else you’ll knock out all the air. The honeycomb needs to be coated in chocolate shortly after it has cooled to avoid it absorbing moisture and going soft.
You can't help but smile when you're eating these cute and colourful, rainbow-topped chocolate buttons.
This recipe should come with a warning: highly addictive! This Nutella-like spread will have you dreaming about ways to use it.
This toastie gets the full dessert-for-breakfast treatment: custard-soaked bread, fresh banana, oozing melted chocolate, a dusting of icing sugar. Because who said toasties have to be savoury?