• Chocolate pudding cups (Donna Hay)Source: Donna Hay
From super-easy choc caramel balls to a Spanish-style hot chocolate, when the urge for chocolate strikes, these recipes will satisfy, fast!
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7 Apr 2020 - 3:50 PM  UPDATED 7 Apr 2020 - 4:23 PM

Waves of thick, sweet liquid chocolate rolling across the screen… a battalion of bright-eyed, foil-covered chocolate bunnies whizzing by … tray upon tray of Easter eggs….

We feel confident saying that when you settle in to watch SBS’s latest Slow TV experience, Slow Chocolate, you will soon feel the urge to crack open a bar or a bunny. You WILL want chocolate – but what to do if you have none in the house, you can’t nip to the shops and you need it NOW?

Don’t worry, we’re here to help. Although The Chocolate Factory: Inside Cadbury Australia, which traces the journey of Cadbury Easter chocolates from paddock to market, lasts for three mesmerising hours – plenty of time to bake a rich chocolate cake or a batch of brownies – we understand that the chocolate urge sometimes JUST. CAN'T. WAIT.  Here are our fave quick chocolate recipes, some of them ready in as little as 10 minutes.

On the ball

If you’ve got condensed milk, butter and cocoa powder, you can whip up brigadeiros – delicious Brazilian chocolate caramels. Roll them in whatever coating you have on hand – chocolate sprinkles, coconut, cocoa or icing sugar will all work. You can be eating them in under 30 minutes.

Freezer fudge

There are endless variations on this idea. Some make something that leans more to a fudgy brownie, others a treat with more snap to it, closer to eating a chocolate bar. We love this 30-second freezer fudge recipe by Alexx Stuart of Low Tox Life. It takes less than a minute to pull together, and then you can go back to your Slow Chocolate viewing for 15-20 minutes while it sets in the freezer (or you can just eat it, partially frozen, with a spoon. Ahem. We might have done that.)

Stuart’s recipe is wonderfully adaptable – it’s made with coconut oil, peanut butter, cocoa powder, rice malt syrup and vanilla, but she says you can use a seed butter or tahini instead of peanut butter (add more sweetener for the tahini version); you can sub raw cacao powder for the cocoa powder, or use maple syrup or honey instead of the rice malt syrup (check for sweetness before pouring into the tray to freeze). You can leave out the vanilla, too, if you don't have any; we have, and it's still good.  

Microwave mug cakes

Supposedly a treat for two, but you might find yourself devouring the lot when you make Donna Hay’s chocolate pudding cups! They’re ready in 10 minutes (and the recipe includes raspberry-choc and choc-coconut variations).

Chocolate pudding cups

Hay’s version is gluten-free, as is this 1-minute gluten-free chocolate cake in a cup recipe from Loving Gluten Free host Helen Tzouganatos. A couple of minutes to mix it, a minute in the microwave and you’ve got a molten masterpiece in your hands.

1-minute gluten-free chocolate cake in a cup

Pudding-meets-mousse

You don’t need cream for a creamy chocolate treat: this chocolate pudding gets its lush texture from the avocado! It’s as quick and easy as blending up avocado, honey, cacao and almond milk. Top with whatever you fancy. 

Popped choc

Popcorn is for many the ultimate viewing snack. This Mexican hot chocolate popcorn recipe (which includes a link to our tips on how not to screw up stovetop popcorn aka how to make two-minute popcorn when you don’t have a microwave) puts a not-too-sweet spin on the original. Spiked with chilli and cinnamon, it coats the popped corn with a thin candy-like choc coating.

Mexican hot chocolate popcorn

Sip or slurp

And having mentioned hot chocolate, we of course now turn to our favourite chocolate drinks. Depending on what you have in the pantry and fridge, you could opt for Spanish agasajo-style hot chocolate (which brings together dark chocolate, cinnamon, saffron, orange zest and rosewater); a coconutty hot choc (this one does take a little longer, as you’ll need to steep desiccated coconut in a mixture of coconut cream, cream and milk); Heston Blumenthal’s dark hot choc, made with a pinch of salt; or a cool and nutrient-packed smoothie (made with banana, maple syrup, cocoa powder, almond milk and avocado).

Finally, an honourable mention for this spiced chocolate martini – the drink itself is pretty quick, but it does use cardamom vodka, so if you want to stick to the recipe you’ll need to plan ahead and start infusing the vodka four days ahead of your cocktail making.

Watch The Chocolate Factory: Inside Cadbury Australia, Saturday April 11 at 7:30pm SBS. The program will be encored Sunday April 12 on SBS VICELAND at 3.35pm. This new edition of Slow TV takes us from the sugar cane fields of Queensland to a dairy farm in Tasmania and then inside the Cadbury factories in Hobart and Melbourne.

 

And in under an hour...
Chocolate, beetroot and orange cupcakes

These cupcakes are super moist and chocolaty, and cannellini beans make these cupcakes gluten-free!

Chocolate crackle cookies

Unashamedly rich, these cookies are cute and clever – coated with icing sugar, a natural crackle pattern appears as they bake and rise, exposing the dark chocolate biscuit dough below.

Chewy chocolate chip cookies

This may very well be the perfect cookie. They’re crunchy on the outside, yet soft and chewy on the inside. Our secret is to cream the butter and sugar for twice as long as you think. Put the mixer on, sit down and read a magazine then come back. Maybe not a whole magazine, but you get the idea. These biscuits will travel exceptionally well, can be made a few days ahead and will be a definite picnic crowd-pleaser.

Self-saucing chocolate puddings

Chocolate nirvana here we come! It’s everything you expect from a chocolate pud and a whole lot more.