Chocolate and Dessert Recipes to Enjoy and Share with your Friends

Spoil yourselve and your friends with these Chocolate and Dessert Recipes. Included in the Chololate and Dessert Recipes are some of the old recipes that are hard to find in modern recipe books although they are still popular today.

Baked Bananas

• 2 bananas peeled and sliced
• 1/4 cup lighlty packed brown sugar
• 2 tablespoons butter
• 1 tablespoon shredded coconut
• 2 tablespoons dark rum
• icecream
• cream

1. Heat oven to 350.
2. Place bananas in small ovenproof dish.
3. Sprinkle with sugar and dot with butter. Sprinkle with coconut.
4. Bake until bananas are soft and coconut is golden brown, 10 to 15 minutes.
5. Pour rum over, gentley stirring through.
6. Serve bananas warm with icecream and cream.

Impossible Pie

• 1/2 cup plain flour
• 1 cup castor sugar
• 1 cup coconut
• 4 eggs, lighlty beaten
• 2 teaspoons vanilla essence
• 125g butter, melted
• 2 cups milk

1. Lighlty grease straight-sided 24cm pie dish
2. Sift flour into bowl, stir in sugar, coconut, eggs, essence, butter and milk
3. Pour into prepared pie dish, bake in oven about 45 minutes or until lightly browned and set
4. Serve warm or cold with cream or fruit

Vanilla Pannacotta

• 300ml Thickened cream
• 200ml Milk
• 1 1/2 Teaspoons vanilla extract
• 1 1/2 Teaspoons gelatin softened and dissovled in 2 tablespoons warm water
• 4 Tablespoons caster sugar

1. Combine cream, milk and sugar in saucepan.
2. Cook over low heat, stirring constantly to almost boiling point.
3. Remove from heat, cool 10 minutes and add vanilla.
4. Add dissolved gelatin to warm cream mixture and stir with wooden spoon until well blended.
5. Pour into well oiled small individual dishes and set in fridge overnight.

Branded Fruit

1 large tin pineapple pieces, 1 large tin peach slices, 1 x 500gm jar seeded cherries, 375g seeded prunes, 250g dried apricots, chopped, 375g sultanas, 2 cups brandy

Drain syrup from tins and add dried fruit (sultanas, apricots, prunes) to syrup simmer dried fruit and syrup for 10 mins. Place drained tinned fruit together and pour over the brandy. When dried fruit is cooled mix syrup and dried fruit with the tin fruit and brandy together. Leave in fridge for at least one week. The longer the better. Serve with icecream or custard

Blancmange

• 600ml milk
• 4 tablespoons sugar
• 3 tablespoons cornflour
• Vanilla essence
• Raspberry jam
• Coconut

1. Blend cornflour with a litle of the milk
2. Place the rest of the milk in a saucepan and bring to boiling point
3. Add sugar and blended cornflour, stirring well the whole time
4. Place over heat and boil for 2-3 minutes.
5. Flavour with vanilla essence then pour into a wet mould
6. While still warm place blops of jam on top and lighlty stir through. Sprinkle with coconut.
7. Place in fridge to set
8. Note: Blancmange may be made in two colours: white and pink. Pour half the mixture into a mould, colour the remainder with cochineal and pour on top of the white. Chocolate Blancmange: Add 2 tablespoons cocoa.

One of my personal favourite chocolate and dessert recipes was served up regularly by my Mum;

Bread and Butter Pudding

• 4 slices white bread
• Butter for spreading
• 2 tablespoons sugar
• Sultanas
• 3 eggs
• 3 cups milk
• Nutmeg

1. Spread bread with butter and trim away the crusts
2. Cut the bread into squares and arrange in a well buttered baking dish.
3. Sprinkle sugar and sultanas over bread
4. In a bowl, whisk the eggs and milk and pour over the bread,sugar and sultanas, sprinkle with nutmeg and let stand for 15 minutes.
5. Place the baking dish that has the bread and butter custard into a larger baking dish that has boiling water that comes half way up the side of the baking dish.
6. Place in the middle of the oven and bake for 45 minutes at 375 degrees F or 190 degrees or until the pudding is risen and golden brown on top.

Rice Pudding Recipe

• 1 litre (4 cups milk)
• 2/3 cups sugar
• 1/2 cup short grain rice
• 1 teaspoon vanilla essence
• Nutmeg

Note: It is important to use full-creamed milk in this recipe, cook rice slowly for creamiest results.

1. Combine milk and sugar in meduim saucepan.
2. Bring to the boil, stirring.
3. Gradually add rice into boiling milk.
4. Cover pan tightly, cook over low heat, stirring occasionally for about 1 hour or until rice is tender and most of the liquid is absorbed.
5. Stir in vanilla essence.
6. Sprinkle with nutmeg. Serve hot or cold.

A Chocolate and Dessert Recipe that is simple to make, and taste much richer and creamier than brought custard.

Easy Boiled Custard

1 Cup Powdered Milk, 3 Dessertspoons Custard Powder, 3 Dessertspoons Sugar, Pinch Salt, ½ Cup Cold Water, 2 ½ Cups Boiling Water,1 teaspoon vanilla essence

Add All Dry Ingredients Into Jug, Add Enough Cold Water To Make Into Paste, Approx ½ Cup. Add 2 ½ Cups Boiling Water, Stirring All The Time. Add vanila essence. If Not Thick Enough , Place In The Mircowave For Short Time.

Boiled Custard ( Without Custard Powder)

1 ½ Cups Milk, ½ Cup Pouring Cream, 4 Eggs Yolks, ¼ Cup Caster Sugar, 1 Teaspoon Vanilla Essence.

Heat The Milk And Cream In A Small Saucepan Over Medium Heat Until Hot, (Do Not Let Boil) Beat The Egg Yolks And Caster Sugar In A Bowl And Beat Until Light And Fluffy. Continue Stirring While You Pour The Warm Milk And Cream Mixture Over The Eggs. Place In a Saucepan And Cook Over Low Heat, Stirring Constantly, Until It Thickens. Stir In The Vanilla Essence.

One of my favourite chocolate and dessert recipes

Kiwifruit with Passionfruit Gin Syrup

6 Kiwifruit, peeled halved lengthways, sliced

500 g strawberries, halved and quarted

Passionfruit Gin Syrup

¼ cup caster sugar

4 passionfruit, halved (need 1/3 cup pulp). Or use 1 tin passionfruit and only 1 teaspoon sugar

¼ cup gin

Icecream to serve

Make passionfruit gin syrup:

Place caster sugar and passionfruit pulp in a small pan

Cook, stirring over low heat for 3 mins or until sugar dissolves

Simmer, uncovered, for 3 to 4 minutes or until syrup reduces and thickens

Remove from heat, transfer to small bowl, stir in gin

Refrigerate, uncovered for 2 hours or until well chilled (syrup will thicken on chilling)

To serve place kiwifruit, strawberries in individual bowls, with a scoop of icecream and a little reduced cream if wish, spoon passionfruit gin syrup over top

Crème Caramel

¾ cup (165g) caster sugar, ¾ cup (180ml) water, 6 eggs, 2 teaspoons vanilla essence, 1/3 cup (75g) caster sugar, extra, 1 ¾ cups (430ml) milk, 300ml cream.

Combine sugar and water in medium pan; stir over heat; without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 minutes or until syrup is golden brown. Pour syrup into deep 20cm round cake pan.

Whisk eggs, essence and extra sugar in medium bowl. Combine milk and cream in pan, stir over low heat until mixture almost boils. Gradually whisk hot milk into egg mixture, strain into a jug; pour mixture over caramel in pan. Place pan in baking dish with enough water to come halfway up sides of pan. Bake in moderately slow oven for about 40 minutes or until custard is just set. Remove pan from water; cool to room temperature. Cover; refrigerate overnight. Just before serving, turn Crème Caramel on to serving dish.

Chocolate and dessert recipes that round of a family roast or a special occasion very nicely.

Baked Custard

1 ¾ Cups Milk, ½ Cup Cream, ¼ Cup Caster Sugar, 3 Eggs Large, 1 Teaspoon Vanilla Essence, Nutmeg.

Preheat Oven To 160. Heat The Milk And Cream In A Saucepan Over Medium Heat Until Hot.(But Do Not Boil). Beat The Eggs, Caster Sugar And Vanilla Until Light And Fluffy. While Still Beating Pour The Warm Milk Mixture Over The Egg Mixture. Pour Into An Ovenproof Dish And Sprinkle With Nutmeg. Place The Dish With The Baked Custard In A Large Baking Dish. Pour Enough Warm Water Into The Baking Dish To Come Two Thirds Up The Side Of The Dish With The Baked Custard In It. Bake For 1 Hour. Serve this with Icecream Or/And Stewed Fruit.

Perfect Baked Custard

1 x 400g tin condensed milk, 1 x 400gram tin coconut milk, 300ml cream, 8 eggs, 1-teaspoon vanilla, nutmeg

Add condensed milk, coconut milk, cream, eggs, vanilla and 1 condensed milk tin of hot water to bowl and beat well. Pour into greased ovenproof dish. Sprinkle with nutmeg. Stand dish in a baking dish of chilled water, which reaches half way up the side of the custard dish. Bake in a moderate oven 180 to 20o degrees for 1 hour or until set

Use this perfect baked custard mixture for any of the following or nice as is

Coconut custard – make up mixture, cover base of dish with 1 cup coconut before pouring mixture in

Sultana Custard- cover base with ¾ cups of sultanas

Rice Custard- cover base with 1 cup cooked rice

Golden Syrup Sponge Pudding

75 grams butter, 1/3 cup milk, ½ cup syrup, 2 eggs, 140g S.R. flour, ½ cup sugar.

Beat butter and sugar. Add eggs then flour and milk alternately. Grease a pudding steamer and put syrup in bottom. Pour in mixture. Making sure mixture only comes ¾ up the dish to give room for pudding to rise. Cover with tight lid. If you do not have a tight fitting pudding basin cover dish with aluminium foil and tie string tightly around leaving extra string for a handle. Put a rack on bottom of boiler and cover with sufficient boiling water to come halfway up the side of the pudding basin. The water must be boiling the whole time the pudding is cooking.Boil for 1 hour

Creamy Custard Apple Crumble

400g pie apple, or stew up some fresh apples. 375ml can carnation creamy evaporated milk, 1-teaspoon vanilla essence, ¼ cup sugar, 2 teaspoons custard powder, 2 eggs lightly beaten, ½ cup rolled oats, ½ cup shredded coconut, 30g butter melted, 1-tablespoon syrup.

Preheat oven to 180. Place pie apples into ovenproof dish. Combine evaporated milk, vanilla, sugar, custard and eggs in pan. Beat to combine. Place over low heat, stirring continuously until custard just starts to thicken. Pour custard over apples. Combine remaining ingredients and sprinkle over top off custard and apple. Bake for 10-15 minutes until golden.

Fruit Salad

2 cups water, 1 cup sugar, 3 tablespoons lime juice, ¾ cup loosely packed mint. The night before combine water, sugar and lime juice. Place in saucepan and cook over medium heat until mixture becomes a light syrup. Around 15 to 20 minutes. Add the mint leaves, cover and place in fridge. Next day cut up fruit of your choice into bite size pieces and pour over syrup.

Stewed Apple

6 green apples, ½ cup sugar, ½ cup water. Peel and dice apple, place in saucepan with sugar and water. When soft, remove from heat and mash

To make apple crumble

Place stewed apples in an ovenproof dish. Rub 125grams butter into 1 cup Self Raising flour until crumbles. Mix in 2 tablespoons sugar and ½ cup coconut. Sprinkle dry mixture over stewed apples and bake in oven at 180 degrees until browned

Apple Sponge

Note It is important to have the apple mixture as hot as possible before topping with sponge mixture. The heat from the apples starts the cooking process.

4 large apples, 1/4 cup water, 1/4 cup caster sugar. Peel, core, quarter and slice apples, combine in pan with sugar and water, cover. Cook about 10 minutes or until apples are tender. Mash apple and spoon hot apple mixture into deep 14cm round ovenproof dish (6 cup capacity) spread with topping. Bake in moderate oven about 25 minutes

Sponge topping

2 eggs, 2 tablespoons cornflour, 2 tablespoons self raising flour, 1/3 cup caster sugar, 2 tablsepoons plain flour

Beat eggs in small bowl with electric mixer about seven minutes or until thick and creamy. Add sugar gradually, beat until dissolved between additions. Fold in flour and mix. Serve with custard

Poached Peaches

2 cups water, ¾ cup sugar, 2 medium ripe peaches. Combine water and sugar in a saucepan and stir over low heat to dissolve sugar. Bring to the boil reduce heat to steady simmer, add peaches and simmer for 15 minutes. Remove peaches with a slotted spoon and bring syrup back to the boil for about 5 minutes. Serve with ice-cream

Chocolate and dessert recipes like this as well as beingdelicious always conjure up pleasantly nostalgic memories of my childhood

Chocolate Sauce Pudding

1 cup S.R. flour sifted, ½ teaspoon salt, ¾ cup sugar, ½ cup milk, 2 tablespoons melted butter, and vanilla essence. Mix all together and place in ovenproof dish. Sprinkle over top ¾ cup sugar, 1 ½ tablespoons cocoa and pour over 1 ¾ cups boiling water. Bake in moderate oven for 30 to 40 minutes. This chocolate and dessert recipe is nice with custard

Hot Icecream Balls

2 litres vanilla icecream , 2 eggs, packaged dry breadcrumbs, flour, 1/4 cup milk, oil for deep frying

Caramel Sauce

60g butter, 3 tablespoons Tia Marie, 1/2 cup cream, 1 cup brown sugar, firmly packed, 1 tablespoon cornflour, 1/2 cup water

It is important to have everything as cold as possible. Icecream must be very hard and of good quality full cream icecream.

Put a scone tray into freezer before starting to make icecream balls, so it is very cold. Beat eggs and milk togehter. Remove icecream container from freezer, scoop icecream into balls with icecream scoop, put into prepared tray and return to freezer until hard. Working very quickly, coat one or two icecream balls lightly in flour, dip in combined eggs and milk, then coat firmly with breadcrumbs. Place immediatley on tray in freezer, repeat with remaining balls. Freeze the icecream balls until very hard, then repeat egg and breadcrumb mixture to give firm coating. They can now be left for several days until you wish to serve them. To fry place icecream balls two at a time into hot oil, fry for 30 seconds or until golden brown. Serve immediatly with hot Caramel sauce.

Caramel Sauce

Put butter and sugar into pan, stir over high heat until butter has melted, add combined remaining ingredients. Stir over low heat until sugar dissolves, increase heat, bring to boil. Reduce heat, simmer three minutes, stirring constantly. This caramel sauce is lovely served over normal icecream

Ice Cream Recipes

Mix 4 heaped tablespoons sunshine powdered milk with 3 tablespoons cold water to paste. Add ½ cup sugar and 2 cups of cows milk and vanilla essence. Lastly add 2 teaspoons gelatine dissolved in ¼ cup hot water. Beat well, place in trays in freezer. When icecream is beginning to set, remove from trays and beat, return to trays and freeze

Icecream 2

570mls milk, 2 whole eggs, 1 tin condensed milk, 60grams caster sugar, 2 egg yolks, vanilla

Heat the milk and sugar. Beat egg yolks and add stirring over low heat for a few minutes. Remove from stove, add essence and condensed milk, and beat well and pour into tray to chill. When setting around the edges take out and beat again. Then return to freezer

More Chocolate and Dessert Recipes will be added over time, so call back and check whenever you need something new.

I hope you enjoy our chocolate and dessert recipes, if you have any special chocolate and dessert recipes that your grandmaother used to make and you would like to add them to our page please use the contact page to send them in.