Serves 4 | Preparation time 10 minutes

WHAT YOU’LL NEED
100g Frey Dark 69%, melted over a double boiler
4 scoops vanilla or pistachio ice cream
2 Tbsp roughly chopped pistachios, toasted
150 ml good-quality filter coffee or espresso, must be hot

WHAT TO DO
1. Just before serving, coat the inside of your serving glasses (or small ramekins or teacups) with the melted Frey chocolate.
2. Divide the ice cream between the serving dishes.
3. Scatter over chopped nuts, serve with a shot of espresso on the side of each dish to pour over at the table.

 

Serves 8-10 | Preparation time 15 minutes | Baking time 20 minutes

WHAT YOU’LL NEED

For the Cake
200g butter
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
Pinch of salt
2.5 tsp instant coffee granules, dissolved in 1 Tbsp hot water

For the Ganache Icing
400g Frey Extra Dark 85%, finely chopped
200ml cream

WHAT TO DO
1. Pre-heat your oven to 190C. Grease and line 2 x 20cm cake tins.
2. Cream together the butter and sugar until the mixture is light and fluffy, 3-5 minutes. As you go along, scrape down the sides of the mixing bowl with a spatula as needed.
3. Sift together the flour, baking powder, and salt into a clean bowl.
4. Add the eggs to the butter and sugar mixture, alternating with flour mixture in between each addition. This will ensure that the eggs don’t curdle and that your flour is well incorporated. Add in the coffee and milk mixture and mix a little more until everything has blended together.
5. Divide the batter between your two cake tins and bake for 20 minutes or until golden, and a skewer inserted into the centre comes out clean, or the cake springs back when pressed gently. Leave to cool in their tins for about a minute, then run a spatula around the inside edge and turn the cakes out onto a wire cooling rack.
6. To make your ganache – heat your cream until just simmering, then pour over your chocolate pieces (placed in a heatproof bowl). Leave to stand for 1-2 minutes and then stir until smooth. Leave to cool slightly and then use to ice your cake. (Note: If the ganache mixture is too thick for your preference, place over a double boiler to loosen, and add in another 50-100ml cream, then cool and use to ice the cake.) Once iced, decorate with chocolate treats and enjoy.

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Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes

WHAT YOU’LL NEED

100g dark Chocolat Frey chocolate, broken in pieces
2 cups full cream milk
1 teaspoon castor sugar or to taste
1-2 teaspoons cornflour
1/2 cup mini marshmallows

WHAT TO DO

1. Splash a little of the milk and all the chocolate into a saucepan over a low heat and slowly melt, stirring constantly.
2. Once chocolate is completely melted slowly add the remainder of the milk [reserving about 2 tablespoons for the cornflour mix].
3. Add desired amount of sugar until completely combined.
4. In a small bowl, mix the cornflour and the last of the milk to create a smooth mixture and add to the chocolate mix, whisking constantly until it thickens.
5. Continue to cook on low heat until thick and creamy.
6. Serve hot in a mug with mini marshmallows and any other of your favourite hot chocolate toppings, and enjoy!

Makes 2 cups of double thick hot chocolate

Serves 8 | Preparation time 10 minutes | Baking time 20–25 minutes

WHAT YOU’LL NEED
1 cup sugar
1 cup cake flour, sifted
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3 Tbsp cocoa powder
1 heaped tsp instant coffee granules (optional)
pinch of salt
2 eggs
1/2 cup milk
1 Tbsp cooking oil
1 tsp vanilla essence
1/2 cup boiling water

Chocolate Peanutbutter Frosting
2–3 heaped Tbsp smooth peanut butter
200g Chocolat Frey Dark 69%, roughly chopped
3–4 Tbsp cream

WHAT TO DO
1. Preheat the oven to 180 °C and grease your favourite cake tin or roasting tin (I like to use an old battered 15 x 20 cm roasting tin and then just serve the cake straight from that for a rustic effect).
2. Add all of the cake ingredients, except the boiling water, to a large mixing bowl.
3. Slowly add the boiling water, whisking as you pour it in, and mix until everything is just combined.
4. Pour into the cake tin and bake for 20–25 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.
5. To make the icing, add the ingredients to a double boiler, heat until the Frey chocolate has melted, stir together until smooth and glossy.
6. Ice the cake and serve as soon as possible.

Notes: Because I serve my cake in the tray that I bake it in, I only need enough icing for the top. If you decide to bake your cake in a cake tin and remove it and ice properly, you will probably need about double the amount of icing that is given above. I like to add all of the dry ingredients to a glass jar and store in my pantry, that way it’s extra quick to throw together when you need to, just add the wet ingredients at the last minute. This also makes a pretty lovely little pud, served warm and with a generous scoop of vanilla ice cream or double-thick cream.

Serves 4-6 | Preparation time 30 minutes | Cooking time 60-90 minutes
WHAT YOU’LL NEED
For the 
meringue
4 egg whites
1 1/4 cups white sugar
1 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch
Berries for topping
For the chocolate ganache
100 g Frey Dark caramel sea salt chocolate
200 g Frey Extra Dark 85%
150 ml cream
For the chocolate mousse
200 g Frey Extra Dark 85%, chopped
420 ml cold heavy cream
3 large egg whites
30 ml sugar

WHAT TO DO

1. Pre-heat oven to 150C. Line a baking sheet with parchment paper. Draw a 9-inch circle (or square) on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
3. Spoon mixture inside the circle (or square) drawn on the parchment paper. Working from the centre, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the centre.
4. Bake for 1 hour. Cool on a wire rack.
5. Meanwhile, to make the ganache, add the chocolate and cream to a double boiler and heat until the chocolate has melted. Remove the bowl from the heat when the mixture is glossy and silky.
6. To make the chocolate mousse, place the chocolate in a double boiler. Stir until melted. Remove bowl from heat and set aside to cool slightly.
7. Place egg whites and sugar in a large bowl and beat with for 5 minutes, or until mixture is thick and doubled in volume. Fold in cooled chocolate until combined.
8. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
9. When everything is ready, place meringue on a flat serving plate. Fill the centre of the meringue with your chocolate mousse and drizzle with ganache, and then top with berries.

Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes

WHAT YOU’LL NEED

100g dark Chocolat Frey chocolate, broken in pieces
2 cups full cream milk
1 teaspoon castor sugar or to taste
1-2 teaspoons cornflour
1/2 cup mini marshmallows

WHAT TO DO

1. Splash a little of the milk and all the chocolate into a saucepan over a low heat and slowly melt, stirring constantly.
2. Once chocolate is completely melted slowly add the remainder of the milk [reserving about 2 tablespoons for the cornflour mix].
3. Add desired amount of sugar until completely combined.
4. In a small bowl, mix the cornflour and the last of the milk to create a smooth mixture and add to the chocolate mix, whisking constantly until it thickens.
5. Continue to cook on low heat until thick and creamy.
6. Serve hot in a mug with mini marshmallows and any other of your favourite hot chocolate toppings, and enjoy!

Makes 2 cups of double thick hot chocolate

Serves 4 | Preparation time 15 minutes | Cooking time 15 minutes

WHAT YOU’LL NEED
1 roll ready-made puff pastry

For the Filling
3-4 Tbsp chocolate spread (to make: heat together 200g Frey’s Creamy Milk Chocolate with 100g cream and allow to cool before using)
100g of Frey’s Dark Orange Chocolate, roughly chopped
2 Tbsp soft brown sugar
1/4 cup hazelnuts or pecan nuts, toasted and roughly chopped
2 tsp cinnamon
1 Tbsp orange or clementine zest
1 Tbsp butter, melted, to brush the pastry

For the Sugar Glaze (optional)
1 Tbsp butter, melted
1/4 cup icing sugar
1 tsp vanilla paste
Zest and juice of 1 clementine
2 Tbsp mascarpone

WHAT TO DO
1. Pre-heat your oven to 200C and lightly grease a deep baking tray or muffin tray.
2. Lay out your defrosted puff pastry on a lightly floured surface, and roll out gently until it is about 1/2 cm thick. Spread over the Frey chocolate spread, then sprinkle over the brown sugar, cinnamon, nuts, Frey Dark Orange Chocolate chips and fruit zest.
3. Roll the dough gently into a ‘log’ (with the longest edge lined up with the edge of your kitchen counter, then roll away from you i.e. you want to roll up the longest edge and not the shortest edge of your pastry rectangle) and then cut into 3cm slices.
4. Lay the rolls cut-side up in the baking tray or muffin holes, brush with the melted butter and bake for 25-30 minutes or until lightly golden.
5. Remove the rolls from the oven and set aside to rest. Meanwhile, prepare the sugar glaze by mixing all the ingredients except the mascarpone together and bringing to a gentle simmer in a small saucepan. Then remove from the heat, whisk in the mascarpone and pour over the rolls.

Serves 4 | Preparation time 30 minutes, plus 3 hours freezing time for the bananas

WHAT YOU’LL NEED
4 large ripe bananas, peeled and roughly chopped
2 Tbsp peanut butter, I use sugar-free
2 Tbsp honey or maple syrup
2-3 Tbsp cold milk/yogurt or just water for dairy-free

For the Candied Cashews
100g cashew nuts, or nuts of your choice, either raw or roasted are fine
3 Tbsp dark brown sugar
1 Tbsp butter
1 Tbsp maple syrup (or ordinary syrup if you don’t have maple)
1/2 tsp cinnamon

For the Chocolate Drizzle
1 x 180g Chocolat Frey Milk Crunchy Nuts, finely chopped

WHAT TO DO
1. Place the bananas in a freezer-proof container and freeze for at least 3 hours.
2. Meanwhile, prepare your candied nuts as follows: If not roasted, toast in a heavy-based pan over medium heat until golden brown. Add the remaining mixture, stir until well coated and then stir over medium-low heat for a further 5-10 minutes, or until the sugar has dissolved. Remove the pot from the heat and pour the ingredients onto a non-stick baking tray or silicone baking mat, then set aside to cool before breaking or chopping into rough pieces.
3. Just before you blend your ice cream, melt the chocolate pieces slowly in a double boiler until smooth and silky; leave to rest and come to room temperature.
4. Once the banana pieces are frozen, place in a blender with the remaining ice cream ingredients (except the melted chocolate) and blitz until you have a smooth consistency. Swirl through the melted chocolate drizzle and return to the freezer until it firms up a little more, or serve immediately for a ‘soft serve’ consistency.
5. Serve with a scattering of candied nuts.