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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.