Recipe round up: 15 chocolate recipes you need to try!

Top 15 chocolate recipes


It’s no secret that I am a chocoholic, and chocolate recipes are always very popular with my lovely Cupcakes and Couscous readers. So I decided that I would round up fifteen of the best chocolate recipes all in one post, yum! I have included something chocolatey to suit everyone, whether you are avoiding refined sugar, vegan or up for a fully loaded, indulgent treat. (Don’t forget to let me know which is your fave!) Without further ado let’s jump in. Continue reading “Recipe round up: 15 chocolate recipes you need to try!”

Chocolate, honey and hazelnut fridge fudge

Chocolate fudge with honey and hazelnuts.

I was not quite sure what to call this recipe. It is not really like fudge in the traditional, crystalline sense but something in between fudge and chocolate. The reason for this is that I have sweetened it with honey instead of sugar, giving it a silky smooth, melt in your mouth texture – delicious!

Continue reading “Chocolate, honey and hazelnut fridge fudge”

Chocolate dipped figs with orange and almond

Dried figs stuffed with almonds and dipped in dark chocolate
Welcome to the start of the weekend, whoop whoop! Another busy week is coming to an end and our theme for the week has been contending with back to school germs, argh! Because nothing says back to school like a sink full of empty lunch boxes, an inbox crammed with school reminders and snotty noses. True story.

Continue reading “Chocolate dipped figs with orange and almond”

Ten Fabulous Edible Christmas Gift Ideas

Edible gift ideas for Christmas.

Happy Friday! Christmas is just around the corner (eek!) and if the thought of hitting the shopping malls this weekend fills you with dread then this post is just for you. 

Personally, I love getting edible foodie gifts. But more than that, I love making and giving foodie gifts. Who doesn’t enjoy receiving a parcel of delicious goodies that have been beautifully packaged and made with love? So today I have rounded up some of my most popular gifting recipes that I am sure you and your specials will love too. And without further ado, here they are:

A recent feature on the blog, this robust cookie dough retains its shape well during baking. Use it to make cute edible decorations for the tree or fill a jar with cookies for a loved one.

Edible Christmas tree decorations.
A jar of ginger biscuits.

These scrumptious crunchies can be whipped up quickly and easily. Dried cranberries and white chocolate give them a festive feel and make them even more irresistible. 

A tin of cranberry and white chocolate crunchies.

The chocoholics in your life will love you for this! I’ll let the picture do the talking…

Fruit and nut chocolate fudge.

Warning – these are incredibly moreish, you won’t be able to stop after a few! Ideal for edible gifting or for festive snacking. 

Spiced caramelised pecan nuts.

Cheese! Need I say more? You definitely need a plate of these nibbles on the table when friends pop in these holidays, or in your picnic basket. Or take them to your next get together as a gift for the host. Made with cheddar cheese, parmesan and a dash of rosemary… so good!

Cheese and rosemary stars.

If these don’t win you any brownie points this holiday season then nothing will. Pop a few truffles in a beautiful tin, and you have an elegant gift that is sure to impress. 

Salted caramel chocolate truffles.

Cut into squares or wrapped in bars, this nougat makes a heavenly sweet stocking filler. 

Pecan, almond and honey nougat.

Woah there, you’ll need to get the stretchy pants out for this one. Studded with caramels, shortbread, nuts and cranberries this popular recipe is guaranteed to be a hit with the lucky recipient. 

Christmas rocky road.

I almost always make a batch of this sauce over the holidays. This versatile sauce is the perfect partner for ice cream, pancakes and waffles.  

Salted caramel sauce in a jar.

These decadent spiced cookies really do taste like Christmas (think cinnamon, nutmeg and cloves), and look the part dusted with cinnamon icing sugar. 

Spiced dark chocolate cookies.

But wait, there’s more! Here are some stunning ideas from a few of my favourite local foodies:

Rum and raisin chocolate salami by Di Bibby (Bibby’s Kitchen @Thirty Six)

Sugar free meringues by Tandy Sinclair (Lavender and Lime)

Baharat by Tandy Sinclair (Lavender and Lime)

Marshmallows with salted lime sugar by Hein van Tonder (Heinstirred)

Melting moments with cinnamon buttercream filling by Anina Meyer (Anina’s Recipes)

Homemade rose turkish delight by Katelyn Williams (The Kate Tin)

Festive cookies by Tami Magnin (Rumtumtiggs)

Coffee flavoured coconut ice by Suné Moolman (Add Some Butter)


Chocolate Fudge Nut Pieces

Pieces of fudge with nuts and dark chocolate on a plate.
Such naughtiness on the blog today! I was in two minds about sharing this recipe which was inspired by a treat by Tessa Kiros from her book (and one of my favourites on the cookbook shelf) Apples for Jam. You see, when I tried the recipe it did not come out quite the way I had expected. For one thing the picture in her book shows a toffee square that is much darker and (from what I can see) firmer than what I ended up with. I have made this recipe a few times and I tend to end up with more of a fudgy, crystalline mixture. Still, no complaints about that and the family gave these chocolate fudge nut pieces a thumbs up for blog-worthiness, so who am I to argue. 

Almond and pecan fudge topped with dark chocolate.

I decided to use a combination of pecan and almond nuts for the base, and topped the squares off with more chopped almonds for decoration and extra crunch. You will notice in the recipe below that there is a tip about what to do if the fudge mixture splits – this is Tessa’s advice and it works very well. 

Chocolate fudge nut bars.

Aerial photo of chocolate nut fudge.

A plate of nut fudge topped with dark chocolate.

The hardest part about this recipe is waiting for it to set! Not to mentioning limiting yourself to one or two pieces at a time. Pure indulgence this is! 


Makes approximately 25 pieces

A plate of almond and pecan fudge topped with dark chocolate.

100g raw almonds, roughly chopped
70g pecan nuts, roughly chopped
200g butter
250g castor sugar
pinch of salt
1/2 tsp vanilla extract
100g dark chocolate, broken into pieces

Step 1.) Grease a 20cm square brownie pan. Line with baking paper, allowing the paper to hang over the sides to make lifting out easier. 

Step 2.) Set aside 25g of the chopped raw almonds for sprinkling at the end. Mix the remaining almonds with the chopped pecan nuts. Pour them into the prepared tin and pat into an even, single layer. 

Step 3.) Place the butter, castor sugar, salt and vanilla extract in a saucepan. Stir over a low heat to melt the butter. Allow to boil gently while whisking continuously for 10-15 minutes until thick and lightly golden. 

TIP: if the mixture gets too thick or splits take it off the heat immediately. Add 1 tablespoon of hot water and whisk vigorously until the mixture comes together. Return to the heat and continue. 

Step 4.) Pour the hot fudge mixture straight onto the nuts and gently spread to cover them completely. Melt the dark chocolate and pour over the hot fudge. Sprinkle the chopped almonds that you set aside earlier over the melted chocolate. 

Step 5.) This is the hardest step! Allow the fudge and melted chocolate to cool completely. (If it is a very hot day you can always pop the tray in the fridge to speed up the process.) Once cool and the chocolate and fudge have set, cut or break the slab into pieces. 


Salted caramel chocolate truffles and a food demo in Bloemfontein

Two weeks ago, after months of planning and anticipation, it was finally time to hop on a plane and fly to Bloemfontein where I had been invited to demonstrate some of my recipes to the lovely ladies of Bloemfontein Fynproewers. Exciting times! When I landed I was met at the airport by Alma, one of the committee members who took me straight to the demo venue where the other committee members were all busy in the kitchen preparing my dishes for the audience to taste the following day. I had a chance to get my bearings, check the recipes and also familiarise myself with the demonstration area. At this point the excitement and the nerves were really starting to kick in!

Continue reading “Salted caramel chocolate truffles and a food demo in Bloemfontein”

Double chocolate peanut butter fridge cake – and a surprise!

This surprise has been a long time coming – a thought that became an idea that I have been stewing over for many, many months that then turned into a project that became a labour of love. This month the blog turned 3 and as a big, huge thank you to everyone who has followed my kitchen adventures I decided to put together a little gift for each reader. Yes, you get one! And you get one! Everybody gets one!

Continue reading “Double chocolate peanut butter fridge cake – and a surprise!”