Double chocolate brownie cookies (recipe link below).
Double the chocolate means double the deliciousness! These double chocolate desserts are so irresistible, you won’t be able to stop at just one.
Looking for more indulgent chocolate desserts?
Choc-cherry coconut slice
Mint-chocolate cheesecake slice
Dark chocolate French macarons
Chocolate cake with sour cherry ganache
Grown up chocolate crackles
Molten chocolate lava cakes
Five-layer chocolate espresso cake
No-bake peanut butter and chocolate pie
Chocolate mud cake with white chocolate ganache
Chocolate buttermilk cake
Double-decker mud cake
The big chocolate cookie
Raspberry and white chocolate brownies
Rich dark chocolate tart with poached pears
Triple-chocolate crackle crunch cake
Chocolate and raspberry cake with dark chocolate ganache
White chocolate caramel slice
Six-layer chocolate cake
Double chocolate brownie cookies
Chocolate rough slice
Triple chocolate brownies
Mars bar cheesecake
Triple-choc pecan pie
Cherry Ripe choc cheesecake
Double chocolate caramel muffins
Double chocolate brownie
Double chocolate mousse cheesecake
Double chocolate freckles
Double chocolate rum and raisin cheesecakes
Double-choc coconut cookies
Decadent double-choc slice
Types of chocolate in double chocolate desserts
Couverture chocolate is a top-quality chocolate with a high proportion of cocoa butter, used for lining moulds and in chocolate work where a thin, even, glossy coating is required. It is also the first choice for general chocolate cooking, for its flavour and richness. It may be bittersweet, semi-sweet or milk chocolate and is sold in blocks or buttons. It’s available from speciality chocolate shops, other speciality food shops and some kitchen shops.
Dark chocolate contains chocolate liquor, cocoa butter, sugar, flavouring and lecithin.
Milk chocolate contains smaller amounts of chocolate liquor and cocoa butter, and a larger amount of sugar, than dark chocolate. It also contains milk solids and sometimes liquid milk. It tends to be softer and less snappy when broken than dark chocolate.
White chocolate contains no chocolate liquor; it is a mixture of cocoa butter, milk solids and sugar.
Cocoa powder is unsweetened and tastes slightly bitter. It imparts a deep chocolate flavour to baked items such as brownies, biscuits and some cakes. When used with other chocolate, the cocoa powder intensifies the chocolatiness.
