Chocolate

Give your traditional shortbread a twist with this chocolate pistachio shortbread recipe from the Women's Weekly! Delicious as an afternoon tea treat, or wrapped in cellophane for homemade Christmas food gift.

Put the kettle on and enjoy a slice of this deliciously moist chocolate and hazelnut roll filled with coffee cream.

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.

These cupcakes are definitely the cutest way to eat a delicious lamington.

These honeycomb cream cupcakes are a proper indulgence, a moist, spiced cupcake topped with whipped cream and shattered Violet Crumble bars.

These chocolate ginger mud cakes with their gorgeous gum nut decorations are easier to make than you'd think. Perfect when the occasion calls for a bit of stylish Australiana.

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

These rich and boozy dark chocolate truffles are rudely rich and delicious. They make a perfect after dinner treat, just for when you thought you couldn't eat another bite.

These chewy gluten-free cookies are divine served with a cup of hot coffee or tea.

Use un-iced, unfilled plain biscuits for this recipe. Note

You can use just one 300ml carton of thickened cream for this recipe. Whoopie pies are best eaten the day they are made. Note

This divine ice-cream would taste fantastic with fresh or caramelised banana.

If you love a bit of confectionary nostalgia, you'll adore our choc-mallow wheels recipe.

This recipe cleverly combines a honeycomb texture with toffee flavours to make a fabulous dipping dessert.

Teaming sweet flavours with salt is not a new discovery, but in recent years the combination of salt and caramel has worked its way from the culinary elite to mainstream tastes. And a good thing, too.

The chocolate and oil for the topping can be melted together in a microwave oven. Make topping just before serving ice-cream. Note

With layers of chocolate sponge, raspberry cream and crisp almond-topped meringue, this decadent cake is irresistible. It looks almost too good to eat. Almost.

The hardest thing about this chocolate peanut cookie recipe is stopping yourself eating all the chocolate covered peanuts that are destined for the bowl.

Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncovered, in the microwave, or over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring frequently. Remove from the heat as […]

These decadent self-saucing puddings are complete with an oozy melted chocolate centre. Serve drizzled with a rich caramel sauce and a dollop of vanilla ice-cream for the ultimate weekend dessert.

You'll get more howls of delight than of fear when you bring this spooky ice-cream cake out! A firm favourite from The Australian Women's Weekly Kids' Perfect Party Book.

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

Perfect for a special afternoon tea, this moist chocolate sponge is filled with whipped cream and topped with coffee icing.

This divine chocolate tart combines rich sweetness with salty crunch to create a flavour and texture sensation.

Tia Maria and Kahlua are coffee- flavoured liqueurs. You can substitute your favourite liqueur, if preferred. Note

These bite sized truffles make great gifts, especially at Christmas, as well as a sweet treat for parties or afternoon teas. If you want to go all out, dust with little fragments of gold leaf.

This colourful fruit and white chocolate slice makes the perfect Christmas gift.

If preferred, melt chocolate with Copha in the microwave oven on medium (50 per cent) power in 1-minute bursts, stirring after each. Also, to make it easier, spoon the chocolate over the balls and then sprinkle with the coconut or cocoa. Note

Jelly buttons are liquorice flavoured jellies with a crunchy coating. They are also known as jelly spogs. Note

Brownie will keep in an airtight container at room temperature for 4 days; in the refrigerator for 1 week; or frozen for up to 2 months. Note

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

medium GI Note

Covered in chocolate ganache, and spiked with sweet sherry, this cherry cake is perfect for a grown-up birthday celebration.

equipment 3 x 10cm (4-inch) round cardboard cake boards, small offset metal spatula, tape measure, plastic ruler, 4.5cm (1.-inch) fluted round cutter, 3.5cm (1.-inch) fluted round cutter Instead of one large cake, place smaller cakes randomly on the table, display them on stemmed glass cake plates for a charming effect. Cakes can be completed at […]

Meringues can be made a day ahead; store in an airtight container at room temperature. Assemble meringue torte up to 1 hour ahead. Note

These impressive desserts are a lot simpler to make that they look, and give the final course a little glamour.

Use a cake mix that does not require butter to be added. Note

These chewy gluten-free treats are perfect with coffee.

These are quite small cakes, so you will need to serve each person two or three. Make sure you use a good quality ice-cream. Note

These crunchy Italian biscuits go wonderfully with hot espresso coffee.

For pure crunchy peanut-buttery bliss you can't go past these cookies. If you like, replace the chocolate melts with chopped dark (semi-sweet) chocolate.

You need to buy triple the quantity of the ingredients for this recipe. You will need to make three separate batches: do not double or triple this recipe. It’s important to measure the cake mixture carefully so the cakes are all the same depth. The mixture will be fine standing at room temperature while you […]

Treat yourself to these adorable festive sweets to get you in the Christmas spirit.

Try this classic Italian dessert with a hazelnut twist.

The molten part of this chocolate pudding is created by not cooking this dish all the way through, but just enough to create a piping hot 'molten' like centre, that combines beautifully with the good quality vanilla ice cream or cream that you'll spoon on top!

You need to press the cake mixture into balls using your hands, ­ do not roll as the mixture will crumble. You will need 25 lollypop or paddle pop sticks for this recipe. When dipping the popcakes in chocolate, tilt the bowl of chocolate to one side, so the chocolate is deep enough to completely […]

Store rocky road in an airtight container in the fridge for up to a week. Note

There's nothing abstemious about this gluten-free chocolate cake recipe, especially not with the luscious chocolate frosting all over it.

The smooth, truffley mousse layered on top of a rich chocolate cake gives this dish a particular depth of flavour and texture. Perfect for a special celebration.

If preferred, use eating chocolate, broken into pieces for melting. Be careful not to overheat chocolate when melting as it will become hard and unusable. Add a few drops of peppermint essence to the mixture if liked. Note

Did you know? White chocolate is not considered real chocolate because, while it has cocoa butter,it does not have chocolate liquor, which comes from the finely ground nib (centre) of the cocoa bean.

While the cooking method may stray from tradition, there are only pure, classic, mouth-watering flavours to be found in these delicious brownies. This recipe is an easy crowd pleaser.

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

Put the kettle on and enjoy a piece of this zesty slice with a cup of hot tea or coffee.

If you like, decorate the brownie with white chocolate curls ­ just run a vegetable peeler down the side of a just slightly warmed chocolate block. Jersey caramels are available at supermarkets in the confectionery aisle. Note

Store squares in an airtight container in the fridge for up to a week. Note

These fudge bars are soft, sweet, rich and will make an excellent sweet snack or finger food style dessert.

Combine chocolate cake, chocolate custard and chocolate ganache and you've got this fabulous chocolate on chocolate torte, with cherries on top.

The chocolate fruit cake can be baked in a 14cm x 21cm loaf pan, bake in a slow oven about 1½ hours. walnuts marry well with apple and can be used in savoury as well as sweet dishes Note

These delicious chocolate marzipan almonds make a lovely gift at either Easter or Christmas.

Sweet, rich and wonderfully decadent, this beautiful chocolate slice is easy to make and perfect enjoyed with a cup of coffee for a relaxing morning or afternoon treat.

To cut this dessert, use a large hot dry kitchen knife. Cut as many portions as you need, and freeze any remaining dessert covered with foil. Cut the dessert as soon as you take it out of the freezer, but wait about 10 minutes before serving. Note

Try this cheats version of a Croquembouche

When too much chocolate is never enough, take one more step over the line and there you'll find these decadent little triple choc muffins. They make a great treat for the kids, or for you.

store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week. Note

This dough is quite soft. If it becomes difficult to handle, roll it out, then refrigerate again until firm. Note

A slice of this rich chocolate torte sprinkled with crushed praline makes an excellent dessert or indulgent afternoon tea.