Chocolate Brownie Gelato

October 11, 2014 at 4:11 am

Chocolate Brownie Gelato


  • 1 Litre Queen Make at Home Gelato, chocolate or any plain good quality chocolate ice cream
  • 1/2 batch of brownies (batch from scratch or use a packet).
  • 1/2 cup grated 70% dark chocolate
  • 1/2 cup moist coconut flakes
  • Cherries for decoration


1. Make gelato as per instructions or allow store brought one to soften.

2. Roughly break up your pre-made brownies into small pieces after cooled. Once gelato is ready mix in the brownie pieces. In a tin line the sides and base with overhanging cling wrap.

3. Place chocolate gelato and brownie mix in tin and cover tightly with wrap.

4. Once gelato is frozen remove cling wrap and coat in grated chocolate. Top with moist coconut flakes and fresh cherries.

This creation was one of my submissions to the Queen Make at Home Gelato win a Trip to Italy Competition 2012.

Peanut Butter and Nutella Chocolate Mousse

October 11, 2014 at 3:38 am

Peanut Butter and Nutella Chocolate Mousse


  • 1 1/2 cups chocolate ripple biscuits
  • 1/2 cup macadamias
  • 60g melted butter
  • 70g dark chocolate, chopped.
  • 65g peanut butter
  • 65g Nutella
  • 225ml Milk
  • 150ml cream
  • 2 eggs


1. BASE 1 1/2 Cups chocolate ripple biscuits, crumbed 1/2 cup macadamias, ground in food processor 60 g melted butter

2. For mousse 70 g dark chocolate, chopped 65 g peanut butter 65g nutella 225ml milk 150ml cream 2 eggs (I made I mini springform pan and 8 x 1/2 cup capacity muffin tray cases).

3. Prepare base ingredients and press into cupcake patty cases in muffin trays and mini springform pan. You can make all cupcake sizes if you prefer. Refrigerate for 15 minutes until firm.

4. Pre-heat oven to 160 degrees celsius.

5. Place peanut butter, nutella and chopped chocolate in a bowl and set aside.

6. On low heat place cream and milk in a small saucepan and bring to just below boiling point.

7. Pour cream over, peanut butter, nutella and chocolate and stir until smooth and melted.

8. Add eggs one at a time whisking gently until well combined.

9. Pour mousse into pre-prepared cases/pans.

10. Bake for 10 minutes for the cupcake size and 15 minutes if making the mini spring-form pans. You will know they are ready when they are JUST beginning to set.

11. Remove from oven to cool completely.

12. Serve with a dollop of thickened cream and fresh fruit or chocolate shavings.

Note: I like to serve mine chilled but room temperature would be okay if that is what you would prefer. Enjoy!

Dark Chocolate Banana Cake

September 11, 2014 at 12:59 am

banana and chocolate cake

  • 1/4 cup apple sauce
  • 3/4 cup skim milk
  • 3/4 cup caster sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup cocoa
  • 120 g softened butter, softened
  • 3 eggs
  • 3 medium bananas
  • 1 1/2 cups self raising flour
  • 100 g dark baking chocolate, chopped
  • 1 sml banana sliced for top of cake
  • 1 tblsp brown sugar for top of cake


1. Cream sugar and butter. Add eggs , Mix. Mash bananas, apple sauce and milk and add to the bowl with the vanilla extract.

2. Stir in flour, cocoa and chocolate leaving some chocolate to sprinkle on top.

3. Pre -heat oven to 180 degrees celsius.

4. Line the base of a 20 cm springform pan with baking paper. Spray sides of pan with oil.

5. Pour batter into tin and lightly tap tin onto the bench to get rid of any air bubbles. Decorate with sliced banana and and sprinkle remaining chocolate. Sprinkle with 1 tblsp brown sugar and bake. Insert skewer into the oven after 40 mins. Bake a further 5 if needed.

If you are making the YIAH – Your Inspiration at Home Chocolate raspberry Truffle powder version then simply add 1/3 cup in the mix when adding the cocoa. Reduce the caster sugar to 1/2 cup instead of 3/4 cup. Instead of layering bananas on top simply sprinkle 1 or 2 tablespoons YIAH Choc Raspberry Truffle powder on top before baking.

All products pertaining to YIAH – Your Inspiration at home can be purchased from my online store by clicking here

Maple Chocolate powder Biscuits

May 5, 2014 at 7:19 am

Maple Chocolate powder biscuits



1. Pre-heat oven to 180 degrees celsius. Line 2 baking trays with baking paper.

2. Melt butter and honey in a small saucepan. Remove from heat to cool. Add YIAH salted Maple Chocolate powder and YIAH Maple Balsamic vinegar and combine. Once mixture has cooled slightly add egg, mix well then add the flour. Sit bowl in the fridge for 10 minutes.

3. Roll 1 tablespoon of  mixture into a ball and flatten slightly using palm of hand. Place on baking tray allowing 2 cm between each one and repeat until finished.

4. Bake for 15 – 20 minutes until golden, swapping trays halfway. Cool for 10 minutes before placing on wire racks.


All products pertaining to YIAH (Your Inspiration At Home) award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt, for more info click here to see my website.

Maple Chocolate Banana Bread with Natvia

March 5, 2014 at 12:23 am

Maple Chocolate Banana Bread with Natvia


  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top


1. Pre-heat oven to 170 degrees celsius.

2. Lightly grease a loaf pan approx 25cm x 10 cm (I used an average size loaf pan and 6  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour.  Add the wet ingredients to the dry and mix.

4. Pour the batter into the loaf pan 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. With the remaining batter (if any) fill the patty cases with 1/4 cup capacity mix.

6. Bake the loaf pan for 1 hour, insert knife and if it comes clean remove from oven. If not, check at 5 minute intervals. The top should be a little springy. Over cooking will dry out the loaf.

7. The muffin size should be ready in around 3o minutes. You want the top to be a bit springy.

8. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

9. If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant

All products pertaining to YIAH (Your Inspiration At Home) award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt can be purchased via my website here

Vitarium Triple Chocolate layer cake with Natvia

February 26, 2014 at 7:12 am

Vitarium Triple Chocolate layer cake

INGREDIENTS for cake part

  • 2 cups self raising flour
  • 1/3 cup Vitarium chocolate
  • 2 tablespoons Natvia
  • 60g butter, melted
  • 125 g 70% cocoa dark chocolate, melted
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/2 cup yoghurt


1. Pre-heat oven to 170 degrees celsius. Line a 25cm springform pan with baking paper on the base and spray the sides with olive oil.

2. In a small saucepan melt butter and chocolate on low heat until silky. Remove from heat.

3. Add the wet ingredients to the dry and mix well. Put the mix in the prepared pan and smooth the surface. This is a thicker style batter but that is fine. Cook for 25 – 30 mins or until the skewer inserted in the middle comes out clean.  Wait until cake cools slightly then take it out and with a serrated knife smooth out the top layer so it is even then put back into the springfrom pan.

INGREDIENTS for cheesecake part:

  • 250 g packet Philladelphia Cream cheese at room temperature
  • 300ml thickened cream whipped to stiff peaks, set aside
  • 2 tablespoons Natvia
  • 2 tablespoon Vitarium Chocolate
  • 1 teaspoon vanilla extract
  • 2 tsp gelatine dissolved in 1/4 cup hot water (dissolved and cooled)

4. In a mixer whip cream with Natvia and Vitarium chocolate and set aside.

5. Beat the cream cheese with vanilla. Add the cream and dissolved, cooled gelatine.

6. Beat on low for 2 minutes.

7. Spread the cheesecake layer on top of the slightly cooled cake in the spring form pan. Place in  fridge until the mousse component is ready.

INGREDIENTS for mousse

  • 200g 70% Cocoa dark Chocolate (or sugar free chocolate)
  • 20g butter
  • 1 tablespoon Vitarium Chocolate
  • 3 eggs separated
  • 250ml thickened cream

8. In a small saucepan on low heat, melt the butter and chocolate until smooth.  Add the egg yolks and beat in well with a wooden spoon. Set aside.

9. Whisk the egg whites until soft peaks, add the Vitarium chocolate and whisk until stiff peaks. Set aside.

10. Whisk the cream until soft peaks form. Add the cream to the chocolate mixture.

11. Fold in the egg whites. Smooth the Chocolate mousse on top of the cheesecake layer. Place in the fridge overnight covered in cling wrap.

12. Serve with fresh fruit and/or whipped cream.



Chocolate Raspberry Melting Moments with Dark Chocolate Ganache

October 22, 2013 at 6:13 am

with yiah btle melting moments choc raspb powder



  • 150 ml thickened cream
  • 100g 70% Cocoa dark Chocolate


1. Pre-heat oven to 170 degrees celsius. Line 2 baking trays with baking paper.

2. Beat both sugars, and butter until creamy.  Add YIAH – Your Inspiration at Home Chocolate Raspberry Truffle Powder, sifted flour and sifted cornflour. Using the folding function on your mix, fold until all ingredients are well combined. Do not over beat.

3. Place mixture in a bowl and refrigerate for 10 minutes.

4. Roll 1 tablespoon of the mixture into balls and repeat with the remaining mixture placing them 3 cm apart on the baking trays.

5. With a fork place into approx. 1 tablespoon of plain flour and shake off excess. Press onto balls and flatten slightly. Repeat with remaining balls.

6. Place in oven and cook for approx 15 minutes changing trays around (top to bottom) halfway through.

7. When you take the biscuits out they should be slightly soft to touch on the surface and just starting to firm.

As the biscuits cool down in the trays the butter will solidify and the biscuits will become firm and melt-in-the-mouth.

8. To make the ganache melt the chocolate in a saucepan on low heat. Do not overheat. Pour the chocolate into a bowl to cool slightly. Mix in the the cream and sit for about 20 minutes until thickened but still soft.

9. Put the ganache into a piping bag with a half centimeter nozel opening of your choice. Pipe the ganache on flat side of one biscuit only and place another biscuit flat side down on top. Press down slightly. Repeat until finished.

For more YIAH – Your Inspiration at Home products and information click here

Natvia Chocolate Almond Dukkah Cookies

October 14, 2013 at 4:00 am

choc almond dukkah bikkies w natvia


  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah


1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

For all products pertaining to YIAH (Your Inspiration At Home) click here

Fudgey cookies

October 11, 2013 at 5:52 am

choc rasp fudgey natvia bikkies


  • 225g softened butter
  • 1/2 cup NATVIA (stevia sugar substitute)
  • 1 egg, lightly beaten
  • 2 tablespoons YIAH Chocolate Raspberry Chocolate Powder
  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 cup Almond Meal
  • 1/4 cup 70% dark chocolate (you can use sugar free chocolate if you like)
  • approx. 2 tablespoons Chocolate Spread ( I used Sweet Williams 60% less sugar chocolate spread)


1. Pre-heat oven to 190 degrees celsius.

2. Line 2 trays with baking paper.

3. Beat butter and sugar until creamy. Beat in the egg and mix in the other ingredients until combined. Stir in chopped chocolate.

4. Put mixture into the fridge for 10 minutes.

5. Spoon out tablespoons of the mixture and shape into balls. Space them apart on the lined baking trays. Use the handle of a wooden spoon to make a hollow slight indentation in the center.

6. Bake for 15 minutes.  Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

7. Fill in the center with the chocolate spread.

Note:  These are rich indulgent cookies and great with a cup of coffee or tea.

Keep in air tight container for up to 3 days. Alternatively freeze the cookies unfilled between baking paper and wrap carefully and store in the deep freeze for up to a month and fill centers when defrosted.

For more baking goodies by YIAH – (Your Inspiration at Home) click here.

Please note the Raspberry Chocolate Truffle Powder contains sugar and is optional if you have special dietary requirements.


Tiramisu Cupcakes

September 5, 2013 at 9:59 am



100g white chocolate coarsley chopped

100g dark chocolate coarsley chopped

1 tblsp milk

1 tsp vanilla extract

130g unsalted butter chopped

100g (1/2 cup) sugar

1 tblsp warm water

1 tsp instant coffee

2 eggs

150g (1cup) plain flour

2 tblsp self raising flour

1 tblsp cocoa powder

2 tblsp kahlua liquer

250g mascarpone at room temperature

60g (1/3 cup) icing sugar, cocoa powder to dust


1. Pre-heat oven to 160 degrees.

2. Line 8 80ml (1/3 cup) muffin pans with paper cases. Place white chocolate and dark chocolate in seperate heatproof bowls.

3. Add milk, vanilla, 50g butter and 55g (1/4cup) caster sugar to the white chocolate. Add water, coffee, and remaining sugar and butter to the dark chocolate. Stir each mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until the chocolate melts and the mixture is smooth.

4. Lightly whisk 1 egg in a bowl and add to the white chocolate mixture with half the plain flour and half the self-raising flour. Spoon among the prepared pans.

5. Lightly whisk remaining egg in bowl and add to the dark chocolate mixture. Stir in cocoa powder and remaining plain and self-raising flour. Spoon over the white chocolate mixture in pans.

6. Bake for 30 mins or until crumbs cling to a skewer inserted into the centers.

7. Brush the kahlua over the warm cupcakes. Cool in pans.

8. Use an electric beater to beat the mascarpone and icing sugar in a bowl until smooth. Spoon into piping bag fitted with a small nozzle. Pipe mascarpone mixture over cupcakes. Dust with cocoa powder.

This recipe featured in the August Issue 2012 of the Woolworths Australian Good Taste Magazine