Double Thick Chocolat Frey Hot Chocolate

Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes


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


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

Chocolate Pavlova

Serves 4-6 | Preparation time 30 minutes | Cooking time 60-90 minutes
For the 
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 Dark 78% chocolate
150 ml cream
For the chocolate mousse
200 g Frey Dark 78% chocolate, chopped
420 ml cold heavy cream
3 large egg whites
30 ml sugar


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.

Chocolatey Cinnamon Rolls

Serves 4 | Preparation time 15 minutes | Cooking time 15 minutes

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

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.

Banana Peanut Butter Ice Cream with Cashew Nut Brittle and a Chocolate Swirl

Serves 4 | Preparation time 30 minutes, plus 3 hours freezing time for the bananas

4 large ripe bananas, peeled and roughly chopped
2 Tbsp peanut butter, I use sugar-free
2 Tbsp honey or maple syrup
2-3 Tbsp cold milk/yoghurt or just water for dairy-free

For the Candied Cashews
100g cashew nuts, or nuts of your choice, either raw or roasted are fine
3 Tbsp dark brown sugar
1 Tbsp butter
1 Tbsp maple syrup (or ordinary syrup if you don’t have maple)
1/2 tsp cinnamon

For the Chocolate Drizzle
1 x 180g Chocolat Frey Milk Crunchy Nuts, finely chopped

1. Place the bananas in a freezer-proof container and freeze for at least 3 hours.
2. Meanwhile, prepare your candied nuts as follows: If not roasted, toast in a heavy-based pan over medium heat until golden brown. Add the remaining mixture, stir until well coated and then stir over medium-low heat for a further 5-10 minutes, or until the sugar has dissolved. Remove the pot from the heat and pour the ingredients onto a non-stick baking tray or silicone baking mat, then set aside to cool before breaking or chopping into rough pieces.
3. Just before you blend your ice cream, melt the chocolate pieces slowly in a double boiler until smooth and silky; leave to rest and come to room temperature.
4. Once the banana pieces are frozen, place in a blender with the remaining ice cream ingredients (except the melted chocolate) and blitz until you have a smooth consistency. Swirl through the melted chocolate drizzle and return to the freezer until it firms up a little more, or serve immediately for a ‘soft serve’ consistency.
5. Serve with a scattering of candied nuts.

Cinnamon Milk Tarts in a Glass

Serves 4-6 | Preparation time 20 minutes | Cooling time 30 minutes

For the Pastry Crusts
12 ginger biscuits (or digestive biscuits)

For the Chocolate Grating
100g Chocolat Frey Dark 78% slab

For the Filling
800 ml full-cream milk
1 cinnamon stick or 1 level tsp ground cinnamon
1 vanilla pod, split lengthways
3 ‘bruised’ cardamom pods (gently squash them; they are optional)
1 vanilla pod, split lengthways
2 eggs
1/3 cup sugar
1/4 cup cornflour
1/4 cup sifted flour
a pinch of salt
1 tsp ground cinnamon and 1/2 tsp ground nutmeg for sprinkling over

1. To make the pudding bases, crush the biscuits in a Ziploc bag or clean dish towel using a rolling pin.
2. Divide the biscuit crumbs between your pudding glasses (something similar to martini glasses usually works well) or ramekins.
3. To make the filling, heat the milk in a saucepan, along with the cinnamon, cardamom pods, and vanilla, until it just starts to boil, then remove from the heat.
4. In a heatproof bowl, beat the eggs well, and add the sugar, cornflour, flour and salt. Mix well until combined and smooth.
5. Remove the cinnamon stick, cardamom and vanilla pods from the milk and slowly add it to the egg mix, whisking as you do. Return everything to the pan to a low heat and stir until the mixture reaches a thick custard-like consistency. This takes just a couple of minutes, so keep your eye on it; you don’t want the mixture to burn.
6. Remove from the heat, and pour the mixture into your glasses/ramekins and leave to set at room temperature, or if you need to speed things up, in the fridge.
7. Sprinkle with grated chocolate, cinnamon and a light dusting of nutmeg just before serving.

Pear and Rosemary Tarte Tatin with White Chocolate Drizzle

Serves 4–6 | Preparation time 15 minutes | Cooking time 30 minutes

75 g light brown sugar
75 g butter, cubed
6 pears, peeled, cored and quartered (enough to cover the base of your pan)
2 Tbsp water
1 Tbsp lemon juice
1 sprig fresh rosemary
1 tsp vanilla extract
400 g readymade puff pastry, thawed

For the White Chocolate Ganache
200g Frey’s White Crunchy Almond Chocolate, roughly chopped
100ml cream
Mascarpone, to serve

1. Preheat the oven to 180 °C.
2. Place the sugar and butter in a heavy-based (ovenproof) frying pan over medium–high heat. Stir two or three times and then leave to simmer until the sugar is melted and golden.
4. Add the pears, lemon juice, rosemary and vanilla to the pan and gently stir until the pears are well coated. Cook gently for 5 minutes. Remove the pan from the heat and arrange the pears so that they are lying as flat and close together as possible.
5. Cut out a circle of pastry that is 2-3cm wider than the width of the pan. Lay it over the pears and tuck in the sides so that everything is well covered. (If you don’t have an ovenproof pan, just transfer the pear mixture to a greased, shallow, round ovenproof dish or flan dish at this stage.)
6. Pierce the pastry a few times with a knife to allow steam to escape during cooking and bake for 25–30 minutes or until the pastry is puffy and golden.
7. Meanwhile, to make the chocolate ganache, heat the chocolate and cream together over a double boiler until the chocolate has melted. Stir until silky.
8. Leave the tart to cool for a few minutes before turning out onto a plate. Hold the plate over the pan with a dish cloth and invert the pan – be very careful, as the extremely hot caramel can spill out. Serve with chocolate ganache and a dollop of mascarpone (or vanilla ice cream).

Note: If you don’t have an ovenproof pan, follow the instructions as far as step 4 using a regular frying pan, and then transfer the ingredients to an ovenproof tart dish and continue on from there with step 5.

Banana Brûlées with Chocolate Ganache

Serves 4 | Preparation time 5 minutes | Cooking time 5-10 minutes


3-4 ripe bananas, halved lengthways
4 Tsp dark brown sugar (or honey)
½ Tsp ground nutmeg
1 Tsp vanilla extract
½ Tbsp butter

For the Chocolate Ganache
200g Chocolat Frey Pecan Caramel, roughly chopped.
100ml cream
1 heaped Tbsp mascarpone


1. Lay your banana halves skin-side down over coals, or in your oven at 180C for 5-8 minutes or until softened.
2. Mix together the brown sugar, nutmeg and vanilla and spoon it over the cut side of the bananas. Add the bananas to a hot pan along with a small knob of butter 2-3 minutes on each side or until the sugar has melted and is sticky and caramelized.
3. 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, and whisk through 1 large Tbsp mascarpone until the mixture is glossy and silky.
4. Remove the bananas from the heat and serve immediately with the chocolate ganache.

Amarula Malva Pudding Mugs with Sauce

Makes 8 small enamel mugs or 1 large pudding, about 20 x 20 cm
Preparation time 15 minutes | Cooking time 30 minutes

1 cup cake flour (125g)
1 tsp bicarbonate of soda
A generous pinch of salt
1 egg
1 cup castor sugar
1 Tbsp apricot jam
2 tsp orange zest
1 Tbsp melted butter
1 tsp vinegar or lemon juice
1 cup milk
100g Chocolat Frey Dark Orange, chopped
whipped or double cream or vanilla custard, for serving

½ x 397 g can condensed milk
½ cup milk
½ cup fresh cream
1/4 cup Amarula liqueur (optional, alternatively use extra milk)
pinch of ground nutmeg
zest of 1 orange

1. Preheat the oven to 180 °C and line a baking dish with baking paper, or grease eight enamel mugs.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.
4. Add the liquid ingredients to the dry ingredients and mix well. Fold the chopped chocolate pieces into the mixture and gently stir until combined.
5. Pour into the baking dish or divide between the enamel mugs, cover with lightly greased tinfoil and bake for 20-30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).
6. To make the sauce, heat all the ingredients together in a medium-sized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.
7. Serve with whipped or double cream or both!

Note: You can make this in advance and freeze, thawing and reheating before serving. You can also freeze leftovers for use at a later stage.

Mocha Pistachio Affogatos and Dark Chocolate Sauce

Serves 4 | Preparation time 10 minutes

100g Chocolat Frey Chocobloc Dark 55%, melted over a double boiler
4 scoops vanilla or pistachio ice cream
2 Tbsp roughly chopped pistachios, toasted
150 ml good-quality filter coffee or espresso, must be hot

1. Just before serving, coat the inside of your serving glasses (or small ramekins or teacups) with the melted Frey chocolate.
2. Divide the ice cream between the serving dishes.
3. Scatter over chopped nuts, serve with a shot of espresso on the side of each dish to pour over at the table.

My Favourite Chocolate Tray Bake with Chocolate Peanut Butter Frosting

Serves 8 | Preparation time 10 minutes | Baking time 20–25 minutes

1 cup sugar
1 cup cake flour, sifted
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3 Tbsp cocoa powder
1 heaped tsp instant coffee granules (optional)
pinch of salt
2 eggs
1/2 cup milk
1 Tbsp cooking oil
1 tsp vanilla essence
1/2 cup boiling water

Chocolate Peanutbutter Frosting
2–3 heaped Tbsp smooth peanut butter
200g Chocolat Frey Dark Crunchy Almond, roughly chopped
3–4 Tbsp cream

1. Preheat the oven to 180 °C and grease your favourite cake tin or roasting tin (I like to use an old battered 15 x 20 cm roasting tin and then just serve the cake straight from that for a rustic effect).
2. Add all of the cake ingredients, except the boiling water, to a large mixing bowl.
3. Slowly add the boiling water, whisking as you pour it in, and mix until everything is just combined.
4. Pour into the cake tin and bake for 20–25 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.
5. To make the icing, add the ingredients to a double boiler, heat until the Frey chocolate has melted, stir together until smooth and glossy.
6. Ice the cake and serve as soon as possible.

Notes: Because I serve my cake in the tray that I bake it in, I only need enough icing for the top. If you decide to bake your cake in a cake tin and remove it and ice properly, you will probably need about double the amount of icing that is given above. I like to add all of the dry ingredients to a glass jar and store in my pantry, that way it’s extra quick to throw together when you need to, just add the wet ingredients at the last minute. This also makes a pretty lovely little pud, served warm and with a generous scoop of vanilla ice cream or double-thick cream.