Raise your Slice Game this Christmas with a couple of recipes which really have a Wow factor! Using a couple of special ingredients from our Ballarat based Hot Chocolate specialists Grounded Pleasures or the ever so more-ish Salted Caramel Sauce lovingly made by Misty's in Melbourne.
These recipes are so incredibly delicious and no one will ever guess how incredibly simple these sophisticated masterpieces are to make!
Salted Caramel Cheesecake Slice (No Bake)
-Recipe from Bake Play Smile
250 g granita biscuits or similar plain biscuits (we used Digestives)
- 100 g butter melted
- 150 ml thickened cream
- 250 g cream cheese softened
- 110 g caster sugar ½ cup
- 3 tsp gelatine
- ¼ cup boiling water
- 200 g salted caramel sauce store-bought or homemade (we used Misty's Salted Caramel Sauce)
Grease and line a 20cm x 20cm square baking tin and set aside.
Crush the biscuits until fine crumbs remain. Add the melted butter and mix together well.
Press the biscuit base firmly into the prepared baking tin.
Whip the thickened cream and set aside.
Beat the softened cream cheese and caster sugar until smooth and creamy.
In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
Beat the gelatine through the cream cheese mixture.
Beat through 150g of the salted caramel sauce (you may need to pop it in the microwave for a few seconds so that it is runny).
Fold through the whipped cream.
Pour the cream cheese mixture over the biscuit base.
Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
Place into the fridge for 6 hours or until completely set.
- Cut into slices and serve
- 4 large eggs
- 1 cup instant hot chocolate mix (We used Grounded Pleasures Sicilian Orange Hot Chocolate)
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp vanilla extract
- 225g unsalted butter
- 1 3/4 c granulated sugar
- 1 1/2 c all-purpose flour
- 2 cups dark or semi-sweet chocolate chips
- Preheat the oven to 170 degrees C and lightly grease a 9x13" pan. If you'd like to make the brownies a little easier to remove, line the pan with parchment paper, leaving "handles" protruding along the long side of the pan.
- In a mixing bowl, combine the eggs, salt, hot chocolate mix, baking powder, and vanilla extract. Beat on medium speed about 4 minutes.
- Combine the butter and sugar in a microwave-safe bowl and microwave for 1 minute, then additional 30 second intervals as needed, stirring after each, until the butter has completely melted and the mixture is hot (not bubbling) and a little shiny. If it gets too hot, let it sit a minute or two before moving on to the next step.
- Slowly drizzle the butter and sugar mixture into the egg and cocoa mixture, stirring constantly until smooth. Immediately stir in the chocolate chips.
- Add the flour and stir until just combined, then pour the batter evenly into the prepared baking pan.
- Bake the brownies for 33-38 minutes, until the edges are set and the middle looks slightly under-done, but not raw. A tester will come out with a few moist crumbs, and that's okay.
- Remove from the oven and allow to cool completely on a rack before slicing and serving.
Mint Tim Tam Balls
-recipe adapted from Arnotts
- Place Tim Tams in a food processor and process until finely crushed. (I like it with a few chunks so used the pulse mode on my processor)
- Place crushed Tim Tams in a large bowl. Add condensed milk and Grounded Pleasures Hot Chocolate powder and stir until well combined. Refrigerate until mixture is firm (approx. 3 hours or overnight).
- Roll a tablespoon of mixture into a ball and roll in coconut.
- Keep refrigerated until required.