Chocolate + Boil recipes (21)

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Aunt Teen's Creamy Chocolate Fudge

Recipe by: Kelly Phillips

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This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had, and easy enough to whip up in 15 minutes or so.

Authentic Caribbean rum and hot chocolate

Recipe by: lparsons

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Authentic Caribbean rums are best for this drink.

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Caramel Cakes

Recipe by: Carnation

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"Caramel in any form is very sublime, but here it's combined with white chocolate to make a wonderful cake slice. My mother used to cook something similar when we were kids, and it always went down a treat." -Phil Vickery

Chocolate Covered Toffee

Recipe by: FUNKYMONKEY

Reviews(1)

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. It might be easier if you use a sugar thermometer the first few times to check if the toffee is ready. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Chocolate Ganache

Recipe by: ingrid e. vogel

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This is a rich dark chocolate ganache that has loads of uses. It can be whipped to use as a filling or icing, or simply poured over any cake you like.

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Chocolate ice cream topping

Recipe by: sal

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Just cocoa, sugar, water and vanilla in this quick chocolate sauce.

Chocolate Orange Truffles

Recipe by: Terry

Reviews(4)

This is a very easy recipe, requiring no sugar thermometer and no sensitive tempering of the chocolate. Make several to give as a homemade food gift or to include in a Christmas hamper.

Chocolate Tablet (Scottish Fudge)

Recipe by: Susan

Reviews(2)

This is pure heaven - well I think so anyway! It's sweet, melts in your mouth but is not chewy. This version is flavoured with chocolate and it makes a great gift. I always make some for my daughter's teachers at Christmas.

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Chocolate Walnut Fudge

Recipe by: LEEMA

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Walnuts make this delectable fudge special. Cut into small squares and wrap a few in parchment or cellophane for a thoughtful food gift that anyone will enjoy. Try using other nuts if you wish.

Elisa's Famous Fudge

Recipe by: Elisa

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This is a recipe my family love! it is simple and does NOT require a sugar thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chocolate and/or nuts. I hope you enjoy my recipe!

Ganache

Recipe by: Adrienne

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Use good quality chocolate in this simple icing recipe for unbeatable results.

Irish Cream Truffle Fudge

Recipe by: Ruth Crickmer

Reviews(4)

This creamy sweet confection will disappear in a wink! Perfect for a homemade food gift at Christmas.

James's toffee

Recipe by: James Bovy

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Toffee base, melted chocolate over that with crushed walnuts on top.

Melt In Your Mouth Toffee

Recipe by: Ruth Denton

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This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.

Pears with chocolate sauce

Recipe by: Maggie Pannell

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Pears and chocolate are one of those classic, heavenly combinations. Enjoy this seductive dessert during the autumn, when juicy pears are abundant.

Rum Truffles

Recipe by: TOO TOO

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These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!

Russian Hot Chocolate

Recipe by: Gordon

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This is hot chocolate with vanilla-flavoured vodka and amaretto. It keeps you warm on a cold day.

Shortbread Base Banoffee Pie

Recipe by: Samantha

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I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.

strawberry fondue

Recipe by: roxy01

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This is a quick and eay preperation.Very yummy and dont make it too chocolatey.

Toffee

Recipe by: nora

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This toffee tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron frying pan and sometimes just a few of the almonds to help gauge the readiness.

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