Double Chocolate Fudge Brownie

Super Easy Deep, Dark, Rich and Delicious Chocolate Cake

I love the idea of desserts that are Minimum effort for Maximum results. I’ve never been much interested in the happenings of the pastry kitchen and tend to leave the intricately designed and balanced desserts to those who enjoy making them but chocolate cake…there has to be efficiencies in the method somewhere

When it comes time to nurture my sugary side, I like to produce beautiful, simple yet stunning examples of cakes, sweets  and treats. This cake slash pudding, the Deep, Dark, Rich and Delicious Chocolate Cake is the perfect example of no fuss HUGE reward for something simply divine.

As a chef, I approach most kitchen tasks by writing what is known affectionatly in the industry as a “prep list”.  This prep list contains all the days duties and tasks that must be completed before we go to service, which is the crazy time in restaurants when orders start flooding into the kitchen. I always find myself leaving the sweets on a prep list till last which is the perfect indicator of ones affectionate or disconnection to a particular area of a commercial kitchen. “Give me simplicity”  I scream, and low and behold this little gem of a recipe comes sliding across my desk.

To produce a seriously deep, dark, rich Chocolate cake  result, it’s best to use the darkest Chocolate you can lay your hands on. I use an organic chocolate with 70% cocoa solids so it’s a bittersweet symphony of snap and smooth. This cake is also on the runny side when it goes into the cake tin so line and grease your mold well before pouring it in.

Deep Dark Rich and Delicious Chocolate Cake

125gms/4 ozs  Dark bittersweet chocolate at least 70% cocoa solids

3oogms/10 ozs dark brown or muscavado sugar

225gms/8 ozs unsalted butter ~ softened

1/4 cup of golden syrup

2  large eggs ~ at room temperature

1 tsp vanilla extract

200gms plain flour ~ sifted

1 tsp of bicarb soda

250mls/8 fl oz of boiling water

1/2 tsp sea salt flakes

Preheat the oven on Fan Bake at 180C/350 F

• Cream the softened butter with the dark brown sugar with an electric beater or by hand until light and fluffy and the sugar has dissolved.
• Melt the chocolate on induction setting 2 until smooth or in a metal bowl over a pot of simmering water. Allow the chocolate to cool slightly before mixing lightly through the creamed butter and sugar.
• Mix through the golden syrup, eggs and vanilla extract unit well combined, paying attention not to beat to furiously. sprinkle over the salt and stir through.
• Stir together the flour, and baking soda and add bit by bit along with the boiling water, mixing carefully after each addition.
• Pour into a cake tin or loaf pan that is well greased  and lined with non stick baking paper.
• Bake in the oven for 35-45 minutes until a skewer inserted into the middle of the cake comes out clean.
• Allow the cake to cool in the tin for 10 minutes before turning out on to a wire rack to rest.
• Serve with cream, ice cream, berries, sliced with butter, spooned with mascarpone or on its on whilst still warm. This cake also improves over time  and is great if allowed to sit for a day before serving ~ if it lasts that long!

Photo credits : Chocolate cake www.hafizismail.net

Chocolate mixing and chocolate pieces @robertokapp

Enjoy your chocolate cake!!

With only 362 days until next Halloween, you may be wondering if that mountain of candy and chocolate will last till then. With the chances of that highly unlikely, and your Sweet tooth ready to pack up and go on vacation, you may experience that stage of thinking “What’s the best way to use up all that leftover candy?”

Double, double toil and trouble; Fire burn and cauldron bubble. With nothing quite as Sinster as what the witches in Macbeth were brewing up, I have concocted the Top 10 ways to use up all that Halloween Loot.

Be a Star not a Monster and DONATE your leftover candy!

There are loads of worthy places where you can donate any leftover candy.

For those less fortunate than yourself, create some candy gift-bags and drop them off at the retirement home, local homeless shelter, or donate them to organisations like Operation Gratitude that will ship your candy as care packages to overseas troops.

Photo by Sifu Renka

Christmas and Thanksgiving Gift Bags

Repackaged Halloween Candy tastes even better the second time around.

Add all the candy to Christmas and Thanksgivings gift-bags for an adult indulgence.

Photo by stevendepolo

An excuse to SMASH a Pinata!

Fill it, hang it, swing it and SMASH it. What a great excuse to throw a pinata party.

Any party can turn into a thrashing, and any excuse will do!

photo by StayRAW

Did someone say VODKA?

Now before you take off down the road to buy a huge bottle of vodka, just remember that the cheaper quality vodka will taste just so.

Go for a medium priced range vodka and simply soak all those left over candies in the vodka for a delicious grownup candy drinks! The hardest thing about creating your own candy alcohol is allowing it to sit for 24 hours before drinking it. Recipe here!

photo by BeInspiredDesigns

Create a Candy Wreath to Welcome in the Holidays!

With Thanksgiving and Christmas holidays just a hop, skip and a jump away,take some time to create a beautiful sentiment

to grace your front door. Check out Martha Stewart’s Candy wreath project for some sweet inspiration.

Photo by Simply recipes

T’is the Season to Bake Stained Glass Cookies!

Here’s a wonderful Holiday project that will make beautiful Christmas decorations and gifts.

Try this delightful recipe from Simply recipes, and mix and match your own special cookie cutter designs.

Photo by candywrapper crafts

Eaten all the candy? What about all those left over wrappers?

There’s a craft project for everyone! No need to dispose of all those leftover candy wrappers,

you can learn how to make your own candy wrapper bags for the ultimate in recycled chic.

photo by stevendepolo

Just FREEZE it!

Bag and freeze your candy so it will last till Halloween 2011!

Thats right, Candy can be kept for up to a 12 months in the freezer and is great to use up when  ever you need a sugar hit or want to cook a few candy inspired recipes.

photo by lintmachine

Wrestling with your demons. For those that must EAT it all!

If you really must eat all your candy, you could try a few ways to mix up the delivery.

Blend a chocolate bar with milk for a milkshake. Add ice cream for a chocolate bar smoothie or place it on bread and pop it in the toaster oven for a couple of minutes before spreading for chocolate toast.

photo by Delish.com

Get some Fruit into them!

I’m not sure how healthy these treats are, but it could be one way of getting a bit of fruit into the young ones and using up a bit of that leftover candy. The fact that they look super cute is bonus. Try this fantastic recipe from Delish.com.

What great ways do you have to use up that leftover Halloween Candy?

Olio Cafe Chocolate Chewy Biscuits

I first tried this little chocolate chewy biscuits treat whilst partaking in my first Kopi Luwak Experince at the Olio Cafe and Bar in Sydney’s St. Leonard’s. Kopi luwak is heralded as the world’s rarest and most expensive coffee and passionate coffee provedors Nicholas Aspros of Olio and Sam Gabrielian of Caffe Di Gabriel boutique coffee roasters have made it their mission to source the best and rarest coffee beans from the around the world and make them accessible to all.

Olios Kopi Luwak experience consists of an espresso or picillo of the famed brew served alongside a lime and ginger soda and these gorgeous little chocolate chewy biscuits flavoured with chocolate, ginger and almonds to complete the coffee journey.

I was so impressed with these little nuggets of chocolate chewy biscuits goodness that I begged Nicholas to share the recipe with me, which he more than happily agreed to do so. The perfect coffee accompaniment.

Olio Chocolate Chewy Biscuit

Ingredients

1 large free range egg

50g vanilla sugar

100g bittersweet chocolate

300g butter ~ cut into cubes

100g plain flour

1/4 tsp baking powder

pinch of salt

1/2 tsp grated ginger

40g slivered almonds ~ chopped

100g icing sugar

Method

• Into a large mixing bowl or with a cake mixer mix together the egg and sugar until the chocolate chewy biscuits mix is well combined and silky.
• In a metal bowl over a saucepan of simmering water melt together the chocolate and butter and stir to combine evenly.
• Cool slightly before incorporating the chocolate mixture into the egg and sugar and mix together well.
• Using a separate bowl combine the remaining ingredients and add to the wet ingredients, stirring carefully to combine.
• Cover the bowl with cling film and allow the mixture to rest in the fridge for 2 hours, but preferably overnight.
• When ready to cook, preheat the oven on Bake at 170C.
• If making small petite four style biscuits, form the chilled mixture into 3cm round balls and dust generously with icing sugar by rolling the balls through a bowl of icing sugar.
• Place the balls on a baking paper lined cookie tray and bake in the oven for 9 mins.
• Watch the cooking time carefully as the balls should be soft and chewy when cooked. Over-baking will result in crunchy biscuits which is not ideal for this style of cookie.
• Remove from the oven and allow the chocolate chewy biscuits to cool on a wire rack before storing for 3-4 days in an airtight container.

This is one of those treats that works best when the phone won’t stop ringing, the emails keep piling up and everyone wants your attention at the same time! The pan fried Chocolate and sea salt sandwich was designed for THOSE moments!

All you need to do is to steal away from reality for 5 minutes and a delicious and satisfying gourmet treat is ready and waiting for your undivided attention.

I first discovered the magical properties of the sandwich whilst hosting a chocolate workshop with Boon chocolatiers in Sydney. I was besotted with all the chocolate that was seductively melting and cooking in front of me but slightly frazzled from all the work that had gone into getting the event up and running, I needed a quick fix before all my guests arrived for the evenings workshop. Bread in hand and chocolate in sight I set about making me a hunger busting endorphin lifting chocolate toasted sandwich that Escoffier himself would have been proud.

The chocolate warms and comforts you in its glossy embrace whilst the bread is filing and satisfying with crisp crunch from the frying and flipping.  Use good quality dark chocolate, natural sea salt flakes that you grind between your fingertips and a couple of generous slices of your favourite sourdough loaf.

The amount of salt  that you add to your sandwich is all dependant on the quality of your salt and the state of your nerves.  If you’re using a good quality natural sea salt like Murray River pink salt, you can  be a bit more generous in the pinch as natural sea salt has a more delicate flavour as opposed to ordinary table salt. Avoid table salt at all costs! Rock salt should also be avoided here. If you’re not able to grind the salt between your fingertips, don’t use it.

The perfect on-the-go  snack to keep you on track and on fire!

Ingredients

4 slices of day old sourdough bread

100g dark chocolate ~ the darker the better! I like to use a chocolate with 80% cocoa solids

Natural sea salt flakes

10g butter

10mls olive oil

Method

• Lay out 2 slices of bread and cover evenly with blocks of the chocolate.
• Using clean fingertips, grind a pinch or two of the sea salt over top of each chocolate covered bread.
• Top with the other slices of bread and press firmly to seal.
• Heat a frying pan on medium to hot and melt together half the  butter and olive oil.
• Once the liquid begins to bubble and splatter gently, add in the sandwich and fry for 45 seconds on each side, holding down with a flat spatula to encourage the sandwich holds together by the melting chocolate.
• Remove the sandwich from the pan and wipe out the pan with a paper towel to remove any potential overly crispy bits.
• Place the pan back onto the heat and add the remaining butter and olive oil and repeat the cooking of the second sandwich.
• Slice the sandwiches in half to begin the process of major salivation by watching the melting chocolate oozing out from the toasted bread slices.

Devour immediately!

As I gingerly negotiated my way across the slippery platform, a light rain just finished falling so the ground had turned into an ice rink for those of us wearing elevated pumps.

Monday morning commuter traffic at one of the busiest train stations in Sydney is rarely an enjoyable process, but combine that with a cold blustery winter wind and impossibly high heels and you have the recipe for disaster.

I manage to ease my way on to the train, standing room only, and settle back against the  door.  A deep sigh and I close my eyes behind my jet black sunglasses. There isn’t any sun, but for want of a peaceful moment to myself,  I wear my sunglasses at night AND inside trains.

I am smiling.

One of those smiles that broadens the face and lights up a train carriage.  Despite my surroundings and ‘mondaymorningitis’ I feel an eternal glow that has moulded that smile from ear to ear.

It wasn’t yoga,  prozac or Tony Robbins that was making me feel so chipper but a couple of days of well deserved  island life that had me so Cheshire cat.

The island in Question ~ Hamilton Island in the Whitsundays of Australia. The event in Question ~ The Great Barrier Feast.

2 days of feasting and drinking in the beautiful surroundings of the luxurious Qualia Resort with food designed by Award winning  and highly acclaimed Chef Justin North. More on what we ate in another post soon!

From the moment we landed on the runway that is Hamilton Island Airport, I felt a sense of relaxation wash over me as we are quietly ushered into the low lying airport bungalow where we are warmly met by representatives of Qualia. Island time starts early and finishes late around here!

A short 5 minute chauffer driven ride to the Northern most point of the island had us entering the  ’Jurrasic Park’ like gates of Qualia Resort.

Hmmm, no sign of man eating Dinosaurs anywhere,  only lush flora and fauna and golf carts. Lots of golf carts. In fact, golf carts are de riguer on Hamilton island. When you stay in one of the elegantly appointed bungalows at Qualia, you get your own golf buggy to drive yourself around the island.

An incredibly friendly young man called Johnny meets us with a wave and smile at the Long Pavillion at the top of the resort. The Long Pavillion is the main building that houses reception, a restaurant and bar, library,  plunge pool with views that take your breath away.

You have the option of sitting indoors with floor to ceiling bifold glass windows open to let the ocean breeze waft in or  you can choose to sit alfresco on black and white striped wooden deck chairs that flank either side of an impressive plunge pool that seemingly floats over the edge of the cliff.

Yes please, I would love a glass of champagne. I grin eagerly at my companion ”88” , ‘bubbles’ are a girls best friend.

Johnny from Monterey in Northern California, escorts us down to our private stand alone bungalow. More smiles and 88 wants to give him the first of many hi-fives as we are left to admire and take in what will be our abode for the next two days.

His and hers vanities. Check. Glorious deep free-standing tub. Check. A shower big enough to host a small island delegation. Check. Aesop bathroom gels, soaps and moisturisers. Gold star Qualia.

Our view of the ocean is somewhat obscured by trees, but lying on the cloud-like King size bed I can still see azure blue through the floor to ceiling glass doors that run along the length of the open plan bedroom living area.

Speaking of trees, Johnny informs us that there are 20 full time gardeners employed at Qualia where the hedging alone stretches for over 5 kms. Lots of places for T- Rex to hide out while he lies in wait for unsuspecting holidaying types.

Our over- sized room has all the trappings of modern day living   like wireless internet for us ‘twitterholics’ which sees me setting up  the iPhone and laptop so I can stay connected to the outside world while shutting out the outside world, and we draw ourselves the first of many long baths.

Hamilton Island sits in tropical Queensland which is on the Northern part of the east coast of Australia. Despite our arriving  Mid-winter for our island getaway, the temperature is in the early 20′s and I can feel a warm breeze flowing through the balcony doors as I type in a #GBFeast related tweet to my Twitter friends.

@Bridget_CooKs: View from our bungalow at qualia resort … #GBfeast ahhhhh time to relax : ) http://twitpic.com/27sb9x

The bottle of Verve Clicquot is looking rather lonely in the champagne bucket, best I keep it company as the first of our multiple feast opportunites isn’t starting for a couple of hours. I contemplate taking a ride around the resort in our pimped out golf cart, but the call of the relaxation is too strong to ignore and closing my laptop I allow myself to set adrift on memory bliss.

In this photo: Katie, Mahei and Bridget.

By 630pm, guests are beginning to assemble for pre-dinner drinks and canapes on the mezzanine floor of the Long pavilion with soft ambient light provided by the plunge pool and a delightful duet serenading us through the front doors.

The welcome dinner was designed by Executive Chef in residence Jane-Therese Mulry, who was appointed Marco Pierre White’s first female Head Chef when she was working in his London kitchens.

Juggling a glass, iphone and canapé I  managed to tweet some more.

@Bridget_CooKs: Canapes of cauliflower pannacotta- stunning at #GBFeast… Let the noms begin!!!!

We were treated to a pleasurable 5 course dinner by the Qualia team with wine matching by James Halliday and our highly informative hostess MC for the weekend ~ Sarah Wilson, before we retired back to our bungalow for a surprising night cap.

@Bridget_CooKs: Chocolates on our pillow at qualia were from the x el bulli pastry chef Oriol Balaguer. Hazelnut with poprocks!!! Ooooo yeah!!! #GBFeast

Pop rocks in our chocolate had us reminiscing about when we were kids and the sensation of crackling lollies on your tongue. One more tweet and  a google or two for the Chocolate supplier online and we drift off for a blissful night’s sleep.

Tweet Tweet Tweet, and it wasn’t the birds that woke me up. I started my twitter updates early as the day is going to be huge in the Great Barrier Feast.

Breakfast down the hill on the shores of Pebble Beach before we headed to the resort side of the island for the Electrolux Masterclass with Justin North at the Hamilton Island Yacht club which was to be followed by the Moët and Chandon Lunch. (*Stay tuned for an indepth post of what we ate and how we ate it with the fabulous Justin North)

How “88″ and I managed to squeeze in a swim at the beach-side pool before the degustaion dinner is a mystery, but was an absolute highlight of my Qualia stay as it was winter and I was swimming in an outdoor pool that was perfectly heated to scare off the chills.

Another quick check of Twitter,  confirmed I wasn’t the only one who was able to get in a bit of RnR between meals. Lorraine from Not Quite Nigella, who was also in attendance for the weekend, had created her own magic!

@NotQuiteNigella: Going to watch Girl W The Dragon Tattoo before getting ready for rumoured 6-11 course dinner w Justin North at Qualia #GBFeast …

The rumors were correct and multiple courses later I had only this to say to my slightly bemused online audiance.

Oyster starter

@Bridget_CooKs: Done. Over. Finished. Degustation complete. Stomach complete : ))) #GBFeast

With 88′s arm draped ceremoniously around my shoulders we slowly cruise back to our bungalow content in the knowledge that we had fulfilled our mission.

I had passed the point of no return and even the suggestion of poprock chocolates on my pillow couldn’t entice me to eat anymore. The bed was far to comfortable and the air was sweetly free of background city noises. Sleep was a welcome necessity.

The next morning as the gates closed one last time at Qualia and on our Great Barrier Feast experience with Justin North, I couldn’t help but send off one last message to the twitterverse.

@Bridget_CooKs: its the morning after >>> still full from dinner by @justinbecasse at#GBFeast Thank you justin. INCREDIBLE experience

And that it was, an incredible experience captured and shared with thousands of friends through tweets and updates as they joined me on my Great Barrier Reef journey of culinary delights.

It was our first trip to this part of the world and two days later the genesis of our next trip were under development. There was nothing left to do but to fly on out of here.

The next Great Barrier Feast has just been announced for November 201o, and if this is anything to go by, you won’t want to miss it! Click here for details.

There wasn’t going to be enough chocolate pudding left for me to partake in  a midnight feast as well as savor some for breakfast as well.

I had to decide and decide fast.

The leftovers in question came by way of a chocolate workshop I hosted that evening along with Boon Chocolates of Sydney in the Electrolux Showroom and I had managed to sneak some of this super delicious pudding out the door without being detected.

As I held the container of rich dark smooth-as-silk pudding in my hands, mulling over my dilemma and weighing up my options, I ran the risk of being caught red handed.

Eenie meenie maini mo.

Using this sophisticated decision-tree process and reaching into the  depths of our refrigerator I carefully hid my beloved pudding behind a bottle of Sparkling Shiraz, where it would sit in wait for a sublime breakfast fit for a Queen.

Queen of Chocolate Puddings

This simple pudding is made extra special by using good quality dark chocolate.

Ingredients:

180g Dark chocolate ~ I use one with 70% cocoa solids

3 cups of full cream milk

1/4 cup cornflour

1/2 cup caster sugar

1 tsp vanilla extract

Pinch of salt

Methodology:

• Whisk together the milk, cornflour, sugar and vanilla extract.
• If you  have an induction cooktop as part of your kitchen equipment, pour the mixture into  a medium sized pot and place on the induction cooktop on heat setting 5.
• Allow it to come to a gentle simmer, stirring occasionally with a spatula so you can get into the bottom and sides of the pot.
• If you are yet to discover the joys of induction cooking, place the milk mixture in a stainless bowl and set it over a pot of simmering water and cook gently ~ stirring with a spatula and scraping down the sides.
• If lumps begin to form, whisk to remove as you are aiming for a smooth silky milk sauce that thickens slightly and is glossy and bright.
• Once the mixture coats the back of a spoon and has thickened, turn the induction cooktop down to 2 or turn the pot of water to the lowest possible temperature setting.
• Add in the chocolate and a pinch of salt and whisk  well  until the chocolate is evenly dispersed and the mixture is smooth and thick.
• Strain the pudding through a fine sieve to remove any possible lumps and pour into 6-8 moulds whilst the mixture is still warm. If you allow it to cool to much, the pudding will be difficult to portion.
• Cling film over the puddings, allowing the plastic wrap to gently sit on the tops of the puddings so as not to form a chocolate skin.
• Allow to chill and set in the refrigerator for a minimum of 30 minutes before serving. These puddings can sit in the fridge for up to 48 hours before devouring.
• To serve , top with chopped dark chocolate and roasted hazelnuts. Sprinkle with a tiny amount of sea salt flakes to help heighten the flavors.

Makes 6-8 puddings

Chocolate Banana Bread Recipe

This recipe is a first cousin to my wickedly popular Banana Coconut Bread with the  point of difference being the use of dark chocolate over thread coconut.

Does it make a huge difference? You bet it does !  Its TDF (To Die For)

For a double whammy in my house, we like to to cut the bread into gorgeous thick slices and grill for a minute or two in the sandwich press. The bread warms through nicely, the outside gets crisp from the grill bars and the chocolate begins to melt oh so seductively.

Ingredients:

4 large squeeshy, over ripe, brown and nasty BANANAS ~ mashed with a fork

125gms butter ~ softened

250gms/1 cup caster sugar

1 tsp vanilla extract

2 large eggs ~ beaten lightly

250gms/2 cups of plain flour

2 tsp baking powder

pinch of salt

175gms of dark chocolate pieces

Methodology:

photo by adactio

Preheat your oven on bake or fan bake 190C/ 380 F.

Into a large mixing bowl combine the butter and sugar, followed by the banana mess, eggs and vanilla extract.

Toss in the chocolate and stir well to combine.

Sift the flour, baking powder and salt straight over top of the wet ingredients and fold through. At this point you want to be careful not to over mix. Over mixing will excite the gluten in the flour  causing  your bread to became tough and gluey. So to keep the gluten from getting to excited, be gentle with this step and fold rather than mix furiously.

Grease a loaf tin ~ making sure all the corners are adequately covered so the bread doesn’t stick. Pour the mixture into the tin and bake for 1 hour.

Test the bread by touching the middle gently with your finger ~ it will bounce back when it is cooked. You can also test by placing a skewer into the bread. If the skewer comes out clean with no sticky batter on it ~ its ready.

Remove form the oven and allow the loaf to to cool slightly for 10 minutes before turning out on to a wire rack to cool completely.

Cut into thick slices and serve warm with ricotta or cream

Captains log… Stargate 4.

The latest installment of this great Chocolate circumnavigation of the globe finds us sweeping through uncharted skies.

Chocolate. Funky?

‘You must be kidding me’, you say. Oh, I couldn’t possibly me more excited to share these recipes with you!

After much salivation and smacking of lips, I have successfully compiled a list of 9 wonders of the chocolate universe, slightly left field, unusual and rather unique.

So to boldly go where no foodie has gone before, try one or try them all! Send the link to your friends and tempt them too with a little chocolate appreciation.

Looking for more chocolate recipes?

To have your cake and eat it too, try 21 of the best  Chocolate cake recipes.

Chocolate Cookies anyone? I have gathered for you a list of 15 fantastic chocolate cookie and biscuit recipes.

For lovers of chocolate and ice cream, you wont want to miss 12 “hot” chocolate ice cream recipes for bookmarking!

Bananas. Chocolate. BBQ. from On Food and Wine

Churro with hot chocolate from Eating Club Vancover

3 minute chocolate cake miracle from The Internet Chef

2 ingredients chocolate mousse from Just Cook It

Special Chocolate covered blueberries from 5 Star Foodie

Chunky double chocolate cheerios from Greedy Gourmet

Chocolate pasta with raspberries from Taste Buddies

Ever so yummy-Seroms inside out smores from Clumbsy Cookie

Ice-cream is exquisite – what a pity it isn’t illegal...
Voltaire (Francois Marie Arouet) (1694-1778)
French philosopher.

Your timing couldn’t be better.

You have joined me on a silky chocolate journey that takes in all the beautifully glorious chocolate recipe posts that swim seductively past me in my twitter stream.

I began this Salute to the Chocolate Gods with a post I did last week entitled 21 Twitalicous Chocolate Cake Recipes You Need To Try followed smartly by the next installment so named 15 Twitarific Chocolate Cookie and Biscuit Recipes for Bookmarking

Today’s chocolate episode is a hot little favorite of mine, inspired by my significant other @iconic88 who happens to love the stuff!

Ice cream, ice cream, we all scream for ice cream and combine our love for the cool stuff with our somewhat addictive tendencies towards chocolate and you have a match made in heaven.

Listed below are 12 super star ice cream and cool things recipes from some of the webs finest food bloggers… Enjoy!

Dreamy and Creamy Chocolate Semifreddo by I Shot The Chef

Salted Choc Peanut & Pistachio Ice cream by Canelle et Vanille

Agave Choc Peanut Butter Ice cream by We (heart) Food

Super Easy and delicious Stracciatella Gelato by She Simmers

Banana and Chocolate Frozen Yogurt by Bitchin Camero

Ice Cream Resse Whoppers by Whats Cooking in the Orange Kitchen

Chocolate Spice Praline Ice Cream by Pastry Studio

Chocolate Ice Cream Sandwich by One Ordinary Day

Chocolate Chip Mint Ice Cream Pie by Real Mom Kitchen

Dairy Free and Delicious Chocolate Sherbet by David Lebovitz

Chocolate Peanut Butter Ice Cream by The Craving Chronicles

Glorious Chocolate Ice Cream Cupcakes by The Sweetest Kitchen