Here’s 3 succulent recipes to celebrate World Chocolate Day

Here’s 3 succulent recipes to celebrate World Chocolate Day

If you think there’s no such thing as too much chocolate, then this day is specially for you! Why not celebrating World Chocolate Day with our fellow chocoholics by making these mouth-watering sweet treats?

Chocolate caramel bars

You’ll need:

125g butter, softened

1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups plain flour
1/4 cup cocoa powder
1/3 cup Caramel Treat
100g dark chocolate, chopped
Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour and cocoa powder over butter mixture. Stir to combine. Remove 1/4 of the dough. Shape both portions of dough into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.


Using large portion of dough, shape level tablespoons of mixture into 2cm x 4cm bar shapes. Place on prepared trays, leaving room for spreading. Using the end of a wooden spoon, make a 1cm x 3cm indentation in the centre of each rectangle. Fill each indent with 1 teaspoon caramel.


Preheat oven to 180°C/160°C fan-forced. Roll remaining dough between 2 sheets of baking paper until 5mm thick. Using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 15 rectangles. Place 1 rectangle on top of each caramel-filled bar. Press lightly to seal. Freeze for 15 minutes. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.


Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Dip top side of 1 bar into chocolate. Gently shake off excess. Place bar, chocolate-side up, on a wire rack set over a baking tray lined with baking paper. Set aside for 30 minutes or until set. Serve.
Recipe from

You’ll need:

1 cup unsalted, creamy almond butter

1/4 cup unsalted almonds

1 cup rolled oats

1 tablespoon honey

1/4 teaspoon kosher salt

1 teaspoon coconut oil

4 ounce dark chocolate 70-85% cacao

Line a baking sheet or glass dish that can fit in your fridge with parchment paper. Blend almond butter, almonds, oats, and honey in a food processor. Once fully combined, roll into 1/2 inch balls. Place the balls on the baking sheet or in the dish, and let the truffles cool for 15 minutes in the fridge.

Melt dark chocolate and coconut oil over a double broiler, or microwave on high in 20 second increments until the chocolate is melted and smooth. Cover the truffles with the melted chocolate and add any toppings.
Freeze for 30 minutes to harden the chocolate. Remove from freezer, and store in your fridge.
Recipe from

Bittersweet Chocolate Soufflé

You’ll need:

unsalted butter, at room temperature, for the baking dish

1/3cup granulated sugar, plus more for the baking dish

1 slab bittersweet chocolate, chopped

1/3cup whole milk

large egg yolks, at room temperature

large egg whites, at room temperature

confectioners’ sugar, for dusting

Vanilla ice cream, for serving

Heat oven to 180°C and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.

Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.

Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.

In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with ice cream.

Recipe from 


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