Prepare to immerse yourself in the luxurious, festive flavours of Christmas, with Max leading the way! This holiday season, we’re diving into a delightful array of chocolate-infused recipes that will warm your heart and sweeten your celebrations. From a creamy hot chocolate perfect for chilly evenings to a decadent chocolate yule log that will impress your guests, and playful chocolate gingerbread men to share with loved ones, these treats are sure to become holiday favourites.
Join Max and let’s celebrate some magical moments in the kitchen
Hot Chocolate with Whipped Cream
Embrace the cosy season with an exquisite Christmas Hot Chocolate. This luxurious blend of rich cocoa and creamy indulgence is the perfect antidote to winter’s chill. Infused with festive spices and topped with velvety whipped cream, it transforms a classic treat into a sophisticated delight. Whether enjoyed by the fire or shared at holiday gatherings, this enchanting drink captures the spirit of the season and embodies warmth and joy.
Heat your preferred milk in a saucepan over medium-low heat for an ultra-creamy hot chocolate. Whole or 2% milk adds richness, select according to your personal preference. Whisk in cocoa powder and sugar, and heat until warm.
Once the milk is warm, add chocolate chips, whisk until they melt seamlessly into a creamy texture.
Add a dash of vanilla extract.
Serve immediately, garnish with your favourite toppings: marshmallows, whipped cream, chopped chocolate, crushed candy canes or more.
Chocolate Yule Log
Delight in the quintessential holiday indulgence: the Chocolate Yule Log. This sophisticated dessert is a celebration of rich chocolate flavours, elegantly rolled and adorned with a dusting of cocoa and festive decorations. Each slice offers a harmonious blend of moist sponge and luscious filling, making it a show-stopping centerpiece for your holiday gatherings.
Preheat oven to 200°C. Butter and line a 23 x 32 cm Swiss roll tin. Whisk eggs and golden caster sugar for 8 minutes until thick and creamy.
Sift flour, cocoa powder, and baking powder over the egg mixture. Gently fold in and pour into the tin, tilting to spread. Bake for 10 minutes.
Place baking parchment on a work surface. Invert the cake onto the parchment, remove the lining, and roll from the longest edge with the parchment side. Let cool.
For the icing, melt butter and dark chocolate in a bowl over hot water. Remove from heat and stir in golden syrup and 5 tbsp double cream. Beat in icing sugar until smooth.
Whisk the remaining double cream until it holds its shape. Unroll the cake, spread the cream on top, and sprinkle with crushed mints (optional). Roll the cake back into a log.
Cut a thick diagonal slice from one end of the log. Place the log on a plate and position the slice alongside it, cut side against the log to create a branch. Spread icing over the log and branch and use a fork to create a bark effect. Dust with unsifted icing sugar to resemble snow and decorate with holly.
Chocolate Gingerbreadman Cookies
These Chocolate Gingerbread man treats combine the classic flavors of spiced gingerbread with the rich decadence of chocolate, creating a delightful twist on a beloved holiday favorite. Ideal for gifting or enjoying alongside your favourite holiday beverages, the ginger breadman cookie is a perfect balance of warmth and sweetness, adorned with charming decorations that bring a playful touch to your celebrations.
Cream together butter, sugar, and molasses and then stir in an egg and vanilla extract.
In a separate bowl, combine dry ingredients, then gradually stir into the wet mixture. Wrap the sticky dough tightly and refrigerate for at least 3 hours.
Flour a clean surface generously, then roll the dough to ¼ thickness with a rolling pin.
Use a cookie cutter to cut out shapes. Gather scraps, re-roll, and cut additional cookies. Bake for 8-10 minutes.
Whisk together icing ingredients, starting with 2 tablespoons of milk. The icing is ready when it drizzles off the whisk, holding its shape for a few seconds before dissolving. If too thick, add the remaining milk; if too thin, incorporate more powdered sugar.
Transfer the icing to a piping bag and decorate. Allow the icing to harden before serving.
