Makes 12 mini serves

Ingredients

250g dark chocolate, melted

1 cup (250ml) thickened cream

3 eggs, separated

2 x Kit Kats (8 sticks in total), crushed

Method

1. Add the egg yolks to the cooled melted chocolate and whisk until combined.

2. Place the egg whites in a bowl and beat on high until light and fluffy. Add the chocolate mixture and beat on low until well combined.

3. Add the cream and then fold half of the crushed Kit Kat into the mixture.

4. Divide amongst serving glasses, top with the remaining crushed Kit Kat and refrigerate until set.

Makes 12

Ingredients

12 store-bought vanilla cookies

6 lolly snakes

100g milk chocolate

Edible icing

Method

1. Melt the chocolate in the microwave, stirring every 30 seconds to ensure it doesn’t burn.

2. Once smooth, dip one side of each of the cookies into the chocolate. Immediately apply a lolly snake to six of the cookies.

3. With the remaining six cookies, draw ladders on to the cookies with the edible icing. Allow to set. 

Makes 12

Ingredients

100g milk chocolate

12 Oreos

M&Ms or Smarties

12 white marshmallows, halved 

Method

1. Place the cookies, marshmallows and M&Ms on to a sheet of baking paper.

2. On the sticky side of each of the marshmallows, place an M&M.

3. Melt the chocolate in the microwave, stirring every 30 seconds to ensure it doesn’t burn.

4. Once smooth, dip one side of each of the Oreos into the chocolate and then immediately stick the marshmallows on to the cookie, plus an extra M&M for the beak. Allow to set. 

Makes 6

Ingredients

12 Lamington fingers

6 scoops chocolate ice-cream

100g milk chocolate, melted

Method

1. Place a small scoop of ice-cream on top of six Lamington fingers.

2. Place a Lamington finger on top of the ice-cream to make a sandwich, pressing down gently to ensure the ice-cream is evenly spread between the lamingtons. (If required, use a knife to remove any excess ice-cream).

3. Immediately before serving, drizzle melted chocolate on top of each of the sandwiches.

Makes 6 serves

Ingredients 

120g milk chocolate

Sprinkles and 100s & 1000s

Popsicle sticks 

Method

1. Trace the desired popsicle shapes on to baking paper.

2. Melt the chocolate in the microwave, stirring every 30 seconds to ensure it doesn’t burn.

3. Once smooth, use a teaspoon to spread the chocolate on to the baking paper.

4. Place the tip of the popsicle stick on to the chocolate and then cover the tip of the stick with some additional chocolate. Immediately add your desired sprinkles or 100s & 1000s and then allow to set.

Makes 12 serves

Ingredients

250g dark chocolate

1 cup (250ml) thickened cream

3 eggs, separated

2 tablespoons caster sugar

12 Chocolate Frogs

Method

1. Melt the chocolate in the microwave. Leave to cool slightly and then stir through the egg yolks.

2. Place the sugar and egg whites in a bowl and whisk until it is light and cloud-like.

3. Fold the chocolate mixture through and then add the cream.

4. Once mixed through, pour the mousse in to serving glasses.Add a chocolate frog to each glass and place in fridge to set. 

Makes 6 ice-cream sandwiches

Ingredients

6 scoops of ice-cream

12 cookies (Chocolate Ripple Biscuits or Oreos are ideal)

Sprinkles, 100s & 1000s and cookie crumbs to decorate

Method

1. Place a sheet of baking paper on a baking tray. Set up three bowls for the sandwich decorations.

2. Scoop ice-cream on to the baking tray and then place the tray into the freezer for a couple of minutes.

3. Remove tray and place a scoop of ice-cream between two cookies. Repeat. 

4. Roll each of the ice-cream sandwiches in the sprinkles, 100s & 1000s or cookie crumbs.

5. Place back into freezer until it is time to serve. 

Ingredients

3 x Mars Bars (or similar)

M&Ms

25g milk chocolate

Store-bought mini teddy biscuits

1 x lolly snake

Method

1. Place the Mars Bars on a sheet of baking paper. Cut an end off one of the bars to make the driver’s carriage.

2. Melt the chocolate in the microwave, stirring every 30 seconds to ensure it doesn’t burn.

3. Once smooth, apply a small amount of chocolate to each M&M and then stick these on to the sides of the Mars Bars to make the wheels.

4. Place a teddy biscuit in the driver’s seat and along the train carriages and then allow to set. 

Serves 12

Ingredients

250g chocolate cookies

100g butter, melted

300ml thickened cream

200g dark chocolate

100g milk chocolate

2 x bars Peppermint Crisp or Mint Aero, crushed

Method:

1. In a food processor, process the cookies until they are fine crumbs. Add the butter and process until combined. Press the crumbs into the base of a greased tart pan or pie dish.

2. Place the cream and chocolate into a microwave-safe bowl and heat until the chocolate is melted. Stir until smooth.

3. Fold half the crushed mint chocolate through the chocolate ganache. Pour the mixture into the tart pan. Top with remaining mint chocolate and chill in the fridge for at least two hours. 

Serves 25

Ingredients

4 litres vanilla ice-cream

250g store-bought vanilla cookies, crushed

Chocolate seashells

Method

1. Remove the ice-cream from the freezer and allow to soften slightly.

2. Line a large cake tin with cling-wrap, ensuring there is an overhang on the sides.

3. Spoon the ice-cream into the tin and press down firmly with the back of the spoon to even the top.

4. Place in freezer for a minimum 4-5 hours.

5. Remove from the freezer and turn on to a platter or cake board. Gently lift the cake tin off the ice-cream and peel off the cling wrap.

6. Add the crushed cookies to the cake, pressing down firmly to ensure they stick. (Don't worry if lots of crumbs fall off, the cookies on the platter just make it look extra 'sandy'.)

7. Scatter with chocolate seashells and return to the freezer until it is time to serve.

Caramel Sauce

Ingredients

100g butter

200ml thickened cream

1 cup brown sugar

1 teaspoon vanilla essence

Method

1. Add the butter, cream and sugar to a saucepan and stir over medium-high heat until the butter has melted and all ingredients are combined.

2. Add vanilla and then bring the sauce to the boil. Once thickened, remove from heat and serve. (Or store in fridge until it is time to serve - it can be reheated in the microwave.)

Hot Chocolate Fudge Sauce

(recipe by Alex O'Shaughnessy)

Ingredients

200g dark chocolate

300ml thickened cream

1/2 teaspoon instant coffee

1/2 teaspoon vanilla essence

Method

1. Place all ingredients in a microwave-safe bowl and heat on high until the chocolate has melted. (For best results, stir every 30 seconds to ensure it doesn't burn.)

2. Remove from microwave, stir, and serve immediately, or store in the fridge until it is time to serve. (The sauce can be reheated in the microwave.)

Ingredients

500g milk chocolate

1 cup marshmallows (mix of pink and white)

1/2 cup dessicated coconut

1/2 cup mini Easter eggs

Method

1. Line a slice tin with baking paper.

2. Combine the marshmallows, coconut and half of the Easter eggs in a large bowl.

3. Melt the chocolate until smooth.

4. Pour the chocolate into the marshmallow mixture and stir until well combined.

5. Immediately pour into the slice tin, top with remaining Easter Eggs and refrigerate until set.

Ingredients

10 hollow chocolate Easter eggs

200g milk chocolate

1/2 cup sprinkles 

Method

1. Line a tray with baking paper. Place the sprinkles into a small bowl.

2. In a microwave-safe bowl, heat the milk chocolate until melted and smooth. Set aside and allow to cool slightly.

3. Once the chocolate has cooled, roll an egg in to the chocolate, followed by the sprinkles. Place the egg on to the baking paper and then use a teaspoon to fill in any gaps with chocolate and sprinkles. Repeat. Allow to set. 

Makes 12 dessert plates

Fairy Godmother Messy Meringue Cups

Ingredients

300ml thickened cream

2 teaspoons vanilla

1 tablespoon caster sugar

1 cup crushed meringue

12 marshmallows, chopped

Method

1. In a bowl, add cream, vanilla and sugar and beat with an electric mixer until firm peaks form.

2. Divide the crushed meringue and half of the chopped marshmallows amongst the serving cups and then top with cream, followed by the remaining marshmallows. Store in the fridge until time to serve.

Carriage Cookies

Ingredients

12 round chocolate cookies (I used Arnott’s mini Wagon Wheels)

12 pink Licorice Allsorts

24 marshmallows (I used raspberry swirl marshmallows)

50g milk chocolate, melted

Method

1. To make the carriage doors, peel the pink layer off the Licorice Allsorts and trim each piece. You want the edges to be rounded. 

2. To make the wheels, cut each marshmallow in half.

3. Dip one side of the pink licorice into the melted chocolate and then immediately place onto the cookie. Dip four marshmallow pieces into the chocolate and then stick the wheels on to the cookie. Repeat with remaining cookies. Allow to set.

Magic Meringue Mice

Ingredients

12 store-bought mini meringues

50g melted chocolate

2 black licorice straps

Method

1. To make the mice hats, cut 12 round pieces from one strap of licorice. To make the mice tails, cut 12 long, thin pieces from the second strap of licorice.

2. Place half the melted chocolate into a zip lock bag. Trim off one corner and then pipe the eyes and nose on to the mice.

3. Dip one side of each of the hats and the end of the tails into the melted chocolate and then immediately stick onto the meringue. Allow to set.

Watermelon Heart Pops

All you need to make the Watermelon Heart Pops is slices of Watermelon, lollipop sticks and a heart-shaped cookie cutter. The pops can be made the day ahead and stored in the fridge until serving. 

Ingredients

1 large packet Smarties or chocolate buttons

1 can sweetened condensed milk (395ml)

1 packet Arnott's Marie Biscuits (250g)

3 tablespoons cocoa

150 grams milk chocolate, melted

Method

1. Line a slice tin with baking paper.

2. Place the biscuits into the food processor and process until they are fine crumbs.

3. Transfer the biscuit crumbs to a bowl. Add half of the Smarties and the cocoa and mix through. Add the sweetened condensed milk and stir until well combined.

4. Pour into the slice tin, pressing down to ensure it is even.

5. Spread the melted chocolate on to the slice and then sprinkle the remaining Smarties on top of the chocolate.

6. Place in the fridge to set for a minimum of 30 minutes.

Makes 16

Ingredients

250g store-bought vanilla cookies

1 bag Clinkers (160g)

250g block cream cheese

250g milk chocolate

Popsicle sticks

1. Place cookies into food processor and process until finely crushed. Remove from processor and place aside. Melt 100g of the milk chocolate and place aside.

2. Place Clinkers into food processor and process until crushed into small pieces. Remove half of the crushed Clinkers.

3. Add the cream cheese to the Clinkers in the food processor and process until smooth and the clinkers have mixed through. Add the crushed cookies and melted chocolate to the processor and mix until well combined.

4. Divide the mixture into 16, roll into small balls and place them onto a lined baking tray. Don't worry if the balls are not smooth at this stage. Place the tray into the freezer for 5-10 minutes.

5. Place the remaining milk chocolate into a mug or small bowl and melt in the microwave until it is smooth and shiny.

6. Remove the tray from the freezer. By now the mixture will be firmer and you will be able to mould the balls and ensure they are nice and smooth. Place a popsicle stick into the centre of each of the balls.

7. Dip each ball into the melted milk chocolate and then sprinkle with crushed Clinkers. Place back onto the lined baking tray and allow to set. Enjoy immediately, or place in the fridge until it is time to serve.

Ingredients

4 large (52g) Cherry Ripe bars

1 can sweetened condensed milk (395ml)

1 packet Arnott's Marie Biscuits (250g) or another vanilla cookie

150 grams milk chocolate, melted

Method

1. Line a slice tin with baking paper.

2. Place the Cherry Ripes into the food processor and process until they are broken into small pieces. Remove the crushed chocolate and put aside.

3. Add the biscuits to the food processor and process until they are fine crumbs.

4. Transfer the biscuit crumbs to a bowl. Add half of the Cherry Ripe pieces and mix through. Add the sweetened condensed milk and stir until well combined.

5. Pour into the slice tin, pressing down to ensure it is even. Spread the melted chocolate on to the slice and then sprinkle the remaining Cherry Ripe on top of the chocolate.

6. Place in the fridge to set for a minimum of 30 minutes.

Makes 12

Ingredients

250g Arnott's Butternut Snap Cookies (or shortbread biscuits)

100g butter, melted

200g dark chocolate

200ml thickened cream

Fresh raspberries and blueberries

Method

1. In a food processor, process the cookies until they are fine crumbs. Add the melted butter and process until combined.

2. Divide the crumb mixture into 12 and press the crumbs into the base of a greased muffin tin. Once the base is covered, push the crumbs up the sides slightly to make tart shells. Place the muffin tin into the freezer for at least 10 minutes. 

3. Place the cream and chocolate into a microwave-safe bowl and heat until the chocolate is melted. Stir until smooth.

4. Remove the muffin tin from the freezer and carefully remove the tart shells from the tin. Pour the ganache into the shells then top with berries. Place in the fridge to set for a minimum of two hours.