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Claire Preen Chocolatier

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  • A Healthy 5-Minute Chocolate Cupcake Recipe

    Brilliant for kids’ parties and even lunch boxes. Brilliant for you for guilt-free(ish) snacking. Brilliant all round!

     

    Ingredients

    ¼ cup unsweetened cocoa
    ¼ cup coconut flour
    2 tbsp unsweetened coconut flakes
    1½ tsp baking powder
    ¼ tsp allspice
    ½ tsp cinnamon
    Pinch of salt

    4 eggs, whisked
    ¼ cup warmed honey
    ½ teaspoon vanilla bean paste
    ¼ cup warmed coconut oil

     

    Method

    1. Preheat oven to 160C.
    2. Mix the first 7 ingredients together in a bowl.
    3. Add the rest of the ingredients and mix until smooth
    4. Ladle into lined cupcake tins and bake for about 20–25 minutes.

     

    Eat with a free conscience and enjoy!

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

  • Nutella B52 Love Snacks

    These are downright delicious, easy to make – and so easy to eat off a masculine chest!

     

    Ingredients
    1 punnet of raspberries
    1 tbsp Nutella
    3 tbsp crushed hazelnuts
    8 oz dark chocolate

     

    Method
    1. Wash raspberries.
    2. Warm Nutella in microwave for 30 seconds.
    3. Using a kids’ medicine syringe, ‘inject’ warmed Nutella into the centre of each raspberry. Place in refrigerator for about 30 minutes.
    4. Melt chocolate over a double boiler.
    5. Spread 1 tbsp crushed hazelnuts on baking paper.
    6. Using a fork, dip raspberries in melted chocolate, tap fork to release chocolate drips, and then place in crushed hazelnuts. Sprinkle a few more hazelnuts over and repeat!

     

    How many raspberries can you balance on your partner’s chest without any falling off? These are awesome little decorations for ice cream desserts too! (If you are making these for the children, you may wish to use milk chocolate for dipping.)

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

  • Decadent Chocolate Martini

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    This delicious concoction will  knock your socks off. (Have a few, and it might not be just the socks that come off!) A perfect start to any weekend.

     

    Serves 4

     

    Ingredients

    4 shots of vanilla-flavoured vodka

    2 shots chocolate liqueur (I use the dark Godiva liqueur, but choose what suits your palate)

    2 shots of Baileys

    2 shots of Frangelico (hazelnut liqueur)

    4 scoops of vanilla ice cream

    Handful of ice cubes

    Chocolate syrup

     

    Method

    1. First freeze your martini glasses, then swirl some chocolate syrup around the glass (tipping out any left overs) and place back in freezer.

    2. Place all other ingredients into a blender and blend until smooth and creamy.

    3. Pour into your glasses and voila! A delicious sock-knocking-off drink that will please every chocoholic (and anyone who’s not that keen on wearing socks)!

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

  • 50 Shades of Chocolate Now Available on Amazon!

    Good news! My sexy chocolate recipe book has been sold out for the past few months, but I’m happy to tell you it’s now available in paperback on Amazon!

     

    Here’s the link to get your hands on a copy featuring loads of delicious and decadent chocolate recipes! (Purchasers outside Europe or America, go here.)

     

    For more fabulous recipes, check out my other book, Diva’s Guide to Dinner Parties. (Purchasers outside Europe or America, go here.)

  • Nutella Bombs

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    Here’s an easy-peasy chocolate dessert recipe that takes just two minutes to whip up. Give it a try – your whole family will go nuts for it.

     

    Ingredients
    1 large jar of Nutella chocolate hazelnut spread
    6 eggs

     

    Method
    1. Pre-heat oven to 180C/350F
    2. Mix eggs into Nutella and spoon into ramekins
    3. Bake for 12–15 minutes

     

    The middle will sink, and the inside will be a delicious fudgy texture. If you’d prefer a more crumbly texture, bake for a few more minutes. Serve with berries or vanilla ice cream, or just indulge on its own. Enjoy!

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

     

  • Saucy Chocolate Pudding

    I was asked this week if I had any good recipes for a chocolate pudding. Do I ever! Try this one for a delicious dinner party dessert – serve it hot with vanilla ice cream for the ultimate oral sensation!

     

    Ingredients
    90 g butter
    120 g dark chocolate
    60 g milk chocolate
    ¼ cup caster sugar
    1 cup milk
    2 eggs
    2 tbsp vanilla essence
    ¾ cup self-rising flour
    1 tbsp brown sugar
    2 tbsp cocoa powder
    1 cup boiling water

     

    Method

    1. Preheat oven to 180C/350F.

    2. Melt butter and dark chocolate and allow to cool.

    3. Add caster sugar, milk, eggs and 1 tbsp vanilla essence, and stir.

    4. Slowly add flour and stir until smooth.

    5. Pour mixture into ramekins and sprinkle with chopped milk chocolate bits.

    6. Boil water, then take off heat and add brown sugar, cocoa powder and remaining vanilla essence until dissolved. Gently pour over ramekin mixture (I recommend pouring over the back of a spoon).

    7. Bake for 20–25 minutes. Ta-da!

     

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    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

  • Chocaholic’s Chocolate Pie

    OK, this is amazing – a chocolate biscuit base and a rich chocolate mud filling. I’ll take this over a meat pie any day!

     

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    Ingredients
    250 g chocolate biscuits
    175 g butter
    100 g dark chocolate, chopped
    ¾ cup caster sugar
    1 tsp instant coffee powder
    2 tbsp milk
    ¾ cup plain flour
    1½ tbsp self-rising flour
    2 tbsp cocoa powder
    1 egg, lightly beaten

     

    Method

    1. Preheat oven to 150C/300F.

    2. Put biscuits in food processor until finely crumbed. Melt 75 g butter, add to the biscuits and combine. Press mixture into a flan tin (23 cm round) and refrigerate for 30 minutes.

    3. Combine coffee powder and 1 tablespoon hot water.

    4. Prepare a saucepan and combine dark chocolate, 100 g butter (chopped), caster sugar, milk and the coffee mixture. Stir for 3–4 minutes over medium heat, then whisk in both flours, cocoa powder and egg.

    5. Pour filling over the biscuit base and bake for 35 minutes. Let stand for 20 minutes.

     

    Dust with icing sugar and serve with whipped cream, ice cream, berries, chocolate shavings or one of my chocolate sauce recipes you can find on this website. Enjoy!

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

     

  • Chocolate and Goat Cheese Cheesecake

    What do you get when you combine the creamy goodness of goat cheese with the smooth sweetness of milk chocolate? The most divine cheesecake ever.

     

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    Ingredients
    100 g plain digestive biscuits
    50 g milk chocolate callets
    ¼ tsp cinnamon
    50 g butter
    280 g goat cheese
    2 tsp lemon juice
    1½ cup cream
    ½ cup sugar
    Zest from 1 orange
    Zest from ½ lemon
    1 tsp chocolate balsamic vinegar

     

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    Method

    1. For the base, crumb biscuits and chocolate in a food processor. Tip crumbs into a bowl, add the melted butter and combine. Using your fingertips, press the crumb mixture into the bottom of a lined baking tray. Place in fridge to set.
    2. For the filling, beat the cheese and lemon until creamy, then add the cream and beat well. Add half the sugar and mix in. Pour over the crumb mixture and place in freezer for 10 minutes.

    3. To decorate, add orange and lemon zest into a pan of boiling water and soften for 10 minutes. Drain water, then add the remaining sugar to the pan to glaze fruit zest. Stir in vinegar. Once cooled, use to decorate.

     

    Yum!

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

  • Edible Chocolate and Champagne Body Wrap

    Who doesn’t love chocolate and champagne? This body wrap is so easy to make – and best of all, it’s edible!

     

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    Ingredients
    200 g dark chocolate
    8 strawberries
    1/2 cup champagne
    1/3 cup honey

     

    Method
    Blend strawberries, champagne and honey. Melt the chocolate in a bowl over a pan of simmering water and add to blended ingredients. Allow to cool.

     

    Then let the fun begin! Get your partner naked, and using your fingers, spread the body wrap around their body. Wrap loosely in cling film, or use some old towels to maintain heat. Feed your partner the leftover champagne, and when you are both ready, start to slowly lick the chocolate body wrap off. Let nature take its course, and enjoy!

     

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    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).

  • Vanilla and Almond Whipped Chocolate Mousse

    Vanilla and almond are two super-sexy ingredients. Take your chocolate mousse recipe to another level with these delightful additions!

     

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    Ingredients

    1½ cup skinned almonds
    500 g milk chocolate
    2 tbsp butter
    1 cup caster sugar
    6 eggs, separated
    2 tbsp vanilla essence

     

    Method
    1. Preheat oven to 180C/350F. Toast almonds in shallow baking pan until fragrant and golden brown (approx. 10–15 minutes).

    2. Melt chocolate and butter in a bowl over a pan of boiling water. Remove from heat, and very gently stir in half the sugar. Then stir in egg yolks, vanilla essence and almonds.

    3. Beat egg whites until stiff peaks form, then beat in remaining sugar.

    4. Whisk one third of the egg white mixture into the chocolate mixture. Then use a wooden spoon to gently fold the chocolate mixture into the remaining egg white peaks.

    5. Pour mousse into individual cups and refrigerate until firm. Decorate with whipped cream, chocolate curls and almond flakes to serve.

     

    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).