Tony's Chocolonely x Ben and Jerry's Loaded Brownie Sundae
A decadent meeting of two incredible treats, making the ultimate dessert.
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Tony's Chocolonely x Ben and Jerry's Loaded Brownie Sundae
A decadent meeting of two incredible treats, making the ultimate dessert.
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Peppermint Brownie Cookie Sandwiches
Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question. Servings: 12Prep Time: 20 minCook Time: 10 minTotal Time: 30 minIngredients:For the Brownie Cookies 2 cups All Purpose Flour 1 tsp. Fine Sea Salt ¾ tsp. Baking Soda 1 cup Brown Sugar 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted 10 tbsp. Unsalted Butter, softened 1 large Egg 1 Egg Yolk For the Peppermint Buttercream 12 tbsp. Unsalted Butter, softened 3-4 cups Powdered Sugar 1 tbsp. Milk 1 ¼ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¼ cup Crushed Peppermint + more for decorating Method: In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth. Add the egg, egg yolk, and melted chocolate. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy! Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.
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Kelly Gibney’s Tony’s Chocolonely Dark Chocolate Mint Candy Cane Tart
This very rich and decadent tart is the perfect Christmas treat for chocolate lovers. The base is speckled with dark chocolate mint candy cane chocolate and the silky ganache filling has a hint of peppermint too. The creamy mascarpone helps to balance out the richness while also providing another opportunity to enjoy even more Tony’s Chocolonely Christmas chocolate.
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Chocolate Swirl Pavlova with Maple Mascarpone and Red Wine Poached Pears
This gorgeous dessert is fantastic for celebrations and entertaining. Both the red wine pears and the pavlova can be made up to 2 days in advance so that your preparation on the day can be very simple. The pears and the maple mascarpone (without the pavlova) also make a fantastic stand alone dessert.
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Tony’s Chocolonely White Chocolate, Raspberry & Popping Candy Mudcake
Recipe by Rachel Savage from @hellosweetandsavage. This is a delicious mudcake feat. Tony's Chocolonely White Chocolate Raspberry & Popping Candy. You can use your inner creative to theme your cake as desired.
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Croissant French Toast Pudding
This baked croissant French toast pudding is the ultimate luxe breakfast. A delicious, playful change from traditional brunch dishes. Its absolutely wonderful warm or cold. Serve with fresh cream and a generous drizzle of Noble maple syrup. A garnish of edible florals is the perfect pretty finish.
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