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Oh My!

If you like chocolate, you’re going to LOVE these four chocolate recipes. 

The secret to a purely delicious chocolate recipe is the quality of the chocolate that you use.


Be sure to shop for the best quality chocolates here.  

Chocolate Fudge

Prep Time: 10 minutes 
Cook Time: 1 minute 
Total Time: 11 minutes 

2 cups of Chocolate By Tomes dark chocolate (break small pieces) (Shop here)
385g Condensed milk
1 tsp vanilla extract


1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
2. Place the chocolate pieces and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
4. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool. If you find that your fudge is a little sticky, refrigerate it before cutting into squares.
5. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

Chocolate Mousse

Prep Time: 15 minutes 

1 Cup of Chocoaltes By Tomes Dark Chocolate buttons (Shop here)
2 tbl spoon cocoa
150 ml water
2 tbs spoon water
Pinch of salt
250ml Full cream (heavy whipped cream)
5ml Vanilla extract

To make this simple recipe, start with chocolate milk buttons from Chocolates By Tomes, water, cocoa powder, sugar, and a little bit of salt.
Melt these ingredients together, in the microwave or over a double boiler. Then stir them together until smooth, and set aside.
Next whip up the cream.
Whipping cream for chocolate mousse.  Folding stiffly whipped cream into chocolate mousse.
Once your whipped cream can hold stiff peaks, add it to the chocolate mixture and fold it together until it’s well-blended.
You’re also going to fold in a little vanilla extract.
Transferring chocolate mousse into individual serving dishes.

Chocolate Cake

Prep time:  1 hour

225g  plain flour
350g  caster sugar
85g  cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml milk
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water
For the chocolate icing
200g plain chocolate
200ml double cream

Preheat the oven to 180C. Grease and line two 20cm sandwich tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.


Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.


Remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing.

Chocolate Pudding

Prep time: 20 min

2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
1/3 cup dark chocolate buttons from Chocolates By Tomes (Shop here) 
1/2 teaspoon vanilla extract

In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.

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