Easy chocolate profiteroles

Ingredients (serves 6 to 8):
32 frozen vanilla cream puffs
250g Cadbury Old Gold chocolate bar
250ml double whipping cream

Method:
1. Thaw the cream puffs and stack them like a pyramid.
2. Break chocolate into small pieces and place in a saucepan with the cream.
3. Heat and stir gently until the chocolate melts completely.
4. Take the pan off the heat and whisk mixture until smooth.
5. Pour chocolate sauce over cream puff pyramid and serve immediately.

Tips:
Caramel sauce works just as well. To make it, melt 225g sugar with 175ml water over medium heat.

Recipe source: Simply Her magazine (May 2007)

Nutella coffee brownies

Coffee - Part 3.

This yummy mix will have your family asking for seconds.

Ingredients (makes 12):
175g unsalted butter, softened
1/2 cup unsweetened baking chocolate buttons
3 large eggs
3 tbsp brewed coffee
1 cup all-purpose flour
1/2 tsp baking powder
1/4 cup cocoa powder
1 1/4 cup castor sugar
1/2 cup Nutella hazelnut spread

Method:
1. Preheat the oven to 180 deg C, brush a 9-inch square baking pan with butter over parchment paper, with an extra 1cm on the sides.
2. In a heated bowl over simmering water, put the butter and chocolate to melt, and keep stirring until smooth. Add eggs and coffee, and mix well.
3. Combine the flour, baking powder, cocoa powder and caster sugar. Add this to the chocolate mixture.
4. Pour batter into pan, smooth the top and bake for 30 minutes. Stick a toothpick into the centre of the brownie to check that it's done.
5. Cut into 4x4cm squares and spread Nutella on each piece before serving.

Tips:
Don't fancy Nutella? Use peanut butter instead.

Recipe source: Simply Her magazine (Sep 2007)