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In a saucepan, mix contents of pouch &amp; 3 cups (750 mL) cold milk.

Stir continuously over medium high heat (approx. 15 min.) to prevent burn.

When mixture comes to boil &amp; begins to thicken, stir for 1 min. More.

Remove from heat &amp; stir well two separate times over a 5 min period. NOTE: Product will continue to thicken as it cools.

Pour mixture into 9" (23 cm) cool baked pie shell; refrigerate 3-4 hrs.

Holiday Chocolate Pie

Dessert

Christmas

Dr. Oetker CA

Chill

slices

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Wow your guests this holiday season with this deliciously festive chocolate pie!

Holiday Chocolate Tart

Featured Recipes R3 (EN) - Holiday Chocolate Pie

Put dried fruits in the bowl add hot water and lemon juice and let it rest for 1-2 hours.

Grease and dust the loaf tin with a flour. Pre-heat the oven to 350F.

Prepare

In a mixing bowl add soft butter and Shirriff Chocolate Pudding Powder and mix for 30 seconds at low speed. Stir in the eggs, mixing for about ½ minutes on the medium-high speed. Add the, cinnamon, nutmeg, Vanilla Sugar, grated orange peel, chocolate chips and apple sauce. Mix the flour with the baking powder and baking soda and stir in on medium speed. Finally, stir in soaked&nbsp; fruit mix Pour the batter into the loaf tin and smooth it down.

Place the tin on the rack in the oven and bake it for 70-90 Minutes

Leave the cake in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely.

Once your cake has cooled, pop the icing sugar and the lemon juice in a bowl and mix together until you have a smooth, pourable consistency. Pour your icing over the top of your cake. Before the icing sets, decorate with dried fruits or chopped nuts of your choice. Enjoy!

Decorate

Chocolate Chip Fruit Cake

FOR THE LOAF TIN

FOR THE DOUGH

TO DECORATE

Baking

Bake

Delicious chocolate cake with chocolate chips and dried fruits.

Grease a 9-inch tart pan. In a medium bowl, mix cookie crumbs and melted butter. Press into the bottom of tart pan; set aside.

Prepare Shirriff Chocolate Pudding &amp; Pie Filling according to package directions, using milk and cream measurements noted in ingredients. Stir in peppermint extract. Spread filling over cookie crust. Refrigerate for at least three hours, or until set.

Remove pie from tart pan and slice. Top each slice with a dollop of whipped topping and a handful of crushed candy canes.

Chocolate Peppermint Pie

For the Pie

pies

Use our Shirriff Chocolate Pudding & Pie Filling to create this scrumptious dessert, perfect for the holiday season.

Peppermint Chocolate Pie

Featured Recipes R1 (EN) - Peppermint Chocolate Pie

Preheat the oven to 180°C (160°C convection). Grease and line 2 3 x 8 inch round cake tins. Melt the chocolate in the microwave: heat for 30 seconds and then stir, heat in 10 second bursts and stir after each burst until the chocolate is melted. Leave the chocolate to one side to cool.

For the Cake

Put the sugar and butter in a bowl and cream together until smooth and light in colour. Add the beaten eggs and vanilla paste and mix together until the egg is combined and you have a smooth mixture - if the mixture begins to curdle add a spoonful of flour.

Sieve in the flour, baking powder and cocoa powder and gently fold into the mixture until all the flour is combined. Finally, pour in the cooled chocolate and dried cherries and mix through the batter.

Divide the batter between your 2 prepared cake tins and smooth the tops. Place in the oven and bake for 30-35 minutes until risen and a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 15 minutes and then transfer to a wire rack to cool completely.

Melt the white chocolate in the microwave: heat for 30 seconds and then stir. Heat in 10 second bursts and stir after each burst until the chocolate is melted. Leave the chocolate to one side to cool.

For the Buttercream

Place the butter into a free standing mixer and add a third of the icing sugar. Mix until the icing sugar is combined, add the next third of icing sugar and repeat until all the icing sugar has been added and is combined.

Add the white chocolate and beat the buttercream until it is light and fluffy in texture. Add the milk if you think the buttercream is too stiff.

Divide the buttercream equally into 2 bowls.

Level off each layer of cake. Take the first layer of cake and place it on your cake board or serving plate. Take one bowl of buttercream; this will be used to fill and crumb coat your cake. Take a third of the buttercream out of bowl and place in a different bowl, add red food colouring and mix through until the colour is evenly distributed. Place the red buttercream in a piping bag and place half of the white buttercream in another piping bag. Cut the end of each piping bag to create a 1 cm hole. Starting in the centre of the cake layer pipe a small ring of red buttercream then pipe a ring of white buttercream around the red ring. Repeat this alternating colours until you reach the outside edge of the cake. Place the next layer of sponge on top and repeat the piping process.

To Assemble the Cake

Now you need to apply a crumb coat to the outside and top of your cake. Using your remaining white buttercream, spread around the edges and on the top of your cake using a palette knife. Once all the cake is covered, using a clean palette knife, scrape the sides and top of the cake to create a smooth finish. Some of the sponge should be visible through the buttercream to create the crumb coat effect.

Take your other bowl of buttercream and add green food colouring. Mix until all the colour is evenly distributed.

Slice the back off 7 ice cream cones so that they sit flat against the side of the cake. Place the cones around the side of the cake and the other 3 cones on top of the cake.

Fill a piping bag fitted with a star nozzle with the green buttercream and pipe onto the trees (ice cream cones) to cover in buttercream and create the tree effect.

Finish by dusting the cake with icing sugar to create a snow scene!

Black-Forest Woodland Cake

FOR THE CAKE

FOR THE BUTTERCREAM

FOR THE DECORATION

This cake is perfect for the holidays. This showstopper is certain to be a festive favourite!

Black Forest Woodland Cake

Featured Recipes R5 (EN) - Black Forest Woodland Cake

Preheat your oven to 200℃ (180℃&nbsp;convection) and line a 22 x 32 cm baking tray with parchment paper.

Put your eggs and granulated sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.

In another bowl, sift and mix your dry ingredients together. Then, gently fold through your egg and sugar mixture (try not to over mix as you will knock all the air out of your mixture).

Pour your mixture into your lined baking tray and smooth out so it covers the surface area and into the corners. Put in the oven and bake for 10-12 minutes. Remove from oven and place the cake onto a cooling rack.

Place a large piece of greaseproof paper on top of the cake and then place a chopping board on top. Tip the cake onto the chopping board. Peel back the parchment paper the cake was baked on and then roll from its longest edge and leave to cool. This creates memory in the cake, reducing any cracks along the way when you come to fill it.

Once cooled, unroll your cake. Put the whipping cream and icing sugar in a bowl and whisk until it holds its shape. Spread the cream across the entire surface area of the cake and roll back up.

FOR THE FILLING

Break the chocolate into pieces and place into a heatproof bowl. Melt the chocolate over a pan of simmering water. Once melted, leave to one side to cool slightly. In your stand mixer or with an electric hand whisk, beat your butter until light and glossy, add the icing sugar and cocoa powder and continue to beat for a couple of minutes. Then, slowly add the melted chocolate until fully mixed through to create a lovely chocolatey buttercream.

FOR THE CHOCOLATE BUTTERCREAM

Place your yule log on a large flat plate. Cut off one end at a slight angle, about 5 cm, and place the cut off piece at an angle to look like a log branch.

Spread your chocolate buttercream over your yule log using a palette knife. To create a bark like texture, use a fork to make lines across the entire yule log, or use a cocktail stick to create finer detail.

Colour some of your fondant icing with green food colouring and create some holly leaves. You can use a holly cutter if you have one or cut them out freehand using a small sharp knife. Colour some of your fondant icing with red food colouring to create some berries. Decorate on top of your yule log.

For the final touch, add a dusting of snow with icing sugar. Now, you’ve got the perfect festive chocolatey dessert!

Classic Yule Log

Create the perfect chocolatey holiday dessert with our chocolate yule log recipe!

Featured Recipes R6 (EN) - Classic Yule Log

Preheat oven to 350°F (180°C). Line 9-inch square pan with enough parchment paper to overhang edge of pan; set aside.

Toss together pie crust mix, cookie crumbs and sugar. Cut in butter with fingertips until mixture resembles coarse crumbs. Press into bottom of prepared pan.

Bake for 25 to 30 minutes or until golden brown and set. Let cool completely.

Bloom gelatin sheets in water as directed on package. Transfer sheets to small saucepan with milk; heat for about 5 minutes or until gelatin is completely dissolved. Let cool completely.

Prepare mousse using cooled gelatin milk according to package directions; set aside.

Spread mousse mixture over prepared base. Refrigerate for 2 to 3 hours or until set.

Using parchment paper as handles, transfer to cutting board; sprinkle with crushed peppermint candies. Cut into bars or squares.

Alternatively, use a hand mixer to make the mousse if you do not have a stand mixer.

Cook’s Tips

Top bars with whipped cream prepared with Dr. Oetker Whip it and 1/2 tsp (2 mL) peppermint extract if desired.

Chocolate Peppermint Mousse Bars with Pack

Chocolate Peppermint Mousse Bars

servings

serving

These festive peppermint mousse bars are the perfect sweet treat during the holidays.

Featured Recipes R2 (EN) - Chocolate Peppermint Mousse Bars

In a mixing bowl, beat eggs lightly. Gradually add sugar and continue to beat until blended

Combine melted butter and pudding mix. Gradually beat into egg mixture until combined

Spread evenly into a greased 8” square baking dish and bake at 350°F (175°C) for 20 minutes

Decorate the cooled brownies by cutting them into tree-shaped triangles.<br /> Add green-coloured frosting and spinkles for tree decorations, and break candy canes into small pieces to add as tree stumps. Use your imagination!

Brownie XMAS Trees 033

Brownies

Optional

brownies

brownie

A simple brownie recipe made with some festive spirit!

Holiday Brownies

Featured Recipes R4 (EN) - Holiday Brownies

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