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Irish Cream Chocolate Cheesecake

Try this heavenly cheesecake recipe from Rachel’s Garden Café, you won't be disappointed.

Beef and Black Rock Stew

From: Today

Dungarvan Brewing Company's Black Rock Stout is perfect for slow cooking. I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour. Best of all, it is brewed in Dungarvan.

Chocolate, Orange and Cardamom Pots

From: Today

You'll have to have a bit of patience allowing things to cool!

Chocolate Fondant

From: Today

Serve with ice cream or crème fraîche.

Chocolate Truffles

From: Today

Keep in the freezer in an airtight container until ready to enjoy.

Dáithí's Chocolate Biscuit Cake

From: Today

To make it extra special drizzle with some melted chocolate of choice.

Christmas Feast: Black Forest Brownie Trifle

From: Kitchen Hero: Donal's Irish Feast

This recipe might look a little complicated but in fact it's incredibly easy. If you're very short of time use shop-bought brownies, a carton of readymade custard that you stir the melted chocolate into and a couple of posh jars of cherries in kirsch. Whatever way you decide to do it always use the best quality dark chocolate you can afford. It's best to leave the final part of the assembly to the last minute for the most spectacular impact.

American Chocolate Fudge Pie

From: Rachel Allen: All Things Sweet

When you want to go all out...

Chocolate, Pear and Rosemary Tart

From: Today

You'll only need a small slice of this, honest! This is also well-received when you invite your friends over for something sweet and serve this with coffee and your favourite liqueur.

MacNean Chocolate & Coole Swan Truffles

From: Today

These truffles will keep well in the fridge for up to one week in an airtight container.


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