• I know you loved Lisa Clark’s Honky Tonk food a few weeks ago, how about tackling some of her excellent chocolate recipes? The amazing pix are by Nigel Deary and Lisa used Madecassé chocolate in her recipes…

    Bacon, Chocolate and Blue Cheese Sarmies

    Serves 4


    150g Madécasse 63% chocolate

    60ml cream

    1 pack streaky bacon(3-4 slices per person)

    100g blue cheese, crumbled

    4 ciabata rolls


    Melt the chocolate and cream together in a bowl over a pot of boiling water. Place in fridge to cool and set slightly.

    Place the bacon on a foil lined baking tray and place in the oven on grill for 10-15 mins, or until nicely brown and crisp.

    To serve, halve the ciabata rolls and spread a generous amount of chocolate ganache on one half. Place 3-4 strips of crispy streaky bacon on top, and sprinkle with the crumbled  blue cheese.

    Chocolate Macaroon Sandwiches

    Makes 15 Sandwiches


    3 egg whites

    ¾ cup castor sugar

    3 cups of desiccated coconut

    Chocolate filling:

    ¼ cup of cream

    90g Madécasse 70% cocoa chocolate

    30g butter




    Preheat oven to 180

    Place the egg whites, sugar and coconut in a bowl and mix well to combine.  Press single tablespoons of this macaroon mixture into flat disks and place onto baking trays lined with non-stick baking paper. Bake for 10 minutes or until golden.

    Cool on the trays.

    To make the chocolate filling, place the cream in a saucepan over medium heat and bring almost to the boil. Remove from the heat, add the chocolate and butter and stir until smooth.

    Set aside until cold and thick.

    To assemble, spread a macaroon with chocolate filling and then sandwich with another macaroon. These are great to serve with strong coffee.


    Makes 12



    125ml fresh cream

    200g Madécasse 80% cocoa chocolate

    3 eggs

    80g castor sugar

    70g cake flour

    15ml cocoa powder

    2.5ml baking powder


    250g Madécasse  Arabian Coffee Chocolate

    125ml cream


    Preheat oven to 180 C

    Line muffin tins with paper cases and set aside.

    Place the cream and chocolate in a small, heavy-based saucepan over low heat and stir until smooth. Cool slightly.

     Beat the eggs and castor sugar until light and creamy in colour. Beat in the chocolate mixture.

     Sift the flour, cocoa and baking powder into a mixing bowl and gently fold into the chocolate mixture.

    Pour mixture into the prepared tins, filling each paper case three-quarters. Bake for 20minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely.

    Melt chocolate and cream together in a bowl above a pot of boiling water. Place in the fridge to set slightly before using to frost the completely cooled cupcakes.

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  • 6 Comments to “Lisa Loves Chocolate”

    1. Brenda Finch on


    2. Lisa on

      I have never baked a cake in my life (sad but true, it is tis but the life of a working girl …) that is until two weeks ago when i tried my first banana bread (yes, i realise this tale is getting way too sad and saying things about me that i prob should NOT share) … anyways … we’re now two banana breads down and i feel i need to up the stakes and give one of these recipes a try this weekend … wish my luck! … will also have to schedule in a run or six to run them off!

    3. zillah on

      sorry vicki dont get the chocolate and bacon! rest looks yummy

    4. Charlene on

      CHOCOLATE!! My absolute yummiest treat in the whole world!!! xxx

    5. Janine on

      Concur with Zillah…and will try soon..Thanks Missy V..x

    6. Rose on

      Oh Boy – please, please – no pics with chocolate involved – it is my utter weakness!! My waistline can attest to that.

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