Prep time: 5 min

Cook Time: 10 minutes

Yield: 4 Servings

• 100g plain flour, sifted
• 1 tbsp. cocoa powder
• 1 egg
• 300ml milk
• sunflower oil, for frying
• 1 chocolate honeycomb bar, chopped
• 75g butter
• 75g golden caster sugar
• Rind of 1 orange, finely grated
• 4 tbsp. orange juice

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Prep time:  30 min

Cook Time: 35 min

Yield:  4 Servings

• 125g   plain flour
• 2 tbsp. golden caster sugar
• 1 egg
• 300ml milk butter or vegetable oil for frying

Filling

• 1pc. stem ginger, about 15g finely chopped
• 2 tbsp. caster sugar plus extra for dusting
• 250g  ricotta cheese
• 50g  raisins
• 150g  white chocolate, finely chopped
• 3 tbsp. double cream

Sauce

• 125g  caster sugar
• 100ml  water
• 200g  plain dark chocolate, broken in pieces
• 25g  butter

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Prep time:  2 min

Cook Time: 4 min

Yield:  4 Servings

• 125g   plain flour
• 2 tablespoon caster sugar
• 1 egg
• 300ml  milk butter or vegetable oil, for frying
• 50g  plain dark chocolate, broken into squares, to fill

Sauce

• 100g  butter
• 100g  light muscovado sugar
• 4 tablespoon Rubis chocolate velvet ruby or chocolate liqueur or port
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Prep time: 40 min

Cook Time: 5 min

Yield: 6 Servings

CUPS

• 225g (7 ½ oz) plain dark chocolate

FILLING

• 200g  full-fat cream cheese
• 150ml (1/4 pint) double cream
• 150g  natural yogurt
• 3 tbsp. caster sugar
• finely grated rind & juice of 1 orange
• 3 tbsp. orange flavored liqueur (optional)
• 4 flaky chocolate bars
• strips of candied orange peel, to decorate
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Estimated cooking time: 30 minutes

Makes about 14 pancakes.

• 2 cups all-purpose buttermilk baking mix
• 3/4 cup milk
• 1/4 cup HERSHEY’S Syrup or HERSHEY’S Strawberry Syrup
• 2 eggs
• CHOCOLATE-MAPLE BREAKFAST SYRUP or HERSHEY’S Strawberry Syrup

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