DISCLAIMER: DEATH BY CHOCOLATE muffins

Y'all ready for this?

These are actually -- officially -- you heard it here first -- the most indulgent muffins that will ever touch your lips. I went for a 6km run after a few bites. Seriously. You have been warned. If you're a risk taker like me you'll make these with reckless abandon in the weekend ---

1 1/2 c self raising flour
1 c dark brown sugar
250 g dark chocolate, chopped
125 g butter
1/4 c cocoa
300ml sour cream (yes, sour cream, this is not a typo and trust me on this one -- delish)
2 eggs
2 tsp vanilla essence
2 packets of Rolo's, or equivalent chocolate covered caramel sweets (I used Mars bars)
1/4 c sifted cocoa

1. Preheat oven to moderate, 180ºC. 
2. Line muffin pans with paper cases (I used metallic gold cases -- so pretty with the deep dark chocolate mixture...)
3. Sift flour into large bowl, and stir in sugar
4. Melt chocolate and butter. Stir in cocoa and cool for 5 minutes
5. Whisk sour cream, vanilla and eggs
6. Stir in chocolate and sour cream mixture is just combined
7. 1/2 fill each muffin case. Place two Rolos or a slice of Mars bar into the centre of each. Spoon the remaining mixture to 2/3 fill each hole. Bake for 15-20 minutes

Read more: http://www.food.com/recipe/triple-chocolate-muffins-64175#ixzz1WypPz5nn

coffee, 3x chocolate & hazelnut biscotti

Biscotti is a simple and versatile treat to make. This recipe is courtesy of the gorgeous Georgie B -- who whips up biscotti like a pro, and who is also a connoiseur of all things chocolate. Her family send biscotti up and down the country -- and I can understand why, it should keep for up to four weeks and is the perfect accompaniment to coffee.

The best thing about biscotti is that you can throw in whatever ingredients you have available and it's guaranteed to still taste delicious . . . ! I had hazelnuts and white , milk and dark chocolate in the pantry, but Georgie's a fan of chocolate and date or dried berries with almonds.

Here's how...

1 c plain flour

1/2 tsp baking powder

1 Tbsp instant coffee

1/2 c whole hazelnuts

1 c white/dark/milk chocolate chips/buttons

1 egg

1 egg white

1/3 c castor sugar

3 Tbsp castor sugar

1/2 tsp vanilla essence

1. Preheat oven to 180C, line baking tray
2. Combine flour, baking powder, coffee, nuts, chocolate. Beat the whole egg and egg white with the first measure of sugar, second measure of sugar and essence until think and foamy. Mix through dry ingredients.
3. Roll into a 5cm diameter log (mixture can be quite sticky). Place on tray and bake for 20 minutes. Remove from oven and allow to cool. Slice into thin slices with a serrated knife.
4. Return to tray. Bake at 150C for 15-20 minutes until slightly browned and crisp. Cool (I turned the oven off and left the biscotti to cool inside...) and then store in an airtight container.