Category Archives: Recipes

Chocolate Fondue

Serves 2-4 people



1/2lb bag of Walker’s Chocolates milk, dark or white baking chocolate

1/4 cup table cream (18%)

1 teaspoon coconut oil (or butter)

Optional (1-2 tablespoons cognac or your favourite flavoured liqueur)


Stove top: Place first 3 ingredients in a heavy sauce pan and heat over a double boiler until chocolate has melted, stirring continuously.  Transfer mixture into a warmed fondue pot and place over a candle, stirring occasionally to prevent scorching.
If desired slowly add 1-2 tablespoons of liqueur
Dip your favourite fruits, cake or marshmallows.

Microwave: Place first 3 ingredients in a microwaveable bowl.  Heat on low (power 3) in short intervals until melted, stirring several times.
Transfer to fondue pot and place over candle, stirring occasionally.  When smooth, stir in cognac or liqueur.

Dark Mocha Mousse

Makes: 6 servings

Yield: 2 cups

Prep 30 mins

Cook 10 mins

Chill At least 4 hrs


A dollop of whipped cream foam crowns this rich, chocolate mousse. For maximum fun, serve the mousse in espresso cups.



  • 1 cup whipping cream
  • 4 ounces dark chocolate, chopped
  • 1 tablespoon instant espresso coffee powder
  • 2 tablespoons water
  • 4 egg yolks
  • 1/4 cup sugar
  • Sweetened whipped cream (optional)
  • Unsweetened cocoa powder (optional)



  1. In a small saucepan bring 1/3 cup of the whipping cream just to boiling over medium-high heat. Remove from heat. Add chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature until slightly thickened.
  2. In a small bowl, dissolve coffee powder in water; set aside.
  3. In a small metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water). Cook, stirring rapidly with a whisk, about 10 minutes or until egg mixture begins to thicken (160 degrees F). Remove from heat.
  4. Add coffee mixture to warm egg mixture; whisk until combined. Beat egg mixture with an electric mixer on medium speed about 5 minutes or until mixture is cool; set aside.
  5. Thoroughly wash beaters. In a chilled mixing bowl, beat remaining 2/3 cup whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg mixture. Gently fold whipped cream-egg mixture, one-third at a time, into the chocolate mixture.
  6. Divide mixture evenly among 6 chilled espresso cups or small glasses. Cover and chill at least 4 hours. To serve, garnish with sweetened whipped cream and a dusting of cocoa powder, if desired.



Gooey Chocolate-Caramel Fantasy

Makes: 12 servings

Prep 20 mins

Bake 10 mins


This luscious dessert has a chocolate crumb crust and caramel-pecan filling crowned with melted chocolate. It’s like a candy bar on a plate.



  • 1/3 cup butter, melted
  • 2 cups chocolate wafer crumbs (about 38 wafers)
  • 30 vanilla caramels
  • 1/2 cup caramel ice cream topping
  • 2 cups chopped pecans
  • 1/4 cup whipping cream
  • 2 bars Walker’s Chocolate dark chocolate pieces
  • 1/4 cup whipping cream


  1. In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350 degree F oven for 10 minutes. Cool slightly on a wire rack.
  2. In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool; cover and chill for 1 hour.
  3. For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour. Makes 12 servings.



Dark Chocolate Mint Bars

Makes: 24 servings
Yield: 24 bars
Prep 30 mins
Chill 15 mins + 1 hour



Frosting with reduced-fat cream cheese tops no-bake bars designed for a lower-carb treat.


  • Nonstick cooking spray
  • 1 cup quick-cooking rolled oats
  • 1/2 cup of Walker’s Chocolates dark chocolate pieces
  • 6 tablespoons unsalted butter
  • 1 cup finely crushed chocolate wafers (about 19 wafers), or bear-shape chocolate graham snack cookies (1 1/2 cups)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon fat-free milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon shortening
  • 3/4 cup powdered sugar
  • 2 ounces reduced-fat cream cheese (Neufchatel), softened (1/4 cup)
  • 1/2 teaspoon peppermint extract
  • Snipped fresh mint (optional)



  1. Lightly coat an 8x8x2-inch baking pan with cooking spray.* Set aside.
  2. For crust, place oats in a food processor; cover and pulse with several on/off turns until finely ground. In a medium saucepan combine 1/4 cup of the chocolate pieces and the butter; heat and stir over low heat until melted. Stir in oats, crushed wafers, cocoa powder, milk, and salt. Press crust mixture into prepared pan. Chill for 15 minutes.
  3. In the same saucepan combine the remaining 1/4 cup chocolate pieces and the shortening. Heat and stir over low heat until melted. Set aside.
  4. In a medium bowl combine powdered sugar, cream cheese, and peppermint extract; stir until smooth. Spread evenly over crust. Drizzle with the melted chocolate mixture.
  5. Chill about 1 hour or until chocolate drizzle is set (cream cheese layer will remain soft). If desired, sprinkle with fresh mint. Cut into 24 bars.



  • *Tip: To make removing the bars easier, line the baking pan with foil in Step 1, extending foil over the edges of the pan. Using the edges of the foil, lift the uncut bars out of the pan in Step 5. Cut into bars.




Triple-Chocolate Bread

Makes: 14 servings

Yield: 1 loaf (14 servings)

Prep 25 mins

Bake 45 mins

Cool 10 mins

Stand Overnight


What goes best with chocolate? More chocolate. What goes best with our Triple-Chocolate Bread? Whipped cream, chocolate sauce and a glass of cold milk.



  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1/3 cup white baking pieces
  • 1/3 cup dark chocolate pieces
  • 1/3 cup milk chocolate pieces
  • Sweetened whipped cream (optional)
  • Dark chocolate pieces or milk chocolate pieces, melted (optional)



  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a large bowl stir together flour, sugar, cocoa powder, baking powder, and salt. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in white baking pieces, 1/3 cup dark chocolate pieces, and 1/3 cup milk chocolate pieces. Spoon batter into the prepared loaf pan, spreading evenly.
  3. Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; peel off paper. Cool completely on wire rack. Wrap and store overnight before slicing.
  4. If desired, top each serving with sweetened whipped cream and drizzle with melted chocolate.



Salted Almond Truffle Tart

Makes: 16 servings

Hands On 30 mins

Total Time 5 hrs



  • Butter
  • 1/2 cup roasted almonds with sea salt, coarsely chopped
  • 1/3 cup packed brown sugar
  • 1/3 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup chilled butter, cubed
  • 1 egg yolk
  • 12 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter, cut up
  • 1 tablespoon packed brown sugar
  • 1 1/4 cups whipping cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • Flaky sea salt (optional)*



  1. Lightly butter a 9-inch round tart pan with removable bottom and place in freezer. Combine almonds, 1/3 cup brown sugar and oats in a food processor. Process until nuts are finely ground. Add flour and pulse until combined. Add 1/2 cup butter and pulse until texture of coarse meal. Add egg yolk and pulse for 30 seconds or until mixture begins to come together. Transfer to a bowl and knead until dough just comes together. Press evenly into bottom and sides of prepared pan. Prick bottom with a fork. Line crust with foil. Freeze for at least 45 minutes or overnight.
  2. Preheat oven to 400 degrees . Fill crust with dried beans or pie weights, pushing to the edges to help hold up edges while baking. Bake 12 minutes; remove foil and beans. Bake 6 to 8 minutes more or until deep golden brown. Cool completely.
  3. For filling: Combine chocolate, 2 tablespoons butter and 1 tablespoon brown sugar in a medium heatproof bowl. In a small saucepan, bring cream just to boiling. Pour through a fine-mesh sieve over chocolate mixture; let sit for 5 minutes. Add vanilla and 1/4 teaspoon sea salt; stir until smooth. Pour into crust and spread to edges. Refrigerate 4 to 24 hours, covering after 3 hours. Remove from refrigerator 30 minutes before serving. Sprinkle with a little flaky sea salt, if desired.



  • *Shopping Tip Flaky sea salt has a clean flavor and crunchy texture. Find it at large supermarkets or specialty stores.



Mint Meltaway Hot Chocolate


Bring 1 1/4 cup of milk to a boil

Pour 1 cup of boiled milk over 5 tablespoons of Walker’s Chocolate drinking chocolate.

Add 2 Mint Meltaway squares and stir

Froth remaining 1/4 cup of milk and spoon on top of hot chocolate.

Add 1 teaspoon of drinking chocolate for decoration.



Cappuccino Truffle Cake

Preparation  45 MIN
Cooking  50 MIN
Cooling 1 H
Output 8 to 10 servings



2 cups (280 g) unbleached all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 eggs

2 cups (420 g) sugar

1 cup (250 ml) buttermilk

1/2 cup (125 ml) canola oil

2 tsp (10 ml) vanilla extract

3/4 cup (75 g) Cocoa Powder

3/4 cup (180 ml) strongly brewed coffee, warm



1 3/4 cups (430 ml) 35% heavy cream

2 tbsp (30 ml) corn syrup

2 x 225g bags of Walker’s Chocolates dark chocolate baking chocolate (450g).




  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
  2. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  3. In another bowl, combine the eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
  4. In a small bowl, combine cocoa powder and coffee with a whisk. Add to the egg mixture. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before unmoulding.


  1. In a saucepan, bring the cream and corn syrup to a boil.
  2. In a bowl, pour the hot cream mixture over the chocolate. Let melt for 2 minutes. Stir until the ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is still spreadable, stirring four or five times.


  1. On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.


Note: This cake keeps well for up to 3 days at room temperature under a cake dome.

Chocolate-Espresso Truffle Pie

  • Makes: 10 servings
  • Yield: Makes 10 servings.
  • Prep 40 mins
  • Bake 14 mins
  • Chill 8 hrs to 24 hrs



For Chocolate Pastry
    • 1 1/2 cups all-purpose flour
    • 3 tablespoons unsweetened cocoa powder
    • 2 tablespoons packed brown sugar
    • 1/2 teaspoon salt
    • 1/2 cup butter, cut up
    • 5 tablespoons cold water


For Chocolate Filling
  • 2 cups whipping cream
  • 200 grams of 72% dark chocolate, chopped
  • 1 cup granulated sugar
  • 6 egg yolks, lightly beaten
  • 3 tablespoons brewed espresso or strong brewed coffee
  • 1 teaspoon vanilla
  • Sweetened whipped cream
  • Chocolate curls and/or shavings (optional)


  1. For Chocolate Pastry: In a food processor, combine flour, cocoa powder, brown sugar and salt. Cover; process until just combined. Add butter. Cover; process with on/off turns until butter pieces are pea-size. With processor running, quickly add water through feed tube until dough just comes together.
  2. Transfer mixture to a large mixing bowl; gather flour mixture into a ball, kneading gently until it holds together. Gently pat dough into a disk.
  3. On a lightly floured surface, roll the dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch glass pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Using a fork, prick the bottom and side of the pastry shell, being sure to prick where bottom and sides meet. Line pastry with a double thickness of foil.
  4. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is set and looks dry. Cool on a wire rack. Set baked pie pastry shell aside.
  5. For filling: In a medium heavy saucepan, combine the whipping cream, chocolate and granulated sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to boiling and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until blended.)
  6. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Remove from heat; stir in espresso and vanilla. Cool slightly. Pour warm filling into the baked pie pastry shell. Cover and chill for 8 to 24 hours or until filling is set.
  7. To serve, cut into wedges and top each serving with whipped cream. If you like, garnish whipped cream with chocolate curls and espresso beans.