The Melting Pot Recipes

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Bakery Slice: Chocolate, Vanilla Cream and CookiesThe plastic-tray classic — sponge, vanilla cream and cookies, piped ga...
09/17/2026

Bakery Slice: Chocolate, Vanilla Cream and Cookies

The plastic-tray classic — sponge, vanilla cream and cookies, piped ganache on top.

Ingredients:
1 batch chocolate sheet cake batter, baked in a 23cm tin and split into a thicker base and a thinner lid
Cream: 350 ml cold cream
Cream: 250 g cream cheese
Cream: 3 tbsp icing sugar
Cream: 1 tsp vanilla extract
Cookie layer: 14 chocolate sandwich cookies, halved (kept chunky)
Piped top: 250 g dark chocolate, chopped
Piped top: 200 ml cream
Piped top: 30 g rice crispies
To finish: sweetened milk, for brushing

Method:
1. Bake and cool the sponge, then split into a thicker base and thinner lid.
2. Whip the cream, cream cheese, icing sugar, and vanilla until thick enough to hold a clean cut edge.
3. Line a tray with the sponge base. Press half the cream over it, nestle in the halved cookies, then spread the remaining cream on top.
4. Add the sponge lid and brush with sweetened milk.
5. Heat the cream, pour over the chocolate, and stir smooth. Chill in stages, stirring occasionally, until pipeable but still soft.
6. Pipe the ganache in a continuous wave along the length using a star nozzle, scattering rice crispies into the wet ridges.
7. Refrigerate overnight. Cut into tall rectangles with a hot knife.

Fudge-Layer Cake with Malt BallsIngredients:Sponge (bake two, to sandwich the fudge layer): 200 g flourSponge (bake two,...
09/17/2026

Fudge-Layer Cake with Malt Balls

Ingredients:
Sponge (bake two, to sandwich the fudge layer): 200 g flour
Sponge (bake two, to sandwich the fudge layer): 60 g cocoa powder
Sponge (bake two, to sandwich the fudge layer): 1 tsp baking soda
Sponge (bake two, to sandwich the fudge layer): 1/4 tsp salt
Sponge (bake two, to sandwich the fudge layer): 220 g sugar
Sponge (bake two, to sandwich the fudge layer): 2 eggs
Sponge (bake two, to sandwich the fudge layer): 180 ml buttermilk
Sponge (bake two, to sandwich the fudge layer): 100 ml vegetable oil
Sponge (bake two, to sandwich the fudge layer): 120 ml hot coffee
Fudge layer: 250 g dark chocolate, chopped
Fudge layer: 100 g milk chocolate, chopped
Fudge layer: 200 ml cream
Fudge layer: 60 g butter
Fudge layer: 2 tbsp golden syrup
To finish: 150 g chocolate, melted, 150 g malt balls, sweetened milk for brushing

Method:
1. Preheat the oven to 175°C (350°F). Grease and line a 23cm square tin.
2. Whisk the dry sponge ingredients, add the eggs, buttermilk, and oil, then stir in the coffee.
3. Bake for 30–33 minutes; the top should look dark and rustic. Cool and split into two layers.
4. Heat the cream and golden syrup, pour over the chopped chocolates and butter, and stir smooth. Set in a lined 20x20cm tray until cuttable, then trim to fit on top of a sponge layer.
5. Brush the bottom sponge with sweetened milk, top with the fudge slab, then the second sponge layer.
6. Pour the melted chocolate over the top so it runs down the sides, and scatter malt balls on while wet.
7. Let set before slicing.

Chocolate Malt Buns with Molten Caramel CenterYield: makes 9Ingredients:Dough: 300 g flourDough: 40 g cocoa powderDough:...
09/17/2026

Chocolate Malt Buns with Molten Caramel Center

Yield: makes 9

Ingredients:
Dough: 300 g flour
Dough: 40 g cocoa powder
Dough: 40 g sugar
Dough: 20 g malt powder (diastatic malt, or Horlicks)
Dough: 1 tsp instant yeast
Dough: 1/2 tsp salt
Dough: 180 ml warm milk
Dough: 1 egg
Dough: 30 g butter, softened
Filling: About 9 tbsp thick dulce de leche
Filling: Pinch of salt
Shell: 250 g milk chocolate, chopped
Shell: 1 tbsp coconut oil

Method:
1. Combine the dry dough ingredients, add the milk, egg, and butter, and knead 8–10 minutes. Rise 1.5 hours.
2. Divide into 9, flatten each, place a spoonful of dulce de leche in the center, and seal like a bao bun, seam down.
3. Rise 45 minutes.
4. Preheat the oven to 175°C (350°F) and bake for 14–16 minutes. Cool completely, or the coating will tear.
5. Melt the milk chocolate with the coconut oil and cool until thick.
6. Half-dip each bun and set on parchment. Dip a second time for a thicker coat, pressing fork tines into the setting chocolate for a ridged pattern.
7. Microwave for about 8 seconds before eating so the caramel center runs.

Cone de BrigadeiroThe Brazilian party sweet — a cone painted inside, filled with soft brigadeiro, rolled in sprinkles.In...
09/17/2026

Cone de Brigadeiro

The Brazilian party sweet — a cone painted inside, filled with soft brigadeiro, rolled in sprinkles.

Ingredients:
1 tin (395 g) condensed milk
3 heaped tbsp cocoa powder
15 g butter
Pinch of salt
About 250 g chocolate, melted (for coating)
150 g chocolate vermicelli
Wafer cones

Method:
1. Cook the condensed milk, cocoa, butter, and salt over medium heat, stirring constantly, for 6–9 minutes, until a spatula dragged across the pan stays clear for a couple of seconds. The brigadeiro should still be soft-dropping; stop a little earlier than feels right, as it thickens off the heat. Cool 20 minutes, stirring once or twice.
2. Paint the inside of the wafer cones with a thin layer of melted chocolate and let set fully — this keeps the cone from going soggy.
3. Pipe or spoon the brigadeiro into the cones, rippling the surface with a teaspoon.
4. Dip the wide end into the remaining chocolate, then press into the vermicelli.
5. Best eaten within a couple of hours.

Frozen Chocolate Mousse Cone with White ShellEssentially a Magnum on a cone — the freezer does most of the work.Ingredie...
09/16/2026

Frozen Chocolate Mousse Cone with White Shell

Essentially a Magnum on a cone — the freezer does most of the work.

Ingredients:
Mousse: 180 g milk chocolate, melted
Mousse: 250 ml cream, softly whipped
Shell: 200 g white chocolate, chopped
Shell: 2 tbsp coconut oil
Shell: 60 g chocolate rice crispies or crushed cocoa flakes, plus extra for the rim

Method:
1. Fold the melted milk chocolate into the whipped cream to make the mousse.
2. Fill waffle cones almost to the top, mounding the mousse into a dome at the rim. Freeze upright for at least 3 hours.
3. Melt the white chocolate with the coconut oil and stir in the rice crispies.
4. Dunk each frozen cone tip-first into the coating, twist once, and let it drip — the cold will set the shell within seconds.
5. Press extra crispies onto the top edge while wet. Freeze until ready to serve, taking out 5 minutes ahead to soften slightly.

Chocolate Cornflake SlicesRocky road without the fuss — a clean cut is the only real skill required.Ingredients:300 g mi...
09/16/2026

Chocolate Cornflake Slices

Rocky road without the fuss — a clean cut is the only real skill required.

Ingredients:
300 g milk chocolate, chopped
100 g dark chocolate, chopped
30 g butter
Big pinch of salt
150 g cornflakes, crushed into chunky pieces
60 g mini marshmallows (optional)
50 g roasted peanuts (optional)

Method:
1. Melt the chocolates and butter together with the salt, low and slow. (Mixing dark with milk chocolate keeps the bars from going waxy and gives a cleaner snap.)
2. Fold in the cornflakes, marshmallows, and peanuts in three additions, coating everything without crushing it flat.
3. Press gently into a paper-lined 20x20cm tin using a flat glass, without compacting too hard.
4. Chill 40 minutes, then cut into rectangles with a hot, dry knife.
5. Keep refrigerated — at room temperature these soften quickly.

. Nutty Cones with Chocolate Mousse and a Truffle on TopIngredients:Wafer conesA little Nutella, for the base of each co...
09/16/2026

. Nutty Cones with Chocolate Mousse and a Truffle on Top

Ingredients:
Wafer cones
A little Nutella, for the base of each cone
120 g hazelnuts or almonds, toasted and chopped
60 g milk chocolate, melted
Mousse: 200 g milk chocolate
Mousse: 60 g butter
Mousse: 300 ml cold cream, softly whipped
Truffles: 200 g ganache (equal parts cream and chocolate, melted and chilled 2 hours)
Truffles: Extra melted chocolate and chopped nuts, for coating

Method:
1. Spoon a little Nutella into each cone. Dip the outside rim in melted chocolate and roll in chopped nuts. Stand in a glass to set.
2. Melt the milk chocolate and butter together, then fold into the whipped cream to make the mousse.
3. Pipe generous swirls of mousse into the cones.
4. Scoop teaspoon balls of chilled ganache, dip in melted chocolate, and roll in chopped nuts to make truffles. Set one on top of each cone.
5. Serve within half an hour — the cones soften after that.

One-Cup Chocolate MousseA loose, whipped-dark café mousse — two ingredients and a spoon.Yield: serves 2–4Ingredients:200...
09/14/2026

One-Cup Chocolate Mousse

A loose, whipped-dark café mousse — two ingredients and a spoon.

Yield: serves 2–4

Ingredients:
200 g dark chocolate (50–60% cocoa), chopped
4 tbsp butter
300 ml cold cream
3 tbsp icing sugar
Pinch of salt
1 tsp espresso powder (optional)
Crumbled chocolate or cacao nibs, to finish

Method:
1. Melt the chocolate and butter together until smooth. Cool until fluid but no longer hot.
2. Whip the cream, icing sugar, salt, and espresso powder (if using) to soft, billowy peaks.
3. Stir a third of the cream into the chocolate to loosen it, then fold in the rest in two additions, until just streakless. It will look too soft — that's correct.
4. Spoon into a bowl or glasses and refrigerate at least 3 hours. It sets to a soft ripple, never fully firm.
5. Top with crumbled chocolate or nibs and serve from a wide bowl with a long-handled spoon. Best eaten the day it's made.

Black Forest Icebox SquaresNo-bake cookie, cherry, and cream squares — all patience, no oven.Ingredients:2 packets thin ...
09/14/2026

Black Forest Icebox Squares

No-bake cookie, cherry, and cream squares — all patience, no oven.

Ingredients:
2 packets thin chocolate wafer cookies or cream-filled chocolate cookies
400 g cherry pie filling (or 400 g cherries cooked with 3 tbsp sugar and 1 tsp cornstarch, cooled)
350 ml cold cream
100 g mascarpone
2 tbsp sugar
1/2 tsp almond extract
To finish: shaved chocolate, a cherry per square, cocoa dust

Method:
1. Whip the cream, mascarpone, sugar, and almond extract until thick and softly holding its shape.
2. Line a 20x20cm tin with clingfilm.
3. Layer whole cookies, a little cream, cherry filling, cream, more (roughly crumbled) cookies, and a final smoothed layer of cream.
4. Refrigerate at least 6 hours, or overnight.
5. Cut into squares with a knife warmed under hot water. For serving, stack two squares with a smear of cream, top with chocolate curls and a cherry dead center.

Dulce de Leche Pudding with Peanuts (Pudim)A caramel flan with a dulce de leche custard and crushed peanuts.Ingredients:...
09/14/2026

Dulce de Leche Pudding with Peanuts (Pudim)

A caramel flan with a dulce de leche custard and crushed peanuts.

Ingredients:
Caramel: 1.5 cups sugar
Caramel: 1/2 cup water, plus 1/2 cup hot water
Custard: 1 tin (395 g) condensed milk
Custard: Condensed-milk tin full of whole milk
Custard: 4 eggs
Custard: 200 g dulce de leche
To finish: 3 tbsp dulce de leche thinned with hot cream, 100 g toasted crushed peanuts

Method:
1. Cook the sugar and 1/2 cup water, without stirring, to dark amber. Carefully swirl in the hot water (it will boil vigorously) and pour into a tube mould.
2. Preheat the oven to 160°C (325°F).
3. Blend the condensed milk, whole milk, eggs, and dulce de leche just until smooth — avoid over-blending.
4. Skim off any foam, strain into the mould, and cover with foil.
5. Bake in a water bath for 70–80 minutes, until the center has a gentle jiggle.
6. Cool, then refrigerate overnight.
7. Invert onto a plate, spoon the thinned dulce de leche over while still a little wet, and pack on the peanuts.

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138 Main Street #1018 East Rockaway
Manhattan, NY
11518

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