chocolate + blackberry monte carlos





Chocolate Coconut Biscuits

  • 3/4 cup self-raising flour
  • 1 cup desiccated coconut
  • 1/2 cup good quality cocoa powder
  • 3/4 cup caster sugar
  • Pinch of salt
  • 100g butter, melted and cooled
  • 1 egg, lightly whisked
  • 1 tsp vanilla bean paste or vanilla bean extract

Blackberry Jam

  • 200g blackberries, fresh or frozen
  • 1 tbs lemon juice
  • ½ cup caster sugar

Blueberry Cream

  • 300ml thickened cream
  • 2 tbsp blueberry powder (optional)
  • 1 tsp organic vanilla bean paste or vanilla bean extract


  • 8 fresh blackberries
  • Icing sugar
  • Edible flower petals (dianthus pictured)



  • Preheat oven to 170C.
  1. To make the biscuits: Place flour, coconut, cocoa, sugar and salt in a bowl and stir to combine. Add melted butter, egg and vanilla and mix well. Place even spoonfuls of mixture onto a lined baking tray and place in the oven to bake for 8-10 minutes. Remove from the oven and allow to cool on a tray.
  2. Meanwhile, to make the jam: Place blackberries, lemon juice and sugar in a saucepan and set over medium-high heat. Cook, stirring occasionally, until blackberries have released their juices. Add a splash of water if the jam is catching on the bottom of the saucepan. Continue cooking until blackberries have broken down and mixture has reduced. Transfer jam to a bowl and set aside to cool.
  3. To make the blueberry cream: Place cream in a bowl and whisk to form soft peaks. Add blueberry powder and vanilla. Stir until just combined. 
  4. To construct the monte carlos: Spread a small amount of jam on half of the cooled biscuits. Top with a dollop of blueberry cream. Sandwich the filling with the remaining biscuits. Garnish by securing a blackberry to the top of the Monte Carlo with a small amount of cream. Add an edible flower petal and a dusting of icing sugar. Serve and enjoy!

Recipe, food styling and photography by Georgia Barnes.