Chocolate Marquise

The tartness of the crème fraiche contrasts with the rich chocolate sweetness of this classic French dessert. Served with chocolate dipped fruit it gives a delightful closure to any meal.

7oz/200g dark chocolate

3½oz/100g butter

3 egg yolks

2¾z/75g caster sugar

1 tbsp chocolate liqueur

½ pint/300ml double cream

To Serve:

Crème fraiche

Chocolate-dipped fruits

Cocoa powder, to dust

Break the chocolate into pieces. Place the chocolate and butter in a bowl over a pan of gently simmering water and stir until melted and well combined. Remove from the heat and leave to cool.

Place the egg yolks in a mixing bowl with the sugar and whisk until pale and fluffy. Using an electric whisk running on a low speed, slowly whisk in the cooled chocolate mixture. Stir in the chocolate liqueur.

Whip the cream until it is just holding its shape. Fold into the chocolate mixture. Spoon into 6 small ramekins, or individual metal moulds. Leave to chill for at least 2 hours.

To serve, turn out the desserts on to individual serving dishes. Serve with the dipped fruit and crème fraiche all dusted with cocoa powder.

Next Time: Rich Chocolate Ice Cream

Chocolate Hazelnut Pots

Creamy pots of rich baked chocolate custard with a cheeky flavour of hazelnuts – a chocoholics delight.

2 eggs

2 egg yolks

½oz/15g caster sugar

1 tsp cornflour

1 pint/600ml milk

3oz/75g dark chocolate

4 tbsp chocolate and hazelnut spread

To Decorate:

Curls of chocolate

Beat together the eggs, egg yolks, caster sugar and cornflour until well combined. Heat the milk until almost boiling.

Gradually pour the milk on to the egg mixture, whisking as you do so. Melt the chocolate and spread in a bowl set over a pan of gently simmering water, then whisk the melted chocolate mixture into the eggs.

Pour into 6 small ovenproof dishes and cover with foil. Place the covered dishes in a roasting tin. 

Fill the tin with boiling water to come halfway up the sides of the dishes.

Bake in a preheated oven, 170°C/325°F/Gas Mark 3, for 35-40 minutes until the custard is just set. 

Remove the dishes from the tin and cool, and then chill until required. Serve decorated with curls of chocolate.

Next Time: Chocolate Marquise

Chocolate Mint Swirl

A classical combination of flavours stylishly swirled together in a sophisticated dessert perfect for special occasions

½pint/300ml double cream

¼pint/150 ml creamy fromage frais

1oz/25g icing sugar

1 tbsp crème de menthe

6oz/175g dark chocolate

Chocolate, to decorate

Place the cream in a large mixing bowl and whisk until standing in soft peaks

Fold in the fromage frais and icing sugar, then place about one-third of the mixture in a smaller bowl. Stir the crème de menthe into the smaller bowl. Melt the dark chocolate and stir into the remaining mixture

Place alternating spoonfuls of the two mixtures into serving glasses, then swirl the mixture together to give a decorative effect. Leave to chill until required.

To make the piped chocolate decorations, melt a small amount of chocolate and place in a piping bag.

Place a sheet of baking parchment on a board and pip squiggles, stars or flowers with the melted chocolate. Leave the chocolate to set then carefully remove from the parchment.

Decorate each dessert with piped chocolate decorations and serve.

Next Time: Chocolate Hazelnut Pots

Chocolate Fondue

How better to end an intimate dinner for two than to share a sweet fondue of chocolate that sensually coats pieces of fruit, marshmallow, biscuit or anything else you may wish to cover in luxurious sweetness – and enjoy!

Chocolate Fondue

8oz/225g dark chocolate

7fl oz/200ml double cream

2 tbsp brandy

To Serve

Selection of sliced fruit

White and pink marshmallows

Sweet biscuits

Break the chocolate into small pieces and place in a small saucepan with the double cream.

Heat the mixture gently, stirring constantly until the chocolate has melted and blended with the cream.

Remove the pan from the heat and stir in the brandy.

Pour into a fondue pot or a small flameproof dish and keep warm over a small burner.

Serve with the fruit, marshmallows and biscuits. The fruit and marshmallow can be skewered on to fondue forks for dipping.

Dedicated to the memory of Gabbie Rosenheim, love and miss you bbg xxxx

Next Time: Chocolate Mint Swirl

Saucy Chocolate Pudding

During cooking magic happens with this pudding. A rich chocolaty sauce forms beneath the soft sponge – one to fill the tummy and amaze at the same time.

½pint/300ml milk

2¾oz/75g chocolate

½ tsp vanilla extract

3½oz/100g caster sugar

3½oz/100g butter

5½oz/150g self-raising flour

For the Sauce

3 tbsp cocoa powder

1¾oz/50g muscovado sugar

½pint/300ml boiling water

Lightly grease a 1½pint/850ml ovenproof dish

Place the milk in a small pan. Break the chocolate into pieces and add to the milk. Heat gently, stirring until the chocolate melts. Leave to cool slightly. Stir in the vanilla.

Beat together the caster sugar and butter in a bowl until light and fluffy. Sieve the flower and cocoa together. Add to the bowl with the chocolate milk and beat until smooth, using an electric whisk. 

Pour the mixture into the prepared dish.

To make the sauce, mix together the cocoa powder and sugar. Add a little boiling water and mix to a smooth paste, and then stir in the remaining water. Pour the sauce over the pudding but DO NOT mix in.

Place the dish onto a baking tray and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40 minutes or until dry on top and springy to the touch. Leave to stand for 5 minutes, and then dust with a little icing sugar just before serving.

Next Time: Chocolate Fondue

Chocolate Fudge Pudding

Cold winter days are just made for steamed puddings and this chocolate pudding with its rich fudge sauce is the perfect winter warmer.

5½oz/150g soft margarine

5½oz/150g self-raising flour

5½oz/150g golden syrup

3 eggs

1oz/25g cocoa powder

Chocolate Fudge Sauce

3½oz/100g dark chocolate

4fl oz/125ml condensed milk

4 tbsp double cream

Lightly grease a 2 pint/1.2 litre pudding basin

Place the ingredients for the sponge in a mixing bowl and beat until well combined and smooth.

Spoon the mixture into the prepared basin and level the top. Cover with a disc of baking parchment and tie a pleated sheet of foil over the basin. Steam for 1½-2 hours until the pudding is cooked and springy to the touch.

To make the sauce, break the chocolate into small pieces and place in a small pan with the condensed milk. Heat gently, stirring until the chocolate melts.

Remove the pan from the heat and stir in the cream.

To serve the pudding turn it out onto a serving plate and pour over a little of the fudge sauce. Serve the remaining sauce separately.

Next Time:  Saucy Chocolate Pudding

Chocolate Chip Cookies

Recipes dedicated to chocolate would not be complete without the popular chocolate chip cookie. This basic recipe is delicious on its own but can also form the basis of several variations the only limit being the imagination.

6oz/175g plain flour

1 tsp baking powder

4½oz/125g soft margarine

3oz/90g light muscovado sugar

2oz/60g caster sugar

½tsp vanilla extract

4½oz/125g dark chocolate chips

Lightly grease two baking sheets.

Place all the ingredients in a large mixing bowl and beat until well combined.

Place tablespoonfuls of the mixture on to the baking trays, spacing them well apart to allow for spreading during cooking.

Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 10-12 minutes or until the cookies are golden brown.

Using a palette knife, transfer the cookies on to a wire rack to cool completely.

Variations

• Choc & Nut Cookies – add 1½oz/40g chopped hazelnuts to the basic mixture.
• Double Choc Cookies – beat in 1½oz/40g melted dark chocolate
• White Chocolate Chip Cookies – use white chocolate chips instead of the dark chocolate chips.
• Mixed Chocolate Chip Cookies – use a mixture of dark, milk and white chocolate chips in the basic mixture.
• Chocolate Chip and Coconut Cookies – add 1oz/25g desiccated coconut to the basic mixture.
• Chocolate Chip and Raisin Cookies – add 1½oz/40g raisins to the basic mixture.

Next Time: Chocolate Fudge Pudding

Chocolate Crispy Bites

Classic chocolate crispy bites with a new twist – ever popular as a treat for children and grown-up kids alike.

White Layer

1¾oz/50g butter

1 tbsp golden syrup

5½oz/150g white chocolate

1¾oz/50g toasted rice cereal

Dark Layer

1¾oz/50g butter

2 tbsp golden syrup

4oz/125g dark chocolate, broken into pieces

2¾oz/75g toasted rice cereal

Grease an 8 inch/20cm square cake tin and line with baking parchment.

To make the white chocolate layer, melt the butter, golden syrup and white chocolate in a bowl set over a saucepan of gently simmering water.

Remove from the heat and stir in the rice cereal until it is well combined.

Press into the prepared tin and level the surface.

To make the dark chocolate layer, melt the butter, golden syrup and dark chocolate in a bow set over a saucepan of gently simmering water.

Remove from the heat and stir in the rice cereal until it is well coated. Pour the dark layer over the hardened white layer and chill until the dark layer has hardened.

Turn out of the cake tin and cut into small squares using a sharp knife.

Next Time: Chocolate Chip Cookies

Chocolate Éclairs

Delicate choux pastry filled with a traditional patisserie cream and coated with chocolate icing – an old favourite but still decadent. 

Choux Pastry Dough
¼ pint/150ml water
2oz/60g butter, cut into small pieces
3oz/90g strong plain flour, sieved
2 eggs

Patisserie Cream
2 eggs, lightly beaten
1¾oz/50g caster sugar
2 tbsp cornflour
½ pint/300ml milk
¼ tsp vanilla extract

Icing
1oz/25g butter
1 tbsp milk
1 tbsp cocoa powder
3½oz/100g icing sugar


Lightly grease a baking tray. Place the water in a saucepan, add the butter and heat gently until the butter melts. Bring to a rolling boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leaves the sides of the pan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon the mixture into a large piping bag with a ½ inch/1cm plain nozzle.

Sprinkle the baking tray with a little water. Pipe éclairs 3 inches/7.5cm long, spaced well apart. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 30-35 minutes or until crisp and golden. Make a small slit in each one to let the steam escape; cool on a wire rack.

To make the patisserie cream, whisk the eggs and sugar until thick and creamy, then fold in the cornflour. Heat the milk until almost boiling and pour onto the egg mixture while whisking. Transfer to the pan and cook over a low heat, stirring until thick. Remove the pan from the heat and stir in the vanilla extract. Cover with baking parchment and allow to cool.

To make the icing, melt the butter with the milk in a pan, remove from the heat and stir in the cocoa and sugar. Split the éclairs lengthways and pipe in the patisserie cream. Spread the icing over the top of the éclair. Leave to set.


Next Time: Chocolate Crispy Bites

Chocolate Chip Muffins

Mini-muffins make the perfect bite-sized treat and are perfect for children’s parties. They are simple to make and are popular with both young and old.

3½oz/100g/ generous ⅓ cup of soft margarine
8oz/225g/1 cup caster (superfine) sugar
2 large eggs
¼pint/150ml/⅔ cup whole milk natural yoghurt
5 tbsp milk
9½oz/275g/ 2 cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
6oz/175g chocolate chips

Line 24 mini-muffin tins (pans) with paper cases

Place the margarine and sugar in a large mixing bowl and beat with a wooden spoon until light and fluffy. Beat in the eggs, yoghurt and milk until well combined.

Sieve (strain) the flour and bicarbonate of soda (baking soda) together and add to the mixture. Sir until just blended.

Stir in the chocolate chips then spoon the mixture into the paper cases and bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 10 minutes or until springy to the touch. Leave to cool in the tin (pan) for 5 minutes then turn out onto a wire rack to cool completely.


Next Time: Chocolate Éclairs

Sticky Chocolate Brownies

Everyone loves the gooey chunk of deliciousness that is the chocolate brownie – a treat that is impossible to resist.

3½oz/100g/generous ⅓ cup unsalted butter

6oz/175g/¾ cup caster (superfine) sugar

2¾oz/75g/½ cup muscovado sugar

4½oz/125g dark chocolate

1 tbsp golden (light corn) syrup

2 eggs

1 tsp vanilla extract

3½oz/100g/¾ cup plain (all-purpose) flour

2 tbsp cocoa powder

½ tsp baking powder

Lightly grease an 8inch/20cm shallow square cake tin (pan) and line the base.

Place the butter, sugars, dark chocolate and golden (light corn) syrup in a heavy-based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.

Beat together the eggs and vanilla extract. Whisk in the cooled chocolate mixture.

Sieve (strain) together the flour, cocoa and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or spatula.

Spoon the mixture into the prepared tin (pan) and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 25 minutes until the top is crisp and the edge of the cake is shrinking away from the tin (pan). The inside of the cake will still be quite stodgy and soft to the touch.

Leave the cake to cool completely in the tin (pan), and then cut into squares to serve.

Next time: Chocolate Chip Muffins

No Bake Chocolate Squares

Handy chocolate treats to keep in the refrigerator and so easy to make.

9½oz/275g dark chocolate

6oz/175g/ butter

4 tbsp golden syrup

2 tbsp dark rum

6oz/175g plain biscuits such as shortbread

1oz/25g toasted rice cereal

1¾oz/50g chopped walnuts

3½oz/100g glacé cherries

1oz/25g white chocolate, to decorate

Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum. Set over a saucepan of gently simmering water until melted, stirring until blended.

Break the biscuits into small pieces and stir into the chocolate mixture along with the rice cereal, nuts and cherries.

Line a 7inch/18cm square cake tin with baking parchment. Pour the mixture into the tin and level the top, pressing down well with the back of a spoon. Chill for 2 hours.

To decorate, melt the white chocolate and drizzle over the cake in a random pattern. Leave to set. 

To serve, carefully turn out from the tin and remove the parchment. Cut into 16 squares.

Next time: Sticky Chocolate Brownies

Chocolate Truffle Cake

A cake for chocoholics with its soft chocolaty sponge topped with a rich chocolate truffle

2¾oz/75g/⅓ cup butter
2¾oz/75g/⅓ cup caster (superfine) sugar
2 eggs, lightly beaten
2¾oz/75g/⅔ cup self-raising flour
½ tsp baking powder
1oz/25g/¼ cup cocoa
1¾oz/50g ground almonds

For the Truffle Topping:
12oz/350g dark chocolate
3½oz/100g butter
½pt/300ml/1¼ cups double (heavy) cream
2¾oz/75g/1¼ cups plain cake crumbs
3 tbsp dark rum

To Decorate:
Cape gooseberries
1¾oz/50g dark chocolate, melted

Lightly grease an 8 inch/20cm round springform tin (pan) and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

Sieve (strain) the flour, baking powder and cocoa together and fold into the mixture along with the ground almonds. Pour into the prepared tin (pan) and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 20-25 minutes or until springy to the touch. Leave to cool slightly in the tin (pan), and then transfer to a wire rack to cool completely. Wash and dry the tin (pan) and return the cooled cake to the tin (pan).

To make the topping, heat the chocolate, butter and cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum. Spoon over the sponge base and chill for 3 hours.

Meanwhile, dip the gooseberries in the melted chocolate until partially covered. Leave to set on baking parchment. Transfer the cake to aserving plate; decorate with the gooseberries.

Next Time: No Bake Chocolate Squares