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 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