Even if you’re not a committed chocaholic, you will love the sumptuous recipes featured in this chapter, which is dedicated exclusively to chocolate. There are everyday treats, including moist muffins and crisp chocolate chip cookies, as well as cakes and desserts for special occasions.
Your family will enjoy the occasional chocolate indulgence, especially the children. For them, we have old-fashioned fudge, fashionable cupcakes and a no-cook refrigerator cake, which will last for days if you have enough self-control not to keep cutting ‘just one more slice’. And no chocolate selection would be complete without at least one recipe for brownies – everyone’s perennial favourite.
A classic Sachertorte adds a touch of sophistication and there are chocolate pots, roulade and a tart to add the finishing touches to an elegant dinner, plus hot puddings that ooze chocolate sauce when you cut into them. And to serve with coffee at the end of the meal, we have recipes for chocolate truffles and biscotti. There are even some fabulous richly flavoured chocolate drinks for when you need a pick-me-up.
butter to grease
175g/6oz plain (semisweet) chocolate, broken into pieces
50g/2oz ready-to-eat prunes
2 tbsp Armagnac or brandy
200g/7oz/scant 1 cup Demerara (brown) sugar
4 medium (US large) egg whites
75g/3oz/¾ cup self-raising (self-rising) flour, sifted
4 tbsp chopped hazelnuts
icing (confectioner’s) sugar to dust
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 15cm/6in square shallow baking tin and line the base with parchment paper.
2 Melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and set aside to cool slightly.
3 Put the prunes and Armagnac or brandy in a blender and blitz to a purée. Add the Demerara sugar and blitz.
4 Whisk the egg whites until they form soft peaks.
5 Gently fold the prune mixture, flour, nuts and egg whites into the melted chocolate. Pour into the prepared tin and bake in the oven for 1 hour or until firm to the touch.
6 Leave to cool in the tin. Turn out, cut into 12 squares and dust with icing sugar.
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preparation 20 minutes cooking time 1 hour plus cooling |
Makes 12 |
75g/3oz/6 tbsp butter plus extra to grease
450g/1lb white chocolate, chopped
4 medium (US large) eggs
175g/6oz/¾ cup golden caster (superfine) sugar
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
175g/6oz/1 cup roughly chopped almonds
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 25 x 20cm/ 10 x 8in baking tin and line the base with parchment paper.
2 Melt 125g/4oz chocolate with the butter in a bowl set over a pan of gently simmering water. Remove and cool slightly.
3 Whisk the eggs and sugar in a large bowl until smooth, then gradually beat in the melted chocolate mixture.
4 Gently fold in the sifted flour with the almonds and the rest of the chocolate. Spoon into the tin and level the surface.
5 Bake in the oven for 30 minutes or until the centre is just firm to the touch. Set aside to cool in the tin.
6 Turn out and cut into 12 squares.
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preparation 20 minutes cooking time 30 minutes plus cooling |
Makes 12 |
200g/7oz/scant 1 cup butter plus extra to grease
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), chopped
3 medium (US large) eggs
150g/5oz/⅔ cup golden caster (superfine) sugar
125g/4oz/1 cup self-raising (self-rising) flour, sifted
For the cheesecake mixture
125g/4oz/⅔ cup cream cheese
1 medium (US large) egg
2 tbsp caster (superfine) sugar
1 Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm/9in square baking tin and line with parchment paper.
2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water and stir to combine. Remove from the heat and set aside to cool.
3 Put the eggs and sugar in a bowl and whisk until thick. Fold in the cooled chocolate mixture and the flour and pour into the prepared tin.
4 Beat the cream cheese, egg and sugar in a bowl.
5 Drop heaped teaspoonfuls over the surface of the brownie mixture, then use a skewer to swirl the two mixtures together in a marble pattern.
6 Bake in the oven for 25–30 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Set aside to cool completely. Cut into 9 brownies.
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preparation 20 minutes cooking time 25–30 minutes plus cooling |
Makes 9 |
175g/6oz/¾ cup butter plus extra to grease
225g/8oz plain (semisweet)chocolate (minimum 70% cocoa solids), chopped
175g/6oz/¾ cup caster (superfine) sugar
5 medium (US large) eggs, beaten
125g/4oz/1 cup self-raising (self-rising) flour
50g/2oz/½ cup ground almonds
1 x quantity warm chocolate ganache
sugared almonds to decorate
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in springform baking tin and line with parchment paper.
2 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and cool.
3 Cream the butter and sugar until pale and fluffy. Gradually beat in two-thirds of the beaten eggs. Sift in a little of the flour, then gradually beat in the remaining eggs. Fold in the remaining flour and the ground almonds. Fold in the melted chocolate and pour into the prepared tin.
4 Bake in the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 30 minutes, then turn out on to a wire rack to cool.
5 Place the wire rack over a tray. Spoon the chocolate ganache over the top of the cake, letting it trickle down the sides. Use a palette knife to spread it evenly over the top and sides. Set aside for 1 hour to set. Decorate with sugared almonds.
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preparation 35 minutes cooking time 45–55 minutes plus cooling and setting |
Makes 12 slices |
125g/4oz/½ cup butter
100g/3½oz plain (semisweet) chocolate, chopped
250g/9oz/2½ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
2 tbsp cocoa powder
175g/6oz/¾ cup caster (superfine) sugar
2 medium (US large) eggs
200ml/7fl oz/¾ cup milk
125g/4oz/½ cup natural yogurt
a few drops of vanilla extract
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole muffin pan with paper muffin cases.
2 Melt the butter and plain chocolate in a bowl set over a pan of gently simmering water. Mix together, then remove from the heat and set aside to cool a little.
3 Sift the flour, bicarbonate of soda and cocoa into a bowl. Add the sugar and stir well.
4 Break the eggs into a bowl and beat in the milk, yogurt and vanilla extract.
5 Pour the egg and the chocolate mixtures on to the dry ingredients and fold in gently – do not over-mix.
6 Divide the mixture among the paper cases. Bake in the oven for 20–25 minutes until well risen and springy to the touch. Cool the muffins on a wire rack.
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preparation 20 minutes cooking time 25 minutes plus cooling |
Makes 12 |
125g/4oz/½ cup butter, softened
125g/4oz/½ cup caster (superfine) sugar
2 medium (US large) eggs, beaten
2 tbsp cocoa powder
125g/4oz/1 cup self-raising (self-rising) flour
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), roughly chopped
125ml/4fl oz/ ½ cup double (heavy) cream
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole and a 6-hole muffin pan with paper muffin cases.
2 Beat the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder and flour and fold into the mixture with half the chopped chocolate.
3 Divide the mixture among the paper cases and bake in the oven for 20 minutes. Cool the cupcakes in their paper cases on a wire rack.
4 Put the cream and the remaining chocolate in a pan over a low heat and stir gently until melted. Set aside to cool and thicken slightly.
5 Spoon the topping on to the cupcakes and set aside for 30 minutes to set.
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preparation 15 minutes cooking time 20 minutes plus cooling and setting |
Makes 18 |
a little oil to grease
175g/6oz plain (semisweet)chocolate, chopped
175g/6oz milk chocolate, chopped
150g/5oz/⅔ cup butter
75g/3oz/¼ cup golden (corn) syrup
340g/12oz digestive biscuits (graham crackers), roughly crushed
50g/2oz/½ cup chopped pecans
75g/3oz/½ cup dried cherries
50g/2oz white chocolate, chopped
1 Lightly oil a deep 23cm/9in square baking tin and line the base and sides with parchment paper.
2 Melt the plain and milk chocolate, butter and syrup in a bowl set over a pan of gently simmering water. When melted, stir to combine. Set aside to cool slightly.
3 Put the biscuits in a bowl with the pecans and cherries. Pour the chocolate mixture over the top and stir well. Spoon into the prepared tin and level the surface.
4 Melt the white chocolate in a small bowl set over a pan of gently simmering water. Drizzle over the top of the chocolate mixture. Use a skewer to swirl the white chocolate in an attractive pattern. Cover with clingfilm (plastic wrap) or foil, making sure it doesn’t touch the chocolate.
5 Chill in the refrigerator for at least 4 hours or overnight. Cut into squares to serve.
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preparation 15 minutes cooking time 10 minutes plus chilling |
Makes 24 |
225g/8oz digestive biscuits (graham crackers), crushed
125g/4oz/½ cup butter, melted
675g/1½ lb white chocolate
600ml/1 pint/2½ cups double (heavy) cream
50g/2oz plain (semisweet) chocolate, coarsely grated
1 Line a 20 x 6.5cm/8 x 2½in springform tin with parchment paper. Stir the biscuit crumbs into the melted butter. Spread over the base of the tin and press down. Chill until set.
2 Chop the white chocolate and melt with half the cream in a bowl set over a pan of barely simmering water. Remove from the heat and stir until smooth. Set aside for 15 minutes or until starting to thicken but still a little warm.
3 In another bowl, whip the remaining cream until it stands in soft peaks. Gently fold into the chocolate mixture. Pour over the biscuit base and chill in the refrigerator for 3 hours.
4 Sprinkle the grated chocolate over the top, then remove from the tin and serve.
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preparation 50 minutes plus chilling and freezing cooking time 2 minutes plus cooling |
Serves 16 |
125g/4oz/½ cup butter, softened, plus extra to grease
125g/4oz/½ cup caster (superfine) sugar
1 medium (US large) egg
1 tsp vanilla essence
225g/8oz/2¼ cups plain (all-purpose) flour
½ tsp baking powder
125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
125g/4oz milk chocolate, cut into chunks
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two baking sheets.
2 Beat the butter and sugar in a bowl until pale and creamy. Beat in the egg and vanilla essence. Sift in the flour and baking powder and mix well. Stir in the chocolate chunks.
3 Drop dessert spoonfuls of the mixture on to the prepared baking sheets. Space them out to allow room for them to spread. Flatten slightly with the back of a fork.
4 Bake in the oven for 12–15 minutes until risen and golden brown, but still quite soft.
5 Leave on the baking sheets for 5 minutes, then transfer to wire rack and set aside until cool. Store in an airtight tin.
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preparation 15 minutes cooking time 12–15 minutes plus cooling |
Makes 18 |
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
75g/3oz/scant ⅓ cup caster (superfine) sugar
½ tsp baking powder
a pinch of salt
2 medium (US large) eggs, beaten
1 tbsp milk
grated zest of 1 orange
25g/1oz/¼ cup hazelnuts
4 tbsp plain (semisweet) chocolate chips
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Sift the flour into a large bowl. Stir in the sugar, baking powder and salt. Make a well in the centre and stir in the beaten eggs, milk, orange zest, nuts and chocolate chips.
3 Turn out the dough on to a lightly floured surface and knead into a ball. Roll out into a 25cm/10in long cylinder and place on a non-stick baking sheet. Flatten slightly.
4 Bake in the oven for 20–25 minutes until pale golden. Reduce the oven temperature to 150°C/300°F, Gas 2 and place the biscotti cylinder on a board. Cut into 20 slices.
5 Place the slices on the baking sheet and return to the oven for 15 minutes or until golden brown and dry.
6 Transfer to a wire rack and set aside to cool completely.
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preparation 10 minutes cooking time 35–40 minutes plus cooling |
Makes 20 |
125g/4oz/½ cup butter, softened, plus extra to grease
25g/1oz/¼ cup icing (confectioner’s) sugar
125g/4oz/1 cup plain (all-purpose) flour, sifted
1 tsp cornflour (cornstarch)
¼ tsp baking powder
1 tsp vanilla extract
50g/2oz plain (semisweet)chocolate
1 Preheat the oven to 190°C/375°F/Gas 5 and butter two baking sheets.
2 Beat the butter until smooth, then beat in the icing sugar until pale and fluffy. Beat in the flour, cornflour and baking powder. Stir in the vanilla extract.
3 Put the mixture in a piping (decorator’s) bag fitted with a medium star nozzle. Pipe 20 finger shapes, about 7.5cm/3in long, on to the baking sheets, spacing them well apart.
4 Bake in the oven for 15 minutes. Cool on a wire rack.
5 Melt the chocolate in a bowl set over a pan of gently simmering water. Dip the ends of the Viennese Fingers into the melted chocolate and leave to set.
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preparation 15 minutes cooking time 15 minutes plus cooling |
Makes 20 |
75g/3oz/6 tbsp butter plus extra to grease
50g/2oz/¼ cup caster (superfine) sugar
2 tbsp double (heavy) cream
25g/1oz/¼ cup chopped mixed candied peel
4 tbsp mixed glacé (candied) cherries, roughly chopped
6 tbsp flaked almonds
2 tbsp plain (all-purpose) flour
200g/7oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.
2 Melt the butter in a small pan over a low heat, then add the sugar, stirring until dissolved. Bring to the boil and remove from the heat. Stir in the cream, candied peel, cherries, almonds and flour. Mix well.
3 Drop heaped teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart.
4 Bake in the oven for 8–10 minutes until spread out and golden brown. Leave on the baking sheet for 2 minutes, then transfer to a wire rack and set aside until cold.
5 Melt the chocolate in a bowl set over a pan of gently simmering water. Spread over the underside of each Florentine and use a fork to make wavy lines.
6 Arrange them, chocolate-side up, on parchment paper and set aside until the chocolate sets.
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preparation 15 minutes cooking time 16–20 minutes plus cooling |
Makes 18 |
225g/8oz/1 cup butter, softened
150g/5oz/⅔ cup caster (superfine) sugar
150g/5oz/⅔ cup light muscovado (brown) sugar
2 tbsp golden (corn) syrup
3 medium (US large) eggs
340g/12oz/3¼ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
a pinch of salt
340g/12oz mixed milk and white chocolate, cut into chunks
1 Preheat the oven to 200°C/400°F/Gas 6. Line three baking sheets with parchment paper.
2 Put the butter, both sugars and golden syrup in a bowl and beat for 5 minutes or until pale and fluffy.
3 Beat the eggs, then gradually beat them into the butter mixture, adding 2 tbsp flour. Sift in the remaining flour, the bicarbonate of soda and salt and beat in quickly. Gently fold in the chocolate chunks.
4 Place heaped teaspoonfuls of the mixture on the prepared baking sheets, spacing them well apart. Don’t flatten them – they will spread during cooking.
5 Bake in the oven for 10 minutes or until pale golden brown. Transfer to wire racks and set aside to cool.
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preparation 15 minutes cooking time 12 minutes |
Makes 25 |
200g/7oz dark chocolate, broken into pieces
5 medium (US large) eggs, separated
175g/6oz/¾ cup caster (superfine) sugar plus extra to sprinkle
1l/1¾ pints/4 cups soft-scoop vanilla ice-cream
hot chocolate sauce to serve
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 35 x 23cm/14 x 9in deep roasting pan with parchment paper.
2 Melt the chocolate in a bowl set over a pan of simmering water. Whisk the egg whites in a large bowl until stiff. Whisk in one-third of the sugar, a little at a time, until thick. In a separate bowl, whisk the yolks with the remaining sugar until pale and thick. Fold in the melted chocolate, then fold in the egg whites gently but thoroughly.
3 Pour the mixture into the prepared tin and bake in the oven for 15 minutes or until just set. Set aside for several hours.
4 Sprinkle a sheet of parchment paper with sugar. Turn the chocolate sponge out on to the paper and peel away the backing parchment. Spoon the ice-cream evenly over it and roll up the sponge in the paper, starting with the short edge.
5 Overwrap the paper with foil, twist the ends to seal, then freeze for 4 hours, or overnight.
6 Serve the frozen roulade cut into slices with the hot chocolate sauce.
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preparation 45 minutes plus cooling cooking time 15 minutes |
Serves 8 |
225g/8oz brioche
125g/4oz white chocolate, chopped
500ml/17fl oz/2¼ cups fresh custard
150ml/¼ pint/scant ⅔ cup milk
1 large (US extra-large) egg, beaten
butter to grease
1 tbsp icing (confectioner’s) sugar
4 tbsp chopped nuts
3 tbsp chocolate buttons
1 Roughly chop the brioche and place in a large bowl.
2 Put the chocolate in a pan with the custard and milk. Stir over a low heat until the chocolate melts. Beat in the egg.
3 Pour the chocolate custard over the brioche. Cover the bowl and chill in the refrigerator for at least 4 hours.
4 Preheat the oven to 180°C/350°F/Gas 4. Butter a large, deep ovenproof dish.
5 Put the chocolate brioche mixture in the dish and bake in the oven for 30 minutes.
6 Sprinkle with sugar, nuts and chocolate buttons. Return to the oven for 20–30 minutes until lightly set. Serve warm.
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preparation 20 minutes plus chilling cooking time 50 minutes–1 hour |
Serves 6 |
125g/4oz/½ cup butter plus extra to grease
125g/4oz/½ cup caster (superfine) sugar plus extra to dust
100g/3½oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces
2 large (US extra-large) eggs
1 tsp vanilla extract
4 tbsp plain (all-purpose) flour
1 tsp icing (confectioner’s) sugar
1 Preheat the oven to 200°C/400°F/Gas 6. Butter four 200ml/7fl oz/¾ cup ramekins and dust with sugar.
2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water. Remove from the heat and set aside to cool for 5 minutes.
3 In a bowl, whisk the eggs, caster sugar, vanilla extract and flour together until smooth. Fold in the chocolate mixture and pour into the ramekins.
4 Stand them on a baking sheet and bake in the oven for 12–15 minutes until puffed and set on the outside, but still runny inside.
5 Turn out, dust with icing sugar and serve immediately.
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preparation 15 minutes cooking time 12–15 minutes |
Serves 4 |
340g/12oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces
6 tbsp espresso coffee
6 large (US extra-large) eggs, separated
chocolate shavings to decorate
1 Put the chocolate with the espresso coffee in a bowl set over a pan of gently simmering water. Leave to melt, stirring occasionally. Remove from the heat and set aside to cool for 3–4 minutes, stirring frequently.
2 Beat the egg yolks with 2 tbsp water and then beat into the chocolate mixture until well amalgamated.
3 Whisk the egg whites in a clean bowl until they form firm peaks. Fold gently into the chocolate mixture.
4 Pour into a 1.7 litre/3 pint/7½ cup soufflé dish or divide among eight ramekins. Chill for at least 4 hours, or overnight, until set. Just before serving, decorate with chocolate shavings.
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preparation 20 minutes plus chilling |
Serves 8 |
150g/5oz/⅔ cup butter plus extra to grease
3 medium (US large) eggs plus 3 egg yolks
75g/3oz/scant ⅓ cup caster (superfine) sugar
150g/5oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into pieces
50g/2oz/½ cup plain (all-purpose) flour, sifted
6 chocolate truffles
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter six 200ml/7fl oz/¾ cup ramekins.
2 Put the whole eggs, egg yolks and sugar in a large bowl and whisk for 8–10 minutes until pale and fluffy.
3 Meanwhile, melt the chocolate and butter in a bowl set over a pan of gently simmering water, stirring occasionally.
4 Stir a spoonful of the melted chocolate into the egg mixture, then gently fold in the remaining chocolate mixture followed by the flour. Use a figure-of-eight motion.
5 Put a large spoonful into each ramekin and then place a chocolate truffle in the middle of each. Spoon the rest of the mixture over the truffles.
6 Bake in the oven for 10–12 minutes until firm on top and starting to rise. Serve warm.
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preparation 25 minutes cooking time 10–12 minutes |
Serves 6 |
flour to dust
icing (confectioner’s) sugar to dust
For the filling
175g/6oz plain (semisweet)chocolate (minimum 50% cocoa solids), chopped
175ml/6fl oz/ ⅔ cup double (heavy) cream
75g/3oz/⅓ cup caster (superfine)sugar
2 medium (US large) eggs
grated rind and juice of ½ orange
1 Roll out the pastry on a lightly floured surface and use to line a 20cm/8in loose-based tart tin. Prick the base all over with a fork, put the tin on a baking sheet and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5.
2 Line the pastry case (pie crust) with parchment paper and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper. Set aside. Reduce the oven temperature to 170°C/325°F/Gas 3.
3 To make the filling, melt the chocolate in a bowl set over a pan of gently simmering water. Take off the heat and set aside to cool for 10 minutes.
4 Mix together the cream, sugar, eggs, orange rind and juice in a bowl. Gradually stir in the chocolate. Pour into the pastry case (pie crust) and bake in the oven for 20 minutes or until just set.
5 Serve warm or cold, dusted with icing sugar.
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preparation 30 minutes plus chilling cooking time 1 hour plus cooling |
Serves 8 |
300g/11oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
300ml/½ pint/1¼ cups double (heavy) cream
250g/9oz/1½ cups mascarpone cheese
2 tbsp hot espresso coffee
6 tbsp crème fraîche
coffee beans to decorate
1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the cream, mascarpone and espresso. Mix well until the chocolate blends with the cream and mascarpone.
2 Divide the chocolate mixture among six glasses or ramekins and chill in the refrigerator for 20 minutes.
3 Just before serving, spoon some crème fraîche on top and decorate with coffee beans.
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preparation 10 minutes plus chilling cooking time 10 minutes |
Serves 6 |
16 large strawberries
16 marshmallows
For the chocolate sauce
125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
150ml/¼ pint/scant ⅔ cup single (light) cream
8 marshmallows
1 tsp hazelnut chocolate spread
1 Put the chocolate, cream, marshmallows and hazelnut chocolate spread in a heatproof bowl over a pan of gently simmering water. Stir continuously until melted and then whisk until smooth.
2 Preheat the grill (broiler).
3 Thread the strawberries and marshmallows onto small wooden skewers that have been soaked in water for 20 minutes.
4 Grill (broil) for 30 seconds, until just warmed through. Serve drizzled with the chocolate sauce.
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preparation 10 minutes cooking time 5 minutes |
Serves 4 |
50g/2oz/4 tbsp butter plus extra to grease
225g/8oz/1 cup granulated sugar
1 x 400ml/14fl oz can sweetened condensed milk
100g/3½oz plain (semisweet) chocolate (minimum 70% cocoa solids), grated
6 tbsp shelled pistachios (optional)
1 Grease a 20cm/8in square baking tin and line the base and 2.5cm/1in up the sides with parchment paper.
2 Put the sugar in a pan with the butter and condensed milk. Stir over a low heat until the sugar dissolves. Bring to the boil, stirring, and boil for 6–8 minutes, stirring frequently. The mixture is ready when it reaches 115°C/240°F on a sugar thermometer. Or drop a little into cold water – if it forms a soft ball when squashed between your forefinger and thumb it’s ready.
3 Remove from the heat and beat in the chocolate and nuts (if using) until smooth and glossy. Pour into the prepared tin and set aside for 2 hours or until set.
4 Remove the fudge from the tin and peel away the lining paper. Cut into squares and store in an airtight container.
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preparation 15 minutes cooking time 6–8 minutes plus cooling |
Makes 675g/1lb 7oz |
200g/7oz plain (semisweet) chocolate (minimum 50% cocoa solids), broken into pieces
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup double (heavy) cream
3 tbsp cocoa powder, sifted
100g/3½oz/ ⅔ cup finely chopped hazelnuts
1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then remove from the heat.
2 In another pan, melt the butter and cream. Bring to the boil, then remove from the heat and stir into the chocolate mixture.
3 Whisk until cool and thick, then chill in the refrigerator for 1–2 hours.
4 Put the cocoa powder in a shallow dish. Scoop out teaspoonfuls of the chilled chocolate mixture and roll in the cocoa powder or chopped nuts.
5 Chill the truffles in the refrigerator until ready to serve. Or put them in pretty boxes and use as edible gifts.
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preparation 20 minutes cooking time 12 minutes plus chilling |
Makes 30 |
340g/12oz frozen mixed summer berries
125ml/4fl oz/½ cup double (heavy) cream
1 tbsp runny honey
4 tbsp dry white wine
125g/4oz white chocolate, broken into pieces
1 Partly thaw the frozen summer berries in the microwave for 2 minutes on full power, then set aside to stand while you make the white chocolate sauce.
2 Pour the cream into a small pan and add the honey and white wine. Bring just to the boil, stirring. Reduce the heat, add the white chocolate and stir gently over a very low heat until it melts.
3 Divide the berries among four shallow glass dishes and pour the hot chocolate sauce over the top – the heat will finish thawing the fruit. Serve immediately.
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preparation 10 minutes cooking time 4–5 minutes |
Serves 4 |
50g/2oz white chocolate, chopped
50g/2oz milk chocolate, chopped
50g/2oz plain (semisweet) chocolate, chopped
edible gold leaf to decorate
1 Put each chocolate in a separate small, microwave-safe bowl. Place the bowls in the microwave and heat on full power for 1 minute. Continue heating for 10-second bursts until the chocolates are melted and smooth.
2 Meanwhile, line two baking sheets with parchment paper. Drop teaspoonfuls of melted chocolate on to the prepared sheets, spacing them a little apart. Press down gently with the back of a teaspoon to smooth into rounds.
3 Decorate the chocolates with edible gold leaf. Put in the freezer for 10 minutes to set, then place in gift boxes.
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preparation 10 minutes plus freezing cooking time 1 minute |
Makes 36 |
50g/2oz fresh coconut plus extra to decorate
175ml/6fl oz/⅔ cup coconut milk
4 tbsp chocolate syrup
2 scoops chocolate ice cream
200g/7oz crushed ice
1 tbsp plain chocolate shavings
1 Chop the coconut and put in a blender with the coconut milk, chocolate syrup, ice cream and crushed ice.
2 Blitz until smooth and creamy.
3 Pour into two glasses and serve immediately, decorated with coconut and chocolate shavings.
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preparation 5 minutes |
Serves 2 |
2 tbsp chocolate syrup
225ml/8fl oz/1 cup chocolate-flavoured milk, chilled
100ml/3½fl oz/⅓ cup single (light) cream, chilled
2 scoops coffee ice cream
2 tbsp dark chocolate sauce
1 Put the chocolate syrup in a blender with the chocolate milk and cream. Add the ice cream and blitz until smooth.
2 Divide between two tall glasses and swirl in the chocolate sauce to create a marbled effect.
3 Top up with ice and serve immediately.
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preparation 5 minutes |
Serves 2 |
50g/2oz milk chocolate, coarsely grated
250ml/8fl oz/1 cup milk
4 scoops chocolate ice cream
150g/5oz crushed ice
2 tbsp dulce de leche
2 tsp dark chocolate sauce
1 Put the grated chocolate in a blender with the milk, ice cream, crushed ice and dulce de leche.
2 Blitz until thick, creamy and smooth.
3 Pour into two chilled glasses and drizzle with chocolate sauce. Serve immediately.
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preparation 5 minutes |
Serves 2 |
300g/11oz strawberries
250ml/8fl oz/1 cup milk, chilled
250g/9oz/1 cup natural yogurt, chilled
2 scoops strawberry frozen yogurt
2 tsp chocolate sauce
1 Hull the strawberries, then wash and pat dry with kitchen paper.
2 Put the strawberries in a blender with the milk and yogurt. Blend until thick and creamy.
3 Pour into two glasses and top with a scoop of frozen yogurt. Drizzle with chocolate sauce and serve immediately.
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preparation 5 minutes |
Serves 2 |
