Chocolate Pecan Fondants

These indulgent puds are great to freeze so you'll always have something to whip out for unexpected guests

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  847

• Protein

  12g

• Carbs

  56g

• Fat

  65g

• Saturates

  32g

• Fibre

  6g

• Sugar

  30g

• Salt

  0.54g

Ingredients

• 50g butter, plus extra for greasing
• cocoa powder, for dusting
• 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
• 1 egg, beaten
• 2 tbsp plain flour
• 2 tbsp pecan nuts, toasted and chopped very finely
• 1 tbsp golden caster sugar

Directions

1. Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
2. Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

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Chocolate Raspberry & Rose Tart

Make this decadent pudding, with amaretti and bourbon biscuit base, ahead of time then decorate with Turkish delight and rose cream before serving

• Cooking Time Prep 25 mins
  Cook 10 mins
• Skill Level Moderately easy
• Servings Cuts into 15 squares

Nutrition per serving

• Kcalories

  572

• Protein

  5g

• Carbs

  38g

• Fat

  45g

• Saturates

  28g

• Fibre

  2g

• Sugar

  33g

• Salt

  0.3g

Ingredients

• 200g bourbon biscuits
• 85g crunchy amaretti biscuits
• 140g salted butter, melted
• 75g golden caster sugar
• a few cubes best-quality Turkish delight, diced, to decorate
• For the filling
• 400ml double cream
• 200g dark chocolate, broken into chunks
• 200g milk chocolate, broken into chunks
• 140g raspberries, plus a handful more to decorate
• For the rose creme fraiche
• 400g crème fraîche
• 2 tbsp icing sugar
• 2 tsp rosewater

Directions

1. Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
2. For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.
3. To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.

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Malt Chocolate Cheesecake

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

• Cooking Time Prep 45 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  782

• Protein

  9g

• Carbs

  53g

• Fat

  60g

• Saturates

  33g

• Fibre

  1g

• Sugar

  46g

• Salt

  1.01g

Ingredients

• 200g malted milk biscuits, crushed to crumbs
• 100g salted butter, melted
• 5 tbsp caster sugar
• 2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
• 300ml pot double cream
• 300g white chocolate, melted
• 200g bar milk chocolate, melted
• 2 tbsp malt or Horlicks powder
• 37g bag white Maltesers

Directions

1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.
2. Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.
3. Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

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Chocolate Soup

Not a dessert for the faint-hearted, these pudding pots are pure liquid chocolate - with a dash of coffee and brandy

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  442

• Protein

  3g

• Carbs

  30g

• Fat

  34g

• Saturates

  21g

• Fibre

  2g

• Sugar

  30g

• Salt

  0g

Ingredients

• 150ml double cream
• 200g good-quality dark chocolate
• 100ml strong coffee
• 4 tbsp brandy (optional)
• vanilla ice cream, to serve

Directions

1. Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.
2. Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).
3. To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

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Salted Honey Fudge & Chocolate Tart

Layer salted caramel and thick chocolate cream on a chocolate pastry base and top with crunchy honeycomb for a dessert with a difference

• Cooking Time Prep 50 mins
  Cook 30 mins - 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  814

• Protein

  7g

• Carbs

  55g

• Fat

  61g

• Saturates

  36g

• Fibre

  5g

• Sugar

  35g

• Salt

  0.8g

Ingredients

• 500g pack sweet shortcrust pastry
• 3 tbsp cocoa, plus extra for rolling and dusting
• 2 tsp clear honey
• ½ tsp good-quality sea salt
• honeycomb, crumbled to serve (optional, see goes well with)
• crème fraîche or single cream, to serve
• For the salted honey fudge
• 140g set honey
• 140g butter, diced
• 150ml double cream
• 1 tsp vanilla extract
• For the chocolate layer
• 400g dark chocolate, broken into chunks
• 300ml double cream

Directions

1. Dice the pastry into chunks and put in a food processor. Sift over the cocoa, drizzle over the honey, then pulse to combine into a chocolate pastry (see tip box, below left). Roll out the dough on a lightly cocoa-dusted work surface, big enough to line a 23cm loose-bottomed tart tin with a little overhang. Cover and chill for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the tart tin. Fill with baking beans and bake for 15-20 mins until sandy and the sides are firm. Remove the beans and paper, and bake for a further 5-15 mins until really biscuity. Trim off the overhang and cool.
3. Put the honey fudge ingredients into a small pan and warm gently until the butter has completely melted. Bring to a gentle simmer and bubble, stirring, for 4-5 mins until more golden coloured and thickened. Stir in ¼-½ tsp good salt (to taste), then pour into the tart case. Chill for 30 mins.
4. For the topping, mix the chocolate and cream in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring occasionally, until combined. Cool for 5 mins, then pour into the tart case gently, covering the honey layer. Chill until ready to serve.
5. Remove from the fridge 10 mins before serving, to soften a little. Dust with cocoa and scatter with a little crumbled honeycomb, if you like, then serve with dollops of crème fraîche or a jug of cream.

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Double Chocolate Cardamom Pots

A little pot that's as light as a feather but with a taste of chocolate heaven

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes 4

Nutrition per serving

• Kcalories

  119

• Protein

  3g

• Carbs

  16g

• Fat

  5g

• Saturates

  3g

• Fibre

  0g

• Sugar

  15g

• Salt

  0.11g

Ingredients

• 25g white chocolate
• 50g dark chocolate, chopped
• 2 large egg whites
• 1 tbsp caster sugar
• generous pinch ground cardamom

Directions

1. Make chocolate curls with the white chocolate by running a swivel peeler over the surface. When you have enough to sprinkle over 4 chocolate pots, set these aside, then chop the remainder.
2. Melt the dark chocolate in a bowl over simmering water or in the microwave on Medium for 1½-2 mins. Leave to cool slightly. Whisk the egg whites until stiff, then whisk in the sugar and cardamom. Fold in the melted chocolate, then gently fold in the chopped white chocolate.
3. Divide between 4 small dishes or cups, about 100ml in size. Sprinkle over the white chocolate curls and chill until ready to serve, at least 1 hr.

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Persimmon & White Chocolate Tart With Pistachios

Poach fragrant, honeyed persimmons in vanilla syrup and serve in this impressive white chocolate and cocoa pastry tart

• Cooking Time Prep 20 mins
  Cook 35 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  934

• Protein

  14g

• Carbs

  70g

• Fat

  67g

• Saturates

  38g

• Fibre

  4g

• Sugar

  36g

• Salt

  0.8g

Ingredients

• For the chocolate pastry
• 150g chilled cubed butter
• 90g golden caster sugar
• 250g plain flour, plus extra for dusting
• 50g cocoa powder
• 1 egg
• For the filling
• 300ml double cream
• 200g bar white chocolate, chopped
• 1 tsp vanilla bean paste
• 2 eggs, beaten
• For the syrup and fruit
• 50g golden caster sugar
• ½ vanilla pod
• 1-2 persimmons, cut into slices 1cm thick (you need 6 slices in total)
• 4 tbsp finely chopped pistachios, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Put all the pastry ingredients except the egg in a food processor. Add a pinch of salt and pulse until it has the consistency of chunky crumbs. Turn the motor back on and crack the egg in. Let it run until the mixture forms a ball, then remove.
2. Roll the pastry out on a floured surface and use to line 6 x 8cm individual tart tins. Put in the freezer for 5 mins until hard. Line with baking parchment and baking beans. Place on a baking sheet, bake for 15 mins, then remove the parchment and baking beans. Bake for another 5 mins, then remove. Reduce the oven to 160C/140C fan/gas 3.
3. To make the filling, put the cream in a heatproof bowl and microwave on High for 1 min, or heat over a pan of water. When hot, add the chocolate and stir until melted, then add the vanilla and eggs, whisk well, then pour into the tart cases. Bake for 10 mins, then cool at room temperature.
4. Meanwhile, make the sugar syrup for the fruit, put the sugar, vanilla pod and 75ml water in a small saucepan. Heat until boiling, then simmer for 5 mins. When it's syrupy, remove from the heat and add the persimmon. Put back on the heat for 1 min, then remove and cool to room temperature.
5. Just before serving, add a slice of persimmon and a sprinkle of nuts to each tart.

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Chocolate Ganache & Salted Caramel Brittle

This restaurant-quality dessert is sure to dazzle your guests. The toffee shard also contains hazelnuts

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  641

• Protein

  6g

• Carbs

  38g

• Fat

  50g

• Saturates

  25g

• Fibre

  4g

• Sugar

  34g

• Salt

  1g

Ingredients

• 200g dark chocolate (or gluten-free alternative), broken into pieces
• 284ml pot double cream
• For the caramel sauce
• 100g soft brown sugar
• 100g butter
• 150ml double cream
• For the salted caramel brittle
• 150g sugar
• 100g blanched hazelnuts

Directions

1. For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
2. For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
3. For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
4. To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.

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Chocolate Tea-Pots

Not only are these rich desserts served in tea cups, they're also infused with Earl Grey and English Breakfast tea

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  265

• Protein

  3g

• Carbs

  18g

• Fat

  20g

• Saturates

  12g

• Fibre

  0g

• Sugar

  17g

• Salt

  0.1g

Ingredients

• 225ml double cream
• 175ml whole milk
• 1 Earl Grey tea bag
• 1 English Breakfast tea bag
• 375g mix of milk and dark chocolate, roughly chopped

Directions

1. Put the cream, milk and contents of the teabags in a saucepan. Gently bring to the boil, then pour through a fine sieve over the chocolate in a big bowl. Stir until all the chocolate is melted. Scrape into a jug and divide between 12 small cups or pots. Chill until firm.

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Chocolate Coconut Banoffee Pie

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

• Cooking Time Prep 1 hr, 10 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  793

• Protein

  8g

• Carbs

  67g

• Fat

  53g

• Saturates

  37g

• Fibre

  3g

• Sugar

  47g

• Salt

  0.3g

Ingredients

• 397g can caramel
• 100g dark chocolate
• 4 bananas
• a little cocoa powder, for dusting
• For the coconut cream
• 400ml can coconut milk
• 4 large egg yolks
• 4 tbsp caster sugar
• 2 tbsp plain flour
• 1 tbsp cornflour
• 2 tbsp Malibu
• 300ml pot double cream
• For the base
• 200g pack creamed coconut, roughly chopped
• 400g bourbon biscuits

Directions

1. To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
2. To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn't form.
3. Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set-1 hr at least, or up to 24 hrs.
4. When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
5. To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

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Sweetheart Choc & Hazelnut Sandwiches

A loving spoonful in the form of delicious heart-shaped French toasts with a sweet chocolatey filling

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  524

• Protein

  11g

• Carbs

  51g

• Fat

  30g

• Saturates

  11g

• Fibre

  2g

• Sugar

  32g

• Salt

  0.9g

Ingredients

• 4 slices from a small sliced brioche loaf
• 3 tbsp chocolate hazelnut spreads
• 1 large egg
• 75ml whole milk
• 1 tsp vanilla extract
• 1 tbsp caster sugar
• 2 tbsp chopped toasted hazelnuts
• 1 tbsp butter
• icing sugar, for dusting
• ice cream, to serve
• raspberries, to serve

Directions

1. Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.
2. Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.
3. Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

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Simple Chocolate Button Egg

Make your own Easter eggs. It's much easier than you'd think and you can add personal touch.

• Cooking Time Prep 30 mins
  
• Skill Level Moderately easy
• Servings Makes 1 egg

Nutrition per serving

• Kcalories

  172

• Protein

  2g

• Carbs

  16g

• Fat

  12g

• Saturates

  6g

• Fibre

  2g

• Sugar

  11g

• Salt

  0.01g

Ingredients

• For the egg
• 200g good-quality dark chocolate, plus a little extra for decorating (we used Green & Black's 82%)
• To decorate
• 25g bag chocolate buttons
• 25g bag white chocolate buttons, with speckles
• ribbon, approx 50 cm long
• Special equipment
• 2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Directions

1. Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and leave until cool, but still runny. Spoon a quarter of the chocolate into one of the egg moulds and spread thickly over the inside with a flat pastry brush or paintbrush. Be sure to cover the sides well, as this makes it easier to join the edges. Check that the chocolate is even by holding the mould up to the light. Repeat with the other mould. Leave in a cool place to set, then chill for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
2. Re-warm the remaining chocolate and repeat the process for each side of the mould, saving about 1 tbsp of chocolate for later. Use a knife to scrape away any excess around the rim of the mould to give a clean, straight edge. Turn out each half onto a sheet of greaseproof paper, carefully pulling away the mould until it releases itself.
3. Place one half of the egg on its back (you can create a nest of scrunched greaseproof paper to stop it from rolling about). Warm the reserved chocolate and brush around the edge of the egg. Place the other half on top and press together. You can seal the join further by brushing with a little more chocolate and filling in any jagged edges or holes. Leave in a cool place to set firm.
4. To decorate, use the paintbrush to dab a little chocolate on the backs of the chocolate buttons. Gently press them onto the egg. For the finishing touch, tie the ribbon around the middle to hide the join

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Raspberry Chocolate Torte

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Cuts into 12

Nutrition per serving

• Kcalories

  484

• Protein

  8g

• Carbs

  33g

• Fat

  36g

• Saturates

  18g

• Fibre

  3g

• Sugar

  26g

• Salt

  0.32g

Ingredients

• 225g dark chocolate, 70% cocoa solids
• 175g unsalted butter, chopped, diced
• 2 tsp vanilla extract
• ¼ tsp instant coffee powder or extract
• 100g toasted almonds
• 2 heaped tbsp plain flour
• ½ tsp salt
• 5 eggs
• 140g golden caster sugar
• 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
• 4 tbsp raspberry jam
• For the glaze
• 140g dark chocolate, 70% cocoa solids, chopped
• 100ml double cream
• icing sugar and sweet vanilla cream, to serve

Directions

1. Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
2. Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
3. Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached-the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
4. Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake. 5 For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

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Chocolate & Raspberry Macaroons

Edd Kimber, Champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macaroons

• Cooking Time Prep 35 mins
  Cook 14 mins
• Skill Level Moderately easy
• Servings Makes 35

Nutrition per serving

• Kcalories

  110

• Protein

  2g

• Carbs

  14g

• Fat

  6g

• Saturates

  2g

• Fibre

  0g

• Sugar

  14g

• Salt

  0.02g

Ingredients

• 170g icing sugar
• 160g ground almonds
• 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
• 160g granulated sugar
• ½ tsp red food colouring (see tip)
• For the filling
• 120g double cream
• 110g dark chocolate, finely chopped
• 25g unsalted butter, room temperature
• 75g raspberry jam

Directions

1. Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
2. Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture-the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
3. Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter-it should fall in a thick ribbon from the spatula (A). The ribbon should also fade back into the batter within about 30 secs-if it doesn't, fold a few more times.
4. Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin.
5. Bake the macaroons for 14 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.
6. To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macaroons (C). Fill the centre with jam and sandwich with another macaroon shell.

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Chocolate & Banana Cake

Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Makes 1 large loaf cake

Nutrition per serving

• Kcalories

  502

• Protein

  7g

• Carbs

  63g

• Fat

  27g

• Saturates

  9g

• Fibre

  2g

• Sugar

  43g

• Salt

  0.51g

Ingredients

• 100ml sunflower oil, plus extra to grease
• 175g caster sugar
• 175g self-raising flour
• half tsp bicarbonate of soda
• 4 tbsp cocoa powder
• 100g chocolate chips or chunks
• 175g very ripe bananas
• 3 medium eggs, 2 separated
• 50ml milk
• For the topping
• 100g milk chocolate
• 100ml soured cream
• handful dried banana chips, roughly chopped

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

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Chocolate & Berry Mousse Pots

Dessert doesn't have to be devilish as this good-for-you pud proves

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  159

• Protein

  5g

• Carbs

  19g

• Fat

  8g

• Saturates

  4g

• Fibre

  3g

• Sugar

  15g

• Salt

  0.13g

Ingredients

• 75g dark chocolate 70% grated
• 4 tbsp low-fat yogurt
• 2 large egg whites
• 2 tsp caster sugar
• 350g berries (try blueberries, raspberries, cherries or a mix)

Directions

1. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
2. Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix-loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
3. Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.

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Chocolate & Banana French Toast

An indulgent treat for when you're in need of a sweet fix - chocolate and banana sandwiched in fried bread

• Cooking Time Prep 10 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  648

• Protein

  16g

• Carbs

  59g

• Fat

  38g

• Saturates

  21g

• Fibre

  2g

• Sugar

  38g

• Salt

  0.9g

Ingredients

• 1 ripe banana
• 75g milk chocolate, chopped
• 4 slices crusty white bread from a round loaf
• 3 medium eggs
• 1 tbsp double cream
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 25g unsalted butter
• ground cinnamon, to serve
• icing sugar or extra maple syrup, to serve (optional)

Directions

1. Slice the banana into a small bowl and mash using a fork. Add the chopped chocolate and mix to combine.
2. Lay 2 slices of bread on the work surface. Divide the chocolate and banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
3. In a shallow dish, whisk together the eggs, double cream, maple syrup and vanilla extract. Melt the butter in a large frying pan over a medium heat. Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg. Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown and the chocolate has started to melt. Repeat with the second sandwich. Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you're feeling super-indulgent.

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Chocolate Brownie & Boozy Cherry BrAlAces

These fondant-like crme pudding pots are studded with chocolate and fruit and have a crispy sugary crust

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  608

• Protein

  5g

• Carbs

  43g

• Fat

  48g

• Saturates

  26g

• Fibre

  1g

• Sugar

  39g

• Salt

  0.12g

Ingredients

• 375ml double cream
• 1 vanilla pod, split and seeds scraped out
• 85g plain chocolate, 70% cocoa, broken into small pieces
• 3 large egg yolks
• 50g caster sugar, plus 6 tbsp
• 3 ready-made chocolate brownies (up to about 200g), cut into chunks
• 50g cherries in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Directions

1. Heat oven to 160C/140C fan/gas 3. Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.
2. Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.
3. Line a roasting tin with a clean tea towel and stand the ramekins in the tin. Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.
4. One hour before serving, make the sugary crust. Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard.

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Chocolate Pistachio & Nougat Semi-Freddo

This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert

• Cooking Time Prep 25 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  490

• Protein

  6g

• Carbs

  34g

• Fat

  37g

• Saturates

  20g

• Fibre

  1g

• Sugar

  34g

• Salt

  0.1g

Ingredients

• butter, for the tin
• 75g golden caster sugar
• 4 medium eggs
• 250g dark chocolate, finely chopped
• 450ml double cream
• 140g hard nougat or torrone, chopped into ½ cm chunks
• 50g pistachios, roughly chopped

Directions

1. Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
2. Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
3. Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

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Hot Chocolate Milkshakes

An indulgent and warming treat that neither kids nor grown-ups will be able to resist

• Cooking Time Prep 2 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  463

• Protein

  10g

• Carbs

  48g

• Fat

  27g

• Saturates

  16g

• Fibre

  2g

• Sugar

  39g

• Salt

  0.27g

Ingredients

• 200g plain chocolate (we used 70% cocoa)
• 600ml full-fat milk
• vanilla ice cream
• mini marshmallows
• a nip of rum or brandy for the adults (optional)

Directions

1. Break 200g plain chocolate (I used 70% cocoa) into cubes and put into a pan with 600ml full-fat milk. Gently heat until the chocolate melts, then bring almost to the boil, whisking regularly until even and smooth. Can be made ahead, then chilled for up to 2 days.
2. Re-heat if necessary, whisking, then ladle or pour into heatproof glasses or mugs. Top with scoops vanilla ice cream and mini marshmallows. Add a nip of rum or brandy for the adults, if you like.

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