(All Recipes have Gluten-Free Options)
Chocolate Cremeux (with Olive Oil & Sea Salt) Serves 6-8
This recipe is a contemporary twist on a chocolate mousse. It’s more creamy and dense and is divine with a sprinkling of salt and a drizzle of olive oil. It’s a well known fact that salt and chocolate are perfect partners but more surprisingly so are olive oil and chocolate. Only your very best extra-virgin olive oil will do; you just need a drizzle, but it can be a game-changer – try it! You’ll either love it or hate it, but either way this cremeux with a sprinkling of salt will be your go-to chocolate dessert! The recipe is from the book ‘Service’ by chef Anna Headworth, apparently this dessert is a favourite in her restaurant…
250ml whole milk
250ml double cream
100g caster sugar
55g egg yolks (about 3)
290g plain dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), roughly broken up
To Serve:
Best quality extra virgin olive oil
Maldon sea salt
- Put the milk and cream in a pan and bring to the boil. Mix the sugar and yolks together in a bowl. Pour the hot cream over the yolks and mix. Pour everything into the pan and gently heat until it reads 90’c on a temperature probe.
- Put the chocolate in a large bowl and pour the cream mix over the chocolate, leave to stand for 2 minutes, then whisk together until smooth. Pour into a serving bowl to set overnight in the fridge.
- You can serve in a large bowl or scoop out into individual portions, drizzle with a splash of extra-virgin olive oil and add a sprinkle of Maldon sea salt.
Ice-Cream with Mars Bar Sauce (serves 4)
This is the simplest dessert to whip up; a proper ‘cheats’ recipe… As Skye McAlpine, the creator of this recipe, says in her cookbook, ‘A Table Full of Love’… “There is nothing that is sophisticated and absolutely everything that is utterly delicious about this pudding”…
100g Mars bar (about 2), chopped
8 tablespoons double cream
Vanilla ice-cream
Sea salt flakes
3-4 tablespoons flaked almonds, lightly toasted in a dry frying pan (optional)
- Put the chopped Mars bar in a small saucepan. Pour in the cream and warm gently over a low heat, stirring constantly until the chocolate is completely melted. This should take about 3-4 minutes. Add a couple of generous pinches of salt to taste.
- Scoop the ice-cream into bowls. Pour over the hot chocolate sauce and, if using, sprinkle over the almonds. Serve immediately!
Bicerin (Serves 1)
This wonderful drink isn’t exactly a dessert, but I have put it in my desserts section as it is a delicious sweet treat!…A Bicerin is a luxurious coffee-and-chocolate drink topped with cream that originates from Turin. Rather than being mixed together like a ‘mocha’, the espresso and hot chocolate are poured in layers and topped with whipped cream – so initially through the light cream you taste the sweetness of the velvety chocolate this is then followed by the punch of espresso coffee; it is heavenly! I first tasted it at Caffè Al Bicerin when I visited Turin a few years ago. Caffè Al Bicerin is a beautiful little cafe with just 6 or so tables, the interior is wonderfully antiquated and dimly lit by candles on white marble tabletops. It really is a ‘must-see’ place if you visit Turin (I would definitely recommend a long weekend in this historic Italian city!). The cafe is not only renowned for having invented the Bicerin, but it is also famous for its other delicious sweet treats such as Zabaglione – but that’s another story… (I will be sharing that recipe in the future!).
Back to the Bicerin… If you love coffee and chocolate (and cream!), you can’t go wrong with this recipe. It is important to make it with the very best, strong espresso coffee and velvety hot chocolate; I think that the following recipe is pretty authentic!.. Enjoy!
50ml double cream
½ teaspoon icing sugar
125ml full fat milk
50g dark chocolate, roughly broken up
½ tablespoon caster sugar
75ml hot espresso coffee
- Firstly whip the cream with the icing sugar until is just forms soft peaks.
- Put the chocolate, milk and caster sugar in a small saucepan, whisk until it begins to boil, then reduce the heat and let it simmer for a minute, continue whisking, ensuring that the chocolate has melted.
- Pour the hot espresso coffee into a heatproof glass. Carefully and slowly pour the hot chocolate over the top. Finally, top with a generous dollop of whipped cream. Heaven!
Chocolate and Cherry Pavlova
This dessert is inspired by the retro dessert, black forest gateau, but made with chocolate meringue instead of sponge – it’s fantastic. The recipe is from Rosie Birkett’s cookbook ‘The Joyful Home Cook’, and with recipes like this, it truly is a joyous book! This recipe works well year-round, even when cherries are out of season, as they are macerated in Marsala wine which sweetens them. Although it is made with meringue, once made up, this dessert does keep quite well in the fridge as unlike traditional meringues it is mixed with hazelnuts and chocolate which give it a coarser texture that doesn’t dissolve with the addition of cream. Having said that, I do think it tastes better fresh, and there won’t be much leftover once you get started on it!…
100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), roughly broken up
4 egg whites
220g caster sugar
½ teaspoon white wine vinegar
100g blanched, skinless hazelnuts, roughly chopped
500g cherries, pitted
175ml Marsala wine or cherry liqueur
350ml double cream
10g dark chocolate for grating
- First, macerate the cherries. Put them in a bowl and cover with the Marsala wine, tossing them so that they are thoroughly coated. Set aside.
- Melt the chocolate in a bowl over a saucepan of barely simmering water (a bain-marie).
- Whisk the egg whites in a spotlessly clean bowl until stiff peaks form. Gradually, in batches, add the caster sugar, whisking constantly until the mixture is thick and glossy. Whisk in the vinegar. Pour the melted chocolate down the sides of the bowl, turning the bowl to distribute it evenly, then add the nuts and fold them through lightly so that the meringue is marbled with the chocolate.
- Line 2 baking trays with baking parchment, draw a 20cm circle on each and spread the meringue mixture evenly onto each circle – creating two meringue discs.
- Bake in a preheated oven, 110’c fan, for 2 hours. Remove from the oven, lift the meringues and parchment onto wire racks to cool.
- Whip up the cream until it just forms soft peaks – being careful not to over-whip it.
- Drain the Marsala from the macerating cherries and fold it into the cream – it will seem runny at first but will thicken as you incorporate it. Now fold in half of the cherries.
- Peel the baking parchment from the cooled meringues. Place one of the meringues on a serving plate, spread with just over half the cream mixture and top with the other meringue disc. Top with the remaining cream mixture and then the remaining cherries. Grate over the dark chocolate and serve.
Chocolate Gourmandise (Serves 4)
‘Chocolate Gourmandise’ is one of those desserts that everyone, yes, everyone loves! On first appearance it seems to be a little sponge in a cup, but when you dip your spoon into it, you get the wonderful surprise of a molten chocolate centre. What really will steal your heart, is that this recipe, is not only delicious but incredibly easy to make, and so, it is not only the perfect midweek family treat, but also the perfect dessert to end a dinner party… It must be baked at the very last minute, but can be prepared several hours in advance. And the other good news is that, it works perfectly well with gluten free plain flour (I use Doves). This recipe is from a cookbook which I have had for over 20 years, ‘Patricia Wells at Home in the Provence’. Whilst there are other recipes in this book that I have enjoyed, it always naturally falls open onto the page for Chocolate Gourmandise (with all its cooking stains)!
Watch the video of this dessert being made here!
125g dark chocolate, roughly chopped (I use Lindt Excellence 70% Cocoa Dark Chocolate)
125g butter
3 large eggs
150g caster sugar
35 g plain flour (gluten free if required – I use ‘Doves’)
Butter and flour for preparing the ramekins
(you will also need 4 small ramekins with 150ml capacity)
- Place the chocolate with the butter in a bowl over a pan of barely simmering water, stir until melted.
- In another bowl, whisk the eggs with the sugar and flour, mixing just to blend.
- Gradually whisk in the melted chocolate mixture.
- Leave the mixture to rest for an hour, to allow the flavours to mellow.
- Generously butter and flour the ramekins. Place on a baking sheet. Spoon the mixture into the ramekins.
- Bake in a preheated oven, 200’c fan, for 12-14 minutes, they should be still wobbly.
- Transfer the ramekins to sit on dessert plates and serve immediately.
Chocolate Slab & Drunken Cherries
I found this dessert in a magazine many years ago, it’s simplicity caught my eye – it is a simple case of melt and mix. It keeps in the fridge, so it can be made well in advance. It is quite rich so you only need a small slices. The ‘drunken cherries’ are in a light winey compote – it’s an ideal recipe for cherries which are out of season. You could, and I have done this myself in the past, serve cherries in Kirsch from a jar, the taste will be different as the ‘drunken cherries’ in this recipe are made with red wine, however they do work well – giving the dessert a more ‘black forest gateau’ flavour. Serve with lightly whipped cream.
75g walnut pieces, finely chopped
75g butter
100g caster sugar
1 tablespoon golden syrup
150g dark chocolate, roughly chopped (I use Lindt 70% cocoa chocolate)
2 eggs, lightly beaten
35g plain flour (gluten free if required)
Generous pinch of sea salt
For the Cherries
400g cherries, stalks removed, pitted or left whole
300ml red wine
25g caster sugar
Whipped Cream to serve
- Line a small loaf tin with greaseproof paper.
- Spread the walnuts on a baking sheet and toast in a preheated oven, 150’c, for about 6 minutes until golden.
- Meanwhile put the butter, sugar and syrup into saucepan and melt over a low heat, stirring.
- Remove from the heat and add the chocolate, stirring until it has melted. Add the eggs stirring vigorously until combined. Fold in the flour, salt and nuts, then pour into the prepared loaf tin.
- Bake for 20 minutes in the preheated oven, 150’c fan. Leave to cool in the tin before transferring to the fridge for at least 2 hours.
- Meanwhile make the cherries. Tip the cherries, red wine and sugar into a small saucepan and bring to the boil. Reduce the heat slightly and allow to bubble for about 20 minutes until the cherries have begun to collapse and the liquid is syrupy. Leave to cool.
- Turn out the chocolate slab and cut into slices. Serve with a spoonful of cherries and a dollop of whipped cream!
‘Proper’ Homemade Hot Chocolate (Serves 2)
This is more of a dessert than a drink – it is seriously the best hot chocolate you will ever have – it is a ‘hug in a mug’!!…I warn you it is rich and indulgent, but hey, we all deserve a treat now and again. I would definitely serve it with a little whipped cream if you have some!
See the video of this Hot Chocolate being made here!
300ml full fat milk
125g dark chocolate (I use Lindt 70% cocoa dark chocolate), roughly chopped
3 teaspoons good quality cocoa (I use Green & Blacks)
Pinch of salt
2 – 3 drops vanilla extract
Whipped cream to serve (optional)
- Put the milk in a saucepan and bring just to boiling point.
- Remove from the heat and stir in all the ingredients until melted.
- Return to the heat, whisk vigorously until it returns to a gentle simmer.
- Pour into mugs and if using add a dollop of whipped cream!
Chocolate Mousse – Pot au Chocolate (Serves 6-8)
In my opinion, this is absolutely the best recipe for chocolate mousse, it is extremely light with the perfect balance of chocolate – not overly rich. The recipe calls for brandy, don’t be put off by this, as you really can’t taste it, it just balances the chocolate. This recipe serves 6-8, which may be more than you need, but believe me you will eat it (and it will keep in the fridge), so I wouldn’t bother to half the recipe!..
300g dark chocolate (I use Lindt 70% cocoa), broken into small pieces
30g unsalted butter
2 eggs, lightly beaten
3 tablespoons brandy
4 egg whites
5 tablespoons caster sugar
500ml double cream
25g dark chocolate, grated to serve
- Put the chocolate in bowl over a pan of simmering water, making sure that the bowl doesn’t touch the water (a Bain Marie). Gently melt the chocolate.
- Stir in the butter, until melted. Remove the bowl from the saucepan, allow to cool for a few minutes.
- Add the eggs and brandy, stir (the mixture may look a little scrambled at this point, but don’t worry it will smooth out later with the egg whites!)
- In a separate bowl, whisk the egg whites, adding the sugar gradually, until they form soft peaks.
- Whisk one third of the egg whites into the chocolate mixture to loosen it, then fold in the remaining whites.
- Whip the cream to medium peaks and fold into the mousse mixture.
- Pour into glasses or small bowls, cover and refrigerate for at least 4 hours.
- To serve sprinkle with some grated chocolate.
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