Decadent chocolate desserts

Valentine chocolate gateau

Prep time: 1 hour
Cook time: 50 minutes
Serves: 12

Butter for greasing
225g plain chocolate, broken into pieces
200g toasted chopped hazelnuts
125g fresh white breadcrumbs
225g unsalted butter, softened
225g caster sugar
6 large eggs, separated
Finely grated zest of 1 orange

For the icing
325g plain chocolate, broken into pieces
3 tbsp single cream
4 tbsp apricot jam or marmalade, warmed and sieved
3 tbsp Cointreau

For the filling
450g assorted red berries, sliced as necessary
Whipped cream
Chocolate hearts or red berries, to decorate (optional)

Preheat the oven to 190C/375F/gas mark 5. Grease 2 x 23cm/9 inch cake tins or spring- release tins with a little butter and line the bases with baking parchment.

Melt the chocolate in a small bowl placed over a pan of simmering water. Leave to cool.

Finely grind the toasted hazelnuts and breadcrumbs together. Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Fold in the cooled chocolate then the nut mixture and orange zest.

Divide the mixture between the prepared tins and cook in the centre of the oven for about 30 minutes until risen and just firm to the touch. Leave to cool in the tin, then transfer to cooling racks. At this stage the cake can be wrapped and stored in a tin for 2-3 days or frozen for up to a month.

For the icing, place the chocolate in a saucepan with 6 tbsp cold water, the cream and sieved jam. Warm gently until the chocolate has melted, then mix thoroughly. Stir in Cointreau. Transfer to a bowl and leave to cool until it has a spreading consistency.

For the filling, fold the fruit into the whipped cream and use to sandwich the two cakes together. Put 8 tbsp of the icing into a piping bag fitted with a small star nozzle. Spread the remaining icing over the top and sides of the cake, then pipe whirls of icing around the edge. Decorate with chocolate hearts or red berries if you wish.

Source: Tesco

Caramelised hazelnut chocolate clusters

Gordon Ramsay's nut clusters are set in a buttery caramel and then coated in melted chocolate. If preferred, you can use milk or white chocolate.

Prep time: 30 minutes
Serves: 24

200g caster sugar

2 tbsp water
50g butter
100g whole hazelnuts
200g dark chocolate (55?60 per cent cocoa solids)

Line a baking sheet with a silicone cooking liner or baking parchment. Melt the sugar with the water in a heavy-based saucepan over a very gentle heat. Once all the sugar grains have dissolved, stir in the melted butter. Increase the heat and boil to a mid-golden colour. Take off the heat.

Drop in a cluster of three nuts, scoop out at once with a metal spoon and place on the lined baking sheet. Repeat with the remaining nuts to make about 24 clusters. Cool until set and firm.

Melt the chocolate (click here to find out how). Dunk each nut cluster into the chocolate to coat and place on baking parchment to set. Store in an airtight tin for up to three days.

Source: Just Desserts Gordon Ramsey

Double Divine chocolate mousse

Everyone likes chocolate mousse so this is a fantastic way to woo your partner.

Prep time: 30 minutes
Cook time: 2 hours
Serves: 8

250ml double cream
180g (4 bars) Divine milk chocolate/white chocolate
30g water
1 tbsp glucose syrup
1 leaf of gelatine
1 egg yolk (optional)

Lightly whip the cream until it forms soft peaks.

Roughly chop the chocolate in order to make it easier to melt. Place the water and glucose in a pan and heat gently.

Place the gelatine in cold water until it softens.

When the glucose has dissolved, add the gelatine and remove from the heat, stirring until it is completely melted. Add chocolate to the syrup mixture and stir until the chocolate is completely melted. Add the egg yolk and stir in.

Pour the chocolate mix onto the whipped cream and gently fold in, resulting in a smooth, glossy mousse.

Repeat the above process using Divine white chocolate.

Grease 8 moulds/mousse rings (6.5cm diameter, 5cm depth) with oil and line with greaseproof paper. Pipe in the milk chocolate mousse until mould half full, being careful not to go over this mark, follow this by piping in the white chocolate mousse on top.

Chill for a couple of hours and serve with a raspberry coulis.

Source: www.divinechocolate.com

White chocolate and kirsch mousse

80g white chocolate per person
100ml double cream - ice cold
30ml of kirsch (20ml for chocolate & 10ml for berries)
80g mascarpone
10ml of Amaretto
60g strawberries
40g raspberries
10g caster sugar
½ vanilla pod - sliced lengthways

Melt the white chocolate over a bain marie. Whisk in 80ml of the cold cream. Add the Kirsch and reserve to one side.

Gently mix the mascarpone with some cream or water and the Amaretto. Place to one side.

Sweat the strawberries and raspberries off in a hot pan with the vanilla bean and add the sugar to caramelise. Add the kirsch and flambe.

Pour into a bowl and allow to cool. Reserve to one side.

Layer the mixtures into a glass starting with the mascarpone, followed by the fruit and then pour over the white chocolate mixture. Top with the mascarpone mixture (thinned with some more cream) and dust with some cocoa powder.

They can be left to set in the fridge for at least 6 hours.

Source: Jean-Christophe Novelli

Indulgent truffles

Prep time: 1 hour 10 minutes
Cook time: 20 minutes
Serves: 6

300g plain chocolate

140ml double cream
3 tbsp champagne or 1-2 tbsp of a favourite liqueur such as Cointreau or rum

A little white chocolate for decoration
Cocoa powder (optional)

Break the plain chocolate into pieces and place in a pan with the cream. Warm gently until the chocolate has just melted. Place in a bowl and beat in the alcohol a little at a time. Chill in the fridge for 3-4 hours or the freezer for about 1 hour until firm, but not set hard.

Remove the mixture from the fridge and beat until smooth. Keeping your hands cold, shape into 25 small balls, putting each one on a tray lined with greaseproof paper as you roll it.

Put back in the fridge while you melt the remaining white chocolate for decoration. Dip the truffles into the melted but cooled chocolate then transfer to a fresh tray lined with greaseproof paper. Leave to set. If you want, roll them in cocoa powder before the chocolate sets. They can be stored in the fridge for up to 1 week.

Source: Tesco

Black Russian soufflés

Prep time: 25 minutes
Cook time: 25 minutes
Serves: 6

This recipe is inspired by the Black Russian cocktail made with coffee liqueur (kahlua) and vodka.

150g luxury plain or luxury continental chocolate
1 tbsp instant espresso coffee
2 large egg yolks
3 tbsp vodka
75g caster sugar
4 large egg whites
pinch of salt
150g bar luxury white chocolate
140ml single cream
Icing sugar to dust

Preheat the oven to 190C/375F/gas mark 5. Butter 6 x 200ml capacity ramekin dishes or ovenproof cups and place on a baking tray.

Break the plain chocolate into a bowl and add the coffee and 1 tbsp water. Melt over a saucepan of simmering water. Beat well until smooth, then beat in the egg yolks, 2 tbsp vodka and half the sugar.

In a clean bowl, whisk the egg whites with the salt until stiff, then whisk in the remaining sugar a spoonful at a time. Spoon a little of the egg white into the chocolate mixture and fold in, then transfer the chocolate mixture to the egg white and fold in carefully.

Pour the mixture to the top of each ramekin and bake in the centre of the oven for 15 minutes until risen but still slightly wobbly.

Meanwhile, break the white chocolate into a small saucepan and add the cream. Warm gently until melted and smooth, then remove the pan from the heat and stir in the remaining vodka.

To serve, dust lightly with icing sugar then make a small dip in each souffle and pour some sauce into each dip.

Source: Tesco

Chocolate fondue

Prep time:15 minutes
Serves: 6

200ml (7fl oz) double cream
1 tsp crushed chillies
1 tsp ground cinnamon
200g (7oz) good quality milk chocolate
1 medium orange, grated zest

Place the cream, crushed chillies, ground cinnamon, chocolate and orange zest in a bowl over a pan of lightly simmering water.

Allow the mixture to melt then stir until well mixed.

Pour into a fondue bowl and serve with a selection of fruit (strawberries etc) and marshmallows.

Source: Schwartz

Chocolate pudding cake with raspberries

'Simple, pure indulgence' could be another name for this delicious and versatile pud. If you prefer, it can be made the day before and stored in the fridge, then served at room temperature. Consider also putting it on the menu for dinner parties or afternoon tea.

Serves: 4-6

250g good-quality dark chocolate (70 per cent cocoa solids)
200g butter
1 tsp instant coffee, dissolved in 1 tbsp hot water
5 eggs
100g caster sugar
75g plain sugar
150g raspberries
icing sugar or cocoa powder, for dusting
175ml single cream, to serve
springform cake tin, 23cm diameter, greased and lined with baking parchment

Put the chocolate, butter and instant coffee mixture in a saucepan over a very low heat and stir until smooth. Remove from the heat and set aside.

Crack the eggs into a mixing bowl, add the sugar and whisk with an electric beater, until it's light and fluffy, about 5 minutes.

Add the flour and chocolate mixture to the fluffy eggs and use a large metal spoon to fold them together until smooth.

Pour the batter into the prepared cake tin, sprinkle with the raspberries and bake in a preheated oven at 170C/325F/gas mark 3 for 40 minutes, or until the cake is firm to the touch and comes away slightly from the sides of the tin.

Dust with icing sugar or cocoa and serve with cream.

Source: eat drink live by Fran Warde (Ryland, Peters and Small)

Dreamy chocolate trifle

This is a wonderfully simple recipe which was given to me by my late mother who died five years ago at a young and energetic age. She loved to cook but her favourite recipes were always the simplest and most chocolatey.

1 chocolate swiss roll
3-4 tbsp cherry brandy or creme de cacao
2 x 250ml cartons double cream
150g bar chocolate, melted
grated chocolate or crumbled flake, to decorate

Slice the swiss roll and place the slices in a deep bowl.
Pour over about the liqueur. Beat 1 carton of double cream until stiff, add the melted chocolate and mix well. Spread this over the swiss roll.
Beat the second carton of double cream, pour this over the chocolate cream and smooth out.
Sprinkle the top with grated chocolate or crumbled flake, chill for 1 hour and serve ? amazing.

By iVillager hipchik2000

Chocolate stuffed peaches

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

15g butter, melted, plus extra for greasing
4 large, ripe peaches, halved and stoned
1 large egg, beaten
2 tbsp caster sugar
4 sponge fingers, broken into small pieces
1 tbsp cocoa powder
few drops natural vanilla extract

ice cream or fresh cream, to serve

Preheat the oven to 200C/400F/gas mark 6. Butter an ovenproof dish, then place the peach halves in it and brush the cut surfaces with melted butter.
Mix together all the remaining ingredients, then spoon into the centre of each peach. Cook towards the centre of the oven for about 20 minutes or until peaches are tender.
Serve at once with ice cream or fresh cream.

Source: Tesco

Coffee and chocolate cheesecake

A particularly moreish cheesecake that is simplicity itself to prepare.

Prep time: 4 hours 20 minutes
Cook time: 10 minutes
Serves: 4

100g butter
300g chocolate digestive biscuits
200g milk chocolate, broken into small pieces
200g soft cheese
200ml crème fraîche
100g caster sugar
2 tbsp coffee essence
140ml double cream
1-2 chopped deseeded red chillies
chocolate or chillies to decorate

Melt the butter in a pan. Whizz the biscuits into fine crumbs in a processor, then toss in the butter. Stir, then press over the base and sides of a 20cm/8in loose-bottomed tin.

Melt the chocolate while whizzing all the remaining ingredients in the processor. Pour in the chocolate and whizz again until blended.

Scrape into the biscuit base, then chill for about 4 hours until set. Decorate and serve in small slices.

Source: Tesco