Delicious Chocolate Recipes!

Chocolate Pots with Grilled Banana


200g Plain Chocolate
100g Milk Chocolate
6 marshmallows, roughly chopped
300ml crème fraîche
150ml skimmed milk
3 bananas, unpeeled, cut diagonally into 1cm slices

Break the chocolate into squares and place in a large bowl with the chopped marshmallows.
In a pan over a moderate heat, bring the crème fraîche and milk to just below boiling point.
Pour the cream mixture over the chocolate and marshmallows.
Mix well until the ingredients have melted and combined.
Pour into 6 ramekins. Leave to cool, then cover and chill in the fridge until set.
Using the dying embers of the barbecue, or a griddle pan, barbecue the slices of banana for 1-2 minutes on each side.

Serve with the chocolate pots, topped with extra marshmallows.

Chocolate and cherry mousse


400g chocolate mousse
400g black cherries, drained and roughly chopped
3Oml cherry liqueur (optional)
100g dark chocolate, melted


Mix the chocolate mousse, cherries and liqueur in a bowl.
Spoon mixture into small bowls and top with melted chocolate.
Allow to set before serving with fresh or canned cherries and whipped cream.

Strawberries with hot chocolate dipping sauce


200g dark chocolate
125ml cream
500g fresh strawberries, washed and dried
30ml chocolate liqueur


Make your chocolate sauce by melting the dark chocolate with the cream in a saucepan and stir until smooth and well blended. Stir through liqueur and pour into a serving bowl.
Place strawberries on a platter and serve with hot chocolate dipping sauce.

Dark Chocolate and orange Cheesecake


1 packet digestive biscuits, crumbed in a food processor
125g butter melted
400g cream cheese
250ml cream
Zest of 1 orange
200g vanilla yoghurt
50ml orange juice
3 organic eggs
200g white sugar
1 slab dark and orange chocolate, melted


Make a biscuit base by mixing the biscuit crumbs and melted butter.
Press into a baking tin.

Mix all the rest of the ingredients, except chocolate to make a smooth filling.
Add into biscuit base.

Drizzle melted chocolate into filling to make a rippled effect.

Bake at 180ºC for 40 minutes or until edges start to go golden in colour.
The cake will still be fairly soft in the middle.

Remove and cool completely before turning out and serving

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About The Author, Angela Drummond