Three chocolate desserts to master this weekend

Indulgence takes on new meaning with these decadent chocolate creations. From a rich mousse that will leave you satisfied, to a fudgy cake that will tease the deepest, darkest chocolate craving- these recipes are a testament to the versatility of cacao. Whether you're a seasoned baker or a chocolate enthusiast looking for a quick fix, these desserts offer something for every level of culinary expertise.

Chocolate Mousse with Amaretto Cherries

Ingredients: 300 gm dark chocolate (70% cocoa solids), sea salt to taste, 8 large free-range eggs, 100 gm caster sugar, 300 ml double cream, 75 ml Amaretto + as required for the cherries, 2 tbsp cocoa powder, 400 gm sour cherries, 2 packs of sesame snaps

Method: Melt the chocolate with a pinch of sea salt over simmering water. Separate the egg yolks from the whites. Beat the yolks with caster sugar until silky. Whisk the whites with salt to soft peaks. Whip cream until slightly thick. Mix 75 ml Amaretto and cocoa powder into the yolks, and fold in the cream and melted chocolate. Gently fold in the egg whites. Chill for 1-2 hours. Dust with cocoa before serving. Heat the cherries by warming them in Amaretto and water. Crush the sesame snaps. Serve the mousse chilled topped with cherries and sesame crumbs.

Chocolate Fudge Cake

Ingredients: For the cake: dry ingredients—400 gm plain flour, 250 gm golden caster sugar, 100 gm light brown muscovado sugar, 50 gm cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, ½ tsp salt; other ingredients—3 large eggs, 142 ml sour cream, 1 tbsp vanilla extract, 175 gm unsalted butter (melted), 125 ml corn oil, 300 ml chilled water. For the fudge icing: 175 gm dark chocolate, 250 gm unsalted butter, 275g icing sugar, 1 tbsp vanilla extract

Method: Preheat the oven to 180°C. Mix the dry ingredients. Whisk the eggs, sour cream, and vanilla together. Beat the melted butter and corn oil, and then add water. Combine all the ingredients. Bake in two tins for 50-55 minutes. Cool. For the icing, melt the chocolate, beat the butter with icing sugar, and add vanilla. Add the melted chocolate. Assemble the cake with icing in layers and frost the outside. 

Peanut Butter and Chocolate Bar

 

Ingredients: 250 gm smooth peanut butter + 1 tbsp for the chocolate, 100 gm ground almonds, 100 gm porridge oats, 6 tbsp maple syrup, 1 tsp vanilla extract, flaky sea salt to taste, 180 gm dark chocolate

Method: Line a small tin with greaseproof paper. Mix the peanut butter, almonds, oats, maple syrup, vanilla, and sea salt. Press the mixture into the tin. Melt your chocolate in a bain-marie, and stir in 1 tbsp peanut butter. Pour the chocolate over the peanut butter base into the tin. Sprinkle with sea salt. Chill for 1 hour, and then cut into 16 pieces.

Lead image: Unsplash

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