This recipe is perfect for picnics or if you want to make a dessert fairly quickly – no baking is required and it just needs a couple of hours in the fridge to set. The original recipe comes from the BBC Good Food website.

Ingredients

200g milk chocolate
100g unsalted butter
2 tbsp golden syrup
125g digestive biscuits
135g bag of Maltesers

For the topping

200g dark chocolate (I used Green & Black’s 70%)
25g unsalted butter
1 tsp golden syrup

White chocolate stars (optional)

Method

1. Line a 20cm square baking tin with baking parchment. Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

2. Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.

3. Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.

4. For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.

5. Cover the tin with foil and refrigerate for 1-2 hours before cutting into squares. Store in the fridge in an air tight container, and remove a few minutes before serving.

Enjoy!

Post updated 26th June 2016.

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Mississippi mud pie is a traditional American pudding and it is a real treat – definitely one for a special occasion! We made a smaller one for our day-after-Valentine’s meal that used just half of the amounts given here, which served 4 (so more for dessert tonight – yay!). This is another recipe from Gordon Ramsay’s ‘World Kitchen’.

Ingredients (serves 8)

Biscuit base:
200g digestive biscuits
60g lightly salted butter (we used unsalted)
60g good quality dark chocolate, chopped (we used Green & Black’s 70%)

Chocolate filling:
180g good quality dark chocolate, chopped
180g unsalted butter, diced
4 large eggs, lightly beaten
90g dark muscovado sugar
90g light muscovado sugar
200ml double cream

Topping:
100ml double cream, well chilled
2-3 tbsp icing sugar, to taste
chocolate shavings, to finish

Method

1. To make the base, crush the digestive biscuits in a resealable bag and, once evenly crushed, tip into a large bowl. Melt the butter and chocolate together in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then take off the heat and pour over the crushed biscuits. Mix until evenly combined.

2. Tip the crumb mixture into a 23cm cake tin with a removable base, and press it down using the back of a spoon. Make sure the base and sides are covered, and then put in the fridge to chill. Preheat the oven to 180C/160C fan/Gas mark 4.

3. To make the filling, melt the chocolate and butter together (as above) and then leave to cool slightly. In another large bowl, beat the eggs and muscovado sugars, using an electric whisk, until thick and doubled in volume. Whisk in the cream and then fold through the chocolate and butter.

4. Pour the mixture over the biscuit base and bake in the oven for about 45 minutes until just firm. Allow to cool completely before removing from the tin (I used a fluted tin here – would not do that again!).

5. For the topping, whip the cream with the icing sugar until it holds soft peaks. Spread this over the top of the cooled pie and finish it with a scattering of chocolate shavings.

6. Enjoy a big slice!

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This is possibly one of my favourite desserts ever, and it’s surprisingly easy to make! If you don’t like chilli chocolate then you could just use good quality dark chocolate, but the chilli gives it a nice warming aftertaste. I used Lindt chocolate for this recipe, which comes from The Hairy Bikers’ Great Curries. It goes really well after a curry – make sure you check out my posts about the Chicken tikka masala and Saag aloo which are also from this great book!

Serves 4-6, depending on ramekin size

Ingredients

200g plain dark chilli chocolate
200ml double cream
50ml semi-skimmed milk
extra-thick double cream or creme fraiche for serving

Method

1. Put the chocolate on a sturdy board and chop it finely with a good strong knife.

2. Pour the cream and milk into a saucepan and bring slowly to the boil, while stirring. Remove from the heat.

3. Tip the chocolate into the pan with the cream and stir vigorously until the chocolate melts. Pour the mixture into 4 or 6 small ramekins or espresso coffee cups (anything small and heatproof will work!) and leave to cool.

4. Cover with cling film and chill for at least 2 hours before serving. If leaving to chill for more than 2 hours, remove from the fridge 30 minutes before serving. Enjoy!

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