6 egg yolks
100g caster sugar
280ml/1/2 pint double cream
100g Hot Chocolates organic dark chocolate

Method
The only pain with this recipe and it is very simple anyone can make it, is that you need a bowl to whip your cream, a bowl to melt your chocolate and a bowl to whip your sugar and eggs. Whip the cream until very soft peaks form. Whip the egg yolks and sugar together until pale and creamy. Melt the chocolate in the microwave gently. Add chocolate to the egg mix and stir in thoroughly. Fold in the cream. Pour into ramekin dishes or whatever dessert dishes you have. You should get 6 generous ramekin dishes full. Put in the fridge to set for a couple of hours. Take out and enjoy!

Method
Set your oven to 110C or 100C if fan assisted. Grease at least 3-4 baking trays with butter. Whip your egg whites until stiff. Add the salt and sugar little by little as you continue to whip. They are ready when they are glossy firm and white. Dollop the mixture on to the trays using a table/large spoon. Don’t worry about shape and size the meringues are going to be gorgeous anyway and those going into the Mess will be lightly crushed. Place in the oven for three hours moving and swapping tray positions after each hour so they are evenly cooked. If you want a less dry meringue bring out after two hours.
Put your chosen fruit into a large pan and add the sugar. Gently bring to a simmer stirring. Cook gently for about five mins until the sugar is dissolved. Take off the heat and drain the fruit reserving the juice. When everything is cool whip the cream until very soft peaks form. Melt the white chocolate in the microwave and gently fold into the whipped cream. Use your best party bowl and crush about 1/3 of the meringues lightly, add the strained fruit and cream and fold in. Put in the fridge until required. Pour the reserved fruit juice into a jug and store in the fridge. When you are ready to serve, dish out the Mess accompanied with the juice poured over the top.

Topping:
100ml whipping cream
200g hotchocolates white chocolate buttons
1tbsp liqueur

Turn the oven to 175 degrees Celsius. Grease and flour a cake tin (24 cm in diameter).
Melt the butter. Break the chocolate and add to the butter, stir until all is melted.
Whisk the eggs, sugar and vanilla extract until white and fluffy. Add the sour cream and the butter/chocolate mix to the eggs and sugar. Mix the flour and the baking powder and add this to the mixture.
Lastly, add the booze. Pour into the tin and bake for about 30-35 minutes. Leave the cake in the tin to rest for at least 30 minutes before turning it out onto a plate to cool completely.

To make the topping, heat the cream and stir in the chocolate broken into pieces. Pour in the liquor. Let the mixture cool down slightly before pouring onto the cake. Decorate with berries of your choice.

Enjoy!

 Blend all ingredients except vanilla in a medium saucepan. Cook over a medium heat, stirring continuously until it comes to a full rolling boil.

Simmer vigorously, stirring from time to time for about 6 minutes, or until the sauce begins to thicken. Remove from heat and add the vanilla. Serve warm on vanilla, coffee or chocolate ice cream – yum!

 Also, you can keep this in a kilner jar in the fridge for about 4 weeks (if there is any left!).

For the ganache
150g Hot Chocolates Ecuadorian Dark /White/Milk chocolate
200ml double cream
25g caster sugar
Hot Chocolates Extra Brute cocoa powder to coat

Place the chocolate buttons in a large bowl. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth.  Transfer into a lined small square cake tin, make sure the paper goes up the sides. This is a very rich ganache and a great way to introduce children to cocoa rich chocolate. Refridgerate to cool. Once set, turn the ganache out on to a cuttable board and cut into strips which can then be handled and rolled into bite size balls. Coat the truffles in cocoa and store in an air tight container in the fridge for up to 3 days.

For the topping
180ml double cream
50g caster sugar
1 tbsp instant coffee dissolved into 1 tsp hot water

Place the chocolate buttons in a large bowl. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth. Add the liqueur. Transfer into serving dishes. This is an incredibly rich dessert so espresso cups are ideal. Refridgerate to cool, stirring occasionally to keep the mixture from oversetting. To make the coffee cream, whisk cream and sugar until very soft peaks form, add coffee and blend in. Spoon cream over ganache and top with Hot Chocolates dark coffee beans.

We matched this dessert with a Merlot.

Line a 23x33cm (9x13in) Swiss roll tin with greaseproof paper. Put chocolate in a heatproof bowl and melt in the microwave for 1 min, take out stir and repeat once until melted. Cool. Place egg yolks and 125g sugar in a large bowl and whisk until thick and creamy. Whisk in melted chocolate.
In a clean bowl, using an electric hand whisk, whisk the egg whites until stiff. Lightly fold into the chocolate mixture.
Pour the mixture into the prepared baking tray and level the surface. Bake at 180°C (160°C fan) mark 4 for 20min or until firm to the touch. Sprinkle caster sugar over the roulade. Put a piece of greaseproof paper over the roulade followed by a cooling tray turned upside down.
Turn the whole roulade and trays upside down so that the baking tray is now on the top. Lift off the baking tray and then carefully peel off the greaseproof paper. Cover with a damp cloth. Leave to cool for 30min.
Beat together the mascarpone and yoghurt add some caster sugar to taste. Spread the cream mixture over the cold roulade and scatter the cherries on top. Roll up from one of the narrow ends, using the paper to help. This is really difficult and the roulade may well split. Don’t panic, even if it does split keep rolling and pull the paper away. Chill for 30min. Dust with cocoa powder and icing sugar. It will taste absolutely delicious however it looks!

This roulade was matched with a Chianti

Line the base of a 23cm springform cake tin with greaseproof paper and grease the sides. For the base, melt the butter in a medium pan. Stir in the biscuit crumbs so the mixture is evenly moistened. Press the mixture into the bottom of the tin.
Preheat the oven to fan 160C/conventional 180C/gas 4. In a mixer or large bowl beat the sugar and cheese at until creamy. Add the lemon zest and juice, yoghurt and ground rice and blend. Then add the melted white chocolate and stir until smooth. Whisk in the eggs. Pour the mixture into the prepared tin and bake in the centre of the oven for 40 mins or until lightly set and firm to the touch. Leave to cool in the tin, turn out and then chill in the fridge. Dust with cocoa powder and serve with extra thick cream or greek yoghurt.

This dessert was matched with a Pinot Grigio.