Nobody really needs a reason to delight in a bit of chocolate, though with such chilly temperatures, if you need an excuse, nature has provided. Cold air and hot chocolate - hand in happy hand.
The recipes today provide an idea for brunch and then a classic dessert plus a big old favourite to scoff anytime of the day or night. Brioche, made with eggs, provides a deliciously rich bread to toast in the pan. Slices of banana with melting dark chocolate and a liberal dusting of vanilla sugar are all very decadent and best paired with a well-made coffee.
Slowly baking chocolate with vanilla and cream in a bain-marie results in a rich creamy pudding of the most tantalising kind.
This recipe can be made in individual ramekins for a more elegant dinner party option but cooking in one dish provides the opportunity to scoop out velvety spoonfuls - as much as you like. It's delicious with the baked ginger and cardamom pears.
The third recipe calls for the best quality chocolate you can find. All you have to do is melt it with a little cream then pour it over flash vanilla icecream.
Add some salty roasted chopped macadamias and a thorough zesting of orange and a classic completely self-indulgent icecream sundae is born.
Chef's tip
Buy the best quality chocolate you can afford. The higher cocoa content equates to richer and smoother flavour - plus more antioxidants. Avoid the fatty and rancid tasting compound chocolate like the plague.
Sweet indulgence (+recipes)
Photo / Babiche Martens
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