Prep time: 15 min

Cook Time: 20 min

Yield: 10 Servings

• 200g  plain dark chocolate
• 250g  butter
• 4 tbsp. coffee liqueur
• 1 tbsp. strong espresso coffee
• 4 large eggs
• 2 large egg yolks
• 125g  golden caster sugar
• 65g  wholemeal plain flour, sifted
• 2 tbsp. golden icing sugar, for dusting

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Prep time: 15 min

Cook Time: 5 min

Yield: 6 Servings

• 575ml.  double cream
• 1 vanilla pod, split in half lengthways
• 150g  plain dark chocolate, broken into pieces
• 6 egg yolks
• 25g  golden caster sugar
• 1 tbsp. vanilla sugar
• 4 tbsp. brandy
• 6 tbsp. clotted cream
• 50g  dark muscovado sugar

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Prep time:  30 min

Cook Time: 15 min

Yield:  8 Servings

• 150g   chocolate cantuccini biscuits, broken into pieces
• 100ml  sweet sherry
• 275g  blueberry no-added-sugar jam
• 600ml  full-fat milk
• 1 vanilla pod
• 6 large egg yolks
• 2 tbsp. golden caster sugar
• 3 tbsp. cornflour

Topping

• 275ml.  double cream
• 250g  creme fraiche
• 1 tsp. vanilla extract
• 1 tbsp. golden caster sugar

To Decorate

• 8 chocolate cantuccini biscuits, crumbled
• 1 tbsp. dragees

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Prep time: 4 min

Cook Time: 3 min

Yield: 4 Servings

• 8 pcs.  croissants
• 2 large bananas, sliced
• 250g  milk chocolate, broken into squares

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Prep time:  30 min

Cook Time: 35 min

Yield:  4 Servings

• 125g   plain flour
• 2 tbsp. golden caster sugar
• 1 egg
• 300ml milk butter or vegetable oil for frying

Filling

• 1pc. stem ginger, about 15g finely chopped
• 2 tbsp. caster sugar plus extra for dusting
• 250g  ricotta cheese
• 50g  raisins
• 150g  white chocolate, finely chopped
• 3 tbsp. double cream

Sauce

• 125g  caster sugar
• 100ml  water
• 200g  plain dark chocolate, broken in pieces
• 25g  butter

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