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Meringues, pies, tarts, fruity concoctions ... it's all here, offering a huge range of wonderful finales to any meal!
Chocolate Ganache
Published 11 Jun 2009by Helen in Glos
A method I have tweaked to make it highly unlikely that the chocolate will split - it works for me. This quantity makes enough to completely cover a 20 x 30 cm rectangular cake. I do vary the quantites for other sizes but always stick to the same rul
Chocolate Marquise
Published 11 Jun 2009by Dolores
Recipe copied for Krish.... I use a normal loaf tin.
Chocolate Mousse
Published 11 Jun 2009by Julie Sutton
Rich and decadent You could flavour the mousse with your favorite liquer or spirit
Chocolate mousse cake with raspberry sauce
Published 11 Jun 2009by Dolores
This is a rich cake and I think it needs the raspberry sauce or whole raspberries or strawberries served with it.
Chocolate mousse with orange
Published 11 Jun 2009by Anushka
This is about the only chocolate mousse that I eat. It's so delicious, it melts in your mouth!
Chocolate Orange Mousse Serves 6
Published 11 Jun 2009by Tabby
Ideal Light Pud. Favourite with my Family for many years.
Chocolate Orange Pudding
Published 11 Jun 2009by Karen`s Kitchen
So easy and a favourite with children. Tastes just like a Terrys Chocolate Orange. This was passed down to me by my motheer in law who copied it out from the Peoples` Friend many moons ago!!
Chocolate Orange Trifle
Published 11 Jun 2009by Paula
Decided to experiment with the basic fruit trifle recipe and came up trumps with this combination. You will need a glass bowl or dish to serve this in approx 30cm in diameter. Quantities will vary on the exact size and shape of your bowl.
Chocolate pear dessert with chocolate ganache sauce
Published 11 Jun 2009by Anushka
This is a recipe from a booklet that comes with Le Creuset tatin dish. It's very very delicious. A word of warning: 35 minutes is not long enough, at this temperature. I had to leave mine in the oven for about 45 minutes. If, like me, you don't like
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