Cookery School Ingredient - Chocolate
You need to start this recipe at least one day before so the custards have time to chill. They also freeze beautifully
Creme brulee with a vanilla and chocolate twist, a great dessert for entertaining as they are prepared in advance and kept in the freezer until you need them
Serve this souffle straight from the oven...
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.
This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!
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