Ingredients.

• 150 g Dark Choc – See note below

• 100 G Butter

• 1 large scoop with a tablespoon into Golden Syrup

• Crunchy Nut Cornflakes (at least 150g)

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Equipment

• Small Paper Cases

• Large Board to put them on in the Fridge

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Chocolate

I use the Moser Roth Chocolate from Aldi for this and vary the flavour depending on what the occasion is.

If you are doing Mexican or Spicy Asian food - then the Chilli one is nice but the Orange and Almond bars will save you using a liqueur for that extra flavour and who doesnt love Salted Caramel - for the ultimate sweet treat! And for many people regular dark chocolate is best.

If you are going to Aldi for the Chocolate - buy their dark chocolate for the Chocolate Mousse recipe below and their Honey Nut Crunch Cornflakes for this dessert

Method.

Break up the choc and cut up the butter. Put them in a microwavable bowl.

Using a tablespoon dunk it into your golden syrup and scoop it out (twirl it to stop it dripping)- I don’t know what measurement comes out - but I’m guessing its about 2 tablespoons. (if using regular cornflakes you might want to do 2 of these).

Add the golden syrup to the chocolate and butter and give the mixture several 20 second bursts in the microwave.

Mix and break up the choc in between . Melting chocolate in the microwave is very easy if you are doing it with butter as the butter helps melt the chocolate.

Once it is all melted stir in the cornflakes gradually. If you only use 150g you may well find there is chocolate left in the bottom of the bowl. I just use 150 as a guide so that after that amount I add the cornflakes in very carefully so as not to add too many!

You want all the flakes coated but if there is too much chocolate on them it will sink to the bottom of the paper case.

Now use a teaspoon to spoon your mixture into your cases - you should get about 14 cases done.

Chill in the fridge until they set.

Enjoy - your friends will love you!!

Ingredients.

250 g Plain Chocolate - Dark Bars from Supermarket.

100 - 150 mls Brandy

6 Egg Whites

170g castor sugar

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You can use different types of dark chocolate for this recipe.

Aldi do a nice range of Dark Bars

Regular Dark Chocolate

Salted Caramel

Orange - (my fave!)

Chilli - use all chilli or half chilli/half plain.

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This amount will serve about 8 - 10.

I use champagne bowls when serving and set the mouse in each glass but you could make a big bowl and serve from that if you wish

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I often just serve this as is but of course you can put some whipped cream or fruit or chocolate shavings on top of this.

If you only have plain dark Chocolate you could grate the rind of an orange into the mixture and decorate the top with some grated orange.

Method.

This is easy and delicious and the boozy taste always goes down a treat!

There are 2 ways to melt chocolate. A microwave is really the easiest these days. Just melt it in 20 second bursts in the microwave stirring in-between. However this works best when melting chocolate with something else like butter as it helps it to melt. When just doing chocolate you can melt it in a bowl sitting over a basin of boiling water. However if you are doing this way you must make sure that only the steam is heating the upper bowl and that its not touching the water. If the bowl is sitting in the hot water the chocolate will curdle!

For this I either use a bowl and add the brandy after or put the brandy in with the choc and melt in the microwave.

While Melting your chocolate whip your egg whites - for this amount you really need a proper electric hand whisk.

Once they are beginning to look a bit stiff but not quite ‘peaky’ you can add your sugar and whisk until the mixture forms stiff peaks when you pull the whisk out of it.

Make sure your chocolate is fully melted and the brandy is mixed in forming a smooth texture.

Fold this mixture into your eggs. Folding means using a spatula or the largest spoon you have. You do not mix by stirring but by moving the spatula down into the mixture, across the bottom and up and repeat. This way you do not stir the air out of the mixture.

Pour your mousse into your desired bowls and chill in the fridge.

The amount I put into my bowls is about what 100mls liquid would fill the bowl to.

Ingredients.

Vanilla Ice Cream

Irish Cream Liqueur - eg Baileys

Strong Coffee

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Equipment

Bowls for the ice cream

2 Shot Glasses per person

Method.

See Blog on how I found Affogato HERE

This is so easy you could probably walk into your kitchen and make it now!

It’s important to always have vanilla ice cream handy if you don’t live close to a shop. It will get you out of any emergency and here is a cheat dessert fit for any guest.

The Coffee

I think the recipe calls for a shot of Espresso per person but why not make a strong pot of coffee and use that instead!

The Drink

This recipe calls for Irish Cream Liqueur - this is just the reason to have an inexpensive of generic Irish Cream Liqueur in your fridge at all times. That said I fully intend to try this with Amoretto sometime soon!

The Ice Cream

You are about to throw coffee and alcohol on this - just a a nice block of vanilla … no need for anything so fancy that you have to tell everyone its provenance!

To Serve

Pop 2 scoops of ice cream into each bowl and on the side serve a shot glass each of the Coffee and the Irish cream Liqueur.

When everyone has theirs - invite everyone to pour their 2 shots over their ice cream - at the same time - and hey presto … its the adult version of a Coke Float!!

Ingredients.

Tequila

Lemon Sorbet

Method.

This is one of those deserts that’s never on a menu but if I’ve seen Lemon Sorbet on a menu - either as a desert or a palate cleanser … then I might order it anyway!

Keep Lemon Sorbet in your Freezer all summer - you wont go wrong - this will jazz up any BBQ night or casual Dinner.

Just add a couple of scoops of Lemon Sorbet to a small desert bowls or glasses and then pour a shot or small measure of Tequila over each bowl. 2 Tablespoons will do it if you don’t have a measure.