Everyone loves chocolate, and Nigella has a host of chocolate recipes to satisfy your chocolate cravings.
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I don't think I could write a book that didn't include a recipe for trifle somewhere - and this, I tell you, is the trifle to end all trifles. The shiny black of the berries, the soft whiteness of the mascarpone above them and the golden toastiness of the almonds on top, make it, in the first instance, beautiful to look at.
Chocolate Chip Cookie Dough Pots: My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired. From #SimplyNigella
MERINGUE GELATO CAKE WITH CHOCOLATE SAUCE I found this recipe for one of the world's easiest but most delicious desserts in a rather fabulous book, by chef and "culinary philosopher" Gioacchino Scognamiglio, called Il Chichibio: ovvero poesia della cucina, which translates as "The Gallant: or the Poetry of Cooking" (and Chichibio, I should also tell you, was a rakish Venetian cook in Boccaccio's Decameron).
GIRDLEBUSTER PIE I confess: it was the title that lured me. Tell me you don’t feel the same. I came across this in a recipe by Elinor Klivans, whom I often turn to for chocolatey solace, in her The Essential Chocolate Chip Cookbook, which includes the wonderful phrase “let the chocolate chips fall where they will”.
BACON BROWNIES I haven’t originated the pairing of bacon and chocolate; my introduction to it came via Vosges-Chocolat Mo’s Bacon Bar, available in this country in Selfridges, but these brownies are nonetheless my own act of homage to this unholy union. I don’t deny it sounds weird, but it does really work in a quite straightforward way.
Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.
MOLTEN CHOCOLATE BABYCAKES These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.
CHOCOLATE CHESTNUT REFRIGERATOR CAKE This is another of my maternal grandmother's recipes. I've changed it a bit, not least substituting dark rum for her juice and zest of an orange and a slug ot two of Grand Marnier. It's not that I didn't like her version, but it was just a bit too much like a homespun Terry's chocolate orange for comfort. You do as you please.
CHOCOLATE PISTACHIO FUDGE I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.