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10 best chocolate recipes for chocolate lovers

Is there anything better than chocolate? Whether baked in a cake, melted into a mousse or chunked up in cookies, chocolate is a dream ingredient for anyone with a sweet tooth. Embrace your inner chocolate-lover and get cooking with these deliciously rich and indulgent chocolate recipes.

Malted chocolate fondants
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Malted chocolate fondants

The comforting nostalgia of malted milk powder, with its toasty, almost caramel flavour brings an extra depth to rich dark chocolate. These melt-in-the-middle chocolate puddings are so irresistible, it could be hard to share them round!

  1. Brush 6 x 150ml dariole moulds or ramekins with the melted butter, then chill in the fridge or freezer for 5 mins. Brush with butter again, then put the cocoa powder into 1 mould and shake it around so it coats the inside. Pour the excess into the next mould and repeat until all the moulds are coated; return to the fridge to chill.
  2. Meanwhile, melt the 100g butter and chocolate in a heatproof bowl set over a pan of barely s water, then stir to combine. Cool for 10 mins.
  3. Put the eggs, egg yolks and sugars in a mixing bowl and whisk with an electric whisk for 4-5 mins until thick, and a little of the mixture that drops back on itself takes a moment to sink in. Beat in the flour and malted milk powder with a wooden spoon until just combined, then fold the chocolate mixture in a third at a time until well combined. Spoon into the prepared moulds and chill for 1 hr.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Put the fondants on a baking tray and bake for 11 mins, or until just coming away from the sides and the top has a crust. Leave to cool for 30 secs before using oven gloves to turn out onto plates. Serve with vanilla ice cream and raspberries, if you like.

Tip: Uncooked fondants will keep in the fridge for up to 2 days – they may need an extra min to cook. Freeze wrapped in cling film and foil for up to three months and bake for an extra 5 mins.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chocolate recipes for chocolate lovers

We recommend this recipe for a special occasion or treat, as part of a balanced diet.

View full recipe details
  • Ingredients
  • 125g butter, 100g diced, 25g melted
  • 1½ tbsp cocoa powder
  • 100g 75% Tesco Finest dark chocolate, chopped
  • 2 eggs, plus 2 yolks
  • 60g caster sugar
  • 140g light brown soft sugar
  • 90g plain flour
  • 2 tbsp malted milk drink powder
  • vanilla ice cream (optional)
  • raspberries (optional)