I’ve paired the aromatic cordial with the sweetness of the white chocolate and strawberries to create a smooth light mousse. A delicious way to celebrate Spring.
Chocolate fondant is a classic pudding that is cooked for just long enough for the outside to become spongy, but the inside to be runny. Adapted with permission from COOK by Richard Bertinet.
A rich dark chocolate pudding developed for Divine by Alan Coxon.
This recipe contains lots of Fairtrade ingredients. Always a winner with guests - if you can brave trying a soufflé!
Try his chocolate puddle pudding which oozes molten chocolate.
Amaze your loved ones with this exquisite showstopper of a dessert. This double chocolate delight, uses Divine’s Deliciously Dark Smooth Hazelnut bar and our Great Taste award winning 85% Cocoa bar. It’s velvety, melt-in-the-mouth texture is a treat for the senses and made using all Vegan ingredients!
Meringues come in all shapes and sizes and these are just too fabulous to resist. Dainty, light and perfect for warm summer days and cool nights these are sure to impress: shiny, glossy and with bags of character. And that’s just the chocolate. The technique used is halfway between the French and the Italian style of making a meringue with great results. Makes about: 30 mini ballerinas Prepare: 10min Rest: 1hr Bake: 1 hr
Makes 6 Individual tarts or 1 large 8 inch tart
Nothing quite says I love you like a generous offering of chocolate. To celebrate Veganuary, Divine are showcasing an easy and delicious chocolate pot recipe by @nikibakes_uk