Dessert does not need to be complicated, but it should be delicious. These little chocolate lava cakes are just the right size to satisfy a sweet tooth without being decadent.

Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours. Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse in her honour.

This cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.

This is a really easy recipe for a scrummy chocolate tart and the addition of the pears offsets the richness of the dark chocolate. Better still, the whole dessert can be prepared the day before and kept in the fridge.

There are a few steps to make French-style chocolate macarons with chocolate ganache filling, but it is a fun hands-on recipe and one that your family (and guests) will thank you for making the effort.

Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.

Biscotti are not too sweet- especially for those trying to limit their consumption of sugary cookies and candies- and are really good with a cup of hot coffee or tea.

Contributor blog post by Vaucluse Dreamer: I make no bones about it – I love chocolate & last night sat with a glass of wine & my latest purchase from the wonderful ‘Chocolatier’ La Cour aux Saveurs in l’Isle sur la Sorgue. Back in February I was staying there (in …

This dessert is perfect for Chocolate Mendiant Tart lovers. It combines dark chocolate, dried fruit and nuts into a decadent finish to any meal.

This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice.