A good chocolate mousse is not only excellent soul food, but it's really simple and quicker than you're probably thinking. [caption id="attachment_2018" align="alignnone" width="300"] Spot the secret ingredient..[/caption] Ingredients: 200gm 70% chocolate 50gm softened butter Pinch of salt 1/2 teaspoon of pure vanilla essence Teaspoon or two of brandy or cognac (or in this version a teaspoon of Jericho 15 yo Tawny) 5 eggs, separated 1/3 cup of caster sugar 125cl pouring cream Grated rind of an orange (optional) Method: Melt the chocolate in the top of a double saucepan with the water in the bottom pan simmering over a low to medium heat Add the softened butter, pinch of salt, pure vanilla essence and the brandy or cognac or Tawny, whichever you are using, and stir through to combine - take chocolate mixture off the heat. Beat the egg yolks and caster sugar until pale. Add the egg and sugar mix to the chocolate mixture and stir through to combine. Add the pouring cream to the chocolate mixture

I love a good crème caramel and this version infused with orange, cardamom and cointreau is stunning, taking a simple dessert to a Class A level of wow factor. It’s neither particularly difficult nor expensive to throw together and more often than not, all the ingredients are ready and close to hand for a just-in-time dessert option. To up the ante on the wow factor, my serving suggestions include presenting it with thick farm cream, crème fraiche or Greek style yoghurt coupled with a smattering of either raspberries or blueberries.

The accompanying bevvy: Seppeltsfield’s Para DP90 Rare Tawny with its seductive plump, sticky mouthfeel and warm spice, honey and walnut notes is my choice for a blissful union.

Ingredients

For the crème:

300ml milk (for a richer custard, replace half of the milk with pouring cream) 50ml orange juice tablespoon of Cointreau 100gm caster sugar zest of an orange 3 large eggs 2 egg yolks large pinch of ground cardamom

For the caramel:

150ml orange juice 140gm caster

An apple a day....What a semi-sensible but srcummy dessert. Want some more sin? Add plenty of ice cream on the side.

Ingredients

60g raisins 125g walnuts, toasted 3 tablespoons honey a large pinch cinnamon 4 granny smith apples, cored 40g butter, melted 175g caster (superfine) sugar 125ml Madeira or port wine Pouring (whipping) cream or vanilla ice cream, to serve.

Method

Preheat the oven to 180°C (350°F). Grease and line a baking dish with baking paper. Grind the raisins and walnuts together in a mortar, using a pestle to form a rough paste. Transfer to a bowl and stir in the honey and cinnamon to form a sticky mass. Roll the paste into four logs that are just smaller than the holes left by the apple cores and pack the mixture into each apple. Sit the apples upright in the baking dish. Brush with the butter and place a tablespoon of sugar on top of each, followed by a splash of Madeira. Bake in the oven for about 30 minutes, or until the apples are tender and caramelised. Remove from the