To celebrate World Chocolate Week, we asked Great British Chefs for their top chocolate recipes.
And it's not just sweets and deserts that we've got lined up for you.
Their selection of recipes prove chocolate is a versatile ingredient that can be used in starters and mains too. Visit their site for even more inspiration.
ADAM STOKES'S DARK CHOCOLATE AND PUMPKIN SEED BROWNIES
Ingredients:
140g of 70% dark chocolate, chopped into small pieces
115g of butter
100g of flour
170g of egg
1/4 vanilla pod, seeds only
255g of granulated sugar
30g of pumpkin seeds
1 pinch of salt
Serves - 8
Cooking time - 45 minutes
Method:
1. Roast the pumpkin seeds on a baking tray for 5 minutes at 200˚C/gas mark 6, set aside to chill
2. Place 70g of the dark chocolate and the butter and melt together in a bain marie
3. Combine the egg and vanilla seeds together then add the granulated sugar. Add this mix to the melted butter and chocolate
4. Sift in the flour and salt and fold through gently until just mixed. Add the remaining 70g of chocolate pieces and combine well. Transfer into a 20cm square baking tray and cover with the toasted pumpkin seeds
5. Lower the heat down to 175˚C/gas mark 3 and bake the brownies for 25 minutes. Lightly shake the tray and if the brownie is slightly wobbly in the middle, put back in the oven until just set
6. Remove from the oven and allow to chill completely before cutting into rectangles
MARCUS WAREING'S VENISON, CHOCOLATE, FIG, TURNIP AND BRUSSELS SPROUTS
Ingredients:
For the venison:
4 190g pieces of venison loin
1 tbsp of juniper berries
50g of thyme
1l of pomace oil, or enough to cover
4 garlic cloves, lightly crushed
For the venison jus:
500g of venison trimmings
2 tbsp of oil
6 shallots
1/2 bulb of garlic
10g of thyme
3 bay leaves
10 white peppercorns
150ml of raspberry vinegar
2l of red wine
2l of brown Knorr Chicken stock
2l of venison stock
50g of fig purée
salt
black pepper
For the chocolate ganache:
125ml of whipping cream
140g of 70% bitter chocolate, chopped
40g of butter, softened
To plate:
250g of turnips, trimmed to barrel shapes
100g of butter
100ml of Knorr Chicken stock
12 Brussels sprouts, halved
2 fresh figs, cut into eight
15g of watercress
1 knob of butter
olive oil
Serves - 4
Cooking time - 1 hour 55 minutes
Method:
1.Fry the venison trimmings in oil until browned all over then set aside. Saute the shallots and garlic, add the herbs and peppercorns then deglaze the pan with 100ml of vinegar and the wine
2.Reduce to make a syrup, then add the stocks and venison trimmings
3.Cook for 45 minutes skimming intermittently. Taste for seasoning and add with the some vinegar if needed. Mix in the fig purée. Pass through a sieve and cool
4.In a pan, roast and lightly crush the juniper berries. Separately blend the thyme with the oil. Add the toasted juniper and garlic cloves to the oil
5.Pour the mixture into a vacuum pack bag with the meat. Leave to marinate while you prepare the other elements of the dish
6.To prepare the chocolate ganache, place the chopped chocolate in a bowl. Bring the cream to a boil. Add half to the chocolate, add the butter and beat until fully mixed
7.Add the remaining cream to the chocolate mix and leave to cool. Cool to set
8.To prepare the venison, heat the oven to 180°C/Gas mark 4. Brown the venison in oil in a hot pan and then transfer to the oven for 5-10 minutes depending on your personal taste
9.To serve, heat the butter in a pan. Add the turnips and cook until browned on all sides. Pour in the stock, cover and cook until tender
10.Saute the Brussels sprouts in a little oil until tinged brown. Add a knob of butter and 100ml of water and poach until slightly tender
11.Spoon the chocolate ganache onto the plate, portion the loins in two and lay the two sides of venison on top
12.Scatter the sprouts, turnips and figs across the plate then drizzle with the jus. Plate with the watercress and serve immediately
JAMES SOMMERIN'S MACKEREL, WHITE CHOCOLATE, HORSERADISH AND BEETROOT
Ingredients:
For the mackerel fillets:
6 80g mackerel fillets, skin on
1 tbsp of olive oil
For the crumb mixture:
40g of butter
35g of milk powder
40g of plain flour
15g of cornflour
20g of caster sugar
sea salt
For the white chocolate:
75g of fresh horseradish
100g of white chocolate
35g of milk powder
For the mackerel tartare:
4 fillets of fresh mackerel, skinned
1/2 lemon, juiced
50ml of olive oil
2 shallots
salt
black pepper
For the beetroot reduction
100ml of beetroot juice
1 beetroot
150ml of balsamic vinegar
1 bay leaf
45g of caster sugar
225ml of apple juice
To plate:
1 handful of edible flowers
olive oil
Serves - 6
Cooking time - 1 hour 20 minutes plus pickling time
Method:
1. Cube the beetroot into 1cm pieces
2. Bring the beetroot juice, balsamic vinegar, bay leaf, caster sugar and apple juice to the boil, add the diced beetroot after the liquid boils. Transfer to a covered container and leave to pickle in the fridge for 24 hours or more, if desired.
3. After the beetroot is pickled to taste, decant a third of the pickling liquid to a saucepan and reduce by half. Reserve the reduction in the fridge, separate from the rest of the mixture
4. Preheat the oven to 120°C/Gas mark 1. Melt the butter and combine with the milk powder, plain flour, cornflour, caster sugar and a pinch of sea salt. Place on a baking sheet and bake for 10 minutes. Leave to chill
5. Finely grate the fresh horseradish and combine with the white chocolate and milk powder in a saucepan until the chocolate has melted
6. Fold in the crumb mixture. Place on a baking tray and leave to chill in the fridge
7. To prepare the mackerel tartare, finely chop the mackerel fillets and mix with the olive oil, lemon juice, finely chopped shallots and a pinch of salt and pepper. Set aside for 5 minutes before serving
8. In a hot pan, sear the mackerel, skin-side down, in some olive oil for 30 seconds to a minute, then turn and finish in the pan for a further 30 seconds to a minute. The mackerel should be slightly undercooked and translucent in the centre
9. Quenelle the mackerel mixture. To quenelle, hold a spoon with the rounded bottom facing up. Place the far edge of the spoon into the mixture with the nearest edge close to the surface. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an oval shape
10. Lightly brush the beetroot reduction onto each plate and lay a mackerel fillet on top. Place the quenelle on the side of the plate, scattering over the pickled beetroot cubes, the biscuit crumb and some edible flowers and finish with a sprinkle of olive oil
BRUNO LOUBET'S HOT CHOCOLATE SOUFFLÉ
Ingredients:
For the chocolate soufflé:
2 tbsp of butter, softened
90g of caster sugar
1/2 orange
8 egg yolks
50g of cocoa powder, plus a little extra for sprinkling
2 tbsp of whisky
12 egg whites
salt
1 tbsp of cocoa powder (to garnish)
Serves - 4
Cooking time - 1 hour
Method:
1. To prepare the chocolate soufflés, begin by greasing the insides of 4 10cm x 5cm individual soufflé ramekins. Put 20g of sugar into one of the ramekins and rotate it to coat the inside of the ramekin. Tip all the excess sugar into another dish and rotate to resemble the first. Repeat on all four dishes
2. Very finely zest the orange, and chop as finely as possible. Blanch in boiling water for 1 minute, drain and then dry on kitchen towels
3. Preheat the oven to 200°C/Gas mark 6. Beat 8 egg yolks with 50g of the sugar until light and pale. Fold the cocoa powder, whisky and orange zest in to the egg combination
4. In a big, clean stainless steel or glass bowl, whisk 12 egg whites with a tiny pinch of salt to form soft peaks. Add the surplus sugar and whisk until the mixture is firm but not too stiff
5. Add one quarter of the egg whites to the egg yolk mixture. Whisk, then fold in the remaining egg whites
6. Fill the prepared soufflé dishes with the mixture, right to the top, leaving 1cm from the top
7. Ensure not to get any of the mixture on the rims and edges of the dishes, or the chocolate soufflés will stick and will not rise consistently
9. Place the dishes in a roasting tin and add hot water to the tin covering about 1 cm. Place the tin on top of the stove and bring the water to the boil, then transfer the dish to the oven
10. Bake for about 12 minutes, reducing the temperature to 190°C/Gas mark 5 when the chocolate soufflés begin to rise
11. When the chocolate soufflés have risen, remove them from the bain-marie of hot water. Quickly dry the ramekins and place on serving platters. Dust with cocoa powder and serve immediately
ROBERT THOMPSON'S CHOCOLATE AND CHILLI TART WITH CRÈME FRAÎCHE AND LIME
Ingredients
For the pastry case:
250g of plain flour
100g of icing sugar
35g of ground almonds
125g of unsalted butter, plus more for greasing
1 egg
1 egg yolk
For the chocolate and chilli filling:
350ml of double cream
150ml of milk
3/4 tsp of chilli flakes
400g of 70% dark chocolate, roughly chopped
2 eggs, beaten
To serve
4 dollops of crème fraîche
lime zest
Serves - 8
Cooking Time - 1 hour plus resting and infusion time
Method:
1. To prepare the chocolate tart, make the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together
2. Add the eggs and blend together, until just mixed, try not to handle the mixture too much. Cover in cling film and chill the pastry in the refrigerator for an hour
3. To make the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to marinate for an hour
4. Butter and line your tart ring. Roll out the pastry until 3mm thick. Press the pastry into the corners evenly and then cover with baking parchment before pouring with baking beads
5. Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden for approximately 10 minutes. Remove the baking beads and put the pastry in the oven to colour the base, ensure the pastry is golden brown, around 10-15 minutes
6. When ready, take the pastry out from the oven, glaze it with the egg yolk using a pastry brush. This will act as a seal for the chocolate mixture
7. To prepare the chocolate mixture, put the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. When boiled, pour the hot cream over the chocolate and mix until the chocolate has completely melted. Gradually add the beaten eggs and combine well
8. Preheat the oven to 150ºC/gas mark 2. Transfer the mix into the pastry case and carefully place in the oven. Cook until the mix is set, approximately 15-20 minutes. Allow to chill but do not refrigerate
9. To plate, slice the tart with a warm knife and serve with a spoon of crème fraiche and the zest of the lime
VINEET BHATIA'S CHOCOLATE-MANDARIN KHEER
Ingredients:
For the kheer:
75g of basmati rice
500ml of full-fat milk
5 tbsp of granulated sugar
3 Mandarin oranges, juiced
1/2 tsp of ground cardamom
1 mandarin, flesh cut into small segments
For the dark chocolate rabdi
2 tbsp of whole hazelnuts
325ml of full-fat milk
100ml of single cream
50g of 65 % dark chocolate, chopped
1 tbsp of cocoa powder
To plate
1/2 Mandarin orange, segmented
Serves - 4
Cooking time - 1 hour plus soaking and cooling
Method:
1. Begin by making the kheer. Put the rice in a sieve, rinse under warm running water then leave to soak in warm water for an hour. Strain well
2. Pour the full-fat milk into a heavy-based pan, add the drained rice and bring to the boil. Lower the heat and cook for 10 minutes or until a grain of rice breaks easily when pushed between your fingers
3. Most of the milk should have been absorbed by the rice resulting in a quite thick mixture
4. On a low heat, reduce the mandarin juice by half
5. Put the sugar into the rice over a low heat, then pour in the reduced mandarin juice, stir and cook for 3 minutes. Take off the heat and stir in the cardamom. Leave to cool and then chill. Finally add the mandarin segments and set aside until required
6. For the dark chocolate rabdi, sprinkle the hazelnuts onto a baking tray and bake in the oven for 3-5 minutes or until starting to turn brown and crisp on a medium heat. Place them in a bag, and crush with a rolling pin
7. Put the milk and cream in a heavy-based saucepan and bring to the boil. Lower the heat and cook, stirring continually, until the mixture has reduced by two thirds
8. Take off the heat, stir in the dark chocolate, cocoa powder and crushed hazelnuts, leave to chill
9. To plate, pour the chilled mandarin rice kheer into in a martini glass until three quarters full. Pour the dark chocolate rabdi to form a thin layer and garnish with an orange slice