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Free Chocolate Recipes - Chocolate Dessert Recipes

Welcome to our tasty selection of free chocolate recipes, where you can find some delightful and heavenly mouth watering information for free. We have decided to list a few quick chocolate dessert recipes below, however please find more free recipes on the left. Using our wealth of chocolate experience we have spent time gathering the best and tastiest chocolate dishes for you. These free receipes really do make the nicest of deserts and fun for all the family too! We are interested in your feedback as we always want to keep you updated with the latest news and recipe information in the future.

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Chocolate Mousse

Ingredients: 7 oz (200 g) Ilze's dark chocolate (75 per cent cocoa solids), broken into pieces
3 large organic free frange eggs, separated
1½ oz (40 g) golden caster sugar

To serve: A little whipped cream (optional)
You will also need 6 ramekins, each with a capacity of 5 fl oz (150 ml), or 6 individual serving glasses.

Method: First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.

Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy. Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. I think it's also good to serve the mousse with a blob of softly whipped cream on top. Note: this recipe contains raw eggs.

Chocolate Slices

This chocolatey pud is simplicity itself to make, just throw into a microwave for a few minutes. After chilling it looks like a giant chocolate biscuit which you slice into wicked chocolate slices. If the combination of wasps and melted chocolatey fingers doesn't appeal then eat these indoors - otherwise great to take on a picnic.

Makes 16 slices, takes 15 minutes to make plus extra for chilling.

Ingredients: 225g softened butter, plus extra for greasing
3 tbsp golden syrup
50g Ilze's cocoa powder
300g digestive biscuits, coarsely crushed
400g Ilze's dark chocolate, broken into squares
4 tbsp multi-coloured sugar strands (optional)

Tip: This will keep covered in the fridge for up to a week, or freeze in an airtight box for up to a month.

Method: Grease and line a round 18cm springform cake tin. Put the butter, golden syrup and cocoa into a large bowl. Microwave on high for 2 minutes until melted and stir until smooth (or melt it all in a pan over a low heat). Add the biscuits, stir well, and spread evenly into the lined tin.

Put the chocolate into a bowl, microwave on high for 2 minutes, or until melted, and stir until smooth. (Alternatively, put in a bowl and melt over a pan of just simmering water.) Pour the chocolate over the biscuit mixture and use a palette knife to smooth the surface. If you have children to please, sprinkle over the sugar strands. Chill for at least 2 hours, until set. To take on a picnic, transport with an ice pack or in a cool box to keep it firm. Slice into wedges.

Chestnut and Chocolate Truffle Cake

Serves 8-10

Ingredients:250g Ilzes dark chocolate, in chunks
250g unsalted butter, cubed
250g peeled, cooked chestnuts (tinned or vac-packed ones, if you like)
250ml whole milk
4 organic free range eggs, separated
125g caster sugar

Method: Preheat the oven to 170°c/Gas Mark 3 and grease and line a 23cm-diameter springform cake tin.

Melt the chocolate and butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).

Put the egg yolks in a bowl and mix with the caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.
chestnut and truffle cake

Transfer the mixture to the greased, lined tin and bake for 25–30 minutes, or until the cake is just set but still has a slight wobble.

If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully – it will be very soft and moussey. Or leave to go cold, when it will have set firm. Its good to serve it with a trickle of double cream, especially when warm, but it is also delicious unadulterated.

Chocolate truffles

Ingredients: 7 oz of cream
10 oz of black chocolate
1.8 oz of bitter black chocolate
3.5 of cocoa  

Method: Boil the cream before mixing it with the chocolate. Cover it and cool it in the refrigerator. With the help of a spoon, make small balls from that preparation. Do not hesitate to round those balls inside your hands. Put them again in the refrigerator for a while.
After having melted the bitter black chocolate, you soak the truffles in it with a fork and just after that, roll it in the cocoa.  *Keep the truffles in a cool area but not in the refrigerator.