1. Chocolate pots

Rich and dense, these puddings need to be made with the very best bitter chocolate - you only need a few mouthfuls. Think of them as a chocolate truffle in a pot and get creative with flavours. Spice the cream with star anise for an aniseed note, allspice for an Aztec twist, chilli for a bit of a kick, or orange peel for a comforting classic.
Recipe: Rosemary Chocolate Pots

2. Molten chocolate puddings

Little sponges that ooze hot melting chocolate from their centres are the ultimate dinner party showstopper, and so easy to make. Prepare in advance, putting them in the oven at the last minute. Don't let them overcook; you want the sponge to have just set, but retain a wobble from the sauce below. Serve in the ramekins or turn them out onto plates, dusting over a little cocoa powder and lashings of cold cream.
Recipe: Chocolate Puddings

3. Gooey brownies

Good chocolate brownies will go down just as well at an adult dinner as a children’s party. Tamasin Day-Lewis adds a little coffee to hers to enhance the rich chocolate and give them a sophisticated edge. To ensure a fudgy centre, remove them from the oven when the mixture is set but still sticky as they will continue cooking in the tin.
Recipe: Chocolate Brownies

4. Hot chocolate sauce

Liven up vanilla ice cream with a slick of hot chocolate sauce, making a delectable five minute dish with store cupboard ingredients. Adding butter to molten chocolate will stop it solidifying when it hits the cold ice cream, while a little golden syrup gives it a treacly edge. Ring the changes by using different flavoured chocolate bars - a hot chocolate sauce flecked with ginger is hard to beat.
Recipe: Chocolate Sauce

5. Dark chocolate mousse

Devilishly chocolaty yet light and fluffy at the same time, chocolate mousse can almost fool you into thinking it’s good for you. If you whisk the egg yolks with sugar until they become pale and thick, as well as whisking the egg whites, you won’t need gelatine to make a softly set mousse.
Recipe: Chocolate Mousse

By Eleanor Smallwood