10 chocolatey treats

Chocolate chunk pecan cookies

• Makes 12 • Prep 15 mins plus cooling • Cook 12 mins

200g dark chocolate, broken into squares
100g butter, chopped
50g light muscovado sugar
85g golden caster sugar
1 tsp vanilla extract
1 egg, beaten
100g whole pecans
100g plain flour
1 tsp bicarbonate of soda

1 Heat the oven to 180C/160C fan/gas 4. Melt 85g of the chocolate in the microwave on high for 1 min, or in a bowl set over a pan of just simmering water.

2 Beat the butter, sugars, vanilla and egg into the melted chocolate until smooth, then stir in 3/4 of the nuts, 3/4 of the remaining chocolate, the flour and bicarb.

3 Spoon the mixture onto two baking sheets, spaced apart (don’t spread the mixture – it will spread as it bakes), then poke in the reserved nuts and chocolate.

4 Bake for 12 mins until firm, then leave to cool on the sheets. Will keep in an airtight tin for up to three days.

PER COOKIE 294 kcals, fat 20g, saturates 8g, carbs 27g, sugars 17g, fibre 2g, protein 4g, salt 0.4g

Hot chocolate soufflés with chocolate cream sauce

• Makes 6 • Prep 20 mins plus cooling • Cook 8-10 mins

melted butter, for the ramekins
50g caster sugar, plus 2 tbsp
175g dark chocolate (70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks and 5 egg whites icing sugar, to serve

FOR THE CHOCOLATE SAUCE

142ml single cream
25g caster sugar
100g dark chocolate (70% cocoa), broken into pieces
25g butter

Heat the oven to 220C/200C fan/ gas 7 with a baking tray inside. To make the sauce, bring the cream and sugar