http://cuisine.com.au/recipe-finder/chocolate-dessert-recipes Chocolate desserts to gladden the tastebuds of you and your guests. en-au http://cuisine.com.au/recipe/Zabaglione-with-chocolate These days zabaglione is flavoured with many different wines and spirits. For a very light, frothy version that's excellent as an accompaniment to poached or fresh fruit, try adding bubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richer result, as will adding a small quantity of your favourite liqueur. http://cuisine.com.au/recipe/chocolate-walnut-brownies A love of cooking shows no signs of abating for this kid in the kitchen. In her yellow apron, with the ingredients for her next batch of chocolate walnut brownies lined up on the kitchen bench, Julia Odelli looks like Martha Stewart in miniature. "I'm more into desserts but I still like cooking an actual meal," says the 11-year-old, who cooks a few times a week. http://cuisine.com.au/recipe/simple_chocolate_mousse_and_pink_grapefruit A quick and easy dessert that will impress. http://cuisine.com.au/recipe/chocolate-and-orange-trifle There's something special about a dessert served in a large bowl for everyone to tuck into. And not many people can refuse chocolate. http://cuisine.com.au/recipe/Soft-hearted_chocolate_puddings When pierced with a spoon, the inside should spill out in a wave of molten chocolate lava. It's all in the timing, so keep an eye on these little puds for the last minute or two of cooking, and be brave when turning them out. http://cuisine.com.au/recipe/Chocolate-amaretto-sandwich-biscuits-with-fresh-cherries There are lighter alternatives to rich Christmas puddings, still festive but fresher, with a delicate touch. Try the following recipes sprinkled with silver cachous or gold leaf for an opulent accent. http://cuisine.com.au/recipe/chocolate-orange-sticks Styled on French chef Michel Guerard's "Eugenies" of candied orange segments robed in bitter chocolate, these sticks are lovely with coffee at the end of a good meal. http://cuisine.com.au/recipe/chocolate-honeycomb-pots Can't find a pack of honeycomb? Buy a Violet Crumble and trim off the chocolate instead. http://cuisine.com.au/recipe/Chocolate-puddings-with-chocolate-sauce When we think of a rich dessert, many of us think of chocolate and a hot chocolate pudding, brought steaming from the oven. To get the most intense flavour, it's essential to use the best chocolate available. Compound chocolate won't do; it results in a papery, flat flavour. Use good couveture chocolate and your pudding and sauce will taste great. http://cuisine.com.au/recipe/Chocolate-budino-with-vanilla-foam There is something magical about the way good chocolate tastes. It makes us feel good - the way it slowly melts in the mouth and gives so much pleasure. Its flavour should develop progressively on the palate to a climax. No wonder the ancient Mayans considered it a drink of the gods.