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-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/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-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. http://cuisine.com.au/recipe/Rich-chocolate-tart This simple recipe is from French chef Joel Robuchon. http://cuisine.com.au/recipe/triple-chocolate-cake-with-truffles If chocolate cake made with a single type of chocolate is good, how much better is one made with three? No need to answer. http://cuisine.com.au/recipe/poached-tamarillos-with-hot-fudge Tart and tangy tamarillos make superb jam and very dramatic desserts, so serve them poached with a scoop of vanilla bean ice-cream and a dollop of custard on the side. Or substitute them for tomatoes in a favourite recipe as they have similar bold acidic flavour notes. http://cuisine.com.au/recipe/turkish-coffee-creams