Chocolate Pate

The recipe given here is from my banquet book so will serve around 40-50 people, adjust as needed. This pate is quite rich so not much is needed. Best way to serve is to use ice cream scoop or tablespoon and make long diagonal curves. Serve with raspberry coulee.

Chocolate Soufflé

Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé as a slight jiggle and a centre that oozes seductively when spooned open.

Chocolate Bark

Rum Ball Ice-Cream Cake

Rum, chocolate, nuts and ice cream come together in this dazzling pleaser. Chocolate sprinkles or grated chocolate dress up the cake. Commercial grated chocolate is available at cake decorating shops, or look for Van Houten or Cocoa Vlokken.

Boca Negra with Rum-Soaked Cherries

Like a dense chocolate pate, these moist little cakes will thrill chocolate lovers.

Reverse Nanaimo Bars

The inside-out version of this classic square offers a classy white chocolate top with a rich dark chocolate centre. Use a vegetable peeler to make the chocolate shavings.

Rocky Road Cheesecake

Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.

Triple Chocolate Pie

Chocolate Brownie Croquembouche

Moist, fudgy two-bite brownies in colourful muffin-cup liners become a delicious "tree" — a sweet centrepiece that guests of any age will love. Cover the cone with foil and decorate the brownies with your favourite Valentine's Day candies if you like. Or, instead of assembling the tree, you can arrange the brownies in a pyramid shape on a cake plate.

Chocolate Caramel Cookies

The fudgy exterior of this cookie hides a decadent surprise — ooey-gooey melted caramel. Serve with slices of watermelon.