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Watch and learn how to make Fried Chocolate Pizza Pocket (Chisurin). Chisurin (pronounced Key-sue-ring) are traditionally made from leftover pizza dough and usually filled with cheese for a savory snack, but for that extra special treat these are filled with chocolate! For this recipe you will only need half of the pizza dough. The left over pizza dough can be frozen for later use. You can substitute the milk chocolate for Nutella.

Fried Chocolate Pizza Pocket (Chisurin)
Makes 20

1/2 quantity pizza dough (so half of the quantity below)
Large slab Milk chocolate
200 g chopped hazelnuts
Plain flour, to dust
Icing sugar, to dust
Vegetable oil, for frying

Posted on Jan 27, 2014


This Italian Christmas pudding cake is ludicrously, dazzlingly easy to make: it doesn’t require cooking or technical brilliance: it is merely an assembly job. Not that you need to tell this fact to appreciative eaters. Watch and learn how Nigella makes this super easy Italian Christmas Pudding Cake recipe or after Christmas dessert.

Preparation time: Overnight
Cooking time: No cooking required
Serves 12 to 14

625 g / 1 lb 6 oz panettone (or pandoro)
6 Tablespoons Tuaca liqueur (or rum, brandy or Marsala)
2 free-range eggs, at room temperature
75 g /2 ½ oz caster sugar
500 g / 1 lb 2oz mascarpone, at room temperature
250 ml / 9 fl oz double cream, at room temperature
125 ml / 4 ½ fl oz Marsala
75 g /2 ¾ oz marrons glacés, chopped (optional)
125 g / 4 ½ oz mini chocolate chips or finely chopped chocolate
100 g /3 ½ oz pistachios, chopped
2 Tablespoons pomegranate seeds

*** For directions watch the video.

Posted on Dec 22, 2013


Crème patissière is the easiest of all creams, as the flour makes it completely stable. It has many uses – as a filling for cakes and éclairs, as a lining for fruit tartlets, and as a base for soufflés, for example.

kitchen secrets

Kitchen Secrets by Raymond Blanc
Hardcover: 320 pages
Publisher: Bloomsbury
Language: English
ISBN-10: 1408822113

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 9, 2013


Watch and learn how Fred Ponnavoy, Head Chef of Gü Pud, makes Black Forest Chocolate Fondant using Gü After Noon Pots of Chocolate Ganache, however you can make the ganache yourself (recipe below). Perfect dessert for a dinner party.

[serves 12]

Melted butter
Finely grated dark chocolate
2 x packs of Gü After Noon Pots of Chocolate Ganache
Griottines cherries
Glacé cherries, for decoration

For the sabayon:
4 egg yolks
2 medium eggs
60 g golden caster sugar

For the DIY ganache:
130 ml whipping cream
110 g 70% cocoa chocolate

For the Chantilly Cream:
100 ml whipping cream
Kirsch liqueur (optional)

1. Line the ramekins: Pre-heat your oven to 120 degrees C (248 degrees F). Prepare 12 oven proof dishes (roughly the size of our Gü ramekins) by brushing some melted butter around the inside and, immediately coat the inside with grated chocolate; remove the excess.

2. The sabayon: Add eggs, egg yolks and sugar to a mixer (we use a Kitchen Aid) for about 10 minutes at high speed to obtain a light sabayon (for you and me that means a light and foamy mix of egg yolks and sugar).

3. DIY ganache: Melt the chocolate in the microwave. Bring cream to the boil then pour over the melted chocolate adding half at a time to create a smooth and shiny ganache.

4. Mix and bake: Gently fold the sabayon into the ganache then transfer into your baking dishes filling no more than half way. Bake in the pre-heated oven for 10 to 12 minutes. Remove the soufflés from the oven and leave to cool for a couple of minutes. (We like to pour a glass of wine during this bit!)

5.The Chantilly: Meanwhile whip the cold whipping cream to a Chantilly texture (light and foamy mixture when the cream is whipped to peak consistency) and add some Kirsch liqueur to your preference.

6. After Noon Pots of Chocolate Ganache: Remove the foil lid from the Gü ganache pots and heat in microwave for roughly 30 seconds each. Pour roughly ½ a pot into each soufflé by making a small hole in the top and add 2 to 3 Griottines cherries soaked in Kirsch.

7. The finishing touches: Finally add the Kirsch Chantilly cream, decorate with a cherry and devour immediately.

Posted on Dec 1, 2013


This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with thick and golden dulce de leche. Bake it up to 2 days ahead of time, refrigerate, and reheat before serving.

For the pumpkin bread pudding:
Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
1 cup homemade Dulce de Leche (recipe below)

For the dulce de leche:
6 cups whole milk
1-1/2 cups granulated white sugar
1/4 teaspoon coarse salt
3/4 teaspoon baking soda

*** For directions watch the video.

Posted on Nov 2, 2013

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