Sinful chocolate and fresh fruits make a divine combination as these recipes from Chef Mark Wilson of Delicatessen, InterContinental The Grand, show

You can resist everything, except temptation. And when sheer sin serenades in the form of cocoa-tipped juicy strawberries, plump plums soaked in choc sauce and chunky pineapple seared in molten brown magic, you know it is the moment to fork in the delectables. Bring on the lip-smacking fudge sauce, the layer sheathed brownies and the caramelised peach shortcakes. The infusion of fresh fruits in your chocolate dessert melee lends the lava lick a burst of natural juices. Chef Mark Wilson of Delicatessen, InterContinental The Grand, shows you just how...

Dark Chocolate Fondue with Fresh Fruit Skewers

Serves six


Gnache Chocolate 500 gm

Double Cream 250 gm

Butter100 gm

Fresh cut fruits

Method: Over low flame, heat whipping cream until warm. Do not boil. Slowly add the chocolate and then the butter while stirring. Stir until the mixture becomes smooth. Place it in the fondue pot.

Dip: All seasonal fruits: juicy strawberries, fresh bananas, sliced apple, pineapple chunks, kiwi, and even marshmallows.

Mango Parfait with Chocolate Wafers


Egg yolk 2

Sugar 150 gm

Gelatine 20 gms

Mango 2

Mango pulp 100 ml

Cream 250 gm

Method: For the mango parfait, place egg yolks, water and half the sugar into a saucepan and whisk to combine. Place over a low heat and cook gently, stirring occasionally, for 10 minutes until the mixture thickens. Remove from the heat and pour into a mixing bowl. Whisk until the mixture cools and is light and fluffy. Place the mango flesh into a blender and blend until smooth. Pass through a sieve into a bowl. Add cream and whisk until the mixture forms soft peaks when the whisk is removed. Fold in the cooled egg yolk mixture. Spoon the mixture into six individual pudding moulds lined with cling film. Place into the freezer for 1-2 hours until completely firm. Garnish with cream, chocolate and mango

Chocolate Swiss Roll with Fresh Fruits


Sponge thin sheet for Swiss roll

White chocolate garnish

For filling

Rich cream 200 gm

Chocolate Gnache 50 gm

Mixed fruit 150 gm

For topping

Rich cream 150 gm

Gnache 200 gm

Method: Lay out thin sponge Swiss roll on a butter paper. Spread whip cream and chocolate gnache on the Swiss roll. Add mix fruits and roll the Swiss rolls. Cool for an hour. Garnish with cream and gnache

Chocolate Soufflé with Mandarin Oranges


Egg yolk 2

Sugar 150 gm

Cream 200 gm

Chocolate 150 gm

Mandarin Orange 150 gm

Gelatine 20 gm

Egg white 2

Method: Mix egg yolk and sugar and heat on slow fire. Add gelatine, chocolate powder and Mandarin orange. Whisk egg whites and cream and keep aside. Remove mixture from fire and add beaten egg whites and cream. Put the mixture into a mould and freeze. De-mould the soufflé and garnish with cream or chocolate sauce.

Chocolate Tart with Vanilla Cream & Fresh Strawberries


Butter 150 gm

Chocolate 200 gm

Liquid glucose 10 gm

Mixed fruit 200 gms

Method: Melt cooking chocolate and pour into tart moulds. Allow to cool and de-mould shells. Melt butter and add liquid glucose. Pour this mixture into tart shells made of chocolate and garnish with fruits.