EASTER and chocolate are intrinsically linked, but, rather than shop-bought Easter eggs, why not try home-made chocolate treats?

These Chocolate Chip Brownies are truly divine!

To make 20 you need: 225g unsalted butter; 7oz plain chocolate, broken into pieces; 4 large eggs at room temperature; 200g granulated sugar; 115g brown sugar; 1tbsp vanilla essence; 140g plain flour; ¼tsp salt; 225g chocolate chips; and 115g chopped walnuts or pecans, optional.

Preheat the oven to 180°C/ 350°F/ Gas 4. Line a 32 x 2cm baking tin with tin foil so that the foil extends 5cms beyond the two long sides of the tin. Lightly grease the bottom sides of the foil lined tin.

Microwave the butter and chocolate on high for one to three minutes, stirring halfway, until the chocolate is melted. Alternatively, place the bowl over a pan of hot, but not simmering, water. Stand at room temperature for 20 minutes.

Using an electric mixer, beat the eggs and sugars for two to three minutes, or until the mixture is light in colour. Beat in the chocolate mixture and vanilla until blended, then fold in the flour and salt with a wooden spoon, and stir in the chocolate chips and nuts, if using.

Scrape the batter into the prepared pan and spread evenly. Bake for 30 to 40 minutes, cool the brownies then cut into triangles. These can be frozen and are delicious served with vanilla ice cream!

This Chocolate and Raspberry Mousse isn’t for the children, as it requires raspberry-flavoured liqueur.

For four servings you need: 225g plain chocolate, broken into pieces; 120ml milk; a few grains of salt; 1tbsp vegetable oil; 1tbsp black raspberry liqueur, (such as Chombard); 1½ tsp vanilla essence; and 240ml double or whipping cream, chilled.

Using a metal-bladed food processor, process the chocolate for 20 to 30 seconds or until finely chopped. Cook the milk and salt over a medium heat until the mixture just comes to a boil, stirring occasionally with a wooden spoon. With the motor of the food processor running, pour the hot milk through the feed tube and process for 10 to 20 seconds, or until the chocolate is completely melted.

Add the oil, liqueur and vanilla and process for five to 10 seconds more, or until the mixture is combined. Scrape into a large bowl and let stand for 20 to 30 minutes, or until cool.

In a chilled large bowl, using a handheld electric mixer with chilled beaters, beat the cream until peaks just start to form.

Using a rubber spatula, gently fold one third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream until just combined.

Spoon the mixture into four glasses (stemmed dessert glasses or wine), cover with clingfilm and refrigerate for up to two hours or until the mixture is set. Garnish each with a few fresh raspberries, a sprig of mint, or a dollop of whipped cream with a few chocolate curls, then serve and enjoy!