Shannon Martinez from Smith and Daughters brings us a decadent chocolate dessert that makes the most of in-season passionfruit… and is also completely vegan.

Hate sharing dessert? Whip up these chocolate pots come Valentine's Day. "Nobody wants to share chocolate, so to keep it romantic I’ve made individual pots so there are no arguments involved," says chef Matt Wilkinson.

A recipe so good and so easy, it'll be hard to just make one.

Desserts with a nostalgic flavour are trending right now. This triple honey chocolate trifle is for the violet crumble lovers. Just try to resist this!

These foolproof cupcakes are a quick and easy way to impress a crowd.

For a different take on brandy and cigars at the end of the night, have tuiles ready to fill with chocolate mousse!

These little chocolate and caramel shortbread squares are perfect served with coffee at the end of a meal.

Decadent, rich and excessive - this is the ultimate chocolate mud cake that's perfect for birthdays, celebrations or even just because you feel like it.

Everyone’s favourite chocolate treat just got a whole lot better, incorporated into these delicious skillet brownies that are dangerously irresistible. You’ll need 4 x 8cm, 200ml-capacity skillets or 4 x 200ml ramekins for this recipe.

Maple syrup, tick. Peanut butter, tick. Chocolate, tick. This decadent dessert has something for everyone and is so easy, you'll be making it every night of the week.

Join in on the doughnut craze with these moreish doughnuts that have the added kicked of a salted chocolate glaze. The hardest part will be trying to stop after your second one.

This pear and blackberry crumble brings this old classic to new heights with its white chocolate crumble. Just add cream.

Add a little zing to your dark choc cravings with this chilli chocolate tart recipe.

This recipe had us at choctella! These banana and chocolate muffins inspired by Bundaberg's leafy banana plantations are nothing short of delicious. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (published by Simon & Schuster, $49.99).

These gluten- and dairy-free almond cakes use the creaminess of boiled whole oranges instead of butter to keep them soft and decadent.