Today marks World Chocolate Day, an international celebration we think most people will throughly enjoy.

If you are a chocolate fan, then why not forgo buying a slab from the supermarket, and make your own dessert instead?

We've rounded up some delicious recipes for you to try this weekend, especially for the international foodie event.

Mini chocolate sponge puddings

Recipe by Trex

Ingredients

A little Trex, for greasing

4 tbsp chocolate spread

100g self-raising flour

1½ tbsp cocoa powder

¼ tsp salt

75g light soft brown sugar

65g Trex, at room temperature

1 large egg

3½ tbsp milk

½ tsp vanilla extract

Custard, to serve

Method

  1. Lightly grease four individual pudding basins with a little Trex, then add 1 tbsp of chocolate spread to each basin.
  2. Sift the flour, cocoa powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
  3. Share the mixture equally between the pudding basins and level the tops. Cover each one tightly with a piece of foil.
  4. Place the basins in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry – top up with boiling water if necessary.
  5. Carefully turn out the puddings and serve with custard.

Double Chocolate and Maple Bacon Brownies

Recipe by Lily O’Brien’s

Ingredients:

300g Lily O’Brien’s dark chocolate buttons

125g Lily O’Brien’s milk chocolate buttons

6 rashers smoked streaky bacon

50g maple syrup

250g butter

4 eggs

280g caster sugar

100g flour

75g cocoa powder

Method:

  1. Preheat the oven to 160°C.
  2. Put the bacon and maple syrup in heavy bottom pan and fry until crisp, turning often and basting with maple syrup. Once crisp remove from pan and set aside.
  3. Melt Lily O’Brien’s dark chocolate buttons and butter in a bowl over some simmering water.
  4. In separate bowl, whisk eggs, sugar, flour and cocoa, stir in the melted dark chocolate and butter mixture. Once incorporated, fold in the Lily O’Brien’s milk chocolate buttons and chopped candied bacon.
  5. Pour into lined baking tray and bake for 30-35 minutes.
  6. Once baked, enjoy with vanilla ice cream.

Chocolate Risotto with Strawberry and Ginger Compote

Recipe by Lily O’Brien’s

Ingredients:

60g Lily O’Brien’s dark chocolate buttons

875ml soya, almond milk or whole milk

60g caster sugar

165g risotto rice

1 vanilla pod

For the compote:

500g ripe strawberries (hulled)

4 tablespoons caster sugar

2 tablespoons lemon juice

1 tablespoon root ginger grated

Method:

  1. Preheat the oven to 150°C/130°C/Gas Mark 2 and add the milk, sugar and rice into an ovenproof casserole dish.
  2. Split the vanilla pod, scrape out the seeds and add to the casserole dish. Bring the milk almost to the boil, stirring occasionally with a wooden spoon.
  3. Add the Lily O’Brien’s dark chocolate buttons and keep stirring until all the chocolate melts. Once melted, cover with a lid and transfer to the oven.
  4. Bake for 40/45 minutes, stirring occasionally, until the rice is tender. Once cooked, stir and leave to rest covered for 5 minutes.
  5. To make the compote, cut the strawberries in half or in quarters if large, and put in a pan with the sugar, ginger and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer.
  6. Cover the pan and cook the strawberries for 3 minutes or until dark red and syrupy.
  7. Leave to cool, and spoon over risotto before serving. The compote can be stored in the fridge for up to two weeks.