1 For the chocolate fool: Melt the chocolate either in a microwave or in a heatproof bowl over a pan of hot water.

2 Whisk about 3/4 cream until it holds its shape. Fold half the melted chocolate into the cream and use to half fill a sundae glass.

3 Top with the remaining cream and pour over the remaining melted chocolate. For the chocolate mousse: Melt the chocolate either in a microwave or in a heatproof bowl over a pan of hot water.

4 Whisk the cream until holding its shape. Reserve 2 tbsp melted chocolate and fold the remainder into the cream. Put the orange zest and juice in a bowl, add the reserved chocolate and mix thoroughly. Spoon the mousse onto a plate and serve with the orange and chocolate sauce.

5 For the chocolate tarts: Preheat the oven to 200c/400f/Gas 6. Sift the flour and icing sugar into a bowl or food processor and add 115g/4oz butter. Rub in the fat, or 'pulse' the processor until the mix resembles breadcrumbs.

6 Beat 1 egg and gradually mix in until the mixture binds together. Allow the pastry to chill. Use the pastry to line either four to six 7.5cm flan tins or one 23cm flan ring. Bake blind for 10 minutes. Reduce the oven to 180c/350f/Gas 4.

7 Gently heat the chocolate with 70g/2 1/2oz butter and cream in a pan until melted. Whisk the remaining eggs with the caster sugar until light and fluffy.

8 Fold the chocolate cream mixture into the eggs and use to fill the pastry cases. Bake in the oven until firm to the touch. Serve with sliced oranges. For the chocolate filled cigar: Melt 175g/5oz of the chocolate either in a microwave or in a heatproof bowl over a pan of hot water.

9 Line a small rectangular flat baking sheet with clingfilm, pour the melted chocolate onto the clingfilm and place in the freezer until firm.

10 Melt the remaining chocolate as before. Whisk the cream until holding its shape and fold into the melted chocolate.

11 Take the chocolate from the freezer and spread the mousse across the surface. Use the clingfilm to roll chocolate into a 'cigar' and serve.