I was utterly confused to discover that Sunday 6th March 2009 was NOT Easter Sunday. I had geared myself up to this date with increasingly numerous visits to the chocolaterie in my local village, Cogolin. So stoically had I applied myself to this challenge that by the week beginning 30 March I was prepared to go every day and twice on Wednesdays. On what I thought was Easter Saturday but was just the 4th of April cunningly disguised to confuse me, I commented to M. Doucette (the "chocolate man" of my childhood dreams made flesh) about how much stock he had left and would he, peut-être, be selling it off cheaply at the end of the day. A confusing conversation ensued. So convinced was I that it was Easter weekend already that my it didn't occur to me that this chocolatier would know the exact dates of about 5 Easters to come. He eventually convinced me and, wagging his aromatic finger, accused me of exhibiting "une confusion sélective". I quite liked the sound of that - especially as I was experiencing a spreading warm feeling as the reality that I had a second easter to prepare for within the week.

Here's to the real Easter of 2009 - falling on Sunday 12th April.

Then I thought - "Oh no ! Oh me, oh my ! Flippin' 'eckers like ! I published that hub of ten recipes for Easter far too soon. Have I confused all my chocolate compadres? What will they do ? No doubt they have exhausted those recipes by now!"

So, out of the goodness of my little, melting, warm and cuddly chocolate heart I hunted in grandma's box of recipes and photographic slides for some more recipes.

 After all, why shouldn't you also benefit from my selective confusion ?

Makes 8 houses

• 2 tablespoons light corn syrup
• 2 tablespoons molasses
• 2 tablespoons light brown sugar
• 1/4 cup butter
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 4 squares white chocolate
• 4 squares semisweet chocolate
• pink, green, yellow food colorings
• powdered sugar

Preheat oven to 400F (205C). Line 2 baking sheets with waxed paper. In a saucepan, combine corn syrup, molasses, brown sugar and butter. Heat gently, stirring occasionally, until melted.

Sift flour and ginger into a bowl. Stir baking soda into melted mixture; add to flour with enough beaten egg to mix to form a soft dough. Knead on a lightly floured surface until smooth and free from cracks. Cut off 1/3 of dough and wrap in plastic wrap.

Roll out remaining 2/3 of dough thinly and cut out 32 (1-1/2-inch) squares of dough. Place spaced apart on a prepared baking sheet. Roll out remaining dough and cut out 16 (2-1/2-x 1-1/2-inches) rectangles. Measure and mark 1 inch down side of each rectangle. Cut from each mark to center of oblong to shape a "pitch" for "roof." Place on prepared baking sheet and bake in oven 8 to 10 minutes or until golden brown. Cool on a wire rack.

Break up and place white and dark chocolate into separate bowls over hand-hot water. Stir occasionally until melted. Divide white chocolate among 3 small bowls; color pink and green and yellow with food colorings. Assemble each house using semisweet chocolate to stick 2 side and 2 end walls together and 2 roof pieces in position. Let stand until set. Spread remaining chocolate over waxed paper.

When chocolate is almost set, invert onto piece of waxed paper. Peel off waxed paper and cut in 3/4-inch squares for roof tiles.

Secure tiles onto roof with melted chocolate, starting at bottom of each roof and working to top. Fill 3 pastry bags with colored chocolate. Snip off points and pipe in doors, windows and colored beads of chocolate down all seams. Let stand until set. Dust with icing sugar.

Makes 14

• 8 squares semisweet chocolate, broken in pieces
• 2 egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons Tia Maria
• 2 tablespoons whipping cream
• 2 teaspoons instant coffee granules

COATING:

• 3 squares semisweet or white chocolate, melted

Melt chocolate in a bowl placed over pan of hot water; stir until smooth.

Add egg yolks, butter, Tia Maria, cream and coffee powder and stir until mixture is thick. Remove bowl from pan, leave to cool, then chill until firm enough to handle.

Scoop out teaspoonfuls of chocolate mixture and roll into balls. Dip into melted chocolate to coat and use a metal spatula to create a rough surface. Allow to set on a wire rack.

Store in the refrigerator. Use within 2 - 3 days.

Variation: Brandy, rum or Kahlua may be used instead of Tia Maria.

The truffles could be made with white instead of semisweet chocolate.

The truffles may be coated in grated semisweet or white chocolate. Alternatively, the truffles may be rolled in cocoa powder, instant coffee powder, or a mixture of sifted powdered sugar and coffee powder.

Makes 4 servings

• 6 oz semisweet chocolate
• 1 1/4 cups whipping cream
• 1 egg
• 1 pinch salt
• few drops peppermint extract
• 1/2 recipe chocolate cups, if desired
• coarsely grated semisweet chocolate to decorate, if desired

SUGARED MINT LEAVES:

• mint leaves
• 1 small egg white
• superfine sugar

Break up chocolate in small pieces and place in a blender or food processor fitted with the metal blade.

In a small saucepan, heat whipping cream until almost boiling. Pour cream over chocolate and blend 1 minute. Add egg, salt and peppermint extract and blend 1 minute more. Pour into individual ramekin dishes or chocolate cups, if desired, and refrigerate overnight.

To prepare decoration, wash and dry mint leaves. In a shallow bowl, lightly whisk egg white and dip in mint leaves to cover. Dip leaves into sugar, shake off any excess and let stand on waxed paper until hardened. To serve, decorate mousses with sugared mint leaves and grated chocolate, if desired.

Note: Peppermint extract has a very strong flavor; use it sparingly.

Makes 6 servings.

• 8 oz semisweet chocolate
• 1/4 cup strong coffee,
• plus 1 tablespoon (additional) strong coffee
• 12 tablespoons unsalted butter, diced
• 3/4 cup superfine sugar
• 4 large eggs, beaten
• 1 1/2 cups whipping cream
• tiny edible flower to decorate, if desired

Preheat oven to 350F (175C). Line a 4-cup bowl or souffle dish with a double thickness of foil.

In top of a double boiler or bowl set over a pan of simmering water, melt chocolate with coffee. Gradually beat in butter and sugar and heat until mixture is hot and butter melts. Remove from heat and gradually whisk in eggs. Strain mixture into prepared dish, cover with foil and place in a roasting pan. Add enough boiling water to pan to come halfway up dish. Bake 1 hour, until top has a thick crust. Cool, then refrigerate.

To serve, unmold pudding onto a serving dish and carefully peel away foil; pudding is rich and sticky. In a bowl, whip cream until stiff, then cover pudding with 2/3 of whipped cream. Using a pastry bag fitted with a star nozzle, pipe remaining whipped cream in rosettes around top and bottom of pudding. Decorate with flowers, if desired.

Makes 25 pieces.

• 2 egg whites
• 1/3 cup superfine sugar,
• plus 1 tablespoon (additional) superfine sugar
• 1/4 cup all-purpose flour,
• plus 3 tablespoons (additional) all-purpose flour
• 2 teaspoons cocoa
• 1/4 cup unsalted butter, melted
• 2 squares white chocolate, melted

Preheat oven to 400F (205C). Line 2 baking sheets with waxed paper. In a bowl, whisk egg whites until stiff. Add sugar gradually, whisking well after each addition. Sift flour and cocoa over surface of mixture. Add butter and fold in carefully until mixture is evenly blended.

Place 2 spoonfuls of mixture onto each prepared baking sheet, spacing well apart. Spread each in a thin round. Bake 1 sheet at a time in oven 3 to 4 minutes. Loosen each round with a metal spatula, then return to oven 1 minute.

Remove 1 chocolate round at a time and quickly roll around a greased pencil or wooden spoon handle to form a tube. Slip off and cool cigarette on a wire rack. Repeat with remaining rounds. Cook second tray of rounds, then repeat to make cigarettes. Dip both ends of each cigarette into melted chocolate. Let set on waxed paper-lined baking sheet. Store in an airtight container until needed.

Serves 6

CREME ANGLAISE:

• 1 1/4 cups milk
• 1 vanilla bean
• 3 egg yolks
• 1 tablespoon plus 2 teaspoons superfine sugar
• 6 oz semisweet chocolate, melted
• 1 1/4 cups whipping cream
• 1 tablespoon instant coffee granules,
• plus 1 teaspoon (additional) instant coffee granules
• 6 teaspoons boiling water
• 1/2 package (1/4 oz/ 7 g) unflavored gelatin
• 3 teaspoons Tia Maria
• 2 egg yolks
• 1/4 cup superfine sugar

TO DECORATE:

• 3 teaspoons coarsely chopped pistachios

First, make creme anglaise. Put milk and vanilla pod in a saucepan; bring almost to boiling point. Remove vanilla pod. In a bowl, whisk egg yolks and sugar together until thick and light; whisk in hot milk. Return to pan and cook over very low heat, stirring constantly, until mixture thickens slightly. Strain into bowl, cover with a tea-towel and set aside to cool, while making wafers.

Cut 6 strips of non-stick paper, 2-1/2" x 10-1/2". Brush evenly with melted chocolate. Mark each strip with a knife every 3-1/2 inch. Leave in refrigerator to set. Carefully peel off chocolate wafers.

In a bowl, whip cream. In another bowl, mix together coffee granules and boiling water; sprinkle gelatin over and as gelatin dissolves, stir into coffee. Stir in Tia Maria. In a third bowl, whisk together egg yolks and sugar until thick and light. Stir in coffee. Fold in whipped cream. Leave in refrigerator until just beginning to set.

Spoon mousse mixture into piping bag. Arrange 6 chocolate wafers on a tray; pipe mousse over them; lay a second wafer on top; pipe another layer of mousse; top with final chocolate wafer.

Pour creme anglaise onto 6 plates. Arrange a wafer in center and pipe a line of mousse on top. Scatter pistachio nuts over sauce.

Makes 8 servings.

CRUST:

• 1/3 cup butter
• 1 3/4 cups crushed Zwieback toast

FILLING:

• 12 oz pink, white marshmallows, cut in small pieces
• 1/3 cup milk
• 1 lb neufchatel cheese, softened
• 2 tablespoons lemon juice
• 1 cup whipping cream, whipped
• 3 drops pink food coloring

GARNISH:

• 12 pink, white marshmallows
• 2 oz semisweet chocolate, melted

Grease a 9-inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed zwieback toast. Press mixture in greased pan. Set aside.

To prepare filling, combine marshmallows and milk in large saucepan over low heat. Stir occasionally until marshmallows melt; cool. Beat Neufchatel cheese and lemon juice in a large bowl. Blend in marshmallow mixture until smooth. Fold in whipped cream. Add food coloring until desired pink shade is reached. Spoon filling into prepared crust. Refrigerate 2 to 3 hours or until set.

To garnish, cut marshmallows in half. Arrange a border of pink and white marshmallows around edge of cheesecake. Melt chocolate in top of a double boiler or a bowl set over a pan of simmering water. Drizzle melted chocolate in center of cheesecake.

Makes 1 loaf.

• 3 cups bread flour
• 1/2 teaspoon salt
• 1/3 cup butter
• 3 tablespoons superfine sugar
• 3/4 cup milk
• 3 teaspoons dry yeast
• 8 oz chocolate chips
• 3 tablespoons honey
• 2 tablespoons raisins
• 2 tablespoons chopped candied citron rind
• 4 tablespoons chopped nuts (pecans, walnuts, hazelnuts or others)
• 2 teaspoons ground cinnamon
• powdered sugar, to sift

Place the flour and salt in a bowl, then rub in the butter. Stir in most of the sugar. Heat the milk until just lukewarm, then stir in the remaining sugar and sprinkle the yeast over the top. Set aside in a warm place, without stirring, for about 15 minutes until frothy. Pour the yeast liquid into the flour mixture and mix to a soft dough. Knead for 10 minutes, then replace in the bowl, cover and leave in a warm place until doubled in size. Meanwhile, mix the remaining ingredients.

Knead the dough briefly, then roll it out into an oval, about 1/2 inch thick. Spread the chocolate mixture over, leaving a border. Dampen the edge, then roll up the dough. Pinch the edge to seal it well. Place non-stick baking parchment in the soaked pot and put the loaf in it. Cover and leave in a warm place until doubled. Place in the cold oven. Set the oven at 450F. Cook for 45 minutes.

Uncover and cook for 10 minutes. Cool on a rack. Sift with icing sugar.

Makes 10 servings.

• 3 oz semisweet chocolate
• 4 tablespoons unsalted butter
• 3 tablespoons strong coffee
• 3/4 cup superfine sugar
• 1 egg, separated,
• plus 1 extra egg white
• 1/2 teaspoon baking soda
• 1/3 cup whipping cream
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder

CHOCOLATE FROSTING:

• 4 oz semisweet chocolate
• 2/3 cup whipping cream
• 4 tablespoons butter
• 1 cup powdered sugar
• few drops vanilla extract
• white chocolate leaves to decorate, if desired
• tiny edible flower to decorate, if desired

Preheat oven to 350F (175C). Grease a 5-cup savarin or ring mold and dust with flour. In top of a double boiler or a bowl set over a pan of simmering water, melt chocolate with butter and coffee. Add sugar and stir until sugar dissolves.

In a bowl, beat egg yolk, baking soda and whipping cream, then stir into chocolate. Sift flour and baking powder into chocolate mixture and fold together.

In a medium-size bowl, whisk egg whites until stiff but not dry. Add 1 tablespoon to chocolate mixture, then pour chocolate mixture over egg whites and fold together. Pour into prepared pan and bake 45 to 50 minutes, until set and spongy to touch. Cool cake in pan.

To make frosting, in a small saucepan, combine all ingredients and cook over very gentle heat, stirring constantly, until chocolate and butter have melted and ingredients are thoroughly combined.

Turn out cake onto a wire rack.

Quickly pour frosting over cake and decorate with chocolate leaves and tiny flowers, if desired. Serve immediately.

Variation: Omit decorations and sprinkle with 2 tablespoons toasted sliced almonds; the nuts give a crunchy texture. Omit frosting and serve with Dark Chocolate Sauce.

Makes 6 servings.

• 1 recipe meringues
• 4 oz semisweet chocolate
• 2 tablespoons water
• 1 1/4 cups whipping cream
• fresh strawberries, sliced, to garnish

Prepare 12 meringues as directed.

Break up chocolate. In top of a double boiler or bowl set over a pan of simmering water, melt chocolate pieces with water, stirring occasionally, until melted and smooth. Dip flat underside of meringues into melted chocolate to cover. Set on waxed paper on their sides for chocolate to harden.

Whip cream in a bowl. In a pastry bag fitted with a star nozzle, pipe whipped cream onto 6 meringues. Sandwich in pairs with remaining 6 meringues. Place meringues in paper cups or on individual plates and garnish with sliced strawberries.

Note: A few drops of red food coloring can be added to meringue mixture to color it pink, if desired.