Instant Chocolate Mousse: When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous.
Chestnut Chocolate Pots: I'm almost embarrassed by how easy these are. It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease. As an experiment, I also tried the chestnut pots as chestnut chocolate mousses: the mousses were more work and not as good; this - lazy - way provides a much more meltingly luscious texture.
Nigella Lawson calls these simple chocolate biscuits 'Granny Boyd's biscuits' after her editor's, Eugenie Boyd, granny – who gave her the recipe. You can find the melt-in-the-mouth recipe in Paul A Young's Sensational Chocolate (£20), published to raise funds for The Children's Air Ambulance.