BY the time you get to read the papers this Easter Sunday, and if you are anything like me, chances are you will have at least one great big egg of chocolate sitting near you that you will be mindlessly nibbling at all day. I tend to 'help' our children eat theirs too, only to try and avoid them being sick of course, like the year before last.

Well, this year I have decided that, no, I am not going to constantly graze on an Easter egg all day, I don't even really like Easter eggs anyway. I much prefer chocolate chip cookies a few days later, or a really rich and divine chocolate cake, or a proper hot chocolate with a splash of whiskey or brandy as a decadent little night cap. All children seem to love making, and eating, chocolate biscuit cake, so use whatever chocolate you have from your Easter eggs to whip up one of these. If all my hints have not fallen on deaf ears this year, the Easter bunny will hopefully be bringing me a Green & Black's white chocolate egg, with which, if I have any left over (and I am not promising I will) I may make a white chocolate sauce to serve with mixed berries, fooling myself that this is actually the healthy option.

Good-quality dark chocolate should have at least 50% cocoa solids, but try to use chocolate that contains between 50 and 70% cocoa solids; chocolate that contains much more cocoa solids than that gets quite bitter, which is great for some recipes, but not all. Decent milk chocolate for cooking should contain at least 30% cocoa solids.

Some chocolate 'purists' claim that white chocolate is not real chocolate at all, but technically it is, as it does contain cocoa butter, even if it doesn't contain any cocoa solids. Look for a really good white chocolate for the best creamy, mildly vanilla-ey flavour. Above all, avoid what is often labeled as 'cooking chocolate'.

Chocolate must be melted gently. I normally place it in a heat-proof bowl (not metal) over a saucepan of barely simmering water. Chocolate melted in a microwave, on a low setting, also works well, or chocolate melted in a very low oven.

HOT CHOCOLATE Serves 2 Feel free to add something else instead of the whiskey . . . such as Cointreau, rum or brandy. Without the alcohol, children love it too.

200ml milk 75g milk chocolate Two tsp cocoa 50ml cream Two tbsp whiskey To serve Two tbsp whipped cream Two tsp grated chocolate In a saucepan on a low heat, put the milk, chocolate, cocoa and cream. Stirring all the time, heat until the chocolate has melted, and the mixture has almost come to the boil. Take off the heat and add the whiskey.

Add a tiny bit of sugar, if you like . . . though I find I don't need it. Pour into two cups, spoon the whipped cream on top, and sprinkle with some grated chocolate.

DIVINE RICH CHOCOLATE CAKE This is the kind of chocolate cake that is perfect with a great cup of coffee or an espresso at the end of a meal. It's a great dinner party dessert, is very easy to make and keeps really well for days and days. As it's so rich, this size of cake would feed 9-10 people. If you prefer, you can dust the top of the cake with cocoa powder, or icing sugar, instead of the chocolate glaze. This also works very well using ground almonds instead of the flour . . . ground almonds give the cake a slightly more dense (in a nice way) texture.

One dessertspoon melted butter, for greasing the tin 150g dark chocolate, chopped 125g butter 150g caster sugar Three eggs, lightly beaten 55g plain flour or ground almonds For the chocolate glaze 110g dark chocolate, chopped Two tbsp milk 45g butter Preheat the oven to 1600C/3250F/gas 3.

Butter the sides of the 20cm cake tin (or spring form) and line the bottom with greased paper. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth, then stir in the beaten eggs, and fold in the sieved flour. Pour the mixture into the cake tin and bake for 40-50 minutes until the centre is just set; allow to cool in the tin.

To make the chocolate glaze, melt all the ingredients together and stir until smooth.

Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its sheen.

Take the cooled cake out of the tin, place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides too.

CHOCOLATE CHIP COOKIES Makes about 36-40, depending on size 225g butter 200g brown sugar 175g caster sugar Two eggs, beaten One tsp pure vanilla extract 350g plain white flour One level tsp baking powder One level tsp bicarbonate of soda (bread soda) Pinch of salt 150g chocolate chips 110g chopped nuts Preheat the oven to 1800C/3500F/gas 4.

Cream the butter, add the sugars and beat until light and fluffy. Add the egg a bit at a time and then the vanilla extract. Mix the dry ingredients together and fold them in.

Lastly, add the chocolate chips and chopped nuts.

Divide the mixture into 7g pieces for teeny-weeny cookies, or 25g for medium cookies or 50g for American-style cookies on a baking sheet. Remember to allow lots of room for spreading. Bake for about 8-10 minutes, depending on size.

Cool for a few minutes in the tray and then transfer to wire racks. Store in an airtight container.

BERRIES WITH WHITE CHOCOLATE Serves 4-6 This is the fastest dessert to make, and very pretty served in little glasses or bowls. The addition of a bit of finely-grated orange zest, and juice (or liqueur) to the fruit is optional.

400g mixed berries . . . such as raspberries, strawberries, blackberries, blackcurrants, redcurrants. Fresh fruit is best for this.

100g white chocolate . . . chopped Two tbsp water 1/2 tsp finely grated orange zest and 1 tbsp fresh orange juice OR one tbsp Cointreau / Grand Marnier (optional) Place the berries in bowls. In a bowl suspended over a saucepan of simmering water, or in a microwave, gently melt the chocolate and water, stirring to combine.

Add the orange flavouring if desired. Pour over the fruit and serve.

CHOCOLATE BISCUIT CAKE This recipe which was given to me by a friend, Ruth Douglas, is one of my boys' favourites.

Ruth sometimes adds 25g of raisins, which have been soaking in a couple of tablespoons of warmed brandy for a few minutes, into this for serving with coffee at the end of a meal, for adults.

150g plain or milk chocolate, or a mixture, chopped 150g butter 75g/two large tbsp Golden Syrup 225g semi-sweet biscuits, like digestives or Rich Tea, crushed 25g hazelnuts or almonds, toasted and chopped . . . optional Melt the chocolate with the butter and golden syrup in a bowl sitting over a saucepan of simmering water on a low heat, stir in crushed biscuits and the nuts (if using) till well blended.

Spread into a 23 cm round cake tin, or a 21cm square tin, which have been lined with greaseproof or parchment paper.

Refrigerate for a couple of hours till well set, or pop into the freezer for 45 minutes or so. Cut into 16 squares.

Store in fridge for up to two weeks.

(Though it never lasts that long! ) EVENT OF THE WEEK IFyou live in the Cork area, and love all things chocolate, then head to the Ballymaloe Cookery School for a Slow Food event: 'The story of Green & Black Chocolate' with Craig Sams founder of Green & Black's Chocolate, the first organic chocolate. It takes place on Friday 27 April 2007 at 7pm. Admission is /10 for embers and /15 for non-members, and the price includes delicious refreshments. To book and for further information contact Miriam at 021 4646785 or email info@cookingisfun. ie BOOK OF THE WEEK 'THE GREEN & BLACK'S COOKBOOK' (published by Kyle Cathie) is the cookbook to have for any chocolate lover, full of really good and very delicious recipes with lots of chocolatey tips and advice