(CBS) — Italian master chocolatier Chef Fabio Catalani has a few delicious chocolate recipes that are sure to impress your date.

Serves 4
½ cup butter
2 bars dark chocolate (51%, 70% or 85% Cacao depending on what you prefer), Perugina brand preferred; broken up
2 egg yolks, slightly beaten
10 oz Savoiardi biscuits or ladyfingers, crushed by hand
6 Baci Perugina candies, coarsley chopped
Confectioner’s sugar
Butcher’s Twine

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In a glass bowl, melt the butter and chocolate in the microwave; stir well to combine.
Add the egg yolks, mix well. Next add the biscuits and Baci. Mix all with a spoon to create a thick dough. Using your hands, gather the dough and roll into the shape of a cylinder. Wrap in a sheet of baking parchment paper and tie well with a butcher’s twine.
Keep refrigerated. When ready to serve, roll in confectioner’s sugar and cut into slices as you would a real salami.

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Ingredients- serves 4:
6 Baci Perugina candies
4 graham crackers
2 cups whipping cream
1 bar dark chocolate (51% cacao), Perugina Luisa Dark, preferred
2 tablespoon maple syrup

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Place the Baci and graham crackers in the work bowl of a food processor fitted with the metal chopping blade & pulse to create a coarse meal. Distribute the mixture evenly among 4 small round molds, packing the meal down with a spoon or use your fingertips to create a firm crust.
Melt the chocolate bar in the microwave. Put 1/3 of the chocolate in a small bowl and add the maple syrup; mix well and set aside.
Whip the cream and incorporate gently into the remaining chocolate – use a standard “folding” technique with a spatula to retain the airy, lightness of the whipped cream.
Pour half of the mousse into the mold and place the chocolate-syrup mixture in the center of it. Cover with the remaining mousse and store in the fridge for at list 1 hour before serving.