Best Chocolate Recipes

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Chocolate-Topped Crispy Bars

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Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate
Directions
In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
Cover and refrigerate 45 minutes. Cut into 24 squares.


Secret-Ingredient Devil’s Food Cupcakes

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Ingredients
3 large eggs
1 cup mayonnaise
1 box devil's food cake mix
1 cup water
2 teaspoons vanilla
2 cups semisweet chocolate chips
1 cup sour cream
Directions
Preheat oven to 350º F. Place papers in 24 muffin-tin cups.
In a large bowl, beat the eggs and mayonnaise. Mix in the cake mix, water, and vanilla. Divide the batter among the cups. Bake until a toothpick inserted comes out clean, about 25 minutes. Cool.
For the frosting, melt the chocolate chips in a double boiler; whisk in 1 cup sour cream. Frost the cupcakes immediately.


Double-Chocolate Profiteroles

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Ingredients
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour, spooned and leveled
5 large eggs
2 pints chocolate ice cream (preferably dark)
Dark Chocolate Sauce
Directions
Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.
Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.
One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.
Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.
Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.
Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.


Chocolate Peanut-Butter Fudge

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Ingredients
nonstick cooking spray, for the pan
1/2 cup (1 stick) unsalted butter
1 10.5-ounce bag miniature marshmallows
1 cup sugar
1 cup creamy peanut butter
1 cup heavy cream
1/4 teaspoon kosher salt
16 ounces semisweet chocolate, chopped
1/4 cup coarsely chopped peanuts
Directions
Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.


Chocolate Espresso Mousse

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Ingredients
8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
3 large egg yolks
2 teaspoons instant espresso powder
6 tablespoons granulated sugar
2 cups heavy cream
Directions
Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.


Bittersweet Chocolate Cake

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Ingredients
8 ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped
6 tablespoons unsalted butter (3/4 stick)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar
1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)
Directions
Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess.
Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool.
Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.
Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.


Chocolate Icebox Cake

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Directions
In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.


Chocolate Crinkles

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Ingredients
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar
Directions
Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Note: Total Time includes cooling time.

Chocolate Ganache Sandwiches

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Ingredients
1 12-ounce bag semisweet chocolate chips
2 cups heavy cream
2 9-ounce boxes Nabisco Famous Chocolate Wafers
Directions
Melt the chocolate chips in the heavy cream over low heat, stirring occasionally until blended. Remove from heat and chill in the refrigerator until cool but not firm.
Beat the chocolate cream with an electric mixer until light and fluffy, 3 to 5 minutes.
Assemble the sandwiches with 2 Chocolate Wafers and a few tablespoons of ganache.

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Classic Chocolate Layer Cake

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Ingredients
1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
2 cups all-purpose flour, spooned and leveled
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
Creamy Chocolate Frosting
Directions
Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.



Double Chocolate-Chip Cookies

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Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips
Directions
Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Chocolate Fudge Pie

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Ingredients
Basic Flaky Piecrust
or 1 store-bought piecrust, fitted into a 9-inch pie plate
6 ounces semisweet chocolate, chopped, plus more shaved for topping
1/2 cup unsalted butter (1 stick)
3 large eggs
1/8 teaspoon kosher salt
1/2 cup plus 3 tablespoons granulated sugar
1 1/2 cups heavy cream
Directions
Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.
Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.
Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Bittersweet Chocolate Soufflé

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Ingredients
unsalted butter, at room temperature, for the baking dish
1/3 cup granulated sugar, plus more for the baking dish
6 ounces bittersweet chocolate, chopped
1/3 cup whole milk
4 large egg yolks, at room temperature
8 large egg whites, at room temperature
confectioners’ sugar, for dusting
Brandy Crème Anglaise or vanilla ice cream, for serving
Directions
Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with the Brandy Crème Anglaise or vanilla ice cream.

Fudgy Chocolate Brownies

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Ingredients
nonstick cooking spray
3/4 cup all-purpose flour, spooned and leveled
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
6 ounces semisweet or bittersweet chocolate, chopped
1 1/2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
Directions
Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides; spray the parchment with the cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
In a medium saucepan, melt the butter and chocolate, stirring often, over medium-low heat. Remove from heat and mix in the sugar and vanilla. One at a time, mix in the eggs; mix in the flour mixture until just combined (do not overmix).
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes. Cool completely in the pan.
Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

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Chocolate-Dipped Marshmallows

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Ingredients
12 marshmallows
2 ounces semisweet chocolate, melted
3 tablespoons toppings (such as chopped pistachios, shredded coconut, and crumbled graham crackers)
Directions
Dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with your desired toppings.
Serve immediately or chill until firm, about 20 minutes.


Chocolate Ricotta Mousse

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Ingredients
1 15-ounce container ricotta (about 2 cups)
2 tablespoons confectioners’ sugar
4 ounces semisweet chocolate, melted, plus more, shaved, for topping
Directions
In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)



Croissant and Chocolate Bread Pudding

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Ingredients
Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks
Directions
Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.


Easy Chocolate Croissants

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Ingredients
1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Directions
Heat oven to 375° F.
Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.


Mexican Chocolate Cake

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Ingredients
Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or ground Mexican chili powder
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
Chocolate glaze:
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries
Directions
Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.
Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.


Individual Chocolate Melting Cakes

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Ingredients
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
caramel sauce
coffee ice cream
Directions
Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat.
In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.
The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

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Apricot and Chocolate Pastry Pillows

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Ingredients
3 ounces (1/2 cup) dried apricots
1 sheet (1/2 pound) frozen puff pastry, defrosted
2 tablespoons apricot preserves or jam
3 tablespoons semisweet chocolate chips
1 large egg, beaten
3 tablespoons sugar
1 tablespoon finely ground coffee
1 pint coffee ice cream
Directions
Heat oven to 400° F. In a small saucepan, combine the apricots and 1/2 cup of water and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Remove the apricots from the water, let cool, and coarsely chop.
On a lightly floured surface, cut the sheet of puff pastry lengthwise into thirds, and cut each third in half (for six 4-by-6-inch pieces). Place 1 teaspoon of the preserves in the lower center of each piece of dough. Top with the chocolate chips and chopped apricots. Brush the edge of each pastry with egg and fold the pastry over the filling, pressing the edges together.
Using the tines of a fork, seal the packets securely and brush the tops with the remaining egg. Sprinkle each with 1 teaspoon of sugar. Place the pastries on a cookie sheet lightly coated with vegetable cooking spray and bake 25 to 30 minutes, or until golden brown. In a small bowl, combine the ground coffee with the remaining sugar. Serve the Pastry Pillows warm or at room temperature with the ice cream sprinkled with coffee sugar.


Chocolate Pots

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Ingredients
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder
Directions
In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.


Chocolate Silk Pie

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Ingredients
Shortbread-Pecan Crust
2 pints heavy cream
6 ounces semisweet chocolate, roughly chopped
6 tablespoons sugar
1 1/2 tablespoons cornstarch
6 large egg yolks
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, at room temperature
1 tablespoon cocoa
Directions
In a small saucepan, combine half the cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and the remaining sugar. Add the egg yolks and whisk.
Add 2 tablespoons of the warm chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened, 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.
Pour the filling into Shortbread-Pecan Crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining cream. Serve with the pie.


Chocolate Ice Box Cake

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Ingredients
1/4 pound German sweet chocolate
1/2 cup unsalted butter (1 stick), softened
3 eggs, separated
2 cups powdered sugar
1 teaspoon vanilla extract
12 ladyfingers, split in half
Directions
In a medium saucepan, over low heat, stir together the chocolate, butter, and 2 tablespoons water until melted. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool.
While the chocolate custard is cooling, beat the egg whites until stiff; set aside. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites. Line the sides of a 9- or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 and up to 24 hours.


Chocolate Bread Pudding

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Ingredients
2 tablespoons unsalted butter
5 ounces (1/2 loaf) stale baguette, cut into 1-inch cubes
3/4 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips
3 large egg yolks
1/3 cup sugar
1 tablespoon cocoa powder, for dusting
Directions
Preheat oven to 325° F. Coat six 5-ounce ramekins with the butter.
Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth.
In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.)
Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins.
Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.


Frozen Chocolate Sandwiches

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Ingredients
3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers
Directions
Line a 9-by-13-inch baking dish with foil, allowing the foil to hang over the sides. Heat the milk and marshmallows in a large saucepan over low heat, stirring often, until smooth. Remove from heat. Add the chocolate and stir until melted and smooth. Refrigerate for 20 minutes.
In a large bowl, with an electric mixer on medium-high, beat the cream until stiff peaks form. Working quickly, fold the whipped cream into the chilled chocolate mixture, mixing until no traces of white remain. Spoon into the prepared dish. Tap the dish on the counter to remove air bubbles. Freeze, covered, until set, at least 3 hours.
Holding both sides of the foil, transfer the frozen block to a cutting board. Cut into 24 squares. Break the graham crackers in half. Layer the chocolate squares between the crackers to make 12 double-decker sandwiches. Place the sandwiches on a plate, cover, and return to freezer until ready to serve.

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Hot Chocolate Cake

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Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Directions
Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated.
Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.


Espresso Truffles

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Ingredients
1 cup heavy cream
1 teaspoon instant espresso powder
1/2 pound semisweet chocolate, chopped
1/2 pound bittersweet chocolate, chopped
1 tablespoon coffee liqueur (optional)
1 teaspoon pure vanilla extract
1 cup unsweetened cocoa powder
Directions
In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.
Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.
Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.


Vanilla Ice Cream With Chocolate Sauce and Pretzels

http://img4-2.realsimple.timeinc.net/images/food-recipes/recipe-collections/0506/vanilla-ice-cream-choc_300.jpg

Ingredients
1 cup semisweet chocolate, cut into small pieces
3/4 cup heavy cream
1 teaspoon light corn syrup
2 pints vanilla ice cream
3/4 cup chopped salted pretzels
Directions
Melt the chocolate, cream, and corn syrup in a microwave or the top of a double boiler.
Scoop the ice cream into serving bowls. Spoon the warm chocolate sauce over the ice cream and sprinkle with the pretzel pieces.


Bittersweet Chocolate Brownies


http://img4-1.realsimple.timeinc.net/images/0912/bs-brownies_300.jpg

Ingredients
6 tablespoons unsalted butter, plus more for the pan
2/3 cup all-purpose flour, plus more for the pan
8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar
Directions
Preheat oven to 350° F.
Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.
In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.
Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.
Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.
Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.


Chocolate-Dipped Coconut Macaroons

http://img4-2.realsimple.timeinc.net/images/1010/Macaroons_300.jpg

Ingredients
1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
Directions
Heat oven to 325° F.
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.


Chocolate-Dipped Espresso Meringues

http://img4-2.realsimple.timeinc.net/images/1010/Meringues_300.jpg

Ingredients
2 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/4 teaspoon kosher salt
1 pinch cream of tartar
1/2 cup sugar
4 ounces bittersweet chocolate, melted and cooled to room temperature
Directions
Heat oven to 200° F.
Using an electric mixer, beat the egg whites with the vanilla, espresso powder, salt, and cream of tartar on medium-high speed until soft peaks form. Very gradually (1 tablespoon at a time) beat in the sugar; increase mixer speed to high and beat until the mixture holds glossy peaks.
Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
Bake until dry, crisp, and firm, about 2 hours. (The meringues are done when they release easily from the parchment.)
Turn off the oven, prop open the door about ½ inch (use the handle of a wooden spoon), and let the meringues sit inside for 1 hour. Slide the parchment (with the meringues on top) onto racks and let cool completely.
Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets and refrigerate just until the chocolate is set, 25 to 30 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.

[pakeeza]

yummmy Sharing siso ye to bht achi Dissh aaik satah Mil gaai jinki Choco fav ha unky To maazy hi maazy:yippie:

[Golden Tears]

yummy choco

[(‘“*JiĢäR*”’)]

Very Nice

[KooL dud3]

Nice work :thumbsup:

[Masoom pari]

Great Work Sis Thnx For Sharing

[Cute Anam]

thanx 4 sharing ..

[nehastar1]

awesome sharing

[Princess Urwa]

hayee chokoo
yummy sharing
thanxx sis

[Anjani Larki]

yummmmmmmmmmmyyyyyyyyyyy

[Sayeed7]

nice thread

[pakeeza]

CutieGooooooooood