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10 Chocolate Dessert Recipes to Delight Your Sweet Tooth

Margaret has a passion for cooking, baking, and creating recipes that satisfy her cravings for delicious and indulgent food.

Luscious Dessert Recipes for Chocolate Lovers Only!

Here are 10 of the best chocolate dessert recipes you'll ever have the pleasure of baking, personally selected by a lifelong chocoholic. Many of them are quick and easy to make but taste as though they took hours and a lot of skill to prepare. A few take more time and effort, but the results are well worth it, especially to celebrate a holiday, birthday, or other special occasion.

These fabulous chocolate desserts for giving your sweetheart a special treat or for ending a romantic meal with a decadent dessert. Why wait for Valentine's Day?

Bon appétit!


The 10 Best Chocolate Dessert Recipes | Margaret Schindel

The 10 Best Chocolate Dessert Recipes | Margaret Schindel

The 10 Best Chocolate Dessert Recipes

  1. Maggie's Chocolate Truffle Brownies Recipe
  2. Hot Chocolate L'Africain Recipe à la Angelina's in Paris
  3. Gordon Ramsay's Hot Chocolate Fondant Recipe AKA Chocolate Molten Lava Cake Recipe
  4. The Best Dark Chocolate Fondue Recipe with Honey and Cognac
  5. Pain Au Chocolat Recipe (Croissants Filled With Bittersweet Chocolate)
  6. Chocolate Bourbon Balls and Chocolate Chambord Balls Recipe
  7. The Perfect Sarah Bernhardt Cookies Recipe
  8. Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte Recipe
  9. Emeril Lagasse's New York Style Chocolate Cheesecake Recipe
  10. Maida Heatter's The Queen Mother's Cake Recipe

Maggie's Chocolate Truffle Brownies

Like the candy after which they're named, my decadent chocolate truffle brownies are rich, chewy, gooey and satisfying.

I highly recommend using one of the brandy, whiskey or liqueur options listed in the recipe. The alcohol burns off in the oven but its taste remains and substantially intensifies the richness of the chocolate. If you prefer to omit the liquor or liqueur, double the amount of vanilla extract.

Freshly baked fudge brownies

Freshly baked fudge brownies

Serving Size

Serves: 16

Ingredients

  • 1/2 cup (1 stick) unsalted butter plus extra to grease pan - at room temperature
  • 4 oz. good quality unsweetened chocolate (NOT dark or semisweet)
  • 1 teaspoon pure vanilla extract (not imitation)
  • 3 tablespoons cognac, Jack Daniels or Cointreau OR 4 tablespoons Chambord black raspberry liqueur
  • 2 extra-large or 3 large eggs, at room temperature
  • 1 1/3 cups granulated sugar
  • 3/4 cup all-purpose flour (unsifted and preferably unbleached)
  • 1 cup MINI semisweet chocolate chips or coarsely chopped dark chocolate (NOT unsweetened)

Instructions

  1. Preheat the oven to 350°F and butter an 8-inch square metal baking pan. (Do not substitute cooking spray for the butter when greasing the pan.) Cut or tear off a length of baking parchment paper about 6 inches longer than the width of the pan and center it over the pan, smoothing it down over the buttered bottom and two sides of the pan so that there is a little extra parchment paper overhanging two opposite sides (which will serve as handles to help you lift the baked brownies out of the pan later on). Crease the parchment at the edges of the pan so that the paper conforms smoothly to the bottom and sides.
  2. Melt the butter and unsweetened chocolate together in a 4-cup Pyrex glass measuring cup, microwaving it for 30 seconds, stirring, and repeating until they are completely melted. Set aside to cool for 5 minutes and then stir in the vanilla and the cognac (or other liquor or liqueur) until well blended.
  3. Place the sugar into the bowl of an electric mixer. Turn the mixer on low speed and add the chocolate mixture slowly and gradually. Then turn up the mixer speed to medium and mix for about 25 seconds. Scrape the mixer bowl with a rubber or silicone spatula.
  4. Turn the mixer back on at low-medium speed and add the eggs one at a time, allowing about 10 seconds of mixing after each egg is incorporated before adding the next. Scrape the bowl and then blend for another 15 or 20 seconds until the mixture is very smooth.
  5. Turn the mixer to low speed and add the flour very slowly, followed by the mini chocolate chips, just until incorporated. Then turn off the mixer, remove the bowl and mixing paddle (beater blade), scrape the batter from the paddle/blade into the bowl, and finish mixing by hand, scraping the sides and bottom of the bowl well to mix in any unincorporated flour. The batter will be very thick.
  6. Spread the batter evenly in the prepared pan and bake for 28 minutes. (The batter in the center of the pan still will be slightly undercooked but will firm up as it cools.)
  7. Place the hot pan of brownies on a rack and allow them to cool for 10 minutes, then use the parchment paper "handles" to carefully lift the baked brownies out of the pan and place them back on the rack (with the parchment paper still under them) to continue cooling for 1 hour.
  8. Cut the brownies into sixteen 2-inch squares. Place them back in the baking pan and cover the pan tightly in heavy-duty aluminum foil. Leave the tightly covered pan on the counter overnight so the flavors can develop.
  9. Serve at room temperature and store the brownies airtight.

Love My Truffle Brownies Recipe? Please Rate It!

"Chemically speaking, chocolate really is the world's perfect food."

— Michael Levine

The World's Most Divine Hot Chocolate is Served at Cafe Angelina in Paris

When I was in Paris many years ago, I had the chance to taste for myself the world famous hot chocolate served at the renowned Angelina café on the elegant Rue de Rivoli. So I can tell you firsthand that Angelina's hot chocolate, Chocolat Chaud L'Africain accompanied by its own individual crock of freshly whipped cream, is without question the most decadent form of drinkable chocolate imaginable. There's a reason that for many decades people have flocked from all around the world for a taste of Angelina's thick, dark, intense hot chocolate brew. It's unlike anything else you've ever tasted.

Café Angelina in Paris

Café Angelina in Paris

Not Your Grandmother's Hot Cocoa

This is an incredibly sophisticated hot chocolate tailored to adult tastes, nothing like the tame cups of hot chocolate milk with marshmallows or whipped cream that we grew up on as children. Lest you think I'm a hot chocolate snob, I love a good cup of traditional hot cocoa as much as the next person, especially on a cold winter's night. But it's simply not in the same league as the unctuous, luxurious, heavenly molten chocolate, so intensely flavored and rich that it must be savored slowly in small sips rather than simply drunk like a more ordinary beverage.

I've scoured the web for years searching out the authentic recipe for Angelina's Chocolat Chaud L'Africain, knowing full well in my heart that she would be crazy to divulge her secrets. But I've sample a number of recipes that purport to be THE Angelina's hot chocolate recipe and several of them very close, indeed, to what I remember from all those years ago in Paris. I've combined and tweaked them a bit to come up with my own version of the recipe for Hot Chocolate L'Africain from Angelina Paris.

Hot Chocolate L'Africain Recipe à la Angelina's Café, Paris

This fabulous hot chocolate recipe makes the next best thing to the authentic Chocolat Chaud L'Africain at the world-renowned Angelina café on the Rue de Rivoli in Paris.

A cup of the world-famous hot chocolate l'Africain at Angelina café in Paris.

A cup of the world-famous hot chocolate l'Africain at Angelina café in Paris.

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The chocolate you use determines the richness and smoothness of your prepared hot chocolate, so for this recipe use the best quality dark bittersweet chocolate made with 70% to 72% cacao that you can find and afford. Valrhona, Callebaut, Ghirardelli, Scharffen Berger and Guittard all make excellent dark bittersweet chocolate in the 70% to 72% cacao range.

To serve this Hot Chocolate L'Africain the way it is served at Angelina, divide the hot chocolate mixture among four small chocolate pots or pitchers and divide the whipped cream among 4 custard cups or small individual crocks (piping it into the custard cups with a pastry bag fitted with a large star tip, if desired). Place a pot of chocolate, a crock of whipped cream with a serving spoon, and an empty cup and saucer at each place setting and serve immediately.

Oh là là — c'est si délicieux!

Serving Size

Serves: 4

Ingredients

  • 1 1/2 cups heavy cream - divided (do not substitute whipping cream or light cream or half and half)
  • 2 tablespoons plus 1 teaspoon powdered confectioners sugar - divided
  • 1/4 teaspoon pure vanilla extract
  • 3 cups whole milk (do not substitute 2% fat or 1% fat or skim milk)
  • 1 lb. (16 oz.) chopped 70% to 72% cacao bittersweet chocolate

Instructions

  1. Prepare the whipped cream: Measure 1/2 cup of the heavy cream into the bowl of your electric mixer. Chill the cream in the bowl and the mixer's wire whisk attachment until they are extremely cold. (Note: If you prefer, you can substitute a small bowl and a wire balloon whisk for the electric mixer bowl and wire whisk attachment, if you're up for some strenuous arm exercise.) Sift 1 tablespoon of powdered confectioner's sugar through a small wire mesh sieve onto the chilled cream (in the chilled bowl) and stir it in along with the vanilla extract. Whip the chilled cream mixture immediately in the chilled bowl with the chilled wire whisk, starting at slow speed so the cream mixture doesn't spatter and gradually increasing the speed as the cream thickens. Stop the mixer as soon as the cream starts to achieve stiff peaks, about 3 to 4 minutes total. Do not overbeat the cream or you will end up with sweetened vanilla-flavored butter! Refrigerate the whipped cream while you prepare the hot chocolate.
  2. Prepare the hot chocolate: Stir together the remai