This article is a part of Chocolate Week\u2014seven days of recipes and stories, all chocolate\u2014presented by our friends at Guittard<\/a>. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (like top-quality baking chips, cocoa powder, and baking bars) in San Francisco since 1868.<\/em><\/p>\n Our best chocolate<\/a> recipes hardly need an introduction. There\u2019s layer cakes<\/a>, chocolate cookies, chocolate frostings, mousses and puddings, pies and tarts<\/a>, and everything in between. But I know you really just want to get to the recipes, so let\u2019s do just that.<\/p>\n Before we get into tortes and tarts, sheet cakes and shortbread, we have to start with the most classic chocolate recipes of all time\u2014a soft and chewy chocolate chip cookie. Dorie Greenspan\u2019s recipe<\/a> calls for 12 ounces of bittersweet chocolate; use a chopped bar or chunks, versus chips, for the most chocolatey flavor of all.<\/p>\n What makes this the world\u2019s best chocolate cake? For starters, it\u2019s easy! It calls for self-rising flour, which makes putting the batter together a breeze. The batter calls for a combination of Dutch-processed cocoa powder, chopped dark chocolate, and instant coffee granules for the most intense chocolate flavor.<\/p>\n Skip the powdered cocoa mix and make your own warm and cozy mug of hot chocolate from scratch using this four-ingredient recipe.<\/p>\n You\u2019ll think that you scrolled too quickly through this chocolate recipe and missed the ingredients list, but I promise you didn\u2019t. There are only four ingredients required to make this luxurious dessert from Ruth Rogers, but the result tastes like something far more complex.<\/p>\n These are not your ordinary peanut butter cookies, nor are they Grandma\u2019s everyday chocolate chip cookies. The cookie dough calls for both peanut butter and<\/em> black cocoa powder. But wait…there\u2019s more chocolate in the form of semi-sweet chocolate chips, which are folded into the dough.<\/p>\n There\u2019s a lot of reasons not to make macarons. They\u2019re temperamental, time-consuming, and pricey to make. But there are even more reasons why you should<\/em> try them: they taste like a little piece of Paris<\/a> and will make you feel like a real pastry chef when you nail the recipe (and I promise, you will nail it).<\/p>\n We\u2019re going back to basics with this European-style buttercream made entirely with good-quality butter (rather than a combination of butter and shortening) and Dutch-processed unsweetened cocoa powder. Spread it on a cake, pipe it onto cupcakes, or eat it by the spoonful.<\/p>\n The concept of a \u201cdump\u201d cake may not feel particularly refined or elegant, but the beauty of it is that it uses way fewer dishes and the result is a rich, moist-as-can-be cake.<\/p>\n These thumbprint cookies are an ode to two beloved sweets: Nutella and peanut butter blossom cookies.<\/p>\n \u201cThis no-fuss, no-churn recipe will deliver a rich, decadent ice cream that\u2019s scoopable the minute you take it out of the freezer,\u201d writes recipe developer Carolina Gelen.<\/p>\n Mug cakes seem too good to be true (and they often are) but Assigning Editor Rebecca Firkser<\/a> developed a recipe for a microwavable chocolate cake that\u2019s actually good.<\/p>\n The chocolate ganache filling is good. Really good, in fact. But what makes this tart something to write home about is actually the earthy quinoa crust. Rosemary and lemon zest are added to the dough for flavor notes that you can\u2019t quite put your finger on, but you know are good.<\/p>\n \u201cChocolate cream pie is one of those desserts that\u2019s implanted in my childhood food memories,\u201d writes recipe developer Kenneth Temple. He said that the trick to a good cream pie is all about the pudding filling; in this case, he used egg yolks and half-and-half<\/a> for a richer consistency.<\/p>\n \u201cThis deceptively simple chocolate tart is a snap to put together, but tastes special enough for the fanciest dinner party. The salty, buttery crust only serves to intensify the rich flavor of the chocolate filling. It\u2019s lovely as it is, but would be divine with a scoop of whipped cream or even a drizzle of caramel sauce,\u201d says recipe developer Samantha Seneviratne.<\/p>\n Erin Jeanne McDowell developed this all-star chocolate cake recipe for Food52\u2019s 10th birthday and it\u2019s as chocolatey as chocolate cake gets.<\/p>\n How is it possible to bake a batch of brownies that are this fudgy and completely dairy-free? There\u2019s really no secret\u2014just equal parts of vegan butter and almond milk.<\/p>\n There\u2019s not much to dislike about a granita. It’s pretty much always dairy- and gluten-free, incredibly easy to put together, and no fancy equipment (looking at you, ice cream maker) is needed. Just be sure to make a little bit of room in your fridge and stay on standby so that you can scrape, scrape, scrape every couple of hours.<\/p>\n You thought salt was the only way to enhance the flavor of chocolate, but the trick here is really briny black olives (trust me).<\/p>\n \u201cA PSA for all the chocolate cake\u2013loving, Instant Pot\u2013owning folks in the crowd: this gorgeous, uber-fudgy, flourless chocolate cake is destined to become your new fave,\u201d says recipe developer Jessie Sheehan.<\/p>\n For the most romantic dessert, learn how to make a sultry chocolate fondue paired with fruit, cookies, and more.<\/p>\n You don\u2019t need a special occasion to bake a cake and this low-key sheet cake is the perfect recipe to make, say, on a Wednesday afternoon.<\/p>\n Cookies inspired by a flourless chocolate cake? Yes, please! And walnuts too? Might as well make a double batch.<\/p>\n \u201cThe cookies are deeply chocolatey, of course, but also satisfy sweet-salty cravings, and are so wonderfully simple to make, with just enough flair to take them to a holiday level, too. The dough comes together simply\u2014just whisk together the dry and wet ingredients separately, then combine into a dough and roll into slices,\u201d writes recipe developer Shauna Sever.<\/p>\n Admittedly, a lot of ingredients are needed to make this chocolate pudding, but I promise there\u2019s nothing here that you don\u2019t already have stocked in your pantry or refrigerator. Once you gather everything together, it comes together quite quickly!<\/p>\n This showstopper chocolate dessert isn\u2019t just good for birthday parties or holiday gatherings; recipe developer Alice Medrich notes that it was popular among brides-to-be when she made it at her San Francisco-based chocolate shop. \u201cThe secret to silky smooth (rather than grainy) mocha and white mousses is in the timing and details: You\u2019ll fold very soft under-whipped cream quickly into barely cool chocolate that\u2019s been melted with water or espresso,\u201d she writes.<\/p>\n No chocolate list is complete without an Oreo appearance. The combination of rich Oreo crust, elegant mousse, and fresh whipped cream is balanced, delicious, and fully capable of satisfying your chocolate needs.<\/p>\n Spent coffee grounds and crushed chocolate cookies form the crust for this silky, creamy chocolate pie.<\/p>\n A low-key sheet cake with big chocolate-peanut butter flavor, it\u2019s an undeniably rich dessert that\u2019s pleasing to all. The cake is adorned with leftover cake crumbles. The only question that remains is, why haven\u2019t we been doing this along?<\/p>\n Lighten up the usual cream cheese filling in cheesecake with creamy mascarpone and ricotta cheeses. A spiced amaretti cookie crumb crust and a chocolate chip-studded cheesecake is the ultimate dreamy dinner party dessert.<\/p>\n The ingredients list for this chocolate mousse is so simple, you\u2019ll think it\u2019s too good to be too true. All it calls for is water and high-quality bittersweet chocolate. The result is a silky, entirely vegan mousse that only takes 10 minutes to make.<\/p>\n Chocolate cake paired with coffee ice cream and meringue? Yes.<\/p>\n Buckwheat flour provides a subtly nutty flavor and yields a naturally gluten-free cookie. A single teaspoon of espresso powder brings out extra-chocolatey notes without turning your favorite cookie into a mocha latte.<\/p>\n Inspired by chocolate seven-layer halvah, Melissa Clark created a shortbread hybrid cookie with tahini and dark chocolate, an unexpectedly good combination.<\/p>\n A chocolate Swiss roll (which is also the basic makings of a Yule Log cake) certainly looks intimidating to make, but this prized family recipe is surprisingly simple.<\/p>\n Looking for another use of Italian panettone or Peru\u2019s panet\u00f3n? Turn it into a bread pudding tossed with sweetened condensed milk custard, warm spices, and a silky chocolate sauce.<\/p>\n Hot chocolate in the form of cookies? Yes please! This one also makes for the perfect cookie swap or food gift to send to loved ones during the holiday season.<\/p>\n If you love the lightness of mousse and pudding fillings but the body and structure that buttercream offers, our Chocolate Ermine is the best of both worlds.<\/p>\n A mocha latte in cookie form, these amped up cookies have a serious chocolate flavor, thanks to a couple of tablespoons of espresso powder. Oh, and did I mention that this recipe was voted our readers favorite chocolate cookie? Well, it was!<\/p>\n I am team chocolate-butter, always and forever. And I am also team two-ingredient recipes, always and forever. So is Food Editor Emma Laperruque, who developed this easy luscious mousse that\u2019s vegan to boot.<\/p>\n These black bean brownies combine the best qualities of flourless chocolate cake with traditional brownies and somehow become vegan along the way.<\/p>\n Three layers of white chocolate, milk chocolate, and bittersweet chocolate are stacked on top of one another in the form of ultra-creamy layers for this crowd-friendly cheesecake that requires absolutely no baking at all.<\/p>\n Sumac is widely used in the Middle East and North Africa and is prized for its tart, lemony flavor. \u201cThere hasn\u2019t been one thing I\u2019ve added it to that isn\u2019t improved, especially dark chocolate. You don\u2019t taste the sumac, per se, but you can definitely taste a more intense chocolate punch,\u201d writes recipe developer Jake Cohen.<\/p>\n The hallmarks of a good German chocolate cake include good chocolate (obviously), plus an ooey-gooey filling of pecans and coconut. Recipe developer Jessie Sheehan likes to coat her cake in a little bit of chocolate frosting, but feel free to leave it off altogether.<\/p>\n \u201cA shiny, gooey, very chocolatey hot fudge that comes together with just sweetened condensed milk and unsweetened chocolate,\u201d says Food Editor Emma Laperruque. Once it\u2019s ready, serve warm (of course) with ice cream (preferably vanilla or coffee), frozen yogurt, Greek yogurt, pudding, or by the spoonful. Can you tell that that\u2019s my favorite way to eat chocolate?<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n Chocolate and orange can be a decisive flavor combination, but for those who love it, this light cake is a winner. The orange flavor makes an appearance in both the cake batter (zest and extract), and as a garnish in the form of chocolate-covered oranges.<\/p>\n When you clicked on this roundup of our best chocolate recipes, you were probably hoping for a really good cake recipe. We delivered. This one was voted by you, our readers, as your favorite chocolate cake recipe.<\/p>\n Homemade candy is such a great DIY food gift, and this recipe can be enjoyed year-round.<\/p>\n We are huge fans of recipe developer Jesse Szewczyk and we really<\/em> love his red wine cookies. There\u2019s no need to use ~fancy~ red wine; anything you have on hand will do, including a little bit from a few open bottles, he says, which makes us love him even more.<\/p>\n Porcini mushroom powder gives a savory kick to the sweet and decadent chocolate truffle.<\/p>\n If you have six ingredients and a stand mixer, you\u2019re five minutes away from this chocolate \u201cpudding.\u201d<\/p>\n This chocolate milk bread is good on its own, better as a peanut butter sandwich, and best as French Toast a few days after it’s baked.<\/p>\n A graham cracker is dependably delicious. But when baked at home and<\/em> mixed with chocolate and cinnamon, it becomes peak luxury. Serve with toasted marshmallows or your favorite nut butter.<\/p>\n Good news: This nut butter lasts for two months if placed in the refrigerator, so you\u2019ll have time to try it on all sorts of breads, crackers, and treats.<\/p>\n
\n1. Classic Chocolate Chip Cookies<\/a>
\n<\/h3>\n2. World\u2019s Best Chocolate Cake<\/a>
\n<\/h3>\n3. Perfect Hot Chocolate<\/a>
\n<\/h3>\n4. Chocolate Nemesis<\/a>
\n<\/h3>\n5. Peanut Butter & Chocolate Chocolate Chip Cookies<\/a>
\n<\/h3>\n6. Double-Chocolate French Macarons<\/a>
\n<\/h3>\n7. Chocolate Buttercream Frosting<\/a>
\n<\/h3>\n8. Chocolate Dump-It Cake<\/a>
\n<\/h3>\n9. Chocolate-Hazelnut Thumbprint Cookies<\/a>
\n<\/h3>\n10. No-Churn Chocolate Soft Serve Ice Cream<\/a>
\n<\/h3>\n12. 3-Ingredient Flourless Chocolate Mug Cake<\/a>
\n<\/h3>\n13. Dark Chocolate Ganache Tart With Rosemary-Quinoa Crust<\/a>
\n<\/h3>\n14. Chocolate Cream Pie<\/a>
\n<\/h3>\n15. Intense Chocolate Tart<\/a>
\n<\/h3>\n16. Ultimate Chocolate Cake<\/a>
\n<\/h3>\n17. Vegan Salted Caramel Fudgy Brownies<\/a>
\n<\/h3>\n18. Chocolate Granita<\/a>
\n<\/h3>\n19. Molten Dark Chocolate & Black Olive Cake With Caramel Sauce<\/a>
\n<\/h3>\n20. Fudgy, Flourless Instant Pot Chocolate Cake<\/a>
\n<\/h3>\n21. Chocolate Fondue<\/a>
\n<\/h3>\n22. Groovy Chocolate Sheet Cake<\/a>
\n<\/h3>\n23. Flourless Chocolate-Walnut Cookies From Fran\u00e7ois Payard<\/a>
\n<\/h3>\n24. Salted Double-Chocolate Cookies<\/a>
\n<\/h3>\n25. Alice’s Chocolate Pudding<\/a>
\n<\/h3>\n26. Tricolor Chocolate Mousse<\/a>
\n<\/h3>\n27. Chocolate Mousse Pie With Oreo Crust<\/a>
\n<\/h3>\n28. French Silk Pie with Chocolate-Coffee (Grounds) Crust<\/a>
\n<\/h3>\n29. Chocolate Cake With Peanut Butter Frosting & Salty Peanuts<\/a>
\n<\/h3>\n30. Chocolate-Flecked Ricotta-Mascarpone Cheesecake<\/a>
\n<\/h3>\n31. Herv\u00e9 This’ Chocolate Mousse<\/a>
\n<\/h3>\n32. Chocolate, Coffee & Hazelnut Baked Alaska<\/a>
\n<\/h3>\n33. Salted Chocolate Buckwheat Cookie<\/a>
\n<\/h3>\n34. Tahini Chocolate Shortbread Bars<\/a>
\n<\/h3>\n35. Grandma’s Chocolate Swiss Roll<\/a>
\n<\/h3>\n36. Panet\u00f3n & Hot Chocolate Bread Pudding<\/a>
\n<\/h3>\n37. Peppermint Hot Cocoa Cookies<\/a>
\n<\/h3>\n38. Chocolate Ermine \u201cPudding\u201d Buttercream<\/a>
\n<\/h3>\n39. Double Chocolate Espresso Cookies<\/a>
\n<\/h3>\n40. Chocolate\u2013Peanut Butter Mousse<\/a>
\n<\/h3>\n41. Slow-Cooker Chocolate Chip Cookie<\/a>
\n<\/h3>\n42. Actually Good Black Bean Brownies<\/a>
\n<\/h3>\n43. Triple-Chocolate No-Bake Cheesecake<\/a>
\n<\/h3>\n44. Chewy Sumac Brownie Cookies<\/a>
\n<\/h3>\n45. Extra Chocolatey German Chocolate Cake<\/a>
\n<\/h3>\n46. Hot Fudge<\/a>
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47. One-Bowl Chocolate & Orange Sponge Cake<\/a>
\n<\/h3>\n48. Chocolate Bundt Cake<\/a>
\n<\/h3>\n49. Chocolate-Covered Honeycomb Candy<\/a>
\n<\/h3>\n50. Red Wine Brownie Cookies<\/a>
\n<\/h3>\n51. Chocolate-Porcini Truffles<\/a>
\n<\/h3>\n52. Greek Yogurt Chocolate “Pudding”<\/a>
\n<\/h3>\n53. Chocolate Milk Bread<\/a>
\n<\/h3>\n54. Chocolate Cinnamon Graham Crackers With Toasted Marshmallow<\/a>
\n<\/h3>\n55. Joyous Almond Butter<\/a>
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\nAre you a chocolate lover? Let us know what recipe you\u2019re most excited to make first.<\/em>
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