6 Sinfully Delicious Chocolate Desserts Worth the Splurge
When it comes to chocolate, sometimes you just have to go big. The time for a sinfully rich chocolate dessert is now. And there’s no reason to spend money on a restaurant dessert when you can easily make your own at home. Your concoctions might even be better. Check out these decadent chocolate desserts that are perfect for any season.
1. Flourless Chocolate Cake
Chocolate lovers will adore this flourless chocolate cake from Martha Stewart. Because there’s no flour, there’s more room for chocolate, and the resulting texture is perfection. The recipe requires only a handful of ingredients and even accommodates those following a gluten-free diet. This chocolate cake is as rich and decadent as they come.
- 6 tablespoons unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separating yolks and egg whites
- ½ cup granulated sugar
- Confectioners’ sugar
- Sweetened whipped cream
Directions: Preheat the oven to 275 degrees Fahrenheit with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk one-quarter of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.
2. Chocolate Cream Pie
If you’re after a chocolate dessert with more of a pudding-like texture, this chocolate cream pie from Saveur is for you. Two types of chocolate, cream, sugar, and egg yolks make up the pudding filling while crumbled cookies create a perfectly crisp crust. The dessert will feed 8 to 12 and all chocolate lovers are sure to love it.
- 16 tablespoons unsalted butter, cut into 1⁄2-inch cubes and chilled, plus more for pie plate
- ¼ cup packed light brown sugar
- One (9-ounce) package chocolate wafers, finely ground
- 3½ cups half-and-half
- 2⁄3 cup plus 2 tablespoon sugar
- ¼ cup cornstarch
- 9 egg yolks
- 9 ounces semisweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 2½ teaspoon. vanilla extract
- 2 cups heavy cream
- Dark chocolate, for garnish
Directions: Heat oven to 375 degrees Fahrenheit. Grease bottom and sides of a 9-inch-glass pie plate with butter; set aside. Heat 8 tablespoons butter and brown sugar in a 1-quart saucepan until sugar dissolves. Transfer butter mixture to a medium bowl; stir in ground wafers. Transfer mixture to pie plate; press into bottom and sides, using the bottom of a measuring cup to compress crust.
Refrigerate for 20 minutes. Bake until set, about 15 minutes; let cool.
Heat half-and-half in a 4-quart saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 2⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat. Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3 to 4 minutes. Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 1 1⁄2 teaspoon vanilla. Set a sieve over a medium bowl and strain chocolate mixture. Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.
Remove plastic wrap from chocolate filling and, using a rubber spatula, stir mixture until smooth. Spoon mixture into reserved crust, forming a dome, and smooth surface with the spatula. In a large bowl, whisk remaining sugar, remaining vanilla, and heavy cream until stiff peaks form; spread on top of filling, forming a dome. Using a peeler, shave some of the dark chocolate onto top of pie. Keep refrigerated until ready to serve.
3. Hot Cocoa Soufflé
This hot cocoa souffle from Taste of Home is like your favorite dessert combined with your favorite beverage. Calling for just pantry staples and a baking time of under an hour, this recipe couldn’t be simpler. Serving 6, it’s the perfect size for a small dinner party. We bet it’ll be a hit, too.
- 5 large eggs
- 4 teaspoons plus ¾ cup sugar, divided
- ½ cup baking cocoa
- 6 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1½ cups fat-free milk
- 2 tablespoons butter
- 1½ teaspoons vanilla extract
Directions: Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-quart souffle dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.
In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 to 2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.
In another large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared dish. Bake at 350 degrees Fahrenheit for 40-45 minutes or until the top is puffed and center appears set. Serve immediately.
4. Chocolate Pots de Crème
For a perfectly portioned chocolate dessert, try these chocolate pots de crème from Food Network. They only require 10 minutes of prep work and you’ll get 6 to 8 servings. If you’ve never had a pot de crème, you’re in for a treat.
- 9 ounces high-quality semisweet chocolate, chopped
- 1½ cups whole milk
- 1½ cups heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 tablespoon confectioners’ sugar
Directions: Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip the remaining ½ cup cream and the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream.
5. Deep Dark Chocolate Cheesecake
You can’t go wrong with a dark chocolate cheesecake, and this recipe from Epicurious shows you how to make your own. This recipe makes 12 servings and, unlike most cheesecake recipes, doesn’t require a water bath. As long as you take your time, you can easily follow the directions and come away with a chocolate dessert that defines perfection.
- 24 chocolate wafer cookies
- 1 tablespoon sugar
- ¼ cup unsalted butter, melted
- 1 (9.7-ounce) bar 70% cacao chocolate, chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1¼ cups plus 2 tablespoons sugar
- ¼ cup unsweetened cocoa powder
- 4 large eggs
- ¾ cup whipping cream
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon sugar
- Bittersweet chocolate curls
Directions: Preheat oven to 350 degrees Fahrenheit. Butter 9-inch-diameter spring form pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in 1 tablespoon sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within ½ inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made three days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
6. Chocolate Cookie Crunch Trifle
Trifles might seem like an old-fashioned treat, but ta one bite will convince you to bring them back into your dessert rotation. This chocolate cookie crunch trifle from Food & Wine is a great place to start. It features layers of cookies, pudding, and whipped cream, and it looks just as good as it tastes. The next time you’re looking to impress, this is your dessert.
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- 6 ounce bittersweet chocolate, coarsely chopped (1½ cups)
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- 2 cups heavy cream, chilled
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 4 cups coarsely chopped crunchy cookies, such as chocolate sandwich cookies
Directions: For the pudding: in a medium saucepan, combine 1 ¾ cups of the heavy cream with the milk and granulated sugar and bring to a bare simmer over moderately low heat, stirring occasionally, about 12 minutes.
Sift the cornstarch and cocoa powder into a medium bowl, then whisk in the eggs and the remaining ¼ cup of heavy cream to form a smooth paste. Gradually whisk 1 cup of the hot milk into the cornstarch mixture, then scrape the mixture into the saucepan and cook over moderately low heat, stirring constantly, until the pudding is thick enough to coat the back of a spoon, about 30 minutes.
Put the chopped chocolate in a heatproof medium bowl and set a fine sieve over it. Strain the pudding over the chocolate and let stand for 3 minutes. Whisk until smooth, then whisk in the butter and salt. Press a sheet of plastic wrap directly on the surface of the pudding and refrigerate until chilled, about 3 hours.
For the whipped cream: In a medium bowl, using a hand mixer, beat the heavy cream with the confectioners’ sugar, vanilla and salt until firm, about 5 minutes.
In a 3-quart trifle bowl, make four layers each of the pudding, whipped cream and crushed cookies. Serve.