This bittersweet chocolate cake is a deep, dark-as-night fudgy dessert that’s a cool ending to a dinner party on a starry evening. Chocoholics unite.

For this dessert, chocolate crusts cradle a creamy chocolate custard filling that’s garnished with a drizzle of olive oil and a sprinkling of sea salt.

The combination of vanilla, coffee, and chocolate extracts lends great flavor, and the yogurt keeps the mocha cake moist. The cherry sauce is irresistible.

This is the Frankenstein of cookies. One part oatmeal cookie, one part peanut butter cookie, one part chocolate chip cookie. This cookie can’t be beat.

A bittersweet little something to set out after even the swankiest of dinner parties, these candied citrus strips smothered in chocolate boast a velvety zing.

Rum, chocolate, honey, and butter. What’s not to like in these truffles?

Espresso and Frangelico flavor these creamy white chocolate truffles.

This chocolaty, velvety-smooth, bourbon-spiked dessert custard bathes your mouth with pure pleasure. A hint if mint makes it even more intriguing.

Soft, creamy, easy-peasy, foolproof caramels wrapped in wax paper for gift-giving are certain to earn you heaps of loot from grateful giftees.

These treats share the flavors and textures as Reese’s peanut butter cups, but their pedigree makes them a candidate for a dessert plate or for a hostess gift.

Satisfy your cravings for chocolate with this rich, dense torte filled with a layer of caramel and pecans and topped with caramel sauce. Decadent.

Chocolate and vanilla cake batter are swirled together for a delightful look and interested taste. Serve it as Bocuse suggests: with his vanilla custard sauce.

The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bittersweet chocolate.

These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.

Subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. Jasmine tea-infused cream adds an exotic touch.

Fresh hot fudge sauce, old-timey malted milk balls, and fresh ice cream come together in a wallop of a sundae that will bring you back to your childhood.

Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.

Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.

These chocolate cupcakes are rich and deeply chocolaty, and the caramel-butterscotch buttercream is, well, need we have to describe it? Utterly divine.

Rich and tender, this yeast leavened cake is moistened by a good soaking of rum syrup and frosted with gianduja cream. No savarin mold? A Bundt pan will do.