A partially sliced loaf of chocolate bourbon banana bread.
Joy Wilson
1 of 19

Chocolate-Bourbon Banana Bread

This chocolate-bourbon banana bread is filled with ripe bananas, ample chocolate and walnuts, and a good glug of bourbon. A lovely Christmas recipe by Joy the Baker.
Recipe
A partially-eaten chocolate souffle in a round white ceramic dish.
America’s Test Kitchen
2 of 19

Chocolate Soufflé

This chocolate soufflé, made with eggs, sugar, chocolate, and orange-flavored liqueur, is light and airy and far easier than you may imagine. We show you exactly how to make it.
Recipe
A stack of Tom Aikens' chocolate crepes being drizzled with chocolate sauce.
Jenny Zarins
3 of 19

Easy Chocolate Crêpes

These chocolate crêpes from Tom Aikens, made with butter, sugar, flour, dark chocolate, cocoa powder, eggs, and milk, are a simple and spectacular chocolate-lover's dessert (though we may have been caught indulging in them at breakfast, too).
Recipe
A Hershey chocolate cake with swirled chocolate frosting on a white cake stand
David Leite
4 of 19

Hershey’s Chocolate Cake Redux

This Hershey’s chocolate cake recipe with frosting is an old-fashioned classic American dessert that will never, ever disappoint. Simple and simply the best.
Recipe
Two dark chocolate waffles on a mirrored surface sprinkled with powered sugar
Marie Kazalia
5 of 19

Dark Chocolate Waffles

These dark chocolate waffles, made with cocoa, chocolate chips, and sour cream, can be breakfast or dessert (or a snack), it’s up to you. Hot fudge sauce and ice cream are optional but highly recommended.
Recipe
Vegan chocolate cupcakes, half frosted with vegan chocolate frosting, on a wire rack beside a bowl of frosting.
Carl Tremblay
6 of 19

Vegan Chocolate Cupcakes

Tender vegan chocolate cupcakes are given lift and moisture from aquafaba and coconut oil. The lush chocolate frosting is more creamy and chocolatey than you can imagine.
Recipe
A metal baking pan of gluten free brownies with one piece missing
Josh Weissman
7 of 19

Gluten-Free Brownies

These gluten free brownies, made with chocolate, butter, and tapioca starch, are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they’re flourless. Swear.
Recipe
A baking sheet with seven chocolate pecan scones.
Quentin Bacon
8 of 19

Ina Garten’s Chocolate Pecan Scones

Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Recipe
Two cups with scoops of chocolate hazelnut gelato, known as gelato di gianduia, with a spoon.
Christopher Hirsheimer
9 of 19

Chocolate Hazelnut Gelato

This chocolate hazelnut gelato, known as gianduia in Italian, is chocolate ice cream and hazelnuts. It’s a classic Italian gelato and tastes like Nutella.
Recipe
A person holding a plate with a slice of basic chocolate cake on it.
Boyloso
10 of 19

Basic Chocolate Cake

You can have your molten lava cake; you can have your chocolate soufflé; just give me a classic, really, really delicious, moist, loaded-with-frosting chocolate layer cake, and that's all I need.
Recipe
A sheet of parchment paper topped with chocolate truffles and a sifter of cocoa powder on the side.
Ellen Silverman
11 of 19

Spiced Chocolate Truffles

At last, spiced chocolate truffles made with dark chocolate that taste delectable, are easy to make, and—believe it!—nutrient dense. Our prayers have been answered.
Recipe
One ultra-thin chocolate chunk cookie resting against a roll of wax paper.
Deborah Jones
12 of 19

Ultra-Thin Chocolate Chunk Cookies

These ultra-thin chocolate chunk cookies are perfect and shatteringly crispy with a distinctive caramel flavor thanks to brown sugar, oats, and bittersweet chocolate chunks.
Recipe
A pan of Toblerone Rice Krispies treats cut into bars.
Maja Smend
13 of 19

Toblerone Rice Krispies Treats

These Toblerone Rice Krispies treats are a gussied-up version of the childhood classic that incorporates two types of chocolate into the rice cereal and marshmallow snack bars.
Recipe
A layered German chocolate cake with coconut pecan frosting on a platter with a few slices cut from it.
Carl Tremblay
14 of 19

German Chocolate Cake

German chocolate cake, with its traditional stack of dark chocolate cake layers smothered with caramel frosting and pecan goodness and coconut, invariably impresses. And it’s surprisingly easy to make.
Recipe
Two vegan chocolate cakes stacked on top of each other.
Kate Whitaker
15 of 19

Vegan Chocolate Cake

This vegan chocolate cake recipe is made with cocoa powder, vinegar, soy or almond milk, and all the other usual baking ingredients. No one will know the difference between it and regular chocolate cake. Swear.
Recipe
A parchment-lined square pan filled with pecan-studded best brownies.
Maren Caruso
16 of 19

David Lebovitz’s Best Brownies

I’ve made a lot of brownies in my life, and these really are the best.
Recipe
A pewter cake stand piled with chocolate truffles.
Erin Scott
17 of 19

Chocolate Bourbon Truffles

Chocolate bourbon truffles are a brilliant and boozy gift for the chocolate lover who has everything.
Recipe
Chocolate ganache being poured over a chocolate Bundt cake that is on a wire stand
Cenk Sonmezsoy
18 of 19

Chocolate Bundt Cake

This chocolate Bundt cake is so tender and intensely chocolatey that you'll swoon–and so will everyone that you share it with. And don't even think about skipping that glaze, it's probably the very best part.
Recipe
Squares of chocolate fudge on a rimmed baking sheet with a knife resting beside them.
Steve Pool
19 of 19

Chocolate Fudge

This chocolate fudge is incredibly easy to make from scratch from chocolate, evaporated milk, marshmallows, vanilla, and sugar. An old-fashioned candy that still has a place in modern gift-giving…though we won’t judge if you save it all for yourself.
Recipe



About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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