These recipes will have discerning lovers groaning with pleasure - chocolate lovers, that is! Check out these truly decadent recipes that use chocolate in ways you might never have dreamed of!
Chocolate Griddle Cakes with Chocolate Sauce
(Serves 4, Prep time: 45 min)
If you've never indulged in chocolate for breakfast, you're missing out! This amazing recipe can be served for brunch, dessert, or to impress a chocolate lover with breakfast in bed. If you have a real sweet tooth, try topping the griddle cakes with shaved chocolate and maple syrup rather than the chocolate sauce!
1 cup heavy cream
7 oz fine-quality bittersweet chocolate, finely chopped
Griddle Cakes Ingredients:
1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
3/4 cup well-shaken buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle
1. Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth.
2. Keep warm or at room temperature.
Griddle Cakes Directions:
1. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
3. Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes.
4. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
5. Serve cakes in stacks, topped with chocolate sauce.
Recipe courtesy Lillian Chou/Gourmet
Brandied Hot Chocolate
(Serves 8, Prep time: 15 min)
This is the real thing - with a kick! Please note that chocolate with more than 60 percent cacao will be too bitter.
2 teaspoons cornstarch
1 1/2 cups whole milk
1/2 cup water
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder (optional)
2 tablespoons brandy (optional), or to taste
1. Whisk together cornstarch and 2 tablespoons milk. Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
2. Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
3. Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.
Recipe courtesy Melissa Roberts/Gourmet
Mixed Berry Chocolate Toffee Bites
(Makes 20, Prep time: 35 min)
These rich treats are perfect for after dinner, or to present to a loved one as a gift.
6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate, chopped
1 1/2 teaspoons grated orange peel (optional)
2 cups mixed fresh berries (such as blackberries, raspberries, and blueberries)
2 1.4-ounce English toffee candy bars (such as Skor), cut into 1/4-inch pieces
1. Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth, and warm.
2. Remove bowl from over water. Mix orange peel into chocolate, if desired. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart (do not spread).
3. Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.
Recipe courtesy Bon Appetit
Chocolate, Almond, and Dried Cranberry Biscotti
A step up from your average biscotti - invite someone special for coffee…
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces good-quality white chocolate, finely chopped (optional)
1. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
2. Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
3. Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
4. Transfer logs to work surface. Using a serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices cut side down on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks and let cool.
5. If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.
Chocolate Chili Brownies
(Serves 6, Prep time: 55min)
Spice up your dessert life! Serve warm with ice cream and chocolate curls.
8 ounces good-quality bittersweet chocolate, broken into pieces
1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
1 cup granulated sugar
3/4 cup packed dark brown sugar
11/4 cups all-purpose flour
1 /3 cup unsweetened cocoa powder
3 teaspoons chili powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 pint vanilla ice cream
One bar good-quality bittersweet chocolate, shaved into curls with a vegetable peeler
1. Preheat the oven to 350 degrees F. Butter a 9x13-inch baking pan.
2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
3. In a resealable plastic bag, combine the flour, cocoa powder, chili powder, baking powder and salt and shake together to mix. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add the flour mixture and stir until smooth. Pour the brownie mixture into the prepared pan and bake until set, about 25 minutes.
4. Let cool 5 minutes, and then cut the brownies into desired shapes with a cookie cutter or knife.
Chocolate Cinnamon Mousse with Cherries
A gorgeous dessert treat, perfect for summer or a romantic occasion!
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
1. Combine cherries, cherry preserves, and Port in heavy small saucepan.
2. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat.
3. Transfer to small bowl and chill until cold, about 3 hours.
1. Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat.
2. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl.
3. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form.
4. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated.
5. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours.
6. Spoon cherries with syrup atop mousse and serve.
Recipe courtesy Dave Lieberman/Bon Appetit