chocolate dessert

This Chocolate Cream Pie is the ultimate in rich, creamy, chocolate lusciousness. The Chocolate Cream filling is what happens when you combine really good pastry cream with a ridiculous amount of bittersweet chocolate. And the toasted almond crust is nutty, buttery, and super crispy, delivering a delicious contrast to the ultra-creamy chocolate cream and whipped cream topping.

Extra Rich and Creamy Chocolate Cream Pie

Toasted Almond Pie Crust, chilled

chocolate

gelatin

water

large egg yolks (*See note below for what to do with the whites)

cornstarch

milk

sugar

tsp table salt (3/4 tsp kosher salt)

tsp almond extract (optional, but super delicious)

confectioners sugar (powdered sugar)

Finely chop the chocolate and place it in...

Finely chop the chocolate and place it in a medium size bowl. Set aside.

Add the gelatin to a small bowl and...

Add the gelatin to a small bowl and add the 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on your counter when you whisk in the hot milk.)

Set a 1 or 2 cup heat proof...

Set a 1 or 2 cup heat proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour 2 cups of the hot milk into...

Pour 2 cups of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Cook, stirring constantly, until the custard is thick...

Cook, stirring constantly, until the custard is thick and begins to boil. As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer.

Pour the pastry cream over the chopped chocolate....

Pour the pastry cream over the chopped chocolate. Do not stir.

Break the gelatin into small pieces and drop...

Break the gelatin into small pieces and drop them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin melt, then stir until the gelatin and the chocolate are completely incorporated, about 20 seconds. Stir in the vanilla and almond extracts.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Follow the instructions in the recipe for Toasted...

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Let the crust cool completely before filling.

Using an electric mixer with the whisk attachment,...

Using an electric mixer with the whisk attachment, beat 3/4 cup of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Remove the cooled chocolate pastry cream from the...

Remove the cooled chocolate pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Scoop the chocolate cream filling into the cooled...

Scoop the chocolate cream filling into the cooled pie crust, smoothing it out into an even layer.

Using an electric mixer with the whisk attachment, whip the remaining 1 1/2 cups of heavy cream with 2 tsp vanilla extract and the powdered sugar until stiff peaks form. Spread the whipped cream over the chocolate cream filling.

Refrigerate the pie until ready to serve.

This vegan chocolate mousse is every chocolate lover’s dream. With only 3 ingredients, it couldn’t be easier to make. And the aquafaba gives this delicious vegan dessert the most amazing fluffy texture.

3-Ingredient Vegan Chocolate Mousse with Aquafaba

oz (200 g)

(120 mL) aquafaba

(100 g) white sugar ((Note 1))

In a heat-proof bowl above simmering water, melt the chocolate. Then, set aside to cool.

In a stand mixer, or using a hand mixer with the double beater attachments, whip the aquafaba and sugar until the mixture forms stiff peaks. This will take at least 10 minutes (see post for more information).

Fold the slightly cooled melted chocolate into the whipped aquafaba until it's uniformly incorporated and no streaks of chocolate remain.

Spoon the mousse into serving glasses and chill for at least 1 hour.

Serve with chocolate shavings and some raspberries.Enjoy!

Treat yourself with this easy recipe for oreogasm bark from Delish.com.

Oreogasm Bark

c. white chocolate chips, melted

c. crushed Oreos (plus more for sprinkling)

c. semi-sweet chocolate chips, melted

Oreos

I made this and the toffee bark for New Years Eve for two different parties and it was a huge hit! Very easy to make and people are still talking about it. In a few weeks I'm going to be a house guest and will make this again to bring as a hostess gift. I've got a new go-to recipe!

https://streaming.hearstdigitalstudios.com/21b03d3d-a09f-4c22-be6c-2948cb165fac/video_rover_16x9_1080p_hd_1582233774_72150.mp4

Take your love of Oreos to the next level.

This Oreogasm Bark Will Make You Scream!

This decadent paleo molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one!

Chocolate Lava Cake (Paleo, Gluten-Free)

ghee (or coconut oil, plus more for greasing the ramekins)

cocoa powder

dark chocolate (70% cacao) (finely chopped)

eggs

sugar (or coconut sugar)

vanilla extract

Diamond Crystal kosher salt

almond flour (or cassava flour)

keto confectioners sugar

coconut cream

raspberries

Heat the oven

Heat the oven to 425°F with the rack in the middle position. 

Grease the ramekins

Lightly grease four 6-ounce ramekins with ghee or melted coconut oil and dust with unsweetened cocoa powder. Make sure to tap out any excess powder!

Place ramekins on baking sheet

Set the ramekins on a rimmed baking sheet.

Melt the chocolate and ghee

In a double boiler—a.k.a., a bowl that fits snugly over a pot of simmering water (but doesn’t actually touch the water), melt the ghee with the chocolate, stirring frequently until smooth and shiny. Alternatively, you can use a microwave oven to melt the ghee and chocolate. Place them in a glass bowl and microwave on high in 30-second intervals, stirring in between, until smooth. It should take about 1 minute total. Set the melted chocolate mixture aside.

Beat the egg mixture

In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt. Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.

Fold in the chocolate and flour

Fold the melted chocolate into the egg mixture, along with the almond or cassava flour. 

Mix batter

Mix well until uniform. The batter should thicken and take on the texture of chocolate pudding.

Divide the batter into the ramekins

Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.

Bake the lava cakes

Flatten the tops of the cakes and bake for 10 to 12 minutes, or until the sides of the cakes are firm but the centers are soft.  Start checking at 8 minutes to make sure you don’t overcook them!

Air fryer instructions

Cooking in an air fryer? Air fry at 400°F for 7 to 9 minutes or until sides are firm and the center is jiggly!

Cool the lava cakes

Transfer the cakes to a wire rack and cool in the ramekins for 1 minute—no longer!

Unmold the lava cakes

Run a butter knife on the inside edge of each ramekin. Then, cover each cake with a small plate and carefully turn each one over and unmold. 

Add optional toppings and serve

Dust with Swerve confectioners sweetener (or regular confectioners sugar) or serve with whipped coconut cream and/or berries. Serve immediately!

https://content.jwplatform.com/videos/YnARpRNM.mp4

This decadent molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one! It’s an easy, show-stopping dessert that's so much cheaper to make at home—and you can eat them in your sweatpants.

Chocolate Lava Cake (Paleo, Gluten Free, Nut Free)

If you like your cookies thick, soft, and chewy, these chocolate chip-filled treats are perfect for you.

Cakey Chocolate Chip Cookies

c. all-purpose flour

baking soda

unsalted butter

c. sugar

c. packed light-brown sugar

salt

pure vanilla extract

c. semisweet and/or milk chocolate chips

These were wonderful! Very fluffy and cakey. I added a dash of cinnamon which gave it a nice spice. Next time I would do less chocolate chips. But these are great - even when baked from frozen!

I make these with gluten-free flour and they are wonderful. I’ve made them at least 5 times already and don’t see any reason why I’d make another chocolate chip recipe

Love these cookies and so does everyone else. I’ve made them three times already!

Dirt dessert alternates layers of crushed Oreo cookies and a lightened chocolate pudding mixture that is made to look like "dirt", complete with (gummy) worms!

Dirt Dessert

Oreo Cookies

cream cheese (at room temperature)

butter,

container Cool Whip

Gummy worms (optional)

Crush the Oreo cookies into fine crumbs using a food processor (or, place the cookies in a resealable plastic bag and crush with a rolling pin); set aside.

In a large bowl, whisk together both boxes of the instant pudding with the milk for about 2 minutes. Let sit for 5 minutes.

Meanwhile, beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the powdered sugar, then gradually increase the speed back to medium until a fluffy texture is reached.

Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding, then fold in the Cool Whip until completely combined.

The dessert can be assembled in a number of ways - in a rectangular or square serving dish, in a trifle dish, or in individual cups. However you plan to serve it, layer the dessert with alternating layers of the crushed Oreos and pudding mixture, beginning and ending with the crushed Oreos. Refrigerate for at least 4 hours (or overnight) before serving. Decorate the top with gummy worms before serving, if desired.

https://embed.mediavine.com/videos/iglqrNkCv

A recipe for classic dirt dessert! This easy summer dessert features alternating layers of crushed Oreos and a chocolate pudding mixture. It is made to look like dirt, complete with (gummy) worms!

Layers of flourless chocolate cake, dark chocolate mousse and white chocolate mousse create an absolutely sinful dessert for chocolate lovers everywhere.

Triple Chocolate Mousse Cake

unsalted butter,

bittersweet chocolate (finely chopped)

espresso powder

eggs (separated)

brown sugar

cocoa powder (preferably Dutch-processed)

heavy cream

table salt

white chocolate chips ((1 cup))

Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high.

Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.

Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove the cake from the pan.

Make the Middle Layer: Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.

Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.

Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).

In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

The cake can be made up to 1 day in advance and refrigerated. Remove the cake from the refrigerator and let sit at room temperature for 45 minutes before releasing it from the pan. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Run a thin knife between the cake and side of the springform pan, then remove the side of pan. Cut into slices and serve. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts.)

This recipe is inspired by a 1950s Swan's Down Cake ad I discovered via Pinterest. The beauty of it is that you can make it however you please, just choose your favorite cake and frosting recipe; it's all about how you assemble and decorate the cake.

Easter Egg Cake Recipe

For the Cake:

(8-inch) round layer cakes

For the Chocolate Frosting:

(2 1/2 stickes) unsalted butter, slightly softened

(about 2 cups) confectioner’s sugar

72% cacao chocolate, melted

(12.6 ounce) bag of Easter M & Ms (I used the dark chocolate ones)

For the Cake: Prepare Yellow Birthday Cake or favorite boxed cake mix as 2 (8-inc) round cakes.

For the Frosting: In the bowl of an electric stand mixer beat butter and sugar on medium speed until well combined, scraping down the sides as necessary. Add melted chocolate beating until thoroughly combined. Conitnue beating until easily spreadable. Set aside.

To Assemble the Cake: Using a sharp knife, carefully split the cooled cake layers horizontally so that you have four full layers. Stacking the layers on top of each other, cut the layers about 3/4 inch off center so you have four large pieces and four smaller pieces.

Spread each layer with enough frosting to hold the layers together and assemble and arrange the layers on a large platter in the upright position (cut side-down). The four larger layers will make up the center of the cake with two smaller layers on each side. Be sure to save the two domed small top layers for the very outer pieces.

Once layers are arranged, use a sharp knife to carefully trim the outer edges into a more egg-like shape. You can adhere the trimmed pieces with frosting if desired to add additional shaping (I added a little piece that had been trimmed off the edge to the "tip" of the egg to give it a more rounded look).

Spread the outside of the cake with remaining frosting and decorate with M&Ms in whatever pattern you desired. To create the striped egg effect I first sorted all of the M&Ms by color then applied them in thick stripes.

If you thought chocolate brownies couldn't get any better, wait until you add Ferrero Rocher to the mix.

Ferrero Rocher brownies recipe

dark (70%) chocolate, chopped

(about 12) Ferrero Rocher chocolates, roughly chopped

grapeseed oil

tbs Frangelico

vanilla bean paste

plain flour

tsp baking powder

(110 grams) dulce de leche, warmed

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6190463239001&=domain=del

5348771529001-6190463239001

Amazing 3-Ingredient Chocolate Truffle Recipe with whipped ganache centers! Easy to make and so delicious. Make round truffles or even heart-shaped truffles for Valentines Day.

3-Ingredient Chocolate Truffle Recipe

Set a small sauce pan over medium heat and add the heavy cream. Heat until the cream simmers around the edges then remove from heat. Meanwhile, break 6 ounces chocolate into pieces, reserving the remaining chocolate for later. Place the chocolate pieces in the bowl of an electric mixer. Pour the hot cream over the chocolate, and add the extract. Let it sit for 8-10 minutes to soften the chocolate.

Turn the mixer on low and beat the chocolate until completely smooth. Raise the mixer speed to medium if needed. Then cool the chocolate ganache in the refrigerator until very cold, at least one hour.

Once cold, use the mixer again to whip the ganache until light, fluffy, and lighter in color. Scrape the bowl and whip again for 1 minute to insure a smooth consistency. Scoop the ganache into a large piping bag with a large round piping tip.

Line a couple baking sheets with parchment or wax paper. Then pipe the whipped ganache into 1-inch rounds on the wax paper. For hearts: Pipe a smaller mound, then drag it forward. Repeat to make a second hump next to it and drag the ganache down into a rough point. Don&#x27;t worry if it looks messy. The chocolate coating smooths out imperfections. Freeze the ganache mounds on the baking sheets until rock-hard, at least one hour.

Break the remaining 12 ounces chocolate into pieces. Melt 9 ounces of chocolate in a double-boiler over low heat. Remove from heat, and add the last 3 ounces of chocolate and stir until smooth. (This simple form of &quot;tempering the chocolate&quot; helps the chocolate to keep from clouding up once hardened.)

Take only one sheet of ganache mounds out of the freezer at a time. For round mounds, press a wooden skewer into the center and dip in chocolate. Tap off the excess chocolate. Then set the chocolate truffle down on wax paper, with the skewer hole down. For hearts: Balance a heart flat on two skewers and dip in chocolate. Tap off the excess chocolate and lay on wax paper to cool and harden. Once hardened, store in an air-tight container until ready to serve. Keep at room temperature for up to one week.

These Almond Butter Chocolate Chip Zucchini Bars are wholesome and perfect and just everything your summer needs! Made with oats, almond butter, zucchini, dates, and maple syrup. So many feel-good ingredients packed into one bar! 

Top 35 chocolate dessert recipes from across the web

The most viewed chocolate dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 35 chocolate dessert recipes from across the web

The most viewed chocolate dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Extra Rich and Creamy Chocolate Cre...

3-Ingredient Vegan Chocolate Mousse...

Oreogasm Bark

Chocolate Lava Cake (Paleo, Gluten-...

Cakey Chocolate Chip Cookies

Dirt Dessert

Triple Chocolate Mousse Cake

Easter Egg Cake Recipe

Ferrero Rocher brownies recipe

3-Ingredient Chocolate Truffle Reci...

Almond Butter Chocolate Chip Zucchi...

Texas Sheet Cake Trifle

Eclairs

Choco-mint roll

Chocolate & chestnut truffle torte

Coconut and chocolate balls

Vegan Lava Cakes

Neapolitan Mini Bundt Cakes

Mississippi Mud Bars

Tahini Stuffed Chocolate Covered Da...

Chocolate Peanut Butter Cheesecake

Reese's Peanut Butter Cup Pie

Chocolate Covered Date Recipe With ...

Peppermint Patty Mint Oreo Truffles

Chocolate Mousse

White Chocolate Texas Sheet Cake

Texas Sheet Cake Brownies

Fast &amp; Easy Low Sodium Cookie R...

Hot Chocolate Fudge Cake

One Bowl Brownies Recipe

Peanut Butter Acorns

Jeni's Milkiest Chocolate Ice Cream

Black Cherry Jello Salad with Cream...

Chocolate Lasagna

Chocolate Truffle Torte

The most viewed chocolate dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fast & Easy Low Sodium Cookie R...