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I’m definitely dating myself, but there are few images I associate with chocolate more closely than a panel of the syndicated comic Cathy: the eponymous careerwoman’s relationship with the stuff was, well I’d call it ecstatic. But what ingredient has earned this reception more than chocolate? Clearly, our readers agree with me (and Cathy). These are your very favorite chocolate dessert recipes, from easy, no-egg mousse to Jean-Georges Vongerichten’s iconic molten cake back to mousse again: This time a favorite recipe of legendary longtime New York Times food writer Craig Claiborne. Try them all!
Simplest Chocolate Mousse
Matt Taylor-Gross / Food Styling by Debbie Wee
This egg-free mousse from Justin Chapple is almost as easy as making whipped cream. Just melt milk chocolate chips into hot heavy cream, then whisk in cocoa powder and espresso powder for a deeper chocolate flavor. Once chilled, whip the chocolaty mixture until fluffy and buoyant.
Gramercy Tavern Chocolate Chip Cookies
CEDRIC ANGELES
Pastry chef and cookbook author Karen DeMasco shares a recipe for the giant, shareable cookies made famous at Gramercy Tavern. Brown butter adds a deep, nutty flavor and three types of chocolates — white, milk, and dark — provide big pools of melted chocolate in every bite. They’re finished with a sprinkle of flaky sea salt.
Outrageous Brownies
Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel
Ina Garten’s fudgy, walnut-studded sheet-pan brownies use a hefty amount of chocolate plus instant coffee to deepen the cocoa flavor. She warns: Don’t overbake!
Chocolate–Olive Oil Cake
Julia Stotz
This rich, moist single-layer cake from Ana Borrajo balances bittersweet chocolate with the fruity notes of extra-virgin olive oil, plus a subtle (and optional) kick of cayenne. Whipped egg whites keep the texture surprisingly light and fudgy. Top with a sprinkle of flaky salt and a dollop of whipped cream.
Dubai Chocolate Tiramisu
Food & Wine / Photography by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
This trend-inspired take on tiramisu layers espresso-soaked ladyfingers, creamy mascarpone, and a pistachio-kataifi mixture that adds nutty flavor and delicate crunch. Finish with cocoa powder and chopped pistachios.
Chocolate-Balsamic Pots de Crème
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Silky chocolate custards made with cream, milk, and egg yolks are topped with a balsamic-brown sugar glaze for depth and tang. They’re garnished with lightly sweet whipped ricotta and Amarena cherries for an extra-fancy flourish.
Espresso Martini Pie
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Purcell
This chilled pie channels the flavors of the caffeine-spiked cocktail with a French silk–style chocolate filling flavored with instant espresso and Kahlúa — and spiked with vodka — inside a chocolate cookie crust.
Pan-Banging Chocolate Chip Cookies
Food & Wine / Photo by Jen Causey / Food Styling by Christina Daley / Prop Styling by Torie Cox
Tricia Manzanero Stuedeman’s chocolate chip cookies are oversized with crisp, rippled edges and a soft, gooey center, created by lifting and dropping the sheet pan a few times during baking.
Salted Caramel Tart
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Layer a chewy salted caramel filling and a silky bittersweet chocolate ganache topping inside a fully baked buttery tart shell. Flaky sea salt intensifies the flavors and cuts some of the sweetness.
Chocolate-Amaretto Pudding Cake
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
As it bakes, this best-of-both-worlds dessert separates into a tender chocolate cake layer floating over a glossy chocolate sauce. It’s flavored with strong coffee and a splash of amaretto, then served straight from the dish — ideally with vanilla ice cream and fresh berries.
Molten Chocolate Cake
Julia Hartbeck
This is the original Jean-Georges Vongerichten dessert that inspired every lava cake iteration. The key to this small, intensely chocolaty cake is a batter with only a touch of flour and a very hot oven. Bake just until the tops are set while the centers stay soft (the recipe yield four ramekin-sized cakes).
Double-Chocolate Brownie Cakes
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
Pastry chef and cookbook author Emily Luchetti shares her recipe for a cross between a fudgy brownie and a moist chocolate cake. (Bake in a muffin tin so you get tender centers with slightly chewy edges.)
Yellow Cake with Double Chocolate Frosting
Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
This classic two-layer yellow cake is made extra moist by sour cream plus a combo of butter and oil. It’s finished with an intense double-chocolate frosting that’s boosted with espresso powder for deeper chocolate flavor.
Ultimate Chocolate Mousse
Developed by legendary food writer Craig Claiborne, this chocolate mousse starts with a gently cooked egg-yolk base flavored with a splash of liqueur, then combined with melted semisweet dark chocolate. Whipped cream and sweetened whipped egg whites are folded in separately to make it especially airy.
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