This light and airy cross between a pudding and a cake is baked in a large dish that can go right from the oven to the table. Serve it with custard sauce, as shown here, or good old vanilla ice cream.
Get the recipe: Bittersweet Chocolate Soufflé
Get the recipe: Brandy Crème Anglaise
Put a finishing touch on individual cups of mousse by adding a featherlight sprinkle of chocolate shavings. All you need is a block of chocolate and a vegetable peeler.
Get the recipe: Chocolate Espresso Mousse
This intensely flavorful Bundt is made more complex with the addition of a malty brew.
Get the recipe: Chocolate Stout Bundt Cake
No matter how you slice it, this stunner offers a one-two punch of chocolate in each bite, thanks to a crunchy wafer-cookie crust and a silky-smooth filling.
Get the recipe: Hazelnut Ganache Tart With Sea Salt
This classic French dessert—think cream puffs filled with ice cream—can be made in advance and assembled at the last minute.
Get the recipe: Double-Chocolate Profiteroles
Get the recipe: Dark Chocolate Sauce
A shower of coarse sugar just before baking adds a hint of holiday sparkle to these not-too-sweet disks. Don’t have a fluted cookie cutter? A basic round one works just as well.
Get the recipe: Chocolate Shortbread Cookies