Chocolate

In Mexico, chocolate is mainly used to prepare hot chocolate, so when you hear people say “Mexican chocolate,” or chocolate de mesa, they usually mean chocolate made for this purpose. It’s grainy because it’s basically toasted ground cocoa mixed with sugar, cinnamon, and sometimes vanilla, almonds, or both. I really love the fragrance of Mexican cinnamon, so I like to infuse some in the liquid for this ice pop to add more flavor. I decided to add little bits of chocolate and almonds to these paletas to give another layer of flavor and crunchiness. Who doesn’t love that?

This vegan chocolate crème is a luxurious filling or topping for any cake. It produces a great custardlike quality thanks to the silken tofu. Add 1 or 2 tablespoons of your favorite liqueur to flavor this versatile filling. Try Amaretto, Frangelico, or Grand Marnier, for a special treat.

Here’s a light and fluffy buttercream frosting for those who like their chocolate pure and simple.

If you would like to use this ganache as a filling as well as a frosting, double the recipe. You’ll have some left over.

For an agave nectar dessert home run, top an Ultimate Fudgy Brownie (page 37) with your choice of vanilla ice cream or frozen yogurt, add this hot fudge sauce, and top it off with Agave Nectar Whipped Cream (page 113).

Chocolate lovers, rejoice! Finally, a gourmet chocolate truffle that’s sugar-free and not artificially sweetened. These are so easy to make, you may never buy store-bought chocolate again. For a plain, unadulterated chocolate truffle, omit the hazelnut extract and roll the truffles in premium-quality unsweetened cocoa powder. For vegan truffles, substitute soy creamer for the heavy cream, butter substitute for real butter, and instant soy milk powder for the nonfat dry milk.

This is an all-time favorite recipe from my cooking classes. A trip to Paris inspired me to experiment more with prunes, and chocolate seemed like the perfect pairing. I think a good PR person could do a world of good for prunes! In spite of their somewhat dowdy reputation, prunes have a sophisticated taste that makes them an interesting recipe ingredient.

This light version of an old favorite tastes like the real deal, only better—no sugar.

Looking for a seriously over-the-top chocolate dessert that is very low fat with an unbelievably rich texture and intense chocolate flavor? Who isn’t? The cool crème anglaise served over warm, creamy soufflé is a total treat.

The small amount of coffee substitute used will enhance the intensity of the chocolate but will not impart a mocha flavor. This is a creamy, decadent chocolate treat.

This is a delectably creamy vegan pie with a deep, rich chocolate almond flavor. I love it topped with soy whipped cream. This dessert will satisfy the most discerning chocoholic—guaranteed.

I think this is my favorite chocolate dessert. It has all my favorites: it’s chocolate, it’s warm, and it’s great with ice cream. The combination of dense, not-too-sweet chocolate cake with tangy raspberry sauce and creamy cool ice cream can’t be beaten. Use an excellent quality chocolate since it’s the main event here.

You’ll go to this recipe again and again when you want a classic chocolate cake.

Chocolate and raspberry are a match made in heaven. Sweet and decadent, these bars are perfect with coffee or espresso.

Bananas are the surprise ingredient in these yummy, coconutty treats. Substitute cashews or pecans for the walnuts for some great flavor variations.

The key to really moist, fudgy brownies is not to overmix the batter. For extra decadence, lightly frost them with softened chocolate ganache (page 108) and sprinkle with extra toasted nuts on top. These treats are for serious chocolate lovers.

A flourless, chocolate lover’s dream. These cookies can be stored at room temperature in airtight plastic containers for up to 2 weeks—if they last that long! They will get a bit chewier after the first day but still taste great. Note: Omit the chocolate chips to make these cookies gluten-free.

These cookies were one of the favorites among my testers because the almond meringue creates a delicately crisp cookie that is awesome on its own. Filling them with chocolate ganache takes them to a new level of sophistication.

Try this heartier version of America’s classic cookie.

Carob chips are a nice change from chocolate in these yummy cookies.