Chocolate

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.

Inspired by one of the most popular desserts of the '70s, as immortalized by Wolfgang Puck when he was at Ma Maison.

The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.

Tart, refreshing lime balances the richness of the chocolate.

Editor's note: The recipe and introductory text below are from Greg Case's and Keri Fisher's One Cake, One Hundred Desserts. To read Epicurious's review of the cookbook, click here. One of the best things about this mousse is that it's very simple, with only a handful of ingredients and a few steps. Yet the mousse is so versatile—not to mention so tasty—you'll soon find yourself whipping some up to fill a graham cracker crust for chocolate mousse pie, or to serve on its own, topped with some fresh raspberries for an elegant dessert. Or you could just eat it right out of the bowl with a soupspoon, as we do. Be careful when combining the chocolate and the whipped cream. Whipping the cream adds lots of air and volume to it, and overworking it when adding to the chocolate will allow all that air to escape (and then you'll have chocolate sauce, not mousse.

Editor's note: The recipe and introductory text below are from Jennifer Appel's Buttercup Bakes at Home. To read Epicurious's review of the cookbook, click here. While most of my customers seem to live for the icings and toppings on my cupcakes, this "black bottom" cupcake is sure to please just as it is. It's become my all-time personal favorite.

Adding a hint of orange zest to beloved chocolate chip oatmeal cookies gives them a faint citrus aroma and fresh bite.

Espresso gives this gooey, sensuous sauce a very grown-up flavor. It's perfect drizzled over ice cream.

A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant—but still single serve—dessert, reminiscent of the classic candy.

This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast."

Natilla is the Cuban answer to a French pot de crème. Here, an icy coffee granita tops the pudding for a cool contrast. (The puddings need to chill overnight and the granita needs freezing time, so be sure to start a day before serving.)

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

The base is chewy chocolate cake. Make this terrific dessert a day ahead.

Fresh and creamy all at once, this clever combination of rich ricotta ice cream and icy-cold watermelon chunks is a twist on the classic Creamsicle. Shaved bittersweet chocolate complements both flavors beautifully.