5 Classic Chocolate Dessert Recipes You Can Make from Pantry Staples, plus tips on how to choose the right chocolate for each one. These are the best of the best, get ready to drool!
This dessert is pure luxury to me. Creamy, dark chocolate ganache is poured into a midnight-dark cookie crust and topped with gorgeous big flakes of sea salt like stars in the night sky. A little bit of butter added to this ganache gives it next-level silkiness!
Chocolate choice~ because chocolate makes up the bulk of this recipe, this is the time to use a high quality dark chocolate that you love. I often use Ghirardelli or Lindt because that’s what my grocery store stocks. Look for at least 70% cocoa on the label.
If you’re not the biggest fan of the bitterness of dark chocolate, or if you’re like me and you can just appreciate the delicious sweet creaminess of good milk chocolate, this mousse is for you.
Chocolate choice ~ the good old fashioned Hershey’s Milk Chocolate is a great match for this recipe. It’s easy to find, and has that classic flavor you crave.
I love flourless chocolate cakes, especially for entertaining, They are easy to put together but always feel special and impressive. Simply top with berries or any kind of seasonal fruit (or plain old whipped cream) and you’ve got something really beautiful and effortless at the same time.
Chocolate choice ~ either bittersweet or semisweet chocolate works beautifully in this cake. I love to use a different type of chocolate every time I make one of these flourless cakes because it comes out different every time. If you want to go all out, order some authentic Taza Mexican stone ground chocolate for this cake.
For when you really need to pull out all the stops, the Barefoot Contessa’s moist, richly flavored cake delivers. It’s the dictionary definition of a delicious chocolate dessert, and you probably have everything you need to make it right now!
Chocolate choice ~ this cake is made with cocoa powder, and as long as you use unsweetened, with no additives, you can use any unsweetened cocoa powder you like with this recipe. Remember that cocoa powder is ground and dried from the cocoa beans themselves, after most of the cocoa butter has been removed, so it’s quite an intense form of chocolate. You get what you pay for, and cheaper brands are made from cheaper beans. Feel free to experiment.
Simple and elegant, these chocolate truffles are spiked with a little bit of hot chili, but feel free to use the base recipe as a canvas for all your favorite flavor pairings. If you aren’t into spicy, this truffle recipe is easy to spike with any liqueur you like, my favorite is Amaretto or Grand Marnier.
Chocolate choice ~ when a recipe is basically composed of chocolate and cream, like these truffles, your chocolate choice will have a big impact on the flavor. The darker your chocolate, the more oomph these truffles will have, so look for 80% cocoa content.