Come over to the dark side…of fall baking that is, with my deepest darkest chocolate recipes. Because pumpkin spice and gingerbread can only take you so far ~ and after a while you’re gonna crave a little chocolate!
My tips for getting the richest chocolate flavor in your baking ~
- This is an obvious one, but always use the best quality chocolate that you can, especially in recipes where it’s really going to shine. My vote for best bar chocolate for baking is either Lindt or Ghirardelli.
- For a super-duper deep dark chocolate look and flavor, I love to use Hershey’s Special Dark Cocoa Powder. It’s a blend that’s specially formulated to yield the darkest possible chocolate color.
- I also always like to use dark chocolate chips for recipes that call for regular or semi-sweet chocolate chips. If you’re a dark chocolate lover, it’s an easy swap that results in better flavor in most recipes. My choice for chocolate chips is almost always Nestle Dark Chocolate Morsels. I think they have the best texture and flavor by far. They’re smooth and rich as opposed to dry and chalky.
This flourless cake is easy to make and has the most addicting texture. Leaving out the flour just means more room for chocolate!
Pro tip: if you’re looking for rich chocolate flavor in a dessert, consider going flourless. Like cream, flour dilutes flavors and can take away from the pure chocolate experience.
This chocolatey take on pumpkin bread is moist, delicious, and totally unexpected. The frosting is pure ganache ~ wow!
Pro tip: try using chocolate ganache in place of regular frosting or glaze in your chocolate cakes and quick breads. The chocolatey payoff is huge and it turns a so-so dessert into a show stopper.
Chocolate and chili are a great pairing, the Aztecs were way ahead of their time on this. These truffles have that famously silky mouth feel and deep rich chocolatey flavor…but then they hit you with a little burst of heat at the end.
Pro tip: chocolate is a complex flavor that is so much more versatile than we give it credit for. Try swapping out your regular vanilla extract for some spice, maybe chili powder, cayenne, or even cinnamon.
Don’t be afraid to go bold with chocolate in a recipe. These dramatic cookies are a choc-a-holic’s dream.
Pro tip: there are different types of cocoa powder and each one yields different results…for the deepest, almost black chocolate, I always turn to Hershey’s Special Dark Cocoa Powder, it’s formulated specifically to give this rich color.
Brownies might be one of the most perfect vehicles for chocolate ever invented, especially when you double down with chocolate chips in the batter.
Pro tip: adding chocolate chips is one of my favorite ways to boost chocolate flavor in a recipe, they’re perfectly formulated to give you little molten pockets of yumminess.
Banana bread has always been homey and delicious, but now it’s downright dangerous.
Pro tip: you can ‘chocolatize’ many of your favorite non-chocolate recipes with great success. Quick breads and muffins are a good place to start experimenting. You can replace some of the flour with unsweetened cocoa powder, and add chocolate chips for good measure.
Everybody knows dark chocolate can be part of a hearty healthy diet, and I love to end my day with just a bite or two.
Pro tip: dark chocolate is filled with powerful antioxidants, and the darker the chocolate, the better it is for you, so go for it!