Chocolate-Topped Crispy Bars
Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate
Directions
In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
Cover and refrigerate 45 minutes. Cut into 24 squares.
Secret-Ingredient Devil’s Food Cupcakes
Ingredients
3 large eggs
1 cup mayonnaise
1 box devil's food cake mix
1 cup water
2 teaspoons vanilla
2 cups semisweet chocolate chips
1 cup sour cream
Directions
Preheat oven to 350º F. Place papers in 24 muffin-tin cups.
In a large bowl, beat the eggs and mayonnaise. Mix in the cake mix, water, and vanilla. Divide the batter among the cups. Bake until a toothpick inserted comes out clean, about 25 minutes. Cool.
For the frosting, melt the chocolate chips in a double boiler; whisk in 1 cup sour cream. Frost the cupcakes immediately.
Double-Chocolate Profiteroles
Ingredients
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour, spooned and leveled
5 large eggs
2 pints chocolate ice cream (preferably dark)
Dark Chocolate Sauce
Directions
Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.
Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.
One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.
Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.
Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.
Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.
Chocolate Peanut-Butter Fudge
Ingredients
nonstick cooking spray, for the pan
1/2 cup (1 stick) unsalted butter
1 10.5-ounce bag miniature marshmallows
1 cup sugar
1 cup creamy peanut butter
1 cup heavy cream
1/4 teaspoon kosher salt
16 ounces semisweet chocolate, chopped
1/4 cup coarsely chopped peanuts
Directions
Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.
Chocolate Espresso Mousse
Ingredients
8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
3 large egg yolks
2 teaspoons instant espresso powder
6 tablespoons granulated sugar
2 cups heavy cream
Directions
Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
Bittersweet Chocolate Cake
Ingredients
8 ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped
6 tablespoons unsalted butter (3/4 stick)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar
1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)
Directions
Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess.
Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool.
Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.
Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.
Chocolate Icebox Cake
Directions
In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.
Chocolate Crinkles
Ingredients
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar
Directions
Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Note: Total Time includes cooling time.
Chocolate Ganache Sandwiches
Ingredients
1 12-ounce bag semisweet chocolate chips
2 cups heavy cream
2 9-ounce boxes Nabisco Famous Chocolate Wafers
Directions
Melt the chocolate chips in the heavy cream over low heat, stirring occasionally until blended. Remove from heat and chill in the refrigerator until cool but not firm.
Beat the chocolate cream with an electric mixer until light and fluffy, 3 to 5 minutes.
Assemble the sandwiches with 2 Chocolate Wafers and a few tablespoons of ganache.