91 dark chocolate recipes

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

No-bake chocolate peanut butter pie with a cream cheese and whipped cream filling in a chocolate wafer crust, topped with a ganache-style chocolate layer.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

L. J's chili with overnight-marinated beef, tomatoes, mushrooms, crushed chilis, and peppers simmered open-pot for four hours. A bold, slow-cooked chili with a distinctive reduction technique.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Buffalo chip cookies are giant oat-and-cornflake cookies customized with raisins, peanuts, coconut, butterscotch, or chocolate chips. Yields 60 jumbo bake-sale cookies.

Chocolate hazelnut tart sets a glossy, gooey chocolate filling studded with toasted hazelnuts into a tender chocolate pastry crust. A rich, gianduja-style dessert with an optional splash of rum.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.