If you love chocolate, get your forks ready. For a special occasion dinner (okay, for any dinner), there’s no better way to close the meal than with a rich, decadent chocolate dessert. Whether you’re in the mood for a brownies or some homemade chocolate
ice cream, these tried and true recipes will satisfy any sweet tooth. From gooey chocolate cakes to classic French chocolate mousse and a whole slew of delicious chocolate cookies, our best chocolate dessert recipes will have you craving sweets for breakfast, dinner and every snack in between.
The use of English digestives—mildly sweet whole-wheat cookies–gives the crust an appealing crumbly texture.
Get the recipe for Florentine Chocolate Tart »
Molten Chocolate Cake
Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert.
Get the recipe for Very Moist Chocolate Layer Cake »
This rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced.
Get the recipe for Heaven and Hell Cake »
Flourless Chocolate Soufflé
Editorial assistant Zainab Shah adapted this moist chocolate cake with dense, fudgy icing from her mother’s trusted recipe.
Get the recipe for Chocolate Cake with Fudge Icing »
Chocolate Chocolate Chip Cookies
Softened goat cheese adds a delightful tang to these sweet chocolate cupcakes.
Get the recipe for Chocolate Cupcakes with Goat Cheese Frosting »
We like Valrhona’s 85% cacao bar in this recipe; its slight bitterness is a perfect complement to lightly sweetened Grand Marnier whipped cream.
Get the recipe for Bittersweet Chocolate Pudding Cakes »
Chocolate Chess Pie with Cornbread Crumble
Simple yet sophisticated, airy yet intense, a classic chocolate mousse is the perfect dessert for any occasion.
Get the recipe for Chocolate Mousse »
A crunchy cookie crust contrasts with cool, pudding-like filling in a showstopper of a dessert that keeps well in the fridge.
Get the recipe for Chocolate Cream Pie »
Classic Smith Island Cake
This cinnamony chocolate cake was a staple at the now-closed Half-a-Hill Tavern in Greene County, Missouri, in the heart of the Ozark Mountains. It gets a pleasing tang from vinegar, and a moist, light crumb thanks to shortening in the batter.
Get the recipe for Sour Chocolate Cake »
Replacing standard all-purpose flour with whole grain rye makes a dense, fudgy cookie with an intense and complex chocolate flavor.
Get the recipe for Salted Chocolate Rye Cookies »
This dessert—a fudgy, frozen or semifrozen chocolate mousse that’s sometimes coated in ganache, then sliced—likely came from the 17th or 18th century, when royal pastry chefs lived large.
Get the recipe for Frozen Chocolate Mousse (Marquise au Chocolat) »
Orange and Ginger Brownie Cookies
Chocolate Ganache Tart with Sea Salt Espresso Beans
You’ll need a lot of chocolate—more than a pound!—for this gooey cookie recipe.
Get the recipe for Dorie Greenspan’s Chocolate Chunker Cookies »
Olive oil subtly enhances this grown-up, not-too-sweet sundae topping from Portland’s Salt & Straw.
Get the recipe for Olive Oil Hot Fudge »
In these minty ice cream sandwiches, the chocolate mousse “ice cream” and cake are both sweetened with bittersweet chocolate, letting the chocolate’s richness—brightened by fresh spearmint—be the main flavor.
Get the recipe for Mint Chocolate Ice Cream Sandwiches »
With a dense chocolate coating and a soft, cakelike cookie base, we think these homemade mallomars are even better than the original.
Get the recipe for Homemade Mallomars »
Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It’s easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through.
Get the recipe for Fermented Banana Chocolate Pudding »
Note: If you want to ferment and puree more bananas than this recipe needs, the three bananas called for in this recipe should yield 1 1/4 cups of puree. Combine that with your half-and-half and reserve the rest for another day.
We’ve added chile, pepitas, and crunchy turbinado sugar to this refined chocolate bark, but the options are as infinite as your wildest chocolate fantasies.
Get the recipe for Homemade Chocolate Bark with Pepitas & Chile Powder »
Swedish “Gooey” Chocolate Cake