Top 10 of the 50 Best Chocolate Desserts

Make money from your photos, videos and blogs. Get Started Now!

Posted in: Food and Beverages in chocofries's Blog

First, a Few Words that Will Make You Feel Good about Eating Chocolate ;)

Chocolate dessert is one of the most popular foods in the world and it is loved by virtually everyone, men and women, kids, old and young. You would be wondering what is it about the chocolate that makes us go crazy in-love with it. Is it the rich and velvety taste, the feel-good chemicals or its aphrodisiac element?

This mystique and captivating confection has delectable attributes which science has proven to be beneficial to our diet.Consuming chocolate is one of the greatest guilty pleasures but it has become now a magical treat because of its health and wellness benefits which can affect our body and mood in the most profound ways. We heard in the news that dark chocolate has super antioxidant powers, but only few knows that cacao, the source of chocolate has also antibacterial agents that may reduce tooth decay.

The smell of chocolate can actually increase brain waves and help relax the body, and maybe those were some of the reasons why cacao and chocolates are now being used in the upscale spas and beauty salons for body scrubs. Now that you already know the good benefits of eating this so-called food for the gods, well I guess it is time for you to get busy in the kitchen and start making chocolate desserts to bring up the mood in the house. On that note, here are the 50 most delicious chocolate desserts recipes that everybody will definitely love.

I had to stop scrolling for fear I would eat my monitor.
- Mindoculus

1. Chocolate Decadence Cake I

For chocoholics, this is a great recipe that is to die for and you can be proud of to serve in large social occasions; whether served with crème custard, stout beer or mixed berries, this is the kind of cake that your friends will remember you best. It is as good as or maybe even better than the one you can get from a restaurant, with very rich and thick chocolate flavour. It is best served cold and a few days older because its texture and taste gets better in the refrigerator.

Ingredients

* 12 ounces semisweet chocolate chips
* 4 (1 ounce) squares unsweetened chocolate
* 1 1/2 cups butter, melted
* 1 3/4 cups white sugar
* 1/2 cup water
* 7 eggs
* 2 cups whipped cream

Directions

* Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
* Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth.
* In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
* Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
* Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
* Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

2. Flourless Chocolate Cake I

This is a fantastic, elegant, high end finish to the best of the best recipes, but to be honest, a bit pricey as well, which for the chocolate lovers do not matter at all as long as they can bake and serve their friends a decadent cake that they will remember for the rest of their lives. You can experiment with this recipe by putting different garnishes on top and around its edges like chocolate syrup, unsweetened whipped cream or sliced almonds. This is perfect for those who are gluten-intolerant since it is a flourless cake.

Ingredients

* 1/2 cup water
* 1/4 teaspoon salt
* 3/4 cup white sugar
* 18 (1 ounce) squares bittersweet chocolate
* 1 cup unsalted butter
* 6 eggs

Directions

* Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
* In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
* Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
* Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
* Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
* Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

3. Easy Elegant No-Bake Cheesecake

This is one of the easiest cheesecake recipes yet extremely elegant and it tasted fabulous. A great substitution for this would be to use white chocolate and then top it with raspberry preserves. Juice and juliennes of 1 orange can bring more life to the taste of this easy no-bake cheesecake; absolutely delicious and easy-to-make dessert for quick or emergency situations. For something different, you can use orange juice instead of water and some finely grated orange peel that you can put on top.

Ingredients

* CRUST
* 1 1/4 cups graham cracker crumbs
* 1/3 cup butter or margarine, melted
* 2 teaspoons granulated sugar
* CHEESECAKE
* 1 envelope (.25 oz.) unflavored gelatin
* 2/3 cup water
* 2 pkgs. (8 oz. each) cream cheese, softened
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted* and cooled
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1 cup heavy whipping cream, whipped

Directions

FOR CRUST:
MIX graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom.

FOR CHEESECAKE;
Sprinkle over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatine dissolves. Remove from heat.

BEAT cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatine mixture; fold in whipped cream. Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan.

*Follow melting directions on NESTLE package.

NOTE: 2 prepared 9-inch (9 ounces each) graham cracker crusts can be substituted for the 9-inch springform crust. Divide filling evenly; refrigerate as above.

4. Frozen Hot Chocolate

This refreshing and excellent drink recipe is superb and very easy to follow even kids can do this; it tastes wonderful and perfect on a hot summer day. Your family, especially kids will definitely love this. You can put a frosty twist with this velvety blend of three types of chocolates and more ice to add thicker consistency.

Ingredients:

* 3 tablespoons superfine granulated sugar (or baking sugar)
* 1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavour NESTLÉ Hot Cocoa Mix
* 2 tablespoons unsalted butter
* 1/3 cup each NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLÉ TOLL HOUSE Milk Chocolate Morsels
* 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
* 4 cups ice cubes
* Whipped cream

Directions

* Place sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water.
* Stir frequently until melted and smooth paste forms.
* Add morsels; stir.
* When morsels begin to melt, slowly stir in 1/2 cup evaporated milk.
* Stir until smooth and velvety. Cool to room temperature.
* Place chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover.
* Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of whipped cream.
* Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon.

My mouth is watering and I gained 5 pounds looking at this site. I can’t wait to make some of these! I love baking.
- Whomajigi

5. Frozen Chocolate-Covered Cappuccino Crunch Cake

This cake is unbelievably awesome, delicious and easy to make and versatile; you can actually use other flavors to make it more appealing to those who are not coffee-lovers, especially kids. Other flavors you can use to substitute for the high-priced and hard to find coffee ice creams are vanilla ice cream, cookies and cream or chocolate sandwich filled cookies.

Ingredients:

* 1 (10 3/4 oz.) frozen pound cake, thawed
* 3/4 cup heavy whipping cream
* 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
* 4 cups (1 quart) coffee ice cream, softened
* 1 cup frozen whipped topping, thawed
* 1 3/4 cups coarsely crushed malted milk balls
* Frozen whipped topping, thawed (optional)
* Coarsely crushed malted milk balls, (optional)

Directions

Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside.

* Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
* Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover;
* Freeze until ice cream is firm, about 2 hours.
* Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours

TO SERVE:

* To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

6. Chocolate Pate with Cranberry Coulis

If you are trying to do something unique for your loved ones on special occasions, this recipe is just the right choice because this dessert is excellent in all ways; taste, appearance, presentation and is very easy to do. It is something like fudge; the only difference is it is a lot softer, the taste is great, and the sweet flavor of chocolate is enhanced by the tart tang of the cranberry coulis. You may also use raspberry for this recipe if you find cranberry a bit harsh for a flavor.

Ingredients:

CRANBERRY COULIS

* 1 1/2 cups OCEAN SPRAY® Jellied Cranberry Sauce
* 3/4 cup OCEAN SPRAY® Cranberry Juice Cocktail
* 1 teaspoon lime juice

PATE

· 1 1/2 cups heavy whipping cream, divided

· 1 large egg yolk

· 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

· 1/3 cup light corn syrup

· 1/4 cup (1/2 stick) butter or margarine

· 1 teaspoon vanilla extract

· Whipped cream

Directions:

FOR CRANBERRY COULIS:
Place cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

FOR PATE:

Line 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl.

Combine morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

Beat remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

TO SERVE: spoon Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pate on plate. Garnish with whipped cream.

7. Simply Rich Chocolate Syrup

This is not your average chocolate syrup, with its deep, rich and smooth chocolate flavour; the perfect treats for sweet fresh fruits, or to use for the topping of your favourite ice cream or dessert. This is something that you should try making instead of buying in the store because this is actually a no-sweat recipe; it will only take you about 10 minutes to make this wonderful and great chocolate syrup.

Ingredients:

* 1/2 cup half-and-half
* 1/4 cup granulated sugar
* 8 oz. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), finely chopped
* 1 tablespoon butter

Directions:

Heat half-and-half and granulated sugar to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate and butter. Stir until mixture is smooth and chocolate is melted. Serve warm over fresh fruit, ice cream or your favorite dessert. Or, transfer to resealable container and refrigerate.

TO REHEAT: microwave on HIGH (100%) power for 15 to 30 seconds; stir.

8. Mexican Hot Chocolate Shots with Spicy Foam

This hot chocolate drink is not your ordinary treat of dessert because aside from its rich and very creamy flavor, it will also give you a kick of hot cayenne pepper. If you are going to make this recipe, make sure to make some extra serving because you will end up sipping more of it especially on winter days. The cayenne pepper may make you think twice, but believe it or not, it compliments the chocolate so perfectly in ways that you could never imagine. Really worth a try!

Ingredients:

* 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk, divided
* 1 cup water
* 1 1/2 cups (9 oz.) * NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 1/4 teaspoons vanilla extract, divided
* 1/2 plus 1/8 teaspoon ground cinnamon, divided
* 1/8 teaspoon ground cayenne pepper, divided (optional)

Directions:

Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.

Heat remaining evaporated milk, water, morsels, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.

Remove chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy. Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.

POUR hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

SERVING SUGGESTION:

Serve as a rich dessert drink in 4-ounce demitasse cups.

I MUST stop torturing myself by looking at chocolaty goodness like this!!! Frozen Chocolate Covered Cappuccino Crunch Cake and this German Chocolate Coconut Bars and this Chocolate Espresso Souffle I didn’t even have to eat any of the desserts on that page and I feel a Chocolate Coma coming on.
- Metally 79

9. Cinnamon Chocolate Pudding

Chocolate and cinnamon has always been the perfect and a winning combination for any dessert. Cinnamon adds more warmth and deep scent to this special treat and this is one of the best flavors that a chocolate-lover can dream of because of its richness and creamy texture which is intensified by the whipped cream or any milk, depending on your choice. You can sprinkle toasted coconut on top of this great snack to add more crunches to its silky and smooth flavor.

Ingredients:

* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon ground cinnamon
* 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk, (3 cups)
* 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 2 egg yolks, lightly beaten
* 1/2 cup flaked coconut, toasted

Directions

Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.

Pour chocolate mixture into dessert cups. Chill for at least 1 hour; sprinkle with coconut.

10. Chocolate Cream Filled Cake

This recipe will definitely make you drool and hungry just by looking at its picture. You can use different cake mix with this cake such as strawberry mix with vanilla chips melted over the top and different glaze so you won’t get bored with its taste. A recipe with great presentation and easy to make, very moist and the chocolate is rich but not too overpowering, best served with strawberries and chocolate sauce. This cake will be a big hit with its creamy filling inside.

Ingredients:

* FILLING
* 1/4 cup granulated sugar
* 1 pkg. (8 oz.) cream cheese, softened
* 1 large egg
* 1 teaspoon vanilla extract
* CAKE
* 2 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 1 cup water
* 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
* 3 large eggs
* 1 1/4 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon vanilla extract
* GLAZE
* 2 ozs. (1 bar) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
* 2 teaspoons vegetable shortening, divided
* 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

Preheat oven to 350° F. Grease and flour 12-cup Bundt® pan.

FOR FILLING:
Combine sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth.

FOR CAKE:
Combine flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl. Beat on low speed, scraping bowl often, until ingredients are moistened. Beat on high speed for 2 to 3 minutes scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes, invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
Melt baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and morsels. Store refrigerated.