9 Decadent Chocolate Recipes ...


9 Decadent Chocolate Recipes ...
9 Decadent Chocolate Recipes ...

Picking out decadent chocolate recipes isn't easy, not just because I'm a huge chocoholic but also because there are just so many! So I decided to go all out by searching for the kinds of ooey gooey desserts that leave you unable to eat any more chocolate for the rest of the week. These are the desserts you turn to when you're in the midst of a huge hormonal hurricane or when you're hosting girls' night for a bunch of fellow chocolate lovers. And don't worry, ladies – no one who matters will judge you for trying out these decadent chocolate recipes. Their mouths will be too full!

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Chocolate Crepes

I love crepes, but if this is one of the decadent chocolate recipes you choose to make, proceed carefully! Crepes are so hard, you have to get the technique down. Once you do, however, you'll want to make this recipe every weekend, perhaps as a chocolatey end to a lovely brunch with your main squeeze!

1-1/2 cups milk
3 eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup Daisy Brand Sour Cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed

Fudge Sauce:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional

For batter, place the first nine ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour.

Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour.

For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm.

Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired. Yield: 10 servings.



Chocolate Decadence

Well, of course I had to choose a decadent recipe for Chocolate Decadence! While scrumptious, this is also incredibly easy to make. You're probably hiding most, if not all, of the ingredients in your kitchen right now! It's super quick, so throw it together when you've got a hankering for some serious chocolate goodness.

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350°.

Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.



Double Chocolate-Espresso Truffle Pie

I can't get enough of truffles, and I love finding a way to work a homemade truffle-taste into recipes. This pie is rich, dark, and beyond decadent, so make sure you slice it into very thin pieces. I love this for a girls' night, just make sure that there's a designated driver to guard against any sugar comas.

For Chocolate Pastry:
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 cup butter, cut up
5 tablespoons cold water

For Chocolate Filling:
2 cups whipping cream
6 ounces 60% to 70% dark chocolate or bittersweet chocolate, chopped
1 cup granulated sugar
6 egg yolks, lightly beaten
3 tablespoons brewed espresso or strong brewed coffee
1 teaspoon vanilla
Sweetened whipped cream
Chocolate curls and/or shavings (optional)

For Chocolate Pastry: In a food processor, combine flour, cocoa powder, brown sugar and salt. Cover; process until just combined. Add butter. Cover; process with on/off turns until butter pieces are pea-size. With processor running, quickly add water through feed tube until dough just comes together.

Transfer mixture to a large mixing bowl; gather flour mixture into a ball, kneading gently until it holds together. Gently pat dough into a disk.

On a lightly floured surface, roll the dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch glass pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Using a fork, prick the bottom and side of the pastry shell, being sure to prick where bottom and sides meet. Line pastry with a double thickness of foil.

Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is set and looks dry. Cool on a wire rack. Set baked pie pastry shell aside.

For filling: In a medium heavy saucepan, combine the whipping cream, chocolate and granulated sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to boiling and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until blended.)

Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Remove from heat; stir in espresso and vanilla. Cool slightly. Pour warm filling into the baked pie pastry shell. Cover and chill for 8 to 24 hours or until filling is set.

To serve, cut into wedges and top each serving with whipped cream. If you like, garnish whipped cream with chocolate curls and espresso beans.



Chocolate Pots De Crème

Pots de crème seem hard to make but they're really not. If you like pudding or custard, you'll love this decadent dessert. If you don't have ramekins, they're easy to find at Target or Walmart, and it's worth having them in the house because once you make this creamy, smooth dessert once and see how quick it is, you'll want to whip it up frequently!

7 ounces bittersweet or semisweet chocolate, chopped
2 cups half-and-half
3 tablespoons sugar
1 teaspoon instant espresso or coffee powder (optional)
Pinch of salt
6 large egg yolks
1 teaspoon vanilla extract

Preheat the oven to 350°F. Set six 4- to 6-ounce ramekins or custard cups in a roasting pan or deep baking dish.

Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or pur’e in a blender until smooth.)

Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.

Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.

Transfer the custards from the water bath to a wire rack and let cool.

Serving: Serve slightly warm or at room temperature, garnished with small mounds of whipped cream and chocolate shavings



Chocolate Mocha Gooey Butter Cake

I haven't tried this cake, but chocolate, cream cheese, and butter? It's sort of a heart attack waiting to happen, I know, but I think this might be the very definition of decadence, don't you? I think I've got to make it, although I'll probably eat once slice, save one of the Better Half, and then give the rest of it away – just to be on the safe side!

1 egg, lightly beaten
1/2 cup butter, melted and cooled
1 2 layer-size pkg. chocolate cake mix
1 8 - ounce package cream cheese, softened
2 eggs
1 16 - ounce package powdered sugar
1/2 cup butter, melted and cooled
1/4 cup chocolate fudge topping
2 tablespoons very strong brewed coffee or espresso
1 teaspoon vanilla
Powdered sugar (optional)

Grease a 13x9x2-inch baking pan; set aside. Preheat oven to 350 degrees F.
For crust: In a medium bowl, stir together 1 egg and 1/2 cup melted butter. Stir in dry cake mix until combined (may need to work together by hand; mixture will be thick). Press evenly into the bottom of prepared pan. Bake 15 minutes.

Meanwhile, for topping: In a large bowl, beat cream cheese with an electric mixer until fluffy. Add 2 eggs, one at a time, beating on low speed after each addition just until combined. Gradually add 16 ounces powdered sugar, 1 cup at a time, beating on low speed until smooth. Slowly add 1/2 cup melted butter, chocolate topping, coffee and vanilla, continuing to beat on low speed until just combined. Pour batter over baked cake crust.

Bake for 35 minutes more (center will not appear to be set). Cool completely in pan on a wire rack before serving. If you like, sprinkle with additional powdered sugar. Cut into bars. Makes 24 bars.



Chocolate Truffle Cheesecake

I have made this recipe, although to cut down on the richness, I made individual cheesecakes in little ramekins. No matter how you decide to make it, you'll love it! That crust is particularly amazing, just don't make it too thick – it's rich too! Check out the additional recipes for the ganache, and be careful if you choose to top this with the white chocolate, because it's hard to melt!

1 1/2 cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies; we tested with Keebler Dark Chocolate and Almond Shortbread Sandies)
2 tablespoons melted butter
2 (4-oz.) semisweet chocolate baking bars, chopped
1 cup whipping cream
4 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs
Ganache Topping
Garnish: fresh raspberries or White Chocolate Snowflake

Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.

Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.

Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.



Chocolate Flourless Torte

Flourless chocolate desserts are notoriously dense and rich, and this one is no exception. It's just incredible, plus since there's no flour to fight with, you get to enjoy a quick clean up. Besides, look at all that chocolate – you even get chocolate curls as a topping!

16 ounces semisweet chocolate, cut up
1 pound unsalted butter or regular butter
1 cup whipping cream
1 cup sugar
1/2 teaspoon salt*
9 eggs
4 teaspoons vanilla
1 cup whipping cream
12 ounces semisweet chocolate, cut up
1 ounce white chocolate, melted (optional)
white chocolate, semisweet chocolate or milk chocolate for topping curls (optional)

For torte, grease bottom and side of a 10-inch springform pan; set aside.

In heavy, large saucepan, combine the 16 ounces chocolate, the butter, sugar, 1 cup whipping cream, and salt, if using. Cook over medium-low heat until chocolate and butter are melted; stir frequently. Remove from heat.

In a large bowl, whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into eggs. Return egg mixture to remaining chocolate mixture, stirring until combined.

Pour batter into prepared springform pan, placed on a foil-lined baking sheet. Bake in a 350 degree F oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill in the refrigerator about 4 hours or until firm.

For ganache, in a small saucepan, heat 1 cup whipping cream to just boiling. Place the 12 ounces chocolate in a medium bowl. Add hot whipping cream. Stir until chocolate is melted and smooth. Cool to room temperature.

Set torte on serving plate. With a knife or narrow metal spatula, carefully loosen cake and remove side of pan. Spread ganache over top of torte, allowing some of the ganache to drizzle down sides. Cover and chill in the refrigerator for several minutes or until ganache is set.

If you like, pipe or drizzle stripes or other designs on the torte with melted white chocolate; or top with curls of white, semisweet and milk chocolate. For easier eating, let the torte stand at room temperature about 30 minutes before slicing it. Makes 20 servings.



Molten Chocolate Lava Cakes

Lava cakes are the loveliest ooey gooey chocolate surprises. They seem like magic but the lava part isn't all that hard to perfect. They're great lightly sprinkled with a little powdered sugar, but I like adding a raspberry glaze, just so you get a tart little zing in the midst of all that chocolate. Remember, these are much better if you serve them warm.

2 tablespoons butter
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup butter
3 eggs
3 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon all-purpose flour
Powdered sugar
Fresh raspberries
Fresh mint leaves

Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.

In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.

In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.

Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and serve with fresh raspberries and mint leaves. Serve immediately. Makes 6 servings.



Black Forest Pound Cake

I haven't made this one yet either, but I have to try. If for nothing else, I love rich, decadent chocolate paired with cherries – check out the additional recipe for the cherry sauce to see what I mean! The sour cream makes this cake very moist, I imagine, and I bet all that dark brown sugar makes for an amazing texture!

2/3 cup butter, softened
1 1/3 cups granulated sugar
2/3 cup firmly packed dark brown sugar
4 large eggs
1 1/4 teaspoons vanilla extract, divided
1 1/2 cups cake flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sour cream
3 (1-oz.) bittersweet chocolate baking squares, finely chopped
Cherry Sauce
1 1/4 cups heavy cream
1 tablespoon granulated sugar
Shaved bittersweet chocolate

Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.

Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.

Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high).

Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.


While I've made many of these, I can't wait to experiment with the others. A rich chocolate dessert is ideal for special occasions where everyone involved has a sweet tooth … but sometimes? Make one just for you, too. For my fellow chocoholics, what's your most to die for chocolate dessert?

Feedback Junction

Where Thoughts and Opinions Converge

I can't wait to try these!

Oops sorry :( wrong blog haha


Great Recipes !

C.O Bigelow Rose Salve is also a good one (:

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