We all have our secret stash of treats just for us (and maybe our partner), but what if you want something more? Something indulgent that goes beyond that bag of chocolates hidden in the cabinet? Whether you’re looking for a special dessert to whip up for a cozy and romantic date night at home, or you’re just craving chocolate big time, try one of these four indulgent chocolate dessert recipes.
Flourless Dense Chocolate Cake
No flour needed for this decadent, melt-in-your-mouth cake recipe!
- 12 oz. bag of semisweet chocolate chips
- ½ cup plus 2 Tbsp. butter
- 4 eggs
- 2 Tbsp. sugar
- 1 Tbsp. all-purpose flour
- 9″ greased cake pan
- 1 sheet of wax paper
- Combine chocolate and butter in a medium microwave safe bowl and heat until melted. Stir until smooth then set aside. Place a medium glass bowl with eggs and sugar over a pot of simmering water (or use a double boiler). Beat with a wire whisk until eggs and sugar begin to thicken and are lukewarm. Remove from heat and beat with an electric mixer until light and fluffy.
- Fold in flour. Fold ¼ of egg mixture into chocolate then fold the chocolate into the egg mixture. Pour into a greased 9″ round cake pan with the bottom lined with a circle of wax paper. Bake for 15 minutes at 425 degrees, let cool, cover with plastic wrap and foil then freeze overnight.
- To unmold, dip bottom of pan into hot water to release cake onto platter.
Recipe credit: Laura Richards
Rich Chocolate Mousse
Photo Credit: Pixaby
You’ll want to dive right into a bowl of this smooth and creamy chocolate mousse.
- 4 large egg yolks
- 4 Tbsp. sugar
- 2 cups heavy cream
- 8 oz. bittersweet chocolate, melted
- 1 tsp. vanilla extract
- Directions: In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
Recipe credit: Martha Stewart
Thick and Fudgy Double Chocolate Cookies
Photo Credit: Pixaby
Whip up a batch of these rich and chewy cookies for a dessert everyone will go crazy for.
- 1 cup salted butter (melted and cooled – directions in step one)
- 1½ cups granulated sugar
- 2 tsp. Vanilla
- 2 eggs
- 3 Tbsp. strong coffee
- 2⅔ cup all-purpose flour (more if it’s too sticky)
- ½ cup cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups chocolate chips
- Melt ½ cup butter in the microwave. Transfer to the refrigerator or freezer and cool until solid, about 30 minutes. Leave the other ½ cup butter out on the counter to bring it to room temperature.
- Preheat the oven to 350 degrees. With a mixer, cream all the butter, sugar, and vanilla. Add eggs and mix until incorporated.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the flour mixture to the creamy butter mixture and mix until incorporated, adding the coffee gradually as you go. The dough should be thick and sticky, but dry enough to touch with your hands. If it’s still too sticky, add more flour. Stir in the chocolate chips.
- Roll the dough into even balls and place on a baking sheet lined with parchment paper. Bake for 8 minutes and immediately transfer to a cooling rack.
Recipe credit: Pinch of Yum
Dreamy Chocolate Mug Cake
Photo credit: Ree Drummond, The Pioneer Woman
This ooey-gooey mug cake will satisfy even the most intense chocolate craving.
- 12-ounce microwave safe mug
- 3 Tbsp. all-purpose flour
- 3 Tbsp. sugar
- 2 Tbsp. cocoa powder
- 1/4 teaspoon baking powder
- Tiny pinch of salt
- 3 Tbsp. whole milk
- 3 Tbsp. vegetable oil
- Splash of vanilla extract
- 3 Tbsp. Semisweet chocolate chips
- Whipped cream and chocolate sprinkles (optional)
- Add the flour, sugar, cocoa powder, baking powder and salt into a 12-ounce microwave-safe mug. Stir with a fork.
- Add the milk, vegetable oil and vanilla extract and stir until smooth. Stir in the chocolate chips. Use a damp paper towel to wipe excess off the sides of the mug.
- Microwave for 90 seconds, then let the cake stand for 1 1/2 to 2 minutes before eating. Add some whipped cream and chocolate sprinkles on top for an optional finish.
Recipe credit: The Pioneer Woman
Featured photo credit: Gimme Some Oven