Recipes Desserts Chocolate Fast Chocolate Desserts By Food & Wine Editors Updated on May 10, 2017 Share Tweet Pin Email Trending Videos Photo: © Fredrika Stjärne These fabulous recipes include molten chocolate cakes and fudgy chocolate brownies. 01 of 21 Grilled Chocolate Sandwiches with Caramel Sauce Autumn Martin makes grilled chocolate sandwiches that are crisp, gooey and deliciously messy, especially when they’re dipped in a warm caramel sauce. More Chocolate Desserts Go to Recipe 02 of 21 Double-Chocolate Pudding © Tina Rupp This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that’s still firm enough to stand a spoon in. For the best possible pudding, use top-quality cocoa powder and chocolate. Go to Recipe 03 of 21 Molten Chocolate Cakes It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Georges Vongerichten. But his supremely rich and chocolaty original is in a class by itself. Go to Recipe 04 of 21 Fudgy Chocolate Brownies Go to Recipe 05 of 21 Warm Chocolate Cakes with Apricot-Cognac Sauce © David Malosh Go to Recipe 06 of 21 No-Bake Chocolate Custard © Amy Sims This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled. F&W's Ultimate Dessert Guide Go to Recipe 07 of 21 Mini Chocolate-Hazelnut Cheesecakes © Fredrika Stjärne Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a supercrunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly. More Chocolate Decadent Desserts Go to Recipe 08 of 21 Warm Chocolate Cakes with Mascarpone Cream In his riff on Black Forest cake, a favorite dessert of his father’s, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred. More Top Chef Recipes Go to Recipe 09 of 21 Dark-Chocolate Pudding with Candied Ginger Michael Turek “For me, ginger should be everywhere,” says Jean-Georges Vongerichten. “It’s as good in marinades and vinaigrettes as it is in dessert.“ Here, candied ginger garnishes dark-chocolate pudding. Go to Recipe 10 of 21 Spiced Chocolate Fondue © Hans Gissinger Caroline Yeh, owner of the eight-month-old Temper Chocolates in Boston, sells extraordinary candies from small European and American producers. She’s also an excellent home cook and baker with a passion for chocolate. Fragrant with cinnamon, clove, cardamom and ginger, her fondue holds up remarkably well at room temperature, which makes it good for parties—especially when it’s served with gingerbread, apples or shortbread for dunking. Go to Recipe 11 of 21 Rich Baked Chocolate Puddings © John Kernick Although this deep, dark chocolate pudding is easily made in ramekins, it’s fun to bake and serve in small glass jars. Pim Techamuanvivit likes using old, mismatched jam jars. Go to Recipe 12 of 21 Dark Chocolate Bark with Roasted Almonds and Seeds © John Kernick “I’m more addicted to chocolate than I am to sugar,” says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings. Go to Recipe 13 of 21 Apple-Butter Ice Cream with Ginger-Chocolate Ganache David Malosh Folding apple butter into vanilla ice cream is a great way to add elegance. Adam Erace also adds grated ginger to melted chocolate to make a fast sundae topping; for a more caramel-like sauce, substitute dulce de leche for the melted chocolate. Go to Recipe 14 of 21 Fudgy Chocolate-Walnut Cookies © Quentin Bacon New York pastry chef François Payard's divinely gooey chocolate cookies are flourless. Go to Recipe 15 of 21 Molten Chocolate Cake with Raspberry Filling © James Baigrie More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi. Go to Recipe 16 of 21 Chocolate-Bread Parfaits © Antonis Achilleos Go to Recipe 17 of 21 Chocolate-Almond Saltine Toffee Pastry chef Nicole Plue was intrigued by a recipe she discovered for matzo covered in toffee and chocolate. But she knew she could improve it by using crackers instead of matzo for a hit of salt. Now the saltines, slathered with buttery toffee and bittersweet chocolate, are a favorite on her petit four tray. Go to Recipe 18 of 21 German Chocolate Cake Sundae https://www.foodandwine.com/recipes/german-chocolate-cake-sundae Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and reconfiguring them. This approach inspired Grace Parisi to transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae. Go to Recipe 19 of 21 Chocolate Chip-Pretzel Bars These bars were inspired by the candy and cookies you’d mail to a homesick kid at summer camp. Go to Recipe 20 of 21 Toasted Bread and Bittersweet Chocolate © Quentin Bacon Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time as an after-school snack. But by sprinkling the melted chocolate with sea salt and extra-virgin olive oil, Ferran Adrià turns kid food into something parents will want to try. Go to Recipe 21 of 21 No-Bake Chocolate-Peanut Butter Cookies © Fredrika Stjärne Grace Parisi’s crumbly, ultra-peanutty cookies require only four ingredients: puffed-corn cereal, peanut butter cups, peanut butter and chocolate sprinkles. The powdery texture of the ground cereal prevents the cookies from feeling sticky. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit