Chilled Chocolate Desserts
Chocolate-Cookie Crunch Trifle
Any kind of cookie works as a layer in this decadent and super-chocolaty trifle from Washington, DC, pastry chef Tiffany MacIsaac.
Chocolate Chip Cookie Ice Cream Bars
Break-and-bake cookies are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice and layer it with store-bought ice cream and hot fudge sauce. The best part: dipping the bars into crushed chocolate toffee candy to form a supercrunchy shell.
Bittersweet Chocolate Mousse
Dave Cruz created this rich chocolate mousse as a refined homage to the pudding he loved as a child. It’s wonderful garnished with giant curls of bittersweet chocolate made with a vegetable peeler.
Chocolate Cream Pie
This dreamy, creamy dessert started as a simple chocolate pudding made with workaday cocoa. Melissa Rubel Jacobson turned it into a homey, silky pie by adding a quick chocolate crust and vanilla-flavored whipped cream. “But you could still serve just the filling as a pudding,” she says.
Double-Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake pie is Vitaly Paley’s grown-up version of a Reese’s Peanut Butter Cup.
Chocolate Panna Cotta with Spiced Pepita Brittle
This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas (shelled pumpkin seeds), then let cool.
Milk Chocolate Crémeux with Sesame Crème Anglaise
“My favorite thing growing up was peanut butter on a spoon. Sesame is similar but more refined. And nut-free,” says Shawn Gawle. This silky pudding-like milk chocolate dessert is laced with bourbon, then topped with a simple sesame-custard sauce.
Gianduja Tart with Chocolate-Cookie Crust
Gianduja, the supersilky Swiss mix of chocolate and hazelnuts, is a darling of pastry chefs, who love its rich, deep flavor. Pastry chef Tiffany MacIsaac melts bars of gianduja in warm cream to create a luscious filling for this tart, crusted with crushed chocolate cookies and topped with crunchy toasted hazelnuts.
Bittersweet Chocolate Tart with Coffee Mascarpone Cream
Milk-Chocolate Pots de Crème
Pot de crème (“pot of cream”) is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is supersilky and dense.
As if the chocolate-hazelnut spread gianduja isn’t delicious enough straight off the spoon, Grace Parisi folds in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.
Frozen Chocolate-Chip Meringata
Meringata—Italian for “meringue cake”—is an elegant yet homey frozen dessert of whipped cream sandwiched between meringue rounds. Rolando Beramendi slices the meringata and serves it with a warm chocolate-espresso sauce.
Silky Chocolate Mousse with Peanut Butter Crunch
Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansang-Hidalgo tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.