Icebox Chocolate Cheesecake
Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolatey "cheater's" cheesecake.
No-Bake Chocolate-Peanut Butter Cookies
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.
Peanut Butter-Oat Bites with Sea Salt and Cinnamon
These gluten-free, no-bake peanut butter cookies quickly come together in the bowl of a food processor. They're mildly sweet little bites with a texture reminiscent of peanut butter cookie dough. Serve chilled sprinkled with flaky sea salt and cinnamon.
Goat Cheese Puddings
Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.
Ice Cream Bonbons
Passion Fruit Ice Cream Pie with a Ginger Crust
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace Parisi creates a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, she prepares a delectable mix of dulce de leche and passion fruit nectar from the supermarket.
No-Bake Chocolate Custard
This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled.
Bittersweet Chocolate Truffles Rolled in Spices
Joan Coukos of Manhattan's two-year-old Chocolat Moderne is a self-taught chocolatier. Her bittersweet truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices.
Dark Chocolate Bark with Roasted Almonds and Seeds
"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.
Dark-Chocolate Pudding with Candied Ginger
"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.
Serve this cool mango dessert in chilled serving glasses.
Apple-Butter Ice Cream with Ginger-Chocolate Ganache
Folding apple butter into vanilla ice cream is a great way to add elegance. Green Aisle Grocery's 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.