Type what you have

Ingredients

• ✓ bittersweet chocolate
• water
• active dry yeast
• white sugar
• bread flour
• salt
• butter
• butter
• egg
• water
• sea salt

Instructions

1. 1 Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
2. 2 Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
3. 3 Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
4. 4 Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
5. 5 Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
6. 6 Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
7. 7 Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
8. 8 Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
9. 9 Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
10. 10 Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
11. 11 Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
12. 12 Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
13. 13 Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
14. 14 Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

By John Mitzewich

Ingredients

• ✓ bittersweet chocolate
• all-purpose flour
• egg
• milk
• soda water
• vegetable oil
• salt
• almond
• white sugar
• milk
• rum
• vanilla extract
• white sugar
• water
• margarine

Instructions

1. 1 Combine flour and eggs; mix until smooth. Add milk, club soda, vegetable oil, and salt; mix to combine. Refrigerate batter 8 hours to overnight.
2. 2 Heat a lightly greased skillet over medium heat. Remove batter from refrigerator; mix well. Pour ¼ cup batter into the skillet; cook about 1 minute. Flip crêpe; cook until golden brown, about 1 minute more. Transfer crêpe to a sheet of waxed paper. Repeat with remaining batter, stacking crêpes separated by waxed paper.
3. 3 Combine almonds, ½ cup sugar, milk, rum, and vanilla extract in a saucepan; cook and stir over low heat until sugar is dissolved and filling is creamy. Cool slightly before filling crêpes.
4. 4 Combine ½ cup sugar, chocolate, and water in a saucepan over low heat; cook just until chocolate melts. Off heat, add margarine, stirring topping until melted and combined.
5. 5 Spread 1 heaping tablespoon almond filling onto each crêpe. Roll up to enclose; place on a platter. (You will have 10 to 15 crêpes total, depending on their size.) Pour chocolate topping over rolled crêpes. Warm the platter in a microwave for about 30 seconds before serving if desired.

By Michele Avissar-Whiting

Ingredients

• ✓ bittersweet chocolate
• whole milk
• white sugar
• cornstarch
• salt

Instructions

1. 1 Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
2. 2 While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
3. 3 Place chocolate into a large bowl.
4. 4 Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
5. 5 Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
6. 6 Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.

By fioremarie

Ingredients

• ✓ bittersweet chocolate
• white sugar
• water
• salt
• butter
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
2. 2 Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
3. 3 Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
4. 4 Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined.
5. 5 Beat in hot sugar water. Slowly beat in eggs, one at a time.
6. 6 Pour batter into the prepared cake pan.
7. 7 Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
8. 8 Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
9. 9 To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
10. 10 Serve and enjoy!

By Maggie

Ingredients

• ✓ bittersweet chocolate
• egg
• sugar
• mascarpone cheese
• brandy
• vanilla extract
• coffee
• ladyfinger cookie

Instructions

1. 1 In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
2. 2 Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
3. 3 Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

By Jacci

Ingredients

• ✓ bittersweet chocolate
• egg
• white sugar
• butter
• vanilla extract
• self-rising flour
• cocoa powder
• baking powder
• salt

Instructions

1. 1 Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
2. 2 Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
3. 3 Preheat pizzelle baker according to manufacturer's instructions.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.

By JackieO

Ingredients

• ✓ bittersweet chocolate
• milk
• heavy cream
• white sugar
• egg yolk
• white sugar
• chocolate-hazelnut spread
• instant espresso powder
• vanilla extract
• maraschino cherry
• whipped topping

Instructions

1. 1 Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
2. 2 Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
4. 4 To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

By Katie Poppy

Ingredients

• ✓ bittersweet chocolate
• butter
• heavy cream
• rum
• water
• white sugar
• lemon peel
• semi-sweet chocolate
• vanilla extract
• cinnamon
• confectioners' sugar
• ricotta cheese
• cream of tartar
• vanilla extract
• sugar
• water
• egg
• salt
• baking powder
• cake flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
4. 4 Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
5. 5 Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
6. 6 To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
7. 7 To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
8. 8 Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
9. 9 Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
10. 10 To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
11. 11 Spread over the top of the chilled cake.

By Kevin Ryan

Ingredients

• ✓ bittersweet chocolate
• strawberry

Instructions

1. 1 In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

By Colin

Ingredients

• ✓ bittersweet chocolate
• butter
• corn syrup

Instructions

1. 1 Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

By KITTYCATGRL

Ingredients

• ✓ bittersweet chocolate
• heavy cream

Instructions

1. 1 Chop the chocolate into small pieces and place it in a large stainless steel bowl.
2. 2 Heat cream in a large, high-sided saucepan over medium high heat, stirring frequently, until it just begins to boil. The cream can boil over quickly at this stage, so watch it closely. Immediately remove from heat and pour over chopped chocolate.
3. 3 Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator.

By CCACHEF

Ingredients

• ✓ bittersweet chocolate
• cracker
• peppermint extract

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ bittersweet chocolate
• heavy cream
• butter
• brandy

Instructions

1. 1 Melt chocolate, cream, butter or margarine, and brandy together in a high-sided saucepan over medium heat, stirring frequently, until smooth.
2. 2 Cool completely and then spread or pipe over cake or cupcakes.

By Sandra Bennett

Ingredients

• ✓ bittersweet chocolate
• heavy cream
• rum

Instructions

1. 1 Gather all ingredients.
2. 2 Place chocolate in a medium mixing bowl.
3. 3 Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot.
4. 4 As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Whisk until chocolate has melted and mixture is smooth, then stir in rum.
5. 5 To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Start pouring glaze at the center of the cake and work outward.
6. 6 For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. Apply it with a spatula like a conventional frosting.

By INGRIDEVOGEL

Ingredients

• ✓ bittersweet chocolate
• heavy cream
• vanilla extract

Instructions

1. 1 Combine chocolate and cream in a medium saucepan over medium heat; cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 ½ to 2 hours.

By Gina Mork

Ingredients

• ✓ bittersweet chocolate
• butter
• egg
• sugar
• flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
2. 2 In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
3. 3 In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

By BUCHKO

Ingredients

• ✓ bittersweet chocolate
• milk
• creme fraiche
• white sugar
• maple syrup
• vanilla extract

Instructions

1. 1 Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
2. 2 Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.

By ROQUEMOMA

Ingredients

• ✓ bittersweet chocolate
• margarine
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt chocolate and margarine together in a saucepan over low heat. Cool to room temperature.
3. 3 Beat egg yolks and ½ sugar together in a large bowl with an electric mixer until light and fluffy; stir in chocolate mixture until just combined.
4. 4 Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add remaining ½ sugar, continuing to beat until stiff peaks form.
5. 5 Spoon ⅓ chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around edges of mixture, lifting bottom up and over the center, repeating until well incorporated. Add remaining ⅔ chocolate mixture, folding just until batter is smooth. Pour ¾ batter into a 9-inch square pan.
6. 6 Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Place pan on a wire rack; cool cake to room temperature, about 30 minutes. Spread remaining ¼ batter over cake. Refrigerate until completely chilled, at least 30 minutes more.

By ZIP1992

Ingredients

• ✓ bittersweet chocolate
• ✓ bittersweet chocolate
• butter
• egg yolk
• egg white
• white sugar
• vanilla extract
• rum
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
2. 2 Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
3. 3 In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
4. 4 Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
5. 5 Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
6. 6 Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.

By SNOWCAT749

Ingredients

• ✓ bittersweet chocolate
• butter
• egg
• egg yolk
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
2. 2 In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. 3 Beat the eggs, egg yolks and sugar together until light colored and thick.
4. 4 Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
5. 5 Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

By Russ Smith

Ingredients

• ✓ bittersweet chocolate
• egg yolk
• sugar
• salt
• egg white
• heavy cream
• kirschwasser

Instructions

1. 1 Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
2. 2 In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
3. 3 In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
4. 4 Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

By je_suis_unique

Ingredients

• ✓ bittersweet chocolate
• butter
• egg yolk
• white sugar
• egg white
• white sugar
• heavy cream
• cocoa powder

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
2. 2 In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
4. 4 Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
5. 5 In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
6. 6 Spread remaining mousse over cooled cake and dust with cocoa.

By Anne

Ingredients

• ✓ bittersweet chocolate
• butter
• egg
• granulated sugar
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.
2. 2 Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.
3. 3 Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.
4. 4 Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.

By Chateau Ste Michelle

Ingredients

• ✓ bittersweet chocolate
• half-and-half
• whipping cream
• white sugar
• vanilla extract
• cinnamon
• red wine

Instructions

1. 1 Combine 1/2 of the half-and-half and 1/2 of the cream into a saucepan over low heat. Add chopped chocolate to the warmed cream mixture, whisking constantly (to prevent scalding) until chocolate is melted, 2 to 3 minutes. Pour in remaining half-and-half, remaining cream, sugar, vanilla extract, and cinnamon.
2. 2 Add red wine and allow to bubble for about 3 minutes. Remove from the heat and pour into a coffee mug to serve.

By thedailygourmet

Ingredients

• ✓ bittersweet chocolate
• cream
• butter
• chocolate cake crumbs
• rum
• chocolate sprinkle

Instructions

1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen

Ingredients

• ✓ bittersweet chocolate
• strawberry
• orange liqueur
• shortening
• heavy cream
• orange liqueur
• white chocolate

Instructions

1. 1 Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
2. 2 In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
3. 3 Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

By KELSTOUCH

Ingredients

• ✓ bittersweet chocolate
• instant coffee
• salt
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Stir chocolate, instant coffee, and salt together in a medium bowl.
2. 2 Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
3. 3 Pour hot cream mixture over chocolate mixture; let sit for 1 minute.
4. 4 Whisk chocolate and cream mixture for 1 to 2 minutes, until combined.
5. 5 Pour mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
6. 6 Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

By John Mitzewich

Ingredients

• ✓ bittersweet chocolate
• sugar
• margarine
• egg yolk
• concord grape wine
• matzo sheet
• nut

Instructions

1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Ingredients

• ✓ bittersweet chocolate
• all-purpose flour
• cocoa powder
• baking powder
• salt
• butter
• white sugar
• egg
• potato
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. 2 Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
3. 3 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

By kiss

Ingredients

• ✓ bittersweet chocolate
• sponge cake
• strawberry jelly
• strawberry flavored gelatin
• vanilla pudding
• heavy cream

Instructions

1. 1 Slice cake and spread pieces with jelly. Sandwich pieces of cake together and arrange in the bottom of a glass trifle or serving bowl. Prepare gelatin according to the package directions and pour over cake. Refrigerate until set, about 2 hours.
2. 2 Pour prepared pudding over set gelatin. In a medium bowl, whip cream until stiff peaks form; spread over pudding. Sprinkle with chocolate and chill in the refrigerator until ready to serve.

By Andi