Type what you have

Ingredients

• ✓ dark chocolate
• salt
• sugar
• chicken broth
• cinnamon stick
• clove
• allspice berry
• thyme
• cumin seed
• raisin
• peanut
• garlic
• onion
• lard
• tomato
• tomatillo
• corn tortilla
• dinner roll
• chicken broth
• ancho chile
• guajillo chile
• chipotle chile

Instructions

1. 1 Gather all ingredients.
2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
10. 10 Enjoy!

By Allrecipes

Ingredients

• ✓ dark chocolate
• orange
• coffee
• egg
• salt

Instructions

1. 1 Grind orange zest using a mortar and pestle until it forms a smooth paste.
2. 2 Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
4. 4 Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
5. 5 Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

By chatoune

Ingredients

• ✓ dark chocolate
• butter
• white sugar
• butter
• flour
• milk
• salt
• cayenne pepper
• egg yolk
• egg white
• cream of tartar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Lightly brush bottom and sides (up to the rim) of two 5-ounce ramekins with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar completely coats inside ramekins, then tip to discard excess sugar.
3. 3 Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal bowl; set the bowl over the pot of water until chocolate melts. Do not let the bowl touch the water and do not let the water simmer or boil.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
5. 5 Add milk mixture to melted chocolate; mix in salt and cayenne pepper until thoroughly combined. Add egg yolk; mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while whipping egg whites.
6. 6 Whisk egg whites and cream of tartar in a bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mixture.
7. 7 Whisk in 1 teaspoon sugar for 15 seconds. Repeat twice more until all remaining sugar added; continue whisking until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
8. 8 Mix a little less than ½ egg white mixture into chocolate mixture until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide batter between the prepared ramekins; place on the prepared baking sheet.
9. 9 Bake in the preheated oven until soufflés have puffed and risen above tops of rims, 12 to 15 minutes.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ dark chocolate
• butter
• brown sugar
• all-purpose flour
• salt
• water
• butter
• salt
• all-purpose flour
• egg

Instructions

1. 1 Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
3. 3 Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
4. 4 Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
5. 5 Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
6. 6 Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
7. 7 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
8. 8 Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• butter
• heavy cream
• milk
• butter
• egg yolk
• egg
• vanilla extract
• water
• sugar
• instant coffee powder
• water
• instant coffee powder
• white sugar
• water
• all-purpose flour
• egg yolk
• egg
• confectioners' sugar
• almond flour
• white sugar
• egg white

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
2. 2 Beat 6 egg whites in a glass, metal, or ceramic bowl with an electric mixer until soft peaks form. Slowly add 2 tablespoons white sugar and beat on high speed until whites are stiff and glossy.
3. 3 Beat almond flour, confectioners' sugar, 4 eggs, and 2 egg yolks in a separate bowl for 3 minutes. Add all-purpose flour and beat on low speed until combined; gently fold in egg whites. Divide batter between jelly roll pans; spread evenly.
4. 4 Bake in the preheated oven until lightly browned, about 5 minutes. Invert onto wire racks and peel off parchment paper; cool.
5. 5 While cake is cooling, combine ½ cup boiling water, ⅓ cup white sugar, and 1 ½ tablespoons coffee powder in a small bowl; stir until dissolved. Set coffee syrup aside.
6. 6 Combine 2 tablespoons boiling water and 2 tablespoons coffee powder in a separate small bowl; set coffee mixture aside for buttercream.
7. 7 Combine 1 cup white sugar, ¼ cup water, and vanilla extract in a small saucepan; bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into sugar syrup reaches 255 degrees F (124 degrees C).
8. 8 Meanwhile, beat 1 egg and 1 egg yolk together in the bowl of a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the bowl, beating continuously until the bottom of the bowl feels cool to the touch.
9. 9 Beat 14 tablespoons butter in a separate bowl until creamy. Gradually add butter to egg mixture, beating until frosting is fluffy. Add reserved coffee mixture; beat until well incorporated.
10. 10 Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan; pour over chocolate, then stir until melted and smooth. Whisk in 4 tablespoons butter until ganache looks smooth and creamy; cool.
11. 11 Cut cooled cake layers in half crosswise. Place halved cake layer on a rectangular serving plate. Sprinkle some coffee syrup over cake, then spread on an even layer of buttercream. Top with a second halved cake layer, sprinkle some coffee syrup over cake, and spread on an even layer of buttercream. Spread ½ ganache on top. Repeat with remaining each two halved cake layers, coffee syrup, and buttercream. Top cake with remaining ½ ganache.

By Brandi Rose

Ingredients

• ✓ dark chocolate

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
2. 2 Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
3. 3 Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
4. 4 Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.

By Allrecipes Member

Ingredients

• ✓ dark chocolate
• almond

Instructions

1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
4. 4 Chill until set, about 10 minutes.

By Artystique

Ingredients

• ✓ dark chocolate
• corn nut
• sea salt

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
2. 2 Lay a sheet of parchment paper on a work surface or baking sheet.
3. 3 Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
4. 4 Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

By Diana Moutsopoulos

Ingredients

• ✓ dark chocolate
• white sugar
• butter
• salt
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

By lanicook

Ingredients

• ✓ dark chocolate
• pink peppercorn
• pistachio nut
• currant

Instructions

1. 1 Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
2. 2 Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
3. 3 Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

By Diana Moutsopoulos

Ingredients

• ✓ dark chocolate
• olive oil
• tahini
• honey
• cinnamon

Instructions

1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

By Allrecipes Member

Ingredients

• ✓ dark chocolate
• sunflower seed butter
• pretzel stick
• sea salt

Instructions

1. 1 Line a baking sheet with parchment.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
4. 4 Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
5. 5 Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

By Diana71

Ingredients

• ✓ dark chocolate
• coconut milk
• white sugar
• curry powder

Instructions

1. 1 Heat coconut milk in a saucepan over medium-low heat until warm, 3 to 5 minutes. Add chocolate and sugar; whisk until incorporated and chocolate is melted. Pour mixture into a blender and add curry powder. Cover and hold lid down with a potholder; blend until smooth, about 15 seconds.

By gem

Ingredients

• ✓ dark chocolate
• white baking chocolate
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with plastic wrap.
2. 2 Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching.
3. 3 Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth top with a spatula.
4. 4 Melt dark chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
5. 5 Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

By willywonka

Ingredients

• ✓ dark chocolate
• egg white
• white sugar
• cream of tartar
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
2. 2 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
4. 4 Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
5. 5 Bake until cookies set in their centers, 10 to 15 minutes.

By Epagoza

Ingredients

• ✓ dark chocolate
• banana
• milk
• peanut butter

Instructions

1. 1 Place chopped bananas in freezer until frozen, 8 hours to overnight.
2. 2 Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

By Living the Healthier Life

Ingredients

• ✓ dark chocolate
• almond milk
• banana
• whey protein powder

Instructions

1. 1 Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth.

By Anna32

Ingredients

• ✓ dark chocolate
• milk
• milk chocolate
• ground ginger
• cayenne pepper

Instructions

1. 1 Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
2. 2 Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

By CoachJen

Ingredients

• ✓ dark chocolate
• butter
• brown sugar
• egg
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
2. 2 Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
3. 3 Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
4. 4 Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.

By Bean cookers

Ingredients

• ✓ dark chocolate
• chocolate chip cookie
• white chocolate
• vanilla ice cream

Instructions

1. 1 Gather all ingredients.
2. 2 Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
3. 3 While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
4. 4 Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
5. 5 Let chocolate cool until hard and dry to the touch, at least 1 hour.
6. 6 Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ dark chocolate
• sweetened condensed milk
• semisweet chocolate
• butter
• vanilla extract

Instructions

1. 1 Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.

By Bonnie

Ingredients

• ✓ dark chocolate
• heavy cream
• panettone
• egg
• milk
• white sugar

Instructions

1. 1 Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
4. 4 Remove ganache from fridge and beat with an electric blender until creamy.
5. 5 Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
6. 6 Bake in the preheated oven until golden, 15 to 20 minutes.

By SilviaG

Ingredients

• ✓ dark chocolate
• egg
• irish cream liqueur
• whipped cream
• chocolate

Instructions

1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Ingredients

• ✓ dark chocolate
• coconut milk
• agave syrup
• peppermint extract

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ dark chocolate
• white chocolate
• peppermint candy
• heavy cream
• peppermint extract

Instructions

1. 1 Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
2. 2 Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
3. 3 Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
4. 4 Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.

By carol

Ingredients

• ✓ dark chocolate
• chipotle pepper
• salt
• heavy cream
• cocoa powder

Instructions

1. 1 Place chocolate into a bowl; add chipotle pepper and salt.
2. 2 Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.
3. 3 Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.
4. 4 Place cocoa powder in a small bowl.
5. 5 Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.
6. 6 Place chocolate squares into cocoa powder and toss gently to coat.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• baguette
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.
3. 3 Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• sugar
• all-purpose flour
• egg
• milk
• vanilla extract

Instructions

1. 1 Mix 1/2 cup sugar and flour together in a small bowl.
2. 2 Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
3. 3 Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
4. 4 Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

By Lara C

Ingredients

• ✓ dark chocolate
• sugar
• butter
• water
• salt
• vanilla extract

Instructions

1. 1 Grease a 9x13 inch baking pan.
2. 2 Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
3. 3 Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.

By mark

Ingredients

• ✓ dark chocolate
• butter
• rice flour
• cocoa powder
• egg
• sugar
• honey dijon mustard
• whipping cream

Instructions

1. 1 Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
2. 2 Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
3. 3 Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.

By Maille