8 Dessert Recipes That Are Chock-Full of Chocolate
Chocolate, chocolate everywhere, but how will you decide what to make? We found eight decadent, rich, and gloriously chocolate-filled delights to tempt you into the kitchen. All have at least two types of chocolate flavoring, and some even more than that! The recipes are bound to satisfy any die-hard chocoholic, just try not to bake all of them in the same day.
1. Chocolate Decadence
Cooking Light is trying to give you a bit of control over your chocolate cravings by baking this single-serve chocolate dessert in ramekins. You’ll still want to enlist company to help you eat the appropriately named decadent dessert. Served warm from the oven, it is a triple dose of chocolate that serves four. Top with even more melted chocolate, if desired.
- cooking spray
- ½ cup plus 3 tablespoons sugar
- ¼ cup 2 percent reduced-fat milk
- 2 tablespoons plus 2 teaspoons unsweetened cocoa
- 1½ tablespoons butter
- ½ ounce unsweetened chocolate, chopped
- 5 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 large egg white
- 8 teaspoons semisweet chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly coat four (2-ounce) ramekins with cooking spray, and sprinkle ¾ teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
Combine ½ cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and ½ ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.