'Serious Chocolate' on Serious Eats

Vegan Mocha Mousse

The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. More

Chocolate Bread

This is my twist on a David Lebovitz's recipe. The resulting crumb is somewhat denser and crumblier than ordinary bread, but the taste is really fantastic, and goes well with a hot cup of tea or a cold glass of... More

Chocolate Chickpea Cake

This is a very dense, not-too-sweet cake with a nice chocolatey flavor. It's also pretty healthy, packing tons of fiber from the garbanzos and protein from the eggs, and is actually a really nice breakfast sweet. It keeps well in... More

Chocolate Turtle Cookies

The chocolate extract is totally optional, as is the salt garnish, but feel free to mix up the nuts and filling however you like (you'll just have to rename them)! If you do go with caramel, make sure you buy candies that you know are reasonably fresh; if they've been hanging out on the shelf for a while, there's a chance that the filling will end up grainy. More

Simple Chocolate Mousse

This recipe is from one of Pierre Hermé's books, and is therefore bulletproof. You'll see how specific the directions are, which is incredibly helpful. Feel free to use a hand mixer, or even your own muscle power, to beat the egg whites More

Chocolate Mayonnaise Cake

Some things just go together—peanut butter and jelly, cheese and crackers, chocolate and mayonnaise. Wait, what? You don't yet know about how awesome chocolate mayonnaise cake is? Today's recipe was actually inspired by a SE Talk thread. I can't say I know its exact origins, but it's certainly nothing new—many recipes refer to it as "World War II" or "Depression-Era" chocolate cake. It's no wonder this recipe has lasted—this chocolate cake is moist, tender and delightful. And really easy to make. More

Rich and Gooey Hot Fudge Sauce

Making hot fudge sauce is relatively straightforward. You just need cream to keep it flowing, light corn syrup for body and shininess without making it too sweet (that's where the brown sugar comes in), cocoa powder for the rich fudgy taste, and regular chocolate to smooth out the cocoa. The end result is much more interesting than anything you'd buy at the grocery store. More

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