Fall in Love with These Irresistible Chocolate Desserts

Can you bake cake at a campsite? Yes! You’ll be the campground hero when you dish up slices of this dark, moist marvel.

Recipe: Dutch Oven Double Chocolate Cake

Based on a recipe given to us by novelist Isabelle Allende, this chocolate mousse is so rich it’s practically fictitious.

Recipe: Decadent Chocolate Mousse

Hazelnut-chocolate spread, a.k.a. Nutella, underscores this dessert’s ultra-creamy texture and deep flavor.

Recipe: Nutella Mousse

These small, very creamy desserts pack a serious dose of dark chocolate. A pinch of cayenne gives them a subtle, lingering heat.

Recipe: Mexican Chocolate Pots de Crème

Moist, dense, and foolproof, this cake includes a mix of cocoa and chocolate chips for fudgy flavor. You can vary the intensity by adjusting the amount of chocolate chips, but don’t pass up the silky caramel sauce.

Recipe: Dark Chocolate Bundt Cake with Whiskey Caramel Sauce

For her version of the layered pie, blogger Naomi Robinson grinds up Oreos for the crust and adds a dark chocolate pudding filling. The recipe comes from her September, 2017 book, Baker’s Royale: 75 Twists on All Your Favorite Sweets (Running Press; $28).

Recipe: Mississippi Mud Pie

Brownies are perfection when combined with peanut-butter-cup/chocolate-swirl ice cream (often called Moose Tracks), but feel free to swap it out for your favorite flavor. Chilling the brownies overnight will make it easier to cut them neatly; they’ll also keep their shape nicely if you cut them in half.

Recipe: Moose Tracks Brownie Ice Cream Sandwiches

L.A.-based blogger Joy Wilson says, “I’m a single girl. That means I don’t have to feed anyone but myself…I can have chocolate…for dinner.” This version of a standout recipe in her Joy the Baker Cookbook ($20) adds peanut butter or bourbon, two of Joy’s favorite flavors.

Recipe: Single-Girl Melty Chocolate Peanut Butter Cake

Just 4 ingredients, some skewers, and a little chilling time are all you need to create these gorgeous and decadent fresh fruit pops.

Recipe: Chocolate and Sea Salt Fig Lollipops

The marvelous merger of orange and chocolate gets even better when you pair blood oranges’ raspberry nuances with dark chocolate and a little Campari for complexity. The herbal, slightly bitter liqueur also helps keep the sorbet from getting icy.

Recipe: Blood Orange and Bittersweet Chocolate Sorbet

The ingredients sound bodacious—in addition to bittersweet chocolate, there are two kinds of chile, cinnamon, and tequila—yet these little milkshakes taste refined and smooth. They are dangerously easy to drink.

Recipe: Oaxacan Chocolate Milk Shakes

This cake will rise as it bakes, then sink dramatically in the center. Don’t worry—just trim the top and save the pieces for snacks.

Recipe: Flourless Chocolate-Pecan Cake

A top L.A. chef created these winsome little coffee cups of vanilla bean custard, capped with a layer of melted dark chocolate.

Recipe: Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds

Though it looks and tastes decadent, this lighten-up version of the classic dessert, made with Greek yogurt and low-fat milk, comes in at less than 200 calories per serving.

Recipe: Chocolate Panna Cottas

A talented husband-wife chef team from British Columbia created this elegant, divine summer tart.

Recipe: Dark Chocolate Tart with Cherries and Almond Whipped Cream

This moist cake studded with gooey chocolate chips is made even more delicious with a creamy, bourbon-laced glaze.

Recipe: Glazed Chocolate Bundt Cake

These classic chocolate brownies can be stored airtight for up to 2 days.

Recipe: Dark Chocolate Brownies

We developed these little cakes to give as gifts, but they are so good you just might want to whip up a batch for home. They get intense flavor from the espresso, of course, but also three kinds of chocolate.

Recipe: Chocolate Espresso Cakes

If you can manage to wait, chief baking officer Arnold Eric Wong of Raison d’Être bakery in South San Francisco recommends serving his moist brownies a day after baking because they develop an even fudgier texture and mintier flavor.

Recipe: Dark Chocolate Peppermint Brownies

For an ingenious (and easy) treat, soak chia seeds with rehydrated coconut milk to create a no-cook pudding; then sweeten it and top with marshmallows, nuts, and chocolate.

Recipe: Rocky Road Chocolate Chia Pudding

Dress up store-bought ice cream with fresh berries and chopped dark chocolate.

Recipe: Blackberry Chocolate Chunk Ice Cream

These elegant, individual custards can be made a few days ahead of time for a party. Allowing the mint to steep in the milk and cream intensifies the flavor. If you like a rich custard, use all cream.

Recipe: Chocolate Mint Pots de Crème