Chocolate

Chocolate lovers will be in heaven when they taste these ultra-moist treats. The marbled topping works on most bar cookies.

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.

Set the truffles in paper or silver-foil candy cups, and offer them in baskets wrapped in clear cellophane and tied with raffia and pinecones. If you prefer, coat the truffles in 12 ounces of melted bittersweet chocolate instead of white chocolate.

Garnish with whipped cream and chocolate shavings for a lovely presentation.

Freezing the rugelach before baking helps the cookies maintain their shape. For gift giving, layer them between sheets of waxed paper and arrange in tins lined with colorful cellophane or tissue paper.

Christina has been making these super-easy brownies since she was a teenager.

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

This recipe is from Davina's mother-in-law. The tender cakes are irresistable—especially with whipped cream.

The filling is wonderfully creamy, like ice cream, but is made without using an ice cream machine. Be sure to have plenty of extra fruit to go along with the torte.