Chocolate

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

The only acceptable reason to use the drool-face emoji.

Three layers of super moist cake + two layers of creamy pudding = a chocolate lover’s dream.

Using chocolate wafers instead of chips is a cookie game-changer.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

These sablés will melt on your tongue.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

Crush candies in a plastic bag with a rolling pin. Using a hand mixer is more effective than a stand mixer for this chocolate-peppermint fudge recipe.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.

Cold minty-chocolate-y goodness in every slice.

Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.