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Chocolate Recipes to Die for: Decadent Desserts to Make Mouths Water

For many of us, especially children, dessert is the best part of any meal. However, what pleases each of us the most is unique. While some love to indulge in decadent chocolate cake, others prefer rich, creamy cheesecake. Still others delight in the sweet, crisp tastes of fruit sorbets. Whatever you fancy, we are likely to have a dessert recipe to make your palate dance with joy. Read on to learn some new recipes.

Chocolate Cream Pie Recipe
Try this chocolate cream pie as an addition to a Thanksgiving dessert spread or pair it with a cake for a birthday party.

Ingredients

• 3 c shortening
• 1/2 tsp salt 
• 3 tbsp water
• 1 c flour
• 1 c sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 2 oz unsweetened chocolate
• 2 c milk
• 3 slightly beaten egg yolks
• 2 tbsp butter
•  tsp vanilla
• 1 9-in baked pastry shell.

Directions for pie crust:

1. Cut shortening into small pieces and mix them in with the flour with salt. 
2. Srinkle in the water 1 tbsp at a time. Toss with fork until all flour is moistened and the dough practically cleans side of bowl. You may need to add more water if the dough is too thick or more flour if it is too thin necessary. 
3. One you gather the pastry into ball, shape it into a flattened round on lightly floured cloth covered board. Roll pastry so is at least 2 inches larger than your pie plate. 
4. Fold pastry into quarters and place in plate, then unfold, pressing firmly against bottom and side. 
5. Trim edge of dough one inch from rim of plate. 
6. Fold and roll pastry under, even with plate and flute edge with fork tongs.
7. Bake the crust in preheated 425° oven for about 15 minutes or until lightly browned. Test doneness by poking crust with a toothpick. If the toothpick comes out clean, the curst is ready. Cool before adding the filling.

If you don't have enough time to make the dough, you can buy pre-made pie crusts from your local grocer.

Directions for filling:

1. Set stove to medium-high heat. Using a double broiler method, place water in bottom pot and chopped chocolate, milk, sugar and salt in the top pot. 
2. Gradually stir until mixture is thick and cohesive. 
3. Cook two minutes longer and remove from heat. 
4. Stir small amounts of the hot mixture into yolks. Do this slowly to prevent the eggs from scrambling.
5. Cook two more minutes, stirring constantly. 
6. Remove from heat, and add butter and vanilla. 
7. Once the mixture has cooled to room temperature, cover it with waxed paper to prevent a crust from forming on the mixture's top. 
8. Pour the chocolate mixture into the crust once both are sufficiently cool.

Serve this pie chilled, drizzled with some chocolate syrup and topped with whipped cream or along side vanilla ice cream.

Chocolate Decadence and Fresh Berry Tart
You can make this dessert as one larger pie or in individual ramekins, depending on the occasion on which you are serving it. While the individualized option requires a bit more work, it will impress your guests, especially if you are throwing a more formal dinner party.

Ingredients

• 20 tablespoons margarine (2 1/2 sticks), softened
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup Cocoa mix
• 2 cups all-purpose flour
• 1 3/4 cups heavy cream
• 3/4 cup seedless raspberry preserves
• 5 dark chocolate bars (1.5 ounces each).

Directions for crust:

1. Positioning oven rack in the center of the oven and preheat to 400ºF. 
2. Place butter, sugar, salt and vanilla in bowl. Beat at high speed for about two minutes until mixture is light and creamy.
3. Add cocoa mix. Beat at low speed until mix is thoroughly blended. 
4. Add flour and continue beating until thoroughly blended. 
5. Scrape dough onto work surface and shape into a circle. 
6. Wrap in plastic wrap and refrigerate for about 1 hour or until chilled. 
7. Let dough remain at room temperature for about ten minutes until softened. 
8. Unwrap and place between two pieces of parchment paper and roll with rolling pin until dough is about 1/8-inch thick and 13-inches in diameter. 
9. Remove top layer of paper and place in tart pan. Press the pastry in and around all edges, and trim off any excess dough. 
10. Cover tart with parchment paper and bake for ten minutes. Remove paper and bake for about 10 minutes more or until set.

After the crust has cooled, you are ready to make Chocolate Raspberry Ganache.

Directions for filling:

1. Mix cream and raspberry preserves in medium saucepan. Heat to a boil, stirring often. 
2. Remove from heat. Stir in chocolate until the mixture is smooth. 
3. Let cool about 15 minutes, then pour mixture into the pastry shell. 
4. Refrigerate for about two hours. Bring tart to room temperature before serving.

Serve tart with whipped cream or a drizzle of fudge.

Chocolate Caramel Squares Recipe
Try baking this fun treat for the next kiddie party you attend. It makes a nice, unique alternative to the traditional cupcake or brownie.

Ingredients

• 10 tbsp butter
• 1/4 c sugar
• 1 1/4 c flour
• 1/2 c margarine
• 1/2 c brown sugar
• 2 tbsp corn syrup
• 1/2 c sweetened condensed milk
• 3 oz chocolate, melted
• 1 ½ oz. caramel, melted
• 1 tbsp margarine.

Directions for shortbread base:

1. Melt the butter and add the sugar. 
2. Mix in flour and press into greased 8 inch square pan. 
3. Bake at 375° F for 20-25 minutes, or until light golden.

Directions for filling:

1. Mix margarine, brown sugar, corn syrup and condensed milk in a saucepan. 
2. Boil for five minutes, using low heat and stirring constantly to prevent scorching. 
3. Beat and pour over the shortbread base. 
4. Melt chocolate with the 1 tbsp margarine and layer it over the filling and shortbread in the pan.
5. Drizzle with melted caramel and let cool.

Once the mixture has cooled, you can cut up the brownies and plate them.

Chocolate Cheesecake
Try this twist to an old favorite. Make it as an alternative to a birthday cake or as another option for your Christmas dessert spread.

Ingredients

• 24 chocolate wafers, finely crushed
• 3 tbsp water
• 1 c nonfat cottage cheese
• 1/2 c egg beaters
• 12 oz cream cheese (substitute no or low fat options to lighten the recipe)
• 1 c granulated sugar
• 1/2 c cocoa mix
• 1/4 c all-purpose flour
• 1 tsp vanilla extract.

Directions for crust:

1. Mix chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened.
2. Press the mixture onto the bottom of an eight-inch pan, then set aside.

Directions for filling:

1. Using an electric blender or food processor, blend the cottage cheese and egg until smooth. 
2. In a separate bowl, use an electric mixer at medium speed to beat cream cheese and granulated sugar until smooth.
3. Add cottage cheese mixture, cocoa mix, flour and vanilla. Beat until well-blended and smooth. 
4. Pour all of this into prepared crust. Bake in a 300°F for one hour, or until puffed and set. 
5. Cool in pan on wire rack fifteen minutes. 
6. Carefully run metal spatula around edge of cheesecake to loosen. 
7. Cover and chill for at least four hours before serving.

Serve this with a dollop of whipped cream or a drizzle of raspberry sauce to add a distinct flair.

White Chocolate Cake
Because this dessert is so visually appealing, consider making it to serve at a fancy garden party in the springtime.

Ingredients

• 4 oz white chocolate 
• 1 c margarine (2 sticks), softened 
• 2 c sugar 
• 4 eggs, separated, at room temperature 
• 2-1/2 cups flour 
• 1 tsp baking soda 
• 1 c buttermilk 
• 1-1/2 tsp vanilla
• 1 c chopped pecans.

Directions:

1. Grease and flour cake pans. 
2. Melt the white chocolate in the top pot of a double boiler and set aside to cool. 
3. Use an electric mixer to cream the butter and sugar, beating until fluffy. 
4. One at a time, add the egg yolks, beating well after each is added. 
5. Combine the flour and baking soda in a separate bowl.
6. Add alternately to the batter with the buttermilk. 
7. Stir in the white chocolate and the vanilla. 
8. Beat the egg whites until stiff and fluffy.
9. Fold them into the batter, along with the pecans and coconut. 
10. Pour mixture into the prepared cake pans. 
11. Bake about 25 minutes at 350° F, then cool.

Serve this cake with some fresh fruit, either whole or pureed for a lighter tasting dessert.