Chocolate

Want even more truffles? Right this way, please.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.

For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

How to make a traditional Bûche de Noël? This step-by-step tutorial shows you how.

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Chocolate! Chocolate Chocolate! Our top picks for chocolate bars in our 2014 holiday gift guide. Did we mention chocolate?

So easy a kid could do it. No, really, let your kid do it.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.

An unexpected way to revamp hot chocolate.

Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.

It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

From avant-garde croissant stacks to updated Eastern European classics, a guide to the sweetest sweets in the dessert wonderland of San Francisco

From foie gras to lobster, chefs around the country are infusing their savory dishes with the once-scorned white chocolate.