Chocolate Recipes
Chocolate recipes—cakes, tarts, ice creams & confections—using cocoa/cacao with pro tempering, ganache, and storage tips.
Alya: Lemon, Honey & Dark Chocolate Symphony
Shigeru Nojima, adapted by JojoM
Black Pistachio: Choc Mousse & Blackberry Heart
Ronny Latua, adapted by JojoM
Brown Butter Chocolate Lava Cakes That Ooze Perfection 🍫🔥
JojoM adapted from recipeincaption
Silky Chocolate Namelaka – A Pastry Chef’s Cream Dream
Matty adapted by JojoM
Coconut–Lime Cloud Cake with Milk-Chocolate Mousse
Martin Isaksson, adapted by JojoM
Jeni’s Darkest Chocolate Ice Cream 🍫 (Intensely Rich & Creamy)
JojoM adapted from Jeni Britton Bauer
Jeni’s Milkiest Chocolate Ice Cream 🍫🥛 (Silky & Creamy Classic)
JojoM adapted from Jeni Britton Bauer
No-Bake Hazelnut Chocolate Cheesecake (Ultra Smooth)
on_est_gourmands (Celia) adapted by JojoM
Othello Bites: Dark Choc Ganache Meringue Kisses
Sébastien Ordioni, adapted by JojoM
Silky Chocolate Tart — Crisp Shell, Creamy Core
Ronny Latua, adapted by JojoM
Torta Vesuvio: Hazelnut Volcano—Crunch & Velvet Spray
Pasquale Marigliano, adapted by JojoM
Triple Chocolate Glasses — Brûlée, Bavarois, Jelly
Martin Isaksson, adapted by JojoM
Intro
Welcome to our chocolate collection: glossy tarts, bakery-worthy cakes, silken mousses/namelaka, scoopable ice creams, and elegant entremets. Whether you love robust cocoa depth or creamy milk-chocolate comfort, you’ll find smart techniques—tempering shortcuts, stable ganache ratios, and shine-boosting glazes. Use Quick Picks to jump to crowd-pleasers, scan Make-Ahead & Storage for timing, and compare styles by effort and keeping quality. Expect balanced sweetness, texture contrast, and tips to prevent bloom or graininess for photo-ready results at home.
Quick Picks
- Showstopper loaf: Almond Chocolate Babka with Orange Syrup
- Molten favourite: Brown Butter Chocolate Lava Cakes That Ooze Perfection 🍫🔥
- Sleek pastry case: Silky Chocolate Tart — Crisp Shell, Creamy Core
- Ultra-smooth cream: Silky Chocolate Namelaka – A Pastry Chef’s Cream Dream
- Frozen intensity: Jeni’s Darkest Chocolate Ice Cream 🍫 (Intensely Rich & Creamy)
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Silky Chocolate Tart | 3–4 days | 1–2 months (shell only) | Serve slightly cool; warm knife/torch edges for clean cuts. |
| Brown Butter Chocolate Lava Cakes | Batter 2 days | 1 month (baked) | Warm 6–8 min at 160 °C; dust cocoa; serve with cream. |
| Chocolate Namelaka | 3–4 days | 1 month | Pipe cold; temper to 12–14 °C for neat quenelles. |
| No-Bake Hazelnut Chocolate Cheesecake | 4 days | 1–2 months (unmoulded) | Chill firm; warm knife for tidy slices. |
| Jeni’s Milkiest Chocolate Ice Cream | n/a | 2–3 months | Temper 5–10 min; warm scoop. |
| Chocolate Soufflé with Caramelised Puffed Rice | Best fresh | Not suitable | Serve immediately; dust sugar just before service. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Chocolate Tart | 1.5–2 h | Intermediate | ★★★★☆ | Crisp shell + ganache; citrus or berry cuts richness. |
| Lava Cakes | 25–30 min | Easy | ★★★☆☆ | Bake to order; freeze for quick dessert. |
| Chocolate Namelaka | 20 min + chill | Easy | ★★★★★ | Ultra-smooth; layer in verrines/entremets. |
| Darkest Chocolate Ice Cream | 45–60 min + chill | Intermediate | ★★★★☆ | High solids = dense, scoopable texture. |
| Almond Chocolate Babka | 3 h (incl. proof) | Intermediate | ★★★★☆ | Syrup keeps crumb soft; great gift bake. |
| Triple Chocolate Glasses | 2–3 h | Advanced | ★★★☆☆ | Multi-texture (brûlée/bavarois/jelly) for dinner parties. |
Techniques That Matter
- Ganache ratios: 1:1 (dark) for glaze; 1:1.2–1.4 for piping. A pinch of salt sharpens flavour.
- Tempering made simple: Seed method—melt to 45–50 °C, cool to 27–28 °C, rewarm to 31–32 °C (dark).
- Bloom prevention: Store pieces cool/dry (15–18 °C); avoid fridge humidity.
- Shine & snap: Use cocoa butter–rich chocolate; polish moulds; work within temper window.
- Balance with acid & crunch: Add passionfruit/raspberry/orange; include praline or nut brittle.
- Ice cream science: Aim ~35–40% solids and ~20–22% sugars for scoopability at home-freezer temps.
Common Mistakes & Fixes
- Split ganache → Overheated cream; re-emulsify with warm milk in small additions.
- Dull chocolate → Bad temper; fully melt, seed, and hit precise working temps.
- Grainy mousse → Chocolate and base at mismatched temps; fold when similar.
- Soggy tart base → Under-baked; blind-bake longer and brush with cocoa-butter/egg wash.
- Rock-hard ice cream → Low sugar/solids; increase glucose or add a small splash of alcohol.
Serving Ideas / Planner’s Notes
- Portions: 1 standard slice/pot per person; pair rich items with unsweetened cream or fruit.
- Texture play: combine crisp (tart shell), creamy (namelaka), and airy (soufflé).
- Temperature contrast: warm lava cake + cold ice cream = instant crowd-pleaser.
- Plating: micro-zest orange, add toasted nuts, or mirror-glaze for shine.
- Buffet strategy: mix dark, milk, and white chocolate to please all palates.
Featured Links
Round out the set with café treats like Baked Choco Butternut Donuts (Healthier Twist), a layered showpiece Coconut–Lime Cloud Cake with Milk-Chocolate Mousse, and elegant bites Othello Bites: Dark Choc Ganache Meringue Kisses.