We've put together a list of chocolate recipes we think you'll enjoy. Some are very simple, others may be challenging but the results are worth it. It's always a good time to play with chocolate! We also have a list of gourmet chocolate suppliers to help you find chocolate. If you are thinking about using molds to make your chocolates here is our list of chocolate mold suppliers. And last but not least, here is a list of chocolate equipment suppliers.
Want to become expert in working with chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our Professional Chocolatier Program.
Or if you ended up on this page because you were looking for a recipe for making chocolate itself from dried cocoa beans,
check out our Chocolate Making from the Bean program.
These bite-size chocolate treats from California Walnuts are both delicious and easy enough for kids to help make! They’re perfect for a holiday party or as tasty gifts.
"I love hiding vegetables in desserts. The earthiness of the beetroot matches this chocolate brilliantly," says Guittard Chef David Greenwood-Haigh.
These buttery, chewy chocolate caramels created by Pastry Chef Eric Shelton have a full-bodied, deeply satisfying flavor.
Want something special for St. Paddy’s Day? Try these Irish Whiskey truffles created by celebrity chef Delia Smith, a culinary icon in Great Britain.
Ginger spice and a crunchy chocolate bottom make for a delightful flavor and texture in this yummy truffle.
These easy- to-make, crunchy, salty-sweet treats on sticks will put big smiles on the faces of both grownups and kids at your Halloween party.
Pretzel sticks add a salty, delicious crunch to these creamy peanut butter chocolate truffles. Be warned: Resistance is futile!
Use a sparkler made with blanc de noir grapes (full rosé color) here for a richer flavor, and serve with a glass of bubbly – perfect for romantic toasting!
A hint of pumpkin pie flavor from pumpkin purée and spices makes these delicious little morsels a special Thanksgiving or other holiday treat.
It's the beginning of the busy season, so when it's time to relax a bit, a cup of tea along with these Japanese green tea truffles will fit the bill.
This simple ganache-style dessert dip makes for easy summer entertaining. Who can resist luscious berries and crunchy pretzels swathed in fine chocolate?
The French first created chocolate mousse — still one of the most delicious of chocolate desserts. Here is a recipe from French chocolatier zChocolat.
Here’s an easy but sophisticated dessert which turns the humble donut hole into a classy profiterole. Use a quality fine chocolate for the tastiest results.
For many of us, chocolate is synonymous with love. So for Valentine's, whip up these easy-to-make truffles by top chocolatier Jacques Torres, who demonstrates how.
Delicious caramelized white chocolate and coconut milk form the base for this rich confection, while fresh lime juice adds spark and shredded coconut, texture.
Sometimes, only a big ice cream sundae will do. And what’s an ice cream sundae without a drizzle of chocolate fudge sauce? Try this easy recipe.
Take those must-have s'mores at your camp-out to the next level by using fine chocolate. Kick it up another notch with your own home-made ginger snaps.
Spices – whether sweet, delicate or assertive in flavor – make wonderful partners with chocolate. Try these exotic truffles by El Rey and spice up your treat time.
Once you taste these homemade peanut butter cups, you’ll have a hard time going back to the store-bought variety. They're irresistible!
Mexican-spiced, dark-chocolate-drenched walnuts flavored with cinnamon and chili powder for extra kick are a perfect snack. Bet you can't eat just one!
Serve this decadent, velvety spread at room temperature with toast or croissants. Or use it to make a delicious dessert!
This recipe is geared to professionals and was developed by legendary dean of fine chocolate, Jean Pierre Wybauw, in collaboration with deZaan Chocolate.
Who can resist peanut butter and chocolate? This creamy, truffle-based dessert from Scharffen Berger Chocolate is sure to please lovers of this combo.
Can’t decide between popcorn, pretzels, dried fruit, and chocolate? Have them all with “TCHO Munch” – their take on caramel chocolate popcorn.
Raspberries and chocolate pair up beautifully in this sophisticated but easy-to-make dessert. Use raspberry coulis if fresh berries aren't available.
Guittard, legendary Bay Area chocolate maker, offers fine chocolate for cooking, baking and chocolate making at fine food stores and also online.
These pretty chocolate cups offer a great way to serve ice cream or mousse topped with fresh summer berries. Try blueberries with orange mousse.
This easy truffle recipe replaces peanut butter with almond butter for a rich and delicately flavored treat. Toasted almonds give it a nice crunch.
Chocolate and strawberries are wonderful partners, and adding a dash of fine aged balsamic to this truffle really pumps up the strawberry flavor.
In this recipe, salt imparts a delightful counterpoint to the the richly sweet caramel and dark or milk chocolate for a splendid symphony of flavors.
Although these Almond Roches look simple, they require a definite technique, says Claire Clark, pastry chef at the famed French Laundry Restaurant.
Peanut butter and chocolate are great partners and here they combine into a creamy confection similar to a peanut butter cup but more elegant.
Hand-made chocolates are a welcome hostess gift, especially when they include a spark of cognac and preserved ginger, as in this sophisticated little treat.
The sublime creaminess of meltaways is captured in this easy recipe adapted from the Culinary Institute of America, with a rich yet refreshing flavor.
Attention cookie dough lovers! Here's one for you – cookie dough truffles, created by one savvy cook and adapted by another. Bet you can't eat just one!
In this recipe, the homey treat takes on a more elegant look and taste with the addition of chocolate, peanut butter and salty chopped peanuts. Irresistible!
We love chocolate in all its forms, and this little treat features everybody's favorite – the chocolate brownie. Double your pleasure with these babies!
Who would want to burn anything? Chocolatier Michael Recchiuti knows that burning sugar brings out great flavor. Pour this sauce over everything!
Olive oil is used in both sweet and savory creations, and here, the rich fruity notes of Arbequina olives add their subtle flavor to the chocolate truffles.
If you love coconut, this recipe offers a dreamy, creamy confection. Use only coconut milk for a creamier mixture, or add shredded coconut for texture.
Chocolate and spirits have a great affinity for each other and in this truffle recipe, Chocolates El Rey uses its milk chocolate with mouth-watering results.
William Curley demonstrates his mastery in his new book, Couture Chocolate, with a coconut chocolate bar that's easy to make and irresistibly delicious.
Chantal Coady's chocolate "saucisson" falls between a ganache and rocky road, and can be adapted to suit your taste and the ingredients you have on hand.
The year-end holiday season evokes nostalgia, says Ecole Chocolat grad Elaine Hsieh of EH Chocolatier who developed this holiday chocolate truffle recipe.
Paul A.Young is Britain's most lauded chocolatier because of his daring and dazzling flavors such as this recipe using rich, malty London Ale.
This recipe for chocolate gelato was developed in the Ecole Chocolat kitchens, with coaching from Judy Witts who also suggested crunchy sea salt.
Michael Recchiuti offers this recipe for a fabulous vanilla and chocolate swirl ice cream flavored with real Tahitian vanilla beans, not extract.
An irresistible confection that marries the sweet crunch of sugared and roasted almonds with the velvety smoothness of tempered chocolate.
Spring means fresher, lighter, more vibrant flavors and in celebration, Ecole Chocolat has conjured a delicious sweet with strawberries and rhubarb.
Alice Medrich, a legend in sweet circles, offers the recipe for the French chocolate truffles that made her instantly famous nearly 40 years ago.
In this recipe, Dominique and Cindy Duby combine the zing of passion fruit with the sweetly fragrant flavors of finely ground coconut and cardamom.
We developed this simple method for making spirited truffles, here flavored with Scotch. If you prefer other liquors or liqueurs, go ahead and use them.
Coffee lovers! It's easy to make wonderful truffles and here we tell you how to use coffee instead of cream to make a dreamy sweet that's lactose-free.
Executive Chef Ben Roche of Moto Restaurant has created a tempting little sweet that literally explodes with flavor, texture and outright fun.
“What could be better? Fresh, salty popcorn and crunchy nuts covered in creamy caramel and then drizzled with chocolate?” We couldn't agree more.
The sweet, spicy and creamy taste of chai tea is a perfect foil for the rich milk chocolate at the heart of this fabulous truffle.
Modern chocolatiers love experimenting with unusual flavour combinations. This recipe takes full advantage of the fragrant herb, lemon verbena.
The lavender and fennel flavors are infused into the cream used in the ganache to create this unusual truffle.
Turning sugar into toffee or caramel seems a magical process, but it's one that must be closely monitored. You'll need a candy thermometer.
These exquisite chocolates are flavored with port and require a fair degree of chocolate-making skill as well as some specialty equipment.
Chocolate and fruit are great partners and here, Dede Wilson offers an easy and delicious way to combine them. Black currant is a European favorite.
Fran Bigelow is a North American Grand Dame of fine chocolate. In this easy recipe, she gives you the choice of using tempered chocolate or not.
Home-made cranberry sauce usually tastes better than canned, but the texture might need adjusting – make sure it's finely chopped.
Fudge is one of those childhood treats that reserves a special place in the heart of many chocoholics. And Mom's home-made fudge is the best of all.
This classic candy appeals to everyone: chocolate lovers, those who are nuts about almonds, and those who love the buttery crunch of caramel.
This is a sophisticated take on the ubiquitous cherry cordial bonbons. Shelling pistachios will give you fresher product, but it can be a tedious job.
This recipe calls for Scharffen Berger's products, which are available by mail order or at Whole Foods. Other chocolate/nibs can be substituted.
Dulce de leche is a Latin invention, a thick milky caramel that can be addictive, it's so good. Here it combines with coffee to make a luscious little treat.
White chocolate can be too sweet for some, but here, the caramelized crunch of cocoa nibs helps temper the sweetness.
The G pectin called for in the recipe here was originally developed and sold by the author, but has since been taken over by chefrubber.com.
Chocolate nut bark is an easy-to-make and delicious treat that gets even better with the addition of dried fruit and marshmallows.
These unusual looking bonbons have a visual texture that is quite appealling. The recipe is geared to professional chocolatiers and makes a lot.
Chocolate lovers are usually also coffee lovers, so this treat combines two of their favorite flavors. Don't eat too many before bedtime!
This recipe is just about as easy as it gets and the results are spectacular. If you're not a fan of bourbon, substitute another whiskey or liqueur.
You can't get much easier than melting some chocolate and drizzling it over toasted coconut. This is a great addition to a cookie or candy plate.
There are a lot of steps here, so make sure you leave enough time to do the whole recipe. Making your own marsmallows is fun too.
This one's definitely for coconut lovers, what with both coconut milk boosted by shredded toasted coconut. Use only sweetened coconut.
Valrhona has long been considered one of the finest chocolate makers in Europe. These lollipops are fun as party favors or to include in gift baskets.
Fresh ginger and rum flavor the white chocolate centres, adding a delightful tropical note that is complimented by the dark chocolate coating.
Nut brittles are always a favorite with candy lovers. Here, the inspired use of pumpkin seeds and cocoa nibs gives the brittle a pleasingly light crunch.
Anything minty is usually welcomed after the full meals typical of the holiday season. The crème de menthe augments the traditional candy cane.
The subtle heat of ginger marries well with the sweet innocence of strawberry in this delightful confection. Be aware, it is a professional recipe.
The white almond cups are a variation included at the end of this recipe. The two kinds of chocolate make for a nice presentation.
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