Cocoa

Malted milk powder gives these chocolate cupcakes a nostalgic flavor reminiscent of a soda-fountain favorite. So as not to overpower the taste of malt, use a mild-tasting Dutch-process cocoa powder, such as Droste.

Similar to dark chocolate frosting (page 302), this topping gets its intense color from the addition of semisweet chocolate. Sour cream and cream cheese impart tangy flavor and ultra-creamy consistency. This frosting would pair well with any chocolate cupcake, particularly devil’s food (page 34; also made with sour cream), as well as those made with banana, such as the roasted banana cupcakes on page 141.

Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained widespread popularity in recent years. Many believe the name comes from the naturally reddish hue of cocoa powder, which is enhanced by a chemical reaction between vinegar and baking soda. Today, most versions rely on food color (although some bakers use beet juice) to achieve a vivid shade. Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade. Cream-cheese frosting is the classic choice.

Salted caramels, including chocolate varieties, have become quite popular in recent years; a touch of salt draws out caramel’s buttery taste and highlights the sweetness. This cupcake, created with the candy’s popularity in mind, serves as an excellent incentive to try your hand at making caramel at home. The soft caramel centers hide under a piped peak of satiny chocolate frosting. Fleur de sel, a type of sea salt prized for its distinctive flavor, is available at specialty stores; if you can’t find it, you may substitute another sea salt, such as Maldon.

Dark chocolate–on-chocolate tartlets lend themselves well to bold decorative patterns stenciled with white confectioners’ sugar. Snowflake-shaped stencils are appropriate for the winter holidays, but any shape will do, depending on the occasion. You could also use this recipe and apply the technique with letter stencils to spell out a holiday message or birthday greeting.

Elegantly piped ruffles of whipped cream and a fluted crust make for a decidedly more stylish version of the holiday classic. The velvety pumpkin mousse filling is flavored with all the traditional Thanksgiving spices—ginger, cinnamon, nutmeg, and allspice—and a healthy dose of brandy for good measure. Graham-cracker crumbs are combined with cocoa powder in the crust.

Serve this tart at a Halloween party, and watch as unsuspecting guests get lured into its chocolate web. The lightly spiced chocolate crust is coated with melted chocolate, then filled with creamy pumpkin purée. More melted semisweet chocolate is piped in a spiderweb pattern to add a frightful finish; the web also serves as an excellent guide for slicing.

Petite chocolate tarts pair the sophistication of truffles with the playfulness of brightly colored Valentine candies—in this case, piped meringue hearts. Each tart is sized for two valentines to share; you can also make one large tart in a ten-and-a-half-inch heart-shaped pan (as pictured on page 242). The baking time will remain the same.

Chocolate marries well with many different types of fruit, but pears and chocolate make an extra-special pair. Here, a ring of sliced fruit sits atop a deep, dark chocolate filling, which puffs up as it bakes. Arrange the slices so the curved edges all face the same way, with the narrow ends pointing toward the tart’s center.

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands. If you don’t have a fluted square cutter, use whatever other shape you have on hand. To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350°F oven until lightly golden, about 10 minutes, stirring occasionally.

Cream-Filled Chocolate Sandwiches If you like, roll the sides of the filled cookies in crushed candy canes or finely chopped nuts. The dough can be made ahead and chilled, wrapped well in plastic, for up to one week or frozen for up to one month; let thaw completely before proceeding with the recipe.

These oversize sweets don’t need any mix-ins or frostings—their bold chocolate flavor says it all. In addition to butter, this recipe calls for melted vegetable shortening, which produces an unbeatable texture. (Melted unsalted butter can be substituted for the shortening, if desired.)

A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it’s a natural for preparing with children; they especially love forming the dough into balls and rolling them in sanding sugar.

Malted-milk powder, a combination of powdered milk, wheat flour, and malted barley, adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

The origins of the whoopie pie remain a mystery, but many believe that the cookie, a specialty of Pennsylvania Dutch country and parts of New En gland, was created when leftover cake batter was baked, iced, and sandwiched as a treat for children. We used a peanut butter filling, but substitute Seven-Minute Frosting (recipe follows) if you prefer.

A morning treat gains all-day appeal with these cakey chocolate cookies. Like breakfast waffles, the cookies are prepared on a waffle iron. For best results, make sure the surface is nice and hot before you pour the batter.

Loaded with a big cocoa flavor, these bonbons are surprisingly small in stature, each just larger than a quarter. This is a good cookie to bake in a pinch because it’s likely you’ll have the few ingredients on hand. But be aware that the cookies need about 2 hours in the oven.

These sparkle-edged treats gain flavor from a hefty dose of instant espresso powder, along with a bit of ground black pepper and cinnamon. Don’t be tempted to substitute instant coffee for the espresso powder—the flavor and texture will not be as good.

Cocoa powder and chocolate lend rich, fudgy flavor to these twice-baked treats. They are thicker than most biscotti, and perfect for dunking in milk or coffee.

A mint ganache filling and a shiny chocolate glaze push these cookies over the top, but feel free to omit the glaze—they’re delectable without it, too.

The flavor of these dense bars is reminiscent of Black Forest cake, a classic German dessert that originated in the country’s southern Black Forest region, renowned for its sour cherries and kirsch (cherry brandy).

There are thousands of recipes for bread pudding because it’s a classic for usin’ up leftovers. I think some of the best recipes come from New Orleans, where home cooks and restaurant chefs alike treat this humble dish with great respect. That’s where I got the inspiration for ours, which is pillow soft when warm and burstin’ with plump raisins and chewy bits of coconut.

The magic ingredient in this outrageous two-layer dark chocolate cake is Dr Pepper, one of America’s oldest soft drinks. Dr Pepper was first made and sold in 1885 at Morrison’s Old Corner Drug Store in Waco, Texas. Just like the state it comes from, this cake is big and impressive. The soft drink’s carbonation gives the layers exceptional rising power, and its special blend of flavorings makes lickin’ the beaters especially appealing.

Garth’s mom was famous for her fudge, and I feel honored to include her recipe in this cookbook. I think that one of her secrets was the old, deep cast-iron skillet she used to make it in. I know the peanut butter makes it really smooth!