These melt-in-your-mouth polvorones (Mexican wedding cookies) get a chocolate makeover by replacing all the nuts in the traditional version with ground chocolate. Delicious just as they are, you can also grate a little cinnamon stick over them before serving.
Soufflés are easier to make than anyone thinks and you can do everything--except bake them--up to three days in advance. These chocolate soufflés are impossibly light, but wildly flavorful. The batter contains a small amount of rice flour, which is more delicate than wheat flour and won't dull the chocolate flavor. Guests should be ready so that you can serve the soufflés directly from the oven.
Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture.
This ultra-chocolaty, dairy-free Sicilian-style gelato--made without eggs or cream--is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor.
Inspired by the old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, this enlightened rendition has deep bittersweet chocolate flavor and dense melt-in-your-mouth texture. No one will guess it's healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it's completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.
These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of chocolate. We like the flavor of dried cherries or cranberries, but any coarsely chopped dried fruit will work.