Say it with chocolate

Sweet indulgences for important moments, or treat-yourself moments

Banana Bread Brownies Ingredients

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 2 ounces dark chocolate, broken into pieces

• 1 cup white sugar

• 1/2 cup unsalted butter, at room temperature

• 1 large egg

• 2 very ripe bananas, mashed (about 1 cup)

• 1/4 teaspoon vanilla extract

• 1/2 cup chopped walnuts

• 1/2 cup semisweet chocolate chips

• 12 slices banana (optional)

• 2 tablespoons white sugar (optional, for banana brûlée)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9x9-inch square pan. A piece of parchment paper can also be added to the bottom of the pan to prevent sticking.

2. Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.

3. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.

4. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, vanilla, and mashed banana, and beat until combined. Add chocolate, and beat until mixture is well combined and smooth.

5. Use a spatula to mix in walnuts and chocolate chips, then use the spatula to mix in flour just until flour disappears. Transfer batter into the prepared pan and smooth top. Place banana slices on top, evenly spaced in a grid pattern.

6. Bake in the preheated oven until a skewer comes out almost clean but with some batter on the very tip. If you want fudgier brownies, do not overcook.

7. Let brownies cool in the pan. Cover, refrigerate until cold, about 1 hour, and serve chilled.

8. For optional banana brûlée: While brownies are cooling, cover each banana slice with a half teaspoon of sugar. Use a propane kitchen torch to melt the sugar until dark brown and bubbling. Be careful not to char the edges of the crust around

the banana too much. This banana brûlée step can also be done before the brownies go into the oven.

Chocolate Mousse for Beginners

Ingredients

• 3 1/2 ounces dark chocolate (62% cacao is ideal)

• 1 tablespoon unsalted butter

• 2 large egg yolks

• 1 tablespoon white sugar

• 1/4 cup water

• 1 tiny pinch salt

• 1/2 cup chilled heavy whipping cream

Directions

1. Break up or chop chocolate into small pieces and set aside with butter.

2. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)).

Chef’s Note:

This mixture can also be cooked in a saucepan, but make sure the whisk is getting into the corners of the pan so egg doesn’t stick.

3. Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until all chocolate is melted. Let rest for a few minutes on the counter, whisking occasionally to further cool the mixture to just above or at room temperature. The chocolate mixture shouldn’t go into the whipped cream while still warm, but if cooled too long, the mixture may get too firm to fold in.

4. Whisk cold cream until medium stiff peaks form. If cream is whisked further, it will separate and the final texture will be grainy.

5. Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible.

6. Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour.

Chef John’s Chocolate Decadence

Ingredients

• 18 ounces semisweet chocolate, chopped

• 10 tablespoons unsalted butter

• 5 large eggs, at room temperature

• 4 teaspoons white sugar

• 4 teaspoons all-purpose flour

• 1 pinch cayenne pepper

• 1 pinch salt

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.

2. Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from the heat.

3. Beat eggs and sugar together in a bowl with a whisk or electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.

4. Pour 1/4 of the egg mixture into the chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until combined. Pour batter into the prepared pan.

5. Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, about 30 minutes. Wrap in aluminum foil and refrigerate until chilled, at least 1 hour.

Recipe Tip

If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute and it will pop right out.