Notes about Recipes in this book

• Chocolate chip scones

  • bwhip on July 05, 2020

    Oh my gosh these are really good. Somewhat decadent, for sure, but wow. I think I might have to use this technique as the basis for all of my future scones of any kind, because I’ve never had one that developed so many light, flaky layers. Hardest part is grating the frozen butter. Even with a pretty sharp grater, it takes a lot of effort, especially trying to work quickly so it doesn’t warm up. End result was well worth the effort.

• Chocolate financiers

  • bwhip on May 31, 2020

    Excellent recipe. Delicious, with wonderful chocolate flavor, a very lovely texture, and a nice crispy edge. They really melt in your mouth. Best on day one for sure, but still pretty good the next day.

  • krista_nne1g9 on January 25, 2026

    Did not turn out well, but may have been the baker .. Tasted heavily of espresso and quite dry

• Churros with Mexican chocolate sauce

  • dbuhler on May 07, 2024

    I have made this recipe a handful of times and it never disappoints! This last time I made it the batter was a bit stiffer than usual, but that may have been because I let the liquid boil a bit longer than needed. To pipe I use Ateco #848 tip and it works great! It helps to get really sturdy piping bags...I like to use a 16" bag so I can put all the batter in the bag and not have to refill.

• Chocolate brioche buns

  • bwhip on May 31, 2020

    These are just perfection. Not at all difficult to make. They look pretty and the taste and texture are fantastic. Delightfully soft, not too sweet, with just the right amount of chocolate. Lovely recipe.

• Triple chocolate sticky buns

  • dbuhler on October 06, 2024

    Wow these are great! The only change that I made was that I substituted golden syrup for the dark corn syrup and I would do that again. I used Guittard milk chocolate chips and since they are large chips I chose to chop them and that worked really well. I am a big fan of doughs with a tangzhong preferment and it works very well here producing a soft and pillowy dough that isn't dry. I will gladly make these again!

• Chocolate babka

  • bwhip on October 12, 2020

    Excellent recipe, this babka turned out just great. Tender crumb, flaky crust, with just the right amount of chocolate. Looked beautiful and tasted even better.

• Chocolate chip cookies

  • Kinhawaii on March 18, 2026

    I used an oxo scoop which I think is about 1.5 tlb, and not 3 tlb, but I don’t like huge cookies. Came out around 3 inches in diameter & were chewy with very nice butterscotch notes. Quick to make & I will make them again with nuts some day. I used a mix of different sized chocolate chips.

• Vegan fudgy brownies

  • Saltbun on December 23, 2025

    Flavor is fantastic. I got a bit mixed up and accidentally swapped dark chocolate for the unsweetened chocolate, so I opted to leave out the extra chips. The recipe is pretty forgiving. I took my batch out at the lower end of the recommended cooking time range, but next time I’ll leave it in for a bit longer. Great, easy option if you’re trying to include something for your vegan friends

• Chocolate sheet cake with milk chocolate frosting

  • KristenS on January 23, 2021

    This was delicious and exactly what I was hoping for. Frosting is great and not too thick. Would make again.

  • amystar on January 24, 2022

    i didn’t like the texture and taste of the cake. it was crumbly and odd. i halved the recipe but followed the instructions. it just didn’t work for me. the milk choc ganache frosting was awesome though. i will definitely make that component again and again.

  • fultre on April 20, 2026

    I only made the frosting, to pair with All-Purpose Chocolate Sheet Cake from Sweet Enough, for K’s 19th birthday. We enjoyed the flavor. The texture was strange to me, very firm and almost dry though creamy and smooth. Everyone thought it was ok, not outstanding. My favorite is still Fluffy Milk Chocolate Frosting from Tartine All Day.

• Boston cream pie

  • stef on May 19, 2020

    My go-to recipe for Boston cream pie cake. A classic.

• Torta Caprese

  • stef on May 19, 2020

    This made a lovely moist gluten free cake. A repeat

• Chocolate tart dough

  • hillsboroks on June 29, 2023

    This is a delightful chocolate shortbread tart crust. I paired it with the Blackberry Chocolate Silk Tart filling from “The Wine Lover’s Dessert Cookbook” and it was a match made in heaven. I am already looking at other tart fillings I could pair with this crust.

• Mississippi mud pie

  • Shewi128 on August 08, 2022

    My husband has declared this the best recipe and chocolate dessert ever. He is a chocoholic, so it works for him. For me, it is incredibly rich, and one slice is too much. However, the crust, brownie, mousse, and crunchy wafer topping combo just hits all the right notes for chocolate lovers.

• Chocolate pecan pie

  • stef on May 19, 2020

    My pie came out rather dry.

• Milk chocolate cheesecake

  • hillsboroks on June 07, 2022

    Smooth, creamy luscious chocolate cheesecake is the perfect dessert and this cheesecake meets that criteria. I used Lindt milk chocolate and baked it 40 minutes. Even though I tried to tent the foil up in the middle it did touch the cheesecake in a couple of places along the side. After removing the foil I tried as best as I could to repair the damage with a small offset spatula before continuing to bake it but decided to just cover it up with sliced strawberries before serving. But as I was preparing to cover the cooled cheesecake I was afraid the surface would be marred again and hit upon the idea of placing an inverted 9” aluminum pie pan over the top of the cake and then wrapping it tightly to refrigerate it. That worked perfectly and the next time I make this I will use an aluminum pie pan on top before wrapping it in foil for the first bake to make sure the top stays unblemished.

  • dbuhler on February 21, 2025

    Delicious and a huge hit with everyone! I use Dove milk chocolate since that was their recommendation during recipe development. Despite cooking to exactly 150 degrees, I always get a huge crack in the center. Next time I am committed to try running a thin blade around the cheesecake when it comes out of the oven to see if that helps. If not, I will make this mixture but cook it according to directions that use a water bath and see if the helps. I will admit, the drizzled chocolate on the top does successfully hide the crack, so perhaps I'm being too picky!

  • austin_6rikx3 on February 27, 2026

    The perfect cheesecake recipe! I used Hershey’s milk chocolate and it turned out so smooth! The oven time and temperature were perfect, I stayed true to time and had no issues. I definitely recommend serving it with a fruit compote to help cut the sweetness

• Chocolate-raspberry torte

  • bwhip on February 27, 2023

    This turned out really well for us, and was delicious. Easier to prepare than I thought it would be. I made a couple of modifications - I just used almond flour instead of grinding them, and had some sliced almonds which I used to decorate the perimeter. I didn’t have cardboard circles, but came up with the idea of using the bases from our 9” springform pans for the same purpose, which worked great.

• Chocolate-hazelnut biscotti

  • MrFrenchToasts on March 30, 2025

    Really good, really sweet, but they spread quite a bit during the first bake, not sure why. Next time maybe shape them a bit differently (8" x 2.5" instead of 8" x 3").

• Yule log

  • patti599 on December 25, 2023

    This cake is delicious! I did add a bit of instant coffee to the cake itself. The chocolate 'bark' was very easy and turned out perfectly!

• Chocolate-caramel layer cake

  • stef on September 19, 2020

    Made the cake only. Used half cup dutch processed coco, quarter cup black. Grapeseed oil instead of veg oil. Baked in 8" cake pans. Very nice moist cake.

• Chocolate-peanut butter crème brûlée

  • dbuhler on February 15, 2024

    These were delicious! My 7 year old son declared this to be the best dessert he had ever eaten! I halfed the recipe and baked them in my 6 oz oval fluted ramekins. I did not have time to make the candied peanuts and I wish I had made them because I would have loved some extra crunch. The custard consistency was divine and the recommendation to check 5 minutes early was very helpful. Mine weren't done yet, but that reminder kept me checking regularly so that I caught them right between the target temperatures. I will definitely make this again!

• Pots de crème

  • dbuhler on May 13, 2024

    These are very rich and fudgy, almost like ganache. This was my first ever pots de creme so I want to try a version that is baked in a water bath to compare the texture to see which I like better. This was very easy to make and the flavor quite depends on the chocolate you choose. We felt like the whipped cream was a must to cut the richness of the chocolate.

• Chocolate sorbet

  • dbuhler on February 03, 2025

    A decadent treat! I've made this sorbet a handful times and it never disappoints. In my most recent attempt I substituted equal amounts by weight raw sugar for the granulated, and dairy-free chocolate for the bittersweet chocolate and I also added a half a teaspoon of cinnamon to make a Mexican chocolate sorbet that my vegan nephew could enjoy. It was great!

• Peanut butter truffles

  • Xyz123 on January 21, 2024

    These are basically the brand name peanut butter cups. I found them to be too sweet for my tastes but hubby liked them. I skipped the veggie oil for the chocolate coating and just properly tempered the chocolate instead.

• No-bake rocky road bars

  • Kinhawaii on June 29, 2021

    S’mores with nuts- used honey roasted peanuts. On the very sweet side but popular with the teens I know.

• Ganache frosting

  • stef on August 01, 2020

    Took a long time to set. Used as filling for macarons

• Eat Your Books

  Whether your preference is a Texas sheet cake or Mississippi mud pie (or maybe both), this chocoholic’s guide will pave your way to chocolate perfection.

  Full review