16 Easy Desserts for People Who Really, Really Love Chocolate

Brownie brittle, chocolate lava cake and more recipes to help celebrate Valentine’s Day, or just any old Wednesday.

Samantha Seneviratne’s turtle bars.Credit...Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

By Allison Jiang

Published Feb. 6, 2026Updated Feb. 9, 2026

We’ll let the experts argue about whether the aphrodisiac qualities of chocolate are physiological or psychological. If it tastes great and makes you feel good, we think that’s reason enough to whip up a chocolaty dessert, whether you’re celebrating Valentine’s Day or just because. Here are 16 easy cookies, cakes, puddings and more — something for every kind of chocolate lover — and none of them call for hard-to-source ingredients or finicky techniques.

1. Brownie Brittle

An image of thin brownie bark, studded with pieces of chocolate, on a flat surface — Credit...Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

If you and your loved one fight over the crunchy edges of the brownie, this recipe from Samantha Seneviratne is a must. Baking the brittle halfway, then cutting it, makes it easy to break into pieces when it comes out of the oven. Dress it up with chocolate chips, candy pieces, freeze-dried fruit or whatever you like.

Recipe: Brownie Brittle

2. Coconut Almond Macaroons

Rows of macaroons, dipped in chocolate and coated with almonds, sit on parchment paper — Credit...Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

Samantha’s tender, chocolate-dipped cookies, which contain shredded coconut, almond extract and condensed milk, taste just like, or even better than, an Almond Joy. After you dip the macaroons in chocolate, sprinkle them with chopped almonds to complete the candy bar experience.

Recipe: Coconut Almond Macaroons

3. Turtle Bars

Turtle bars, with a layer of chocolate, caramel, nuts and shortbread, seen cross-sectioned from overhead, on a marble countertop. — Credit...Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

This streamlined version of the box-of-chocolates classic features soft shortbread, glossy chocolate and a super-thick caramel-pecan layer in between. Don’t let the thought of making caramel intimidate you. Samantha’s recipe calls for baking it in the oven atop the shortbread, which makes candy thermometer gymnastics unnecessary.

Recipe: Turtle Bars

4. Chocolate Lava Cake for Two

An image of a chocolate lava cake, broken open with molten chocolate spilling out, on a light pink plate. There are two forks on the plate. — Credit...Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

There is something uniquely wonderful about breaking into a lava cake when the melted chocolate oozes and pools on the plate. If you have ramekins, this is the perfect time to put them to use, but small Pyrex bowls, muffin tins or teacups work just fine. Just make sure to bake until the edges look set, but the center is still soft when lightly pressed.

Recipe: Chocolate Lava Cake for Two

5. Microwave Chocolate Pudding Cake

An overhead image of a bowl of chocolate pudding cake, with a scoop of vanilla ice cream on it, slightly melting into the cake. There is a spoon in the bowl. — Credit...Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Microwave cooking is not a typical way to impress someone you love, but this 20-minute recipe from Samantha Seneviratne might be the exception. It produces a moist, pudding-like cake with a decadent chocolate sauce on top. It’s hard to mess up or undercook, since there’s no egg in the batter: Just take it out when you see a cakey texture on the surface.

Recipe: Microwave Chocolate Pudding Cake

6. Easy Chocolate Cake

A side image of a slice of chocolate cake with chocolate buttercream on a plate. There is a spoonful of cake on the plate. — Credit...Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

If you’re a beginner baker with a little confidence, make this basic-but-not-basic layer cake from Yossy Arefi. The instructions are simple and easy to follow, and they yield a tender cake with a slight tanginess from the sour cream in the cake and frosting.

Recipe: Easy Chocolate Cake

7. Chocolate Chip Cookie Cake

An overhead image of a cookie cake studded with chocolate chips, with a border of vanilla buttercream topped with rainbow sprinkles, cut into thin slices. There is a small bowl of sprinkles in the bottom right corner. — Credit...Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

If you or your loved one yearns for the mall culture of yore, try this cookie cake that’s studded with plenty of chocolate chips. Yossy adds brown butter to the batter for a nutty twist. After you decorate with buttercream and sprinkles, write a message on the cake with the leftover frosting for a sweet surprise.

Recipe: Chocolate Chip Cookie Cake

8. Chocolate Guinness Cake

Slices of chocolate Guinness cake with cream-cheese frosting, on a plate. There is a glass of dark stout in the background. — Credit...Sang an for The New York Times. Food Stylist: Simon Andrews.

This Nigella Lawson recipe is a perennial reader favorite, as evidenced by the over 12,000 ratings. The extremely moist cake features a cup of the Irish dark stout and a simple cream-cheese frosting, resulting in a deep, complex flavor without much fuss. As one commenter wrote, “If other cakes were this easy, I would bake a lot more.”

Recipe: Chocolate Guinness Cake

9. Oat Milk Chocolate Pudding

An overhead image of bowls of dark, glossy chocolate pudding. There are spoons in two of the bowls. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

It’s very possible that you already have all of the ingredients you need to make Ali Slagle’s simple chocolate pudding. It requires just seven ingredients, including sugar, fine sea salt and any nondairy milk. (Oat is recommended for the best texture.)

Recipe: Oat Milk Chocolate Pudding

10. Chocolate Fondue

An overhead image of a fondue pot of chocolate fondue. In the background, graham crackers, strawberries, and sliced bananas, some crackers dipped in the chocolate, on a plate. — Credit...Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sophia Eleni Pappas

Fondue is like the little black dress of chocolate desserts: It has big impact with very little effort. Finely chopped bittersweet chocolate combined with heavy cream make this recipe from Ligaya Mishan dead simple — you don’t even need a fondue pot; use a bowl over boiling water. Serve with cut fresh fruit, shortbread or cubed pound cake.

Recipe: Chocolate Fondue

11. Chocolate Truffles

An overhead image of a black plate of chocolate truffles, dusted in cocoa powder. Some are in paper wrappers. — Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Truffles sound fancy, but they are decidedly not. For Mark Bittman’s version, simply combine hot cream and chocolate, let the mixture chill until solid and roll it into balls. Dust the truffles with cocoa powder, sugar or cinnamon, or chopped nuts, then box them up and prepare to impress.

Recipe: Chocolate Truffles

12. Chocolate Waffles

An overhead image of a chocolate waffle topped with whipped cream, strawberries and raspberries, cut into triangular pieces on a serving plate. There are a fork and knife cutting into the waffle. — Credit...Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

If you’re making someone breakfast in bed, Yewande Komolafe’s chocolate waffles, flavored with cocoa powder and brown sugar, deserve some prime real estate on the tray. Top them with whipped cream, fresh fruits and chocolate sauce.

Recipe: Chocolate Waffles

13. Chocolate Rice Pudding

An overhead image of three bowls of glossy chocolate rice pudding, topped with whipped cream and shaved chocolate. There are three spoons nearby. — Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

This rice pudding from Samantha is easy to throw together with pantry staples. Combine all of the ingredients — milk, cocoa powder, rice, brown sugar and salt — over the stovetop, then stir in two egg yolks for richness, and there you have it! A restaurant-worthy dessert made with ingredients you didn’t need to buy.

Recipe: Chocolate Rice Pudding

14. Brownies

A close-up image of rows of brownies, with crackly tops. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This simple recipe from Lidey Heuck is really the only brownie recipe you’ll ever need. The best part is the versatility — add chopped nuts, experiment with different chocolates or read the many comments to see how readers have adapted it to their tastes.

Recipe: Brownies

15. Nutella Panna Cotta

A ramekin of bouncy chocolate panna cotta topped with chopped hazelnuts, on a glass serving plate. — Credit...Andrew Scrivani for The New York Times

If you couldn’t snag a restaurant reservation for Valentine’s Day, never fear! Making panna cotta at home, using Karen DeMasco’s recipe, is easier than you think. This panna cotta is rich from a cup of Nutella combined with bittersweet chocolate, and bouncy from powdered gelatin.

Recipe: Nutella Panna Cotta

16. Double Chocolate Chip Cookies

A close-up image of a double chocolate chip cookie, studded with melty chocolate discs. — Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

These cookies from Samantha are the way to any chocolate lover’s heart. They’re doubly chocolaty from Dutch-process cocoa powder and melty pools of chocolate. (Use discs, or fèves, for the biggest pockets of chocolate, but chips work just fine.) Aside from the need to chill for at least 24 hours, the recipe is straightforward and the results will be delightfully fudgy.

Recipe: Double Chocolate Chip Cookies