Chocolate

Jacqueline Willis of Edmonton, Alberta, Canada, "Recently I had a superb chocolate soufflé at the Ercole Ristorante Italiano in Calgary. It was made with milk chocolate — a subtle but delicious variation. I would love to be able to re-create it for friends at home. " The restaurant calls this dessert a warm chocolate mousse, but it reminds us of soufflé. These may collapse quickly after coming out of the oven, so wait until each person has been served before topping with ice cream.

Pack the candy in decorative holiday tins (antique ones, if you can find them).

"My taste in food is pretty simple. I'm a meat-and-potatoes — and chocolate — kind of person," writes Sara Hainsworth of Frederick, Maryland. "This recipe is one from my time-tested family favorites, which makes it easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever." Mix in one-half cup chopped walnuts with the chocolate chips, if desired.

"Before I had children," says Annie Denn of Mission Viejo, California. "I was in the airline industry. Working full-time used to leave me exhausted at the end of the day, but now I've discovered that my old job was a piece of cake compared to my responsibilities as a stay-at-home mom. In addition to keeping the house in order, I volunteer at my children's schools. It's fun to go into their classrooms and help out with projects and reading groups, but those activities leave little time for cooking. When I do get into the kitchen, I make dishes that are simple and delicious—which isn't easy given the different eating styles in my family. My daughters, Cassandra and Melinda, request hot dogs and pizza every night. Plus, they're quite the little cookie monsters. On the other hand, my husband, Mike, is a real meat-and-potatoes guy who doesn't have much of a sweet tooth. Although it's hard to come up with a compromise every night, I can usually put together a quick and flavorful steak dish with a batch of freshly baked cookies for dessert. That makes everyone—especially Mom—very happy." Made mostly with chocolate and just a bit of flour, these cookies have an intense chocolate flavor and a chewy texture.

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

This is a variation of a classic pecan pie recipe with the addition of chocolate. It's a bit hedonistic. It is very easy to assemble, but it takes 45 to 50 minutes to bake.

Start this a day ahead and freeze overnight. For the crust, blend crumbled vanilla wafer cookies in a processor until crumbs form.

Peanut butter chips and chopped salted peanuts take brownies to a new level. Offer fresh fruit alongside.

The cake pans, cardboard rounds, and dowels are available at cake and candy supply stores; or call Jane's Cakes and Chocolates at 800-262-7630.

Inspired by the oversize black-and-white cookies that are practically an institution in delis all over the country.

"I have been enjoying Aperto restaurant here in San Francisco ever since it opened eight years ago," writes Leslie Appleton, of San Francisco, California. "Everything prepared in that little kitchen is delicious and attractively presented. If you could obtain the recipe for the soft-centered chocolate soufflés served there, you would make me very happy." These can be prepared ahead.

Unsweetened coconut can be found at natural foods stores.

Remember the commercial that re-created the invention of Reese's Peanut Butter cups? A woman is walking down the street eating a chocolate bar, and a man is walking the other way eating a tub of peanut butter. They bump into each other, causing the chocolate and peanut butter to mix. Overcome by the new taste sensation, they immediately check into a motel (I may be misremembering that last part). I've never cared for the chocolate-peanut butter combo, so if that idiot had ruined my chocolate bar, I would have pushed him into oncoming traffic. But my mom, who says she's going to have chocolate with peanut butter for her last meal, swears by these cookies. She thinks they're even better than traditional chocolate chip cookies.

Try any leftover sauce on ice cream.

The "black bottom" is a layer of superb chocolate pudding — plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added.