Chocolate

At the ever-popular Cafe Pasqual's in Santa Fe, chocolate and devilishly hot chile pequín flakes come together in an ice cream not soon forgotten. Our version is rich but almost austere compared to chef Katharine Kagel's original, the recipe for which appears in Cafe Pasqual's Cookbook.

This recipe was developed by Houston pastry chef Carrie Hart with the assistance of Girl Scout Amanda Marlow.

The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.

Arrange in boxes lined with waxed paper. Try simple take-out cartons tied up with raffia and decorated with small pinecones.

Inside each soufflé is a melting chocolate truffle that adds richness and depth of flavor. It's the kind of over-the-top detail that places this dessert in the same league as any served in your favorite restaurant.

The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert.

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min

Active time: 10 min Start to finish: 10 min

These adorable sweets are festive, fun — and so easy to make. Just be sure to freeze the scoops of ice cream overnight before dipping and coating them.

These rich and chocolaty treats are great for holiday gift-giving—if you can bring yourself to part with them.