7 Christmas Dinner Dessert Ideas for People Who Always Order Chocolate

As someone who often prefers chocolate desserts at Christmas, I understand the struggle to find the perfect treat. There’s something special about rich, decadent flavors that make the holiday season even more enjoyable. Whether it’s a creamy mousse or a warm lava cake, there’s a variety of indulgent options to consider. Let’s explore a few delightful ideas that promise to satisfy even the most devoted chocoholics this festive season.

Chocolate Peppermint Bark

Chocolate Peppermint Bark is a classic holiday treat that perfectly combines the rich flavor of chocolate with the refreshing taste of peppermint. This simple yet delightful dessert is not only visually appealing but also makes for an excellent gift or a sweet addition to your Christmas dinner spread. With just a few ingredients and minimal effort, you can create this delicious treat that everyone will love.

Instructions:

1. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will ensure that the chocolate bark doesn’t stick and makes it easier to remove once it’s set.
2. Melt Dark Chocolate: In a microwave-safe bowl, add the dark chocolate. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. This usually takes about 1 to 2 minutes.
3. Spread Dark Chocolate: Pour the melted dark chocolate onto the prepared baking sheet. Quickly spread it into an even layer, about 1/4 inch thick, using a spatula. Work swiftly as the chocolate may start to set quickly.
4. Add Peppermint Extract: Drizzle the peppermint extract over the melted dark chocolate. Use a toothpick or a knife to swirl the extract into the chocolate for a deeper peppermint flavor.
5. Melt White Chocolate: In another microwave-safe bowl, repeat the melting process with the white chocolate, using the same 30-second intervals until smooth.
6. Spread White Chocolate: After the dark chocolate has set for about 10-15 minutes (it should still be a bit tacky), pour the melted white chocolate over the dark chocolate layer. Again, spread it out into an even layer using a spatula.
7. Top with Crushed Candy Canes: While the white chocolate is still melted, generously sprinkle the crushed candy canes over the top. Ensure they are evenly distributed for a festive look and taste.
8. Chill to Set: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate bark is completely set and firm.
9. Break into Pieces: Once set, remove the bark from the refrigerator and use your hands or a knife to break it into pieces of your desired size.
10. Serve or Store: Enjoy the chocolate peppermint bark immediately or store it in an airtight container at room temperature for up to two weeks.

This delectable Chocolate Peppermint Bark is now ready to impress your guests or to enjoy as a treat yourself during the festive season!

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Rich Chocolate Lava Cake

Rich Chocolate Lava Cake is an indulgent dessert that combines a delicate exterior with a molten, gooey chocolate center. This decadent treat is perfect for special occasions, such as Christmas dinner, where impressing your guests is a must. With its rich chocolate flavor and warm, flowing center, this dessert will surely satisfy any chocolate lover’s cravings.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help create that signature gooey center.
2. Grease Ramekins: Lightly coat four 6-ounce ramekins with unsalted butter. Then, dust them with cocoa powder to prevent the cakes from sticking.
3. Melt Chocolate and Butter: In a microwave-safe bowl, combine the semi-sweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until both are completely melted and smooth. This usually takes about 1 to 2 minutes. Be careful not to overheat.
4. Mix Sugar and Eggs: In a separate mixing bowl, combine the granulated sugar, large eggs, and egg yolks. Whisk together until the mixture is pale and slightly thickened.
5. Combine Ingredients: Once the chocolate mixture is melted, let it cool slightly, then slowly fold it into the egg mixture. Add the vanilla extract and a pinch of salt, stirring gently until smooth.
6. Add Flour: Sift the all-purpose flour into the chocolate mixture, and fold it in gently. Be careful not to overmix; just combine until there are no visible flour streaks.
7. Pour into Ramekins: Evenly distribute the batter into the prepared ramekins, filling each about 3/4 of the way full.
8. Bake: Place the filled ramekins on a baking sheet and transfer to the preheated oven. Bake for about 12-14 minutes, or until the edges are firm but the center is still soft. The tops should have a slight crust.
9. Cool Slightly: Once baked, remove the ramekins from the oven and allow them to cool for about 1 minute. This will make it easier to unmold them.
10. Serve: Carefully run a knife around the edges of the cakes to loosen them. Invert each ramekin onto a plate, and gently tap to release the lava cake. Serve warm, and enjoy the rich, molten chocolate center!

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Decadent Mocha Mousse

Decadent Mocha Mousse is a luxurious dessert that beautifully blends rich chocolate and bold espresso flavors. This silky smooth treat features an airy texture that melts in your mouth, making it a perfect addition to your Christmas dinner. Not only is it an impressive dessert, but it can also be prepared ahead of time, allowing you to enjoy the festivities without any last-minute stress.

Instructions:

1. Melt Chocolate: Begin by chopping the semi-sweet chocolate into small pieces and placing it in a heatproof bowl. Heat the bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring constantly, until the chocolate is completely melted and smooth. Allow it to cool slightly before using.
2. Brew Espresso: Brew a strong cup of espresso and set it aside to cool to room temperature.
3. Whip the Cream: In a medium bowl, use an electric mixer to whip the heavy cream until it forms soft peaks. Be careful not to overwhip. Once whipped, gently fold in the granulated sugar and a teaspoon of vanilla extract. Set aside.
4. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs until they are frothy. Gradually add the cooled espresso to the eggs while whisking continuously to prevent the eggs from cooking.
5. Combine Chocolate and Egg Mixture: Slowly pour the melted chocolate into the egg mixture, stirring until smoothly combined and no streaks remain.
6. Fold in Whipped Cream: Gently fold one-third of the whipped cream into the chocolate-espresso mixture to lighten it. Then, gradually fold in the remaining whipped cream until no white streaks are visible. Be careful to maintain the lightness of the mixture.
7. Chill the Mousse: Spoon the mousse into serving glasses or ramekins. Cover them with plastic wrap and refrigerate for at least 2 hours, or until set and chilled.
8. Serve: Once ready to serve, garnish each mousse with chocolate shavings and a dollop of whipped cream if desired. Enjoy this decadent dessert at your Christmas dinner!

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Dark Chocolate Raspberry Tart

Dark Chocolate Raspberry Tart is an exquisite dessert that combines the rich flavors of dark chocolate with the tartness of fresh raspberries. This elegant tart features a buttery crust, a luscious chocolate filling, and a vibrant raspberry topping, making it a delightful addition to any Christmas dinner. With its stunning presentation and harmonious flavors, this dessert will surely impress your guests.

Instructions:

1. Prepare the Tart Crust: In a medium bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt. Cut in the cold, diced butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and gradually mix in the ice water, one tablespoon at a time, until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is chilling.
3. Roll Out the Dough: After chilling, roll out the dough on a lightly floured surface to about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it into the pan and trimming any excess dough. Prick the bottom with a fork to prevent bubbling.
4. Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the parchment and weights, and bake for another 10 minutes until firm. Allow it to cool completely.
5. Make the Chocolate Filling: While the crust is cooling, chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until just simmering. Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until smooth and glossy.
6. Assemble the Tart: Pour the chocolate filling into the cooled tart crust, spreading it evenly. Let it set at room temperature for about 30 minutes, then refrigerate for at least 1 hour or until firm.
7. Top with Raspberries: Once the tart is set, gently arrange fresh raspberries on top of the chocolate filling. If desired, dust with powdered sugar for a festive touch.
8. Serve: Carefully remove the tart from the pan and slice it into wedges. Serve chilled or at room temperature, enjoying the delightful combination of dark chocolate and tart raspberries.

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Spiced Chocolate Crinkle Cookies

Spiced Chocolate Crinkle Cookies are a delightful twist on the classic chocolate crinkle cookie. These cookies are soft and chewy with a rich chocolate flavor that’s perfectly complemented by warm spices like cinnamon and nutmeg. The distinct crinkled appearance comes from rolling the dough in powdered sugar before baking, creating a festive look that’s perfect for Christmas gatherings. These cookies are sure to be a hit, bringing both sweetness and a touch of warmth to your holiday dessert table.

Instructions:

1. Melt the Chocolate and Butter: In a small saucepan over low heat, melt the unsweetened chocolate and unsalted butter together. Stir until smooth, then remove from heat and let cool slightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
3. Combine Sugar and Eggs: In a large mixing bowl, combine the granulated sugar and the slightly cooled melted chocolate-butter mixture. Mix well. Add the eggs, one at a time, and beat until well incorporated. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. The dough will be thick and sticky.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm enough to handle.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Form Cookies: Once the dough is chilled, use a tablespoon or cookie scoop to portion out the dough. Roll each piece into a ball and then roll it in powdered sugar until fully coated.
8. Bake the Cookies: Place the powdered sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these festive treats with family and friends at your Christmas gathering!

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Chocolate Hazelnut Torte

Chocolate Hazelnut Torte is a rich, decadent dessert that combines the deep flavors of chocolate with the nutty essence of hazelnuts. This flourless cake is perfect for the holiday season, offering a sumptuous texture that melts in your mouth. Ideal for chocolate lovers, it can be served on its own or paired with a dollop of cream or fresh berries for a delightful finish to your Christmas dinner.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Melt Butter and Chocolate: In a medium saucepan, combine the unsalted butter and semi-sweet chocolate. Place over low heat, stirring continuously until the mixture is completely melted and smooth. Remove from heat and let it cool slightly.
3. Mix Sugar and Eggs: In a large mixing bowl, whisk together the granulated sugar and large eggs until well combined and somewhat frothy. This should take about 2-3 minutes.
4. Combine Mixtures: Pour the melted chocolate-butter mixture into the egg-sugar mixture, stirring until fully incorporated. Make sure the mixture is not too hot to avoid cooking the eggs.
5. Add Hazelnuts and Flavorings: Stir in the ground hazelnuts, vanilla extract, and salt until everything is well combined.
6. Bake the Torte: Pour the batter into the prepared cake pan. Bake in the preheated oven for approximately 25-30 minutes, or until the edges are set and the center is slightly soft. A toothpick should come out with a few moist crumbs.
7. Cool the Torte: Once baked, remove the torte from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a serving platter, removing the parchment paper.
8. Serve: Allow the torte to cool completely before serving. Slice the torte and serve with whipped cream and chocolate shavings if desired for a festive touch. Enjoy the rich and indulgent flavors of your Chocolate Hazelnut Torte!

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Hot Chocolate Pudding Cups

Hot Chocolate Pudding Cups are a delightful and comforting dessert for the holidays, perfect for satisfying a sweet tooth while bringing a touch of warmth to your Christmas dinner. These creamy, rich pudding cups mimic the flavors of traditional hot chocolate, making them a fun and nostalgic treat. Topped with soft whipped cream and a sprinkle of cocoa powder, these pudding cups are sure to be a hit at your festive table.

Instructions:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well blended.
2. Add Milk: Slowly pour in the whole milk while continuing to whisk the mixture to prevent lumps from forming. Ensure all dry ingredients are fully incorporated.
3. Cook Over Medium Heat: Place the saucepan over medium heat and keep stirring the mixture consistently. Heat until it starts to thicken and come to a simmer, approximately 5-7 minutes. Be careful not to let it boil.
4. Add Chocolate: Once the mixture has thickened, remove it from the heat. Stir in the semi-sweet chocolate chips and vanilla extract until the chocolate is fully melted and the pudding is smooth.
5. Cool the Pudding: Allow the pudding to cool slightly for about 5 minutes. While it is still warm, pour the pudding into individual serving cups or bowls.
6. Chill in the Refrigerator: Cover the pudding cups with plastic wrap, ensuring none of it touches the surface of the pudding. Place them in the refrigerator to chill for at least 2 hours, or until set.
7. Serve: Once the pudding has set, remove the cups from the refrigerator. Top each cup with a generous dollop of whipped cream and add mini marshmallows for garnish if desired.
8. Enjoy: Serve the Hot Chocolate Pudding Cups chilled and enjoy the rich, chocolatey goodness that evokes the warmth of a cozy cup of hot cocoa. Perfect for sharing with family and friends during the holiday season!