I make truffles every year. This year I got a silicon mold so I tried it out.If the chocolate hasn't properly hardened when you try to remove it from the mold, it'll break or lose shape, so please be careful of that. Recipe by kikuchoc

I made a white chocolate mousse before and it was very delicious, so I tried to make it with chocolate. This recipe is very easy.Use semi-sweet or bitter chocolate instead of milk chocolate. Recipe by ko-ko

I made this chocolate tart combining tart pastry, my original brownieand ganache cream.I don't want to make the brownies puffy, so I mix the meringue well to break the air bubbles. If the brownie is still higher than the tart pastry when cooled, slice the top to make it flat. The tart would look prettier if you do this.You can add cocoa powder to make a chocolate tart pastry. Recipe by Akito mama

This is a simple chocolate truffle recipe.You can roll them into balls to make round truffles. They are nice topped with colored sprinkles, sugar powder or coconut. Recipe by Rurika

I love chocolate pudding and this is a recipe I've made for a long time.Step 2 - Please adjust the amount of sugar depending on the sweetness of your chocolate.Step 5 - Please adjust the baking time depending on your oven. Keep an eye on it as it bakes.Step 6 - If you draw a pattern on kitchen parchment paper with a chocolate pen, it will solidify. Recipe by Yuuyuu0221

My husband requested "Chocolate cake that's rich but not too sweet." I made 3 different cakes, and my husband said "this one is the best!"The margarine and eggs might separate because there are more eggs. Please don't bother and add chocolate if they separate. You can keep it for a couple of days in the refrigerator, but since there is a lot of chocolate in the cake, it will be quite hard directly out of the refrigerator. Please bring the cake back to room temperature and enjoy. Recipe by Nyanyadeko

I made these for Valentine's DayCut pink or red paper into heart shapes (as large as you like) and stick the hearts to toothpicks for a cute finish! Give these a try for Valentine's Day! Recipe by cafe kiyo

I wanted to make a rich and moist cake so I baked one without using flour.Decorate it with a marble pattern to make a pretty cake that is good for gifts.※1 Eliminating the foamy texture of the meringue makes the cake moist and dense.※2 If the white chocolate hardens too early, melt it using a hair dryer before adding the dark chocolate. Do not warm the chocolate after adding the dark chocolate because doing so will blur the patterns. Recipe by Akito mama

I'm getting excited for Valentine's Day and tried to think of a good recipe! Unfortunately my pictures didn't turn out very good but these tasted amazing. My boyfriend liked them, and I gave them to my father and family too as early Valentine's Day presents.It tastes great if you let it cool really well before eating! Recipe by ochikeron

I wanted to eat a fluffy and not-too-sweet molten chocolate cake, so I came up with this recipe.When you over bake it, the creamy chocolate inside will cook through, so be careful.It's a bit of an effort, but you should adjust the temperature and baking time according to your oven. For 4 ramekins or muffin molds' worth. Recipe by Kakipi- mama

I often make chocolate tarts, so I wanted to try making a white version.Dividing the steps into 3 major parts makes it seem a bit troublesome, but it's actually quite easy.Dissolve the gelatin into water that's not too hot or it will have a strong scent and won't harden well enough. Recipe by miiyan

I often make these around Valentine's Day.They are easy to make, and the baking time is nice and short.You can make a lot and store them in the refrigerator, then microwave for 20 seconds to warm them up before eating and they'll be thick and creamy again.The deliciousness is addictive.These are extremely popular with my husband, my sister's husband, and my younger brother.When heating in the double boiler, make sure you don't get water mixed in with the chocolate. Whip the eggs until they are are white and fluffy. After that, you just have to mix well. After baking, serve in the paper cup. After chilling in the refrigerator and warming up in the microwave to eat, you can take the paper off and place them on a plate. Microwave at 500 W for 20 seconds. Any longer and they'll melt and fall apart. If you warm them just right, the thick, rich, creamy chocolate will ooze right out when you put in a spoon, as seen in the picture. Recipe by Maimama