I made this for my daughter who loves chocolate. We had some chocolate pens in our house, so I came up with some designs with them.Please adjust the amount of sugar according to the sweetness of your bar chocolate. Please don't use milk chocolate. In Step 2, it's best to melt the chocolate using a double boiler. You can also melt it in a microwave. In this case, keep an eye on it while microwaving. Recipe by Yuuyuu0221

This is a chocolate sauce that I've made often for a long time.The picture shows this used as icing on a banana chocolate mousse cake.If you won't be using it right away, put it into an airtight container and store in the refrigerator. It will keep for up to 2 weeks.You can also store it in the freezer if you divide it into small portions and place into bags. Melt the amount you want to use in a double boiler or microwave.Adjust the heavy cream to the sweetness of the chocolate. Recipe by Yuuyuu0221

I liked it. A big fan. Don't overcook it too much or it'll get dry. Family and friends loved it.

It's a cake with a low flour composition that is baked at low temperature, so it isn't a cake that can maintain swelling, but once swelled, many fine bubbles remain even after the cake shrinks. By doing this, this chocolate cake becomes light while having rich texture.

My tried and tested chocolate cake recipe with added fruit.Makes 24-25 cupcakes.

Valentine's Day was coming up fast. I felt like making a chocolate tart so I gave it a try.-Use your favorite kind of chocolate. (I have a sweet tooth, so I use milk chocolate.)-Even if the surface isn't hard when it comes out of the oven, it will harden as it cools, so don't worry. For 18 cm [7.1 in] tart. Recipe by Amanashi

Since it's almost Valentine's Day, I made my favorite chocolate truffles. These melt in your mouth.If using an 18 cm square pan, these come out pretty thin. If you like it thicker, use a slightly smaller pan. Recipe by nyonta

The texture of the chilled and hardened (Maple Flavor Milk Cream) is like the pudding sold at convenience stores. I thought it would be great as a dessert and made this recipe. It was near Valentine's Day, so I made it with chocolate.At Step 1, mix well after adding the cornstarch until the lumps disappear. If there are lumps left at this point or it is not mixed enough, there will be lumps when you heat it. Continue mixing while heating. If there are some lumps, I recommend straining it to make the texture smoother. Recipe by Lesser Panda

This is my sisters birthday request every year, super cheap and easy to make, but do plan on taking a day to make it. This is VERYYYY rich and plan to cut small slices

I love custard cream.You can use it as a bread filling or to make cream puffs.This makes a good dessert as it is.My children gobble it down!It's difficult for me to make complicated recipes, so I tried to make a simple & easy one.The key is to keep stirring the cream with a whisk over low heat.When it starts to harden, it gets hard very quickly. So if you stop stirring, the cream will become hard and lumpy.To make the cream smooth, just keep stirring!With this recipe, the custard cream turns out rather hard compare to the strawberry or banana version. Recipe by Koyukki-

This is a combination of"Macrobiotic Whipped Cream" and"Simple Tofu Dessert Chocolate Mousse-Style".You can store it in the refrigerator, but it should be consumed the next day. It will produce liquid if stored, so drain it before using.The key ingredient for the deep chocolate taste is the ground sesame seeds. You can't even tell there's tofu in it! It's mildly sweet, so adjust the sweetness to taste. Recipe by Miyakojika

delicious.... I'm definitely making it again