Celebrate Summer! Our Makers’ Favorite Chocolate Desserts

Torta Tenerina from Italy’s Pia Rivera of Aruntam Chocolate

This Fourth of July, skip the ordinary and celebrate with something rich and irresistibly chocolatey. We asked some of our Chocolate Squirrel chocolate makers from around the world to share the desserts they return to time and again, and lucky for us, they delivered.

From velvety chocolate spreads to fudgy brownies and creamy mousse, these recipes are guaranteed to earn a permanent spot in your dessert rotation.

Chocolate Butter Spread

Shared by the dynamic duo behind Ukraine’s Sister’s A. Chocolate

Sister’s A. Chocolate Butter

Simple, luxurious, and fabulously easy to make, this chocolate butter spread transforms an ordinary slice of sourdough into something extraordinary.

Ingredients

• 200g unsalted butter (82% fat), softened to room temperature

• 50g chocolate, melted (milk chocolate for a sweeter spread, or try Sister’s A. Chocolate’s 81% Colombia Morumbi for a richer flavor)

Method

1. Whip the softened butter and melted chocolate together until silky smooth.

2. Refrigerate until set.

3. Spread generously on fresh sourdough bread and enjoy.

Vanilla Chocolate Swirl Ice Cream

Shared by David Herrick of Foundry Chocolate, New Zealand

A dreamy warm-weather dessert that combines creamy vanilla ice cream with ribbons of fine dark chocolate.

Ingredients

• 4 egg whites

• ¾ cup icing sugar

• 300ml cream

• 1 tsp vanilla extract

• 250g dark chocolate, melted (David recommends Korosim Microlots Solomon Islands 70%)

Method

1. Beat the egg whites until stiff peaks form.

2. Gradually add the icing sugar, beating continuously.

3. In a separate bowl, whip the cream with the vanilla.

4. Gently fold the cream into the egg white mixture.

5. Stir in the melted chocolate, creating swirls throughout the mixture.

6. Freeze until firm.

Scoop, serve, and savor every swirl.

Dark Chocolate Brownies with Pistachios

Shared by Julia Mikerova of Mike&Becky, Brussels

Dark Chocolate Brownies with Pistachios

These legendary brownies have become something of a fan favorite because anyone who tries them asks for the recipe.

Ingredients

• 115g dark chocolate (70–80%)

• 113g butter

• 150g sugar

• 2 eggs

• 75g flour

• ½ tsp sea salt

• 120g lightly roasted pistachios, coarsely chopped

Method

1. Preheat the oven to 180°C. Line a 15cm x 15cm baking pan with parchment paper.

2. Melt the chocolate and butter together in short microwave intervals or over a bain-marie, stirring until smooth.

3. Whisk in the sugar.

4. Add the eggs one at a time, whisking until fully incorporated.

5. Sift the flour and salt over the mixture and fold together with a spatula.

6. Pour into the prepared pan and scatter the pistachios over the top.

7. Bake for approximately 20 minutes.

8. Allow the brownies to cool completely before slicing.

Makes 9 generously sized brownies.

Kinugoshi Tofu Chocolate Mousse

Shared by Karuna Chocolate, Northern Italy

Kinugoshi Tofu Chocolate Mousse

This elegant vegan mousse is Karuna Chocolate’s secret weapon for dinner parties; rich, silky, and surprisingly simple.

Ingredients

• 400g silken tofu (Kinugoshi tofu)

• 230g dark chocolate (70%)

• 80g cane sugar

• Fresh berries

• Cocoa nibs or cocoa powder, for garnish

Method

1. Melt the chocolate and set aside.

2. Blend the silken tofu and sugar until perfectly smooth.

3. Add the warm melted chocolate and blend again until fully combined.

4. Refrigerate for 4–5 hours until set.

5. Portion using two spoons or an ice cream scoop.

6. Garnish with berries and cocoa nibs or a dusting of cocoa powder.

Serves 9.

Whether you're hosting a backyard barbecue, heading off to see the fireworks, or just looking for an excuse to indulge, these maker-approved chocolate desserts are guaranteed to make any celebration a little sweeter.