Thanksgiving is a time for gratitude, family, and of course, delicious food! While pumpkin pie and apple crisp often steal the spotlight, why not add a touch of chocolatey indulgence to your holiday spread? These decadent chocolate Thanksgiving desserts are sure to impress your guests and create unforgettable memories.
**Why Chocolate Deserves a Place at Your Thanksgiving Table**
Traditional Thanksgiving desserts are wonderful, but sometimes you crave something a little different. Chocolate offers a rich, satisfying contrast to the more common fruit-based pies. Its complex flavors pair beautifully with coffee, wine, and even some after-dinner liqueurs. Plus, who can resist a truly delicious chocolate dessert?
**Considerations When Choosing a Chocolate Thanksgiving Dessert**
Before diving into the recipes, here are a few things to consider:
* **Your Guests’ Preferences:** Do they prefer dark, milk, or white chocolate? Are there any allergies or dietary restrictions to be aware of (e.g., gluten-free, vegan)?
* **Complexity:** Some recipes are simple and straightforward, while others require more time and skill. Choose recipes that align with your cooking experience and the amount of time you have available.
* **Balance of Flavors:** Think about how the chocolate will complement the other dishes on your Thanksgiving menu. Do you want a rich, intense chocolate flavor, or something lighter and more subtle?
* **Presentation:** A beautiful dessert is just as important as a delicious one. Consider how you’ll plate or serve the dessert to make it visually appealing.
**Recipe 1: Chocolate Pecan Pie with Bourbon**
This twist on a classic pecan pie adds a rich chocolate layer and a touch of bourbon for a truly decadent treat.
**Ingredients:**
* **For the crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
* **For the chocolate layer:**
* 4 ounces bittersweet chocolate, chopped
* 1/4 cup heavy cream
* **For the pecan filling:**
* 1 cup pecan halves
* 1/2 cup (1 stick) unsalted butter, melted
* 3/4 cup granulated sugar
* 1/2 cup light corn syrup
* 1/4 cup bourbon (optional, but highly recommended!)
* 3 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
**Instructions:**
1. **Make the crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2. **Prepare the chocolate layer:** While the crust is chilling, melt the chocolate and heavy cream in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and set aside to cool slightly.
3. **Make the pecan filling:** In a large bowl, combine the melted butter, sugar, corn syrup, bourbon (if using), eggs, vanilla extract, and salt. Mix well.
4. **Assemble the pie:** Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
5. Spread the cooled chocolate mixture evenly over the bottom of the pie crust.
6. Arrange the pecan halves evenly over the chocolate layer.
7. Pour the pecan filling over the pecans.
8. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
9. Let the pie cool completely before serving. Serve with whipped cream or vanilla ice cream, if desired.
**Tips for Success:**
* Use high-quality chocolate for the best flavor.
* Don’t overmix the pie crust dough, or it will become tough.
* Let the pie cool completely before slicing to allow the filling to set properly.
* If you don’t have bourbon, you can substitute rum or whiskey, or simply omit it altogether.
**Recipe 2: Chocolate Pumpkin Swirl Brownies**
These brownies combine the classic flavors of chocolate and pumpkin in a deliciously swirled treat. They’re moist, fudgy, and perfect for a Thanksgiving gathering.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* **For the pumpkin swirl:**
* 1 cup pumpkin puree
* 1/4 cup granulated sugar
* 1 teaspoon pumpkin pie spice
**Instructions:**
1. **Prepare the brownie batter:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar and brown sugar until well combined. Let cool slightly.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Prepare the pumpkin swirl:** In a small bowl, combine the pumpkin puree, sugar, and pumpkin pie spice. Mix well.
7. **Assemble and bake:** Pour half of the brownie batter into the prepared baking pan. Dollop spoonfuls of the pumpkin mixture over the brownie batter. Pour the remaining brownie batter over the pumpkin mixture. Use a knife or skewer to swirl the pumpkin mixture into the brownie batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake.
9. Let the brownies cool completely in the pan before cutting into squares.
**Tips for Success:**
* Use room temperature eggs for a smoother batter.
* Don’t overmix the brownie batter, or they will be tough.
* For extra chocolate flavor, add chocolate chips to the brownie batter.
* Store leftover brownies in an airtight container at room temperature for up to 3 days.
**Recipe 3: Chocolate Lava Cakes with Raspberry Sauce**
These individual chocolate lava cakes are a show-stopping dessert that’s surprisingly easy to make. The molten chocolate center and tart raspberry sauce create a perfect balance of flavors.
**Ingredients:**
* 4 ounces bittersweet chocolate, chopped
* 1/2 cup (1 stick) unsalted butter
* 2 large eggs
* 2 large egg yolks
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* Pinch of salt
* **For the raspberry sauce:**
* 1 cup fresh or frozen raspberries
* 1/4 cup granulated sugar
* 1 tablespoon lemon juice
**Instructions:**
1. **Prepare the raspberry sauce:** In a small saucepan, combine the raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly, about 5-7 minutes. Strain the sauce through a fine-mesh sieve to remove the seeds. Let cool completely.
2. **Prepare the lava cakes:** Preheat oven to 425°F (220°C). Grease and flour four ramekins (about 6-ounce size).
3. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
4. In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.
5. Gradually add the melted chocolate mixture to the egg mixture, whisking until smooth.
6. Gently fold in the flour and salt until just combined. Do not overmix.
7. Divide the batter evenly among the prepared ramekins.
8. Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft. The baking time will vary depending on your oven, so keep a close eye on them.
9. Let the lava cakes cool in the ramekins for a few minutes before inverting them onto plates.
10. Drizzle with raspberry sauce and serve immediately. You can also dust them with powdered sugar, if desired.
**Tips for Success:**
* Use high-quality chocolate for the best flavor.
* Don’t overbake the lava cakes, or the center will not be molten.
* If you don’t have ramekins, you can use muffin tins, but the baking time may need to be adjusted.
* The raspberry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
**Recipe 4: Chocolate Truffle Tart**
This elegant tart features a rich chocolate ganache filling in a buttery crust. It’s a sophisticated dessert that’s perfect for a special occasion like Thanksgiving.
**Ingredients:**
* **For the crust:**
* 1 1/4 cups all-purpose flour
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup powdered sugar
* 1/4 teaspoon salt
* 3-4 tablespoons ice water
* **For the chocolate ganache filling:**
* 12 ounces bittersweet chocolate, chopped
* 1 cup heavy cream
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
**Instructions:**
1. **Make the crust:** In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2. **Prepare the chocolate ganache:** While the crust is chilling, place the chopped chocolate in a heatproof bowl. In a saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Stir until smooth and glossy. Stir in the butter and vanilla extract.
3. **Assemble the tart:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the bottom of the crust is golden brown.
5. Let the crust cool completely.
6. Pour the chocolate ganache filling into the cooled crust. Smooth the top with a spatula.
7. Refrigerate the tart for at least 2 hours, or until the ganache is set.
8. Before serving, remove the tart from the tart pan and place it on a serving plate. Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder, if desired.
**Tips for Success:**
* Use high-quality chocolate for the best flavor.
* Don’t overbake the tart crust, or it will be dry.
* Let the ganache set completely before slicing the tart.
* For a richer flavor, use dark chocolate with a high cocoa content.
**Recipe 5: No-Bake Chocolate Peanut Butter Bars**
If you’re looking for a quick and easy dessert that doesn’t require any baking, these chocolate peanut butter bars are the perfect choice. They’re rich, decadent, and incredibly satisfying.
**Ingredients:**
* 1 1/2 cups graham cracker crumbs
* 1/2 cup (1 stick) unsalted butter, melted
* 1/2 cup powdered sugar
* 1 cup creamy peanut butter
* 1 cup semi-sweet chocolate chips
* 2 tablespoons unsalted butter
**Instructions:**
1. **Prepare the crust:** In a large bowl, combine the graham cracker crumbs, melted butter, and powdered sugar. Mix well until the crumbs are evenly moistened.
2. Press the mixture into the bottom of a 9×13 inch baking pan.
3. **Prepare the peanut butter layer:** In a separate bowl, combine the peanut butter and powdered sugar. Mix well until smooth and creamy. Spread the peanut butter mixture evenly over the graham cracker crust.
4. **Prepare the chocolate topping:** In a heatproof bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
5. Pour the melted chocolate over the peanut butter layer and spread evenly.
6. Refrigerate for at least 2 hours, or until the bars are set.
7. Cut into squares and serve.
**Tips for Success:**
* Use good quality peanut butter for the best flavor. Creamy peanut butter works best for this recipe.
* Make sure the graham cracker crust is firmly pressed into the pan so it doesn’t crumble when you cut the bars.
* For easier cutting, line the baking pan with parchment paper before pressing in the crust.
* Store the bars in an airtight container in the refrigerator for up to a week.
**Recipe 6: Chocolate Covered Strawberries (Thanksgiving Edition)**
Elevate a classic with a Thanksgiving twist. These chocolate-covered strawberries can be decorated to resemble mini-turkeys, pilgrims or fall leaves. This fun dessert is great for kids and adults alike.
**Ingredients:**
* 1 pound fresh strawberries, washed and dried thoroughly
* 12 ounces semi-sweet chocolate chips (or dark, milk, or white chocolate, depending on preference)
* 1 tablespoon vegetable shortening (optional, for smoother melting)
* Optional decorations: Candy eyes, orange candy melts, pretzel sticks, fall-colored sprinkles, melted white chocolate (for drizzling)
**Instructions:**
1. **Prepare the strawberries:** Gently wash the strawberries and pat them completely dry. Moisture will prevent the chocolate from adhering properly. Make sure the stems are intact for easy dipping.
2. **Melt the chocolate:** In a double boiler or microwave-safe bowl, melt the chocolate chips and shortening (if using). If using a double boiler, heat water in the bottom pot and place the bowl with chocolate on top, stirring occasionally until melted and smooth. If using a microwave, heat in 30-second intervals, stirring after each interval, until melted and smooth. Be careful not to overheat the chocolate.
3. **Dip the strawberries:** Holding the strawberry by the stem, dip it into the melted chocolate, swirling to coat evenly. Lift the strawberry and let any excess chocolate drip off. You can gently tap the strawberry on the edge of the bowl to help remove excess chocolate.
4. **Decorate the strawberries (Thanksgiving themed):**
* **Turkey Strawberries:** Dip the strawberry in chocolate and immediately attach candy eyes near the pointed end. Melt orange candy melts and use a toothpick to create a small beak. Insert small pretzel sticks into the sides of the strawberry to resemble feathers.
* **Pilgrim Strawberries:** Dip half of the strawberry in black or dark chocolate. Before the chocolate sets, attach a small square of yellow fondant or candy melt for the buckle of the hat. Use melted white chocolate to draw a white collar around the base of the strawberry.
* **Fall Leaf Strawberries:** Dip the strawberry in chocolate and immediately sprinkle with fall-colored sprinkles.
5. **Set the chocolate:** Place the dipped and decorated strawberries on a parchment paper-lined baking sheet. Refrigerate for at least 15-20 minutes, or until the chocolate is set.
6. **Serve:** Arrange the chocolate-covered strawberries on a platter and serve. These are best enjoyed within a day or two.
**Tips for Success:**
* Make sure the strawberries are completely dry to ensure the chocolate adheres properly.
* Use high-quality chocolate for the best taste and appearance.
* Don’t overheat the chocolate, as it can seize up and become grainy.
* Work quickly when decorating the strawberries, as the chocolate sets fast.
* For a more festive look, use different colored chocolate or add a drizzle of melted white chocolate after the base coat has set.
**Recipe 7: Chocolate Chip Cookie Pie**
Skip the individual cookies and go straight for the pie! This giant chocolate chip cookie pie is easy to make and perfect for sharing. It’s a fun and festive alternative to traditional pies.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups chocolate chips (semi-sweet, milk, or dark)
* Optional: 1 cup chopped pecans or walnuts
**Instructions:**
1. **Preheat and prepare:** Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
2. **Cream butter and sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. **Add eggs and vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
4. **Combine dry ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
5. **Gradually add dry ingredients to wet ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Stir in chocolate chips (and nuts, if using):** Stir in the chocolate chips and chopped nuts (if using).
7. **Press into pie plate:** Press the cookie dough evenly into the prepared pie plate.
8. **Bake:** Bake for 30-35 minutes, or until the edges are golden brown and the center is set. The baking time may vary depending on your oven, so keep a close eye on it.
9. **Cool and serve:** Let the cookie pie cool in the pie plate for at least 15 minutes before slicing and serving. Serve warm with vanilla ice cream or whipped cream, if desired.
**Tips for Success:**
* Make sure the butter is softened, but not melted, for the best texture.
* Don’t overmix the cookie dough, as it can make the pie tough.
* If the edges are browning too quickly, cover them with foil during the last few minutes of baking.
* Let the cookie pie cool slightly before slicing to prevent it from crumbling.
**Recipe 8: Hot Chocolate Bar (Thanksgiving Style)**
Okay, so it’s not *technically* a dessert, but a hot chocolate bar is a fun and interactive way to end your Thanksgiving feast! Offer a variety of toppings and flavors to create a personalized and comforting drink.
**Ingredients:**
* Hot Chocolate Mix (homemade or store-bought; consider offering both regular and dark chocolate)
* Milk (dairy or non-dairy options like almond, soy, or oat milk)
* Water (for mixing, if using powdered mix)
* **Toppings:**
* Whipped cream
* Marshmallows (regular, mini, or flavored)
* Chocolate shavings
* Chocolate syrup
* Caramel sauce
* Peppermint sticks
* Cinnamon sticks
* Spiced pecans (chopped)
* Toasted coconut flakes
* Espresso powder (for mocha hot chocolate)
* Pumpkin pie spice
* Orange zest
* Candy canes (crushed)
* Optional: Different flavored syrups (vanilla, hazelnut, salted caramel)
**Instructions:**
1. **Prepare the hot chocolate:** Prepare the hot chocolate according to the package directions or your homemade recipe. Keep it warm in a slow cooker or on the stovetop over low heat.
2. **Set up the bar:** Arrange the hot chocolate, milk (if using), and toppings in an attractive and accessible way. Use small bowls or jars for the toppings, and label each one clearly.
3. **Let guests customize:** Allow your guests to customize their own hot chocolate creations. Provide spoons, ladles, and cups or mugs.
4. **Enjoy!**
**Tips for Success:**
* Offer a variety of toppings to cater to different tastes and preferences.
* Keep the hot chocolate warm throughout the evening.
* Provide clear labels for all the toppings and syrups.
* Consider offering sugar-free or dairy-free options for guests with dietary restrictions.
* Add some festive Thanksgiving decorations to the hot chocolate bar to make it extra special.
**Recipe 9: Chocolate Mousse with Gingersnap Crumble**
This light and airy chocolate mousse gets a delightful contrast in texture and flavor from a gingersnap crumble. The warm spices of the gingersnaps perfectly complement the richness of the chocolate.
**Ingredients:**
* **For the Chocolate Mousse:**
* 6 ounces bittersweet chocolate, chopped
* 1/4 cup heavy cream
* 3 large eggs, separated
* 2 tablespoons granulated sugar
* Pinch of salt
* **For the Gingersnap Crumble:**
* 1 cup gingersnap cookies, finely crushed
* 2 tablespoons unsalted butter, melted
* 1 tablespoon granulated sugar
**Instructions:**
1. **Make the Gingersnap Crumble:** In a small bowl, combine the crushed gingersnap cookies, melted butter, and sugar. Mix well until the crumbs are evenly moistened. Spread the crumble on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly toasted. Let cool completely.
2. **Make the Chocolate Mousse:** In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and heavy cream, stirring until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk the egg yolks with the sugar until pale and slightly thickened.
4. Gradually add the melted chocolate mixture to the egg yolk mixture, whisking until smooth.
5. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
6. Gently fold the egg whites into the chocolate mixture in two additions, being careful not to deflate the egg whites.
7. Spoon the chocolate mousse into individual serving glasses or ramekins.
8. Refrigerate for at least 2 hours, or until set.
9. Before serving, top with the gingersnap crumble.
**Tips for Success:**
* Use high-quality chocolate for the best flavor.
* Make sure the egg whites are beaten to stiff peaks for a light and airy mousse.
* Be gentle when folding the egg whites into the chocolate mixture to avoid deflating them.
* The gingersnap crumble can be made ahead of time and stored in an airtight container at room temperature.
**Recipe 10: Chocolate Bark with Thanksgiving Flavors**
Easy to customize and a crowd-pleaser, chocolate bark is a perfect last-minute dessert. This Thanksgiving-themed version incorporates seasonal flavors like cranberries, pecans, and pumpkin seeds.
**Ingredients:**
* 12 ounces semi-sweet, dark, or milk chocolate, chopped
* 1/2 cup dried cranberries
* 1/2 cup chopped pecans or walnuts
* 1/4 cup pumpkin seeds (pepitas)
* 1/4 teaspoon sea salt (optional, for sprinkling)
**Instructions:**
1. **Melt the chocolate:** Line a baking sheet with parchment paper.
2. In a double boiler or microwave-safe bowl, melt the chocolate, stirring occasionally until smooth. Be careful not to overheat the chocolate.
3. **Spread the chocolate:** Pour the melted chocolate onto the prepared baking sheet and spread it evenly into a thin layer.
4. **Add the toppings:** Sprinkle the dried cranberries, chopped nuts, and pumpkin seeds evenly over the melted chocolate. Gently press the toppings into the chocolate so they adhere.
5. **Sprinkle with salt (optional):** If desired, sprinkle the sea salt over the chocolate bark.
6. **Chill:** Refrigerate for at least 30 minutes, or until the chocolate is set.
7. **Break into pieces:** Once the chocolate is set, break it into irregular pieces.
8. **Serve:** Store the chocolate bark in an airtight container in the refrigerator.
**Tips for Success:**
* Use high-quality chocolate for the best flavor.
* Don’t overheat the chocolate, as it can seize up and become grainy.
* Customize the toppings to your liking. Other options include chopped pretzels, toffee bits, or candied ginger.
* For a more festive look, use different colored chocolate or add a drizzle of melted white chocolate.
**Choosing the Right Chocolate**
The type of chocolate you use will significantly impact the flavor of your dessert. Here’s a quick guide:
* **Bittersweet Chocolate:** Contains at least 70% cocoa. It has a bold, intense chocolate flavor with a slightly bitter edge. Best for recipes where you want a strong chocolate presence.
* **Semi-Sweet Chocolate:** Contains 60-69% cocoa. It’s sweeter than bittersweet chocolate and has a more balanced flavor. A versatile choice for many desserts.
* **Milk Chocolate:** Contains at least 10% cocoa and added milk solids. It’s the sweetest of the three and has a creamy, mellow flavor. Good for desserts where you want a lighter chocolate taste.
* **White Chocolate:** Technically not chocolate, as it doesn’t contain cocoa solids. It’s made from cocoa butter, sugar, and milk solids. It has a sweet, vanilla-like flavor. Can be used in combination with other chocolates or on its own.
**Making Ahead and Storage**
Many of these desserts can be made ahead of time, which is a huge help when you’re preparing a large Thanksgiving meal. Here are some general guidelines:
* **Pies:** Can be baked 1-2 days in advance. Store covered in the refrigerator.
* **Brownies and Bars:** Can be baked 2-3 days in advance. Store in an airtight container at room temperature.
* **Lava Cakes:** Best served immediately, but the batter can be made a few hours in advance and stored in the refrigerator. Bake just before serving.
* **Tarts:** Can be made 1-2 days in advance. Store covered in the refrigerator.
* **Chocolate Covered Strawberries:** Best enjoyed within a day or two. Store in the refrigerator.
* **Chocolate Bark:** Can be made several days in advance. Store in an airtight container in the refrigerator.
* **Mousse:** Can be made 1-2 days in advance. Store covered in the refrigerator.
By incorporating a chocolate dessert (or two!) into your Thanksgiving celebration, you’re sure to create a memorable and delicious experience for everyone. Happy baking, and happy Thanksgiving!