Food & Drink

Entertaining Recipes: Chocolate Cobbler

Warm chocolate cobblers topped with Chantilly crème and fresh berries are the perfect way to end your evening.


Serves 12

  • 4 sticks butter
  • 2 ounces unsweetened chocolate
  • 10 ounces semi-sweet chocolate
  • 3 1/2 cups sugar
  • 8 eggs
  • 1 2/3 cups flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 cups toasted English walnuts
  • Fresh raspberries or strawberries for garnish
  • Fresh mint leaves for garnish
  • Chantilly crème or ice cream

Photo by Jason Dailey

To prepare, use a 14 x 9-inch baking dish; 10-inch spring form pan lined with parchment; or individual fluted ramekins

 To make cobbler:

Preheat oven to 350°F. Melt chocolate and butter over low heat until smooth. Remove from heat and whisk in sugar and then eggs one at a time. Whisk in flour, salt and vanilla. Fold in walnuts. Pour into a well-buttered baking dish, lined spring form pan or well-buttered individual ramekins. Bake 40-45 minutes or for 20 minutes if using ramekins.

Remove from oven, cover with foil and let cool 10 minutes before serving. Serve with Chantilly crème or ice cream. Garnish with raspberries or strawberries and a sprig of fresh mint. The cobbler can be made a day ahead, refrigerated and then covered with foil and warmed in a 300°F oven before serving.

TIP: In winter months, peppermint ice cream garnished with holly is an option. In summer months, vanilla bean ice cream and a few fresh strawberries garnished with mint or mango ice cream with mint garnish can replace the Chantilly crème.


Makes about 2 cups

  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy
  • 1 teaspoon Grand Marnier
  • 1/4 cup sugar
  • 2 tablespoons sour cream

To make the crème:

Refrigerate a medium-size bowl and beaters until very cold.  Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.  Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.  Do not overbeat.

Tip: Overbeating will make the crème grainy, which is the first step leading to butter. Once grainy you can’t return it to its former consistency—but if this ever happens, enjoy it on toast!