Chocolate

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

By Bon AppétitPhotography by Irwin Horowitz

An unexpected way to revamp hot chocolate.

By Claire Saffitz

By The Bon Appétit Test KitchenPhotography by Jos Picayo

Use two arbol chiles for a hotter, slow-burning mousse.

By Claire SaffitzPhotography by Matt Duckor

This dough freezes well for make-ahead slice-and-bake convenience.

By Alison RomanPhotography by Michael Graydon Nikole Herriott

By Alison RomanPhotography by Michael Graydon Nikole Herriott

By The Bon Appétit Test KitchenPhotography by Kimberley Hasselbrink

By Marissa LippertPhotography by Nicole Franzen

Photography by Craig Cutler

By The Bon Appétit Test Kitchen

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