Author: Carole Bloom
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey...
Author: EmmyLumia27
These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the...
Author: Rhoda Boone
Author: Barbara Walt Gustin
Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro. The recipe is so dead simple it can...
Author: Shauna Sever
This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).
Cherries and chocolate are an all time favorite combination. This chocolate fudge has candied cherries and almonds throughout, and is topped with more...
Author: Carla
Author: Terry Gibralter
Author: Larraine Perri
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you...
Author: Anna Stockwell
Author: Noah Bernamoff
Author: Leah Reich
This easy ice cream pie recipe requires just three ingredients and combines the flavors of coffee and chocolate.
Author: Dawn Perry
Author: Giada De Laurentiis
Author: Ruth Cousineau
Author: Shelley Wiseman
Author: Stephen Bruce
A layer of homemade marshmallow batter is poured over a pan of fudge to make a truly decadent version of this holiday favorite.
Author: Mackenzie Schieck
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
I use Golden Syrup for the Chocolate Fudge Sauce. However, if you can't find it, light corn syrup or light agave nectar will work well, too. Although Dark...
Author: Sophisticated Gourmet
Author: Tom Douglas
Author: Anton Nocito
This flourless chocolate-orange almond cake is bittersweet in the best way.
Author: Marilyn Hoicowitz
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau