118 chocolate toffee recipes

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Chocolate mousse torte tops a deep devil's food cake with a silky coffee-liqueur chocolate mousse and a cloud of whipped cream. A make-ahead chocolate dessert with a grown-up Kahlua kick.

White Russian truffles made with milk chocolate, heavy cream, and Kahlua rolled in finely grated chocolate. A three-ingredient cocktail-inspired candy with rich coffee flavor.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.

Mocha pudding cake: a self-saucing chocolate coffee cake that bakes its own rich fudge sauce underneath the crackled top. Pour boiling water over the batter and let the oven do the magic.

Toll House crumb cake with sour cream batter, chocolate chips folded in, and a brown sugar walnut-chocolate streusel topping. The classic Nestlé coffee cake recipe.

Orange and white chocolate muffins scented with fresh orange zest, vanilla bean seeds, and melted white chocolate chunks. Tender crumb, golden tops, perfect with morning coffee.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Flourless-style chocolate cake made with egg whites, cocoa, ground almonds, coffee, and orange zest. No butter, no yolks, ultralight yet intensely chocolatey. Kosher-friendly and naturally low in fat.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Chocolate coconut cake topped with a boiled coconut-coffee-cocoa glaze that soaks into the warm crumb. Simple pantry ingredients for a rich, fudgy everyday cake with tropical coconut finish.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.