1,078 chocolity recipes

Witches' hats Halloween treats made from crisp rice cereal, marshmallows, and chocolate, shaped into cones and dipped in melted semi-sweet chocolate. A fun no-bake project kids love.

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Marshmallow cream fudge made in the microwave with chocolate chips, evaporated milk, and butter cooked to soft ball stage. Creamy, smooth, and no candy thermometer needed.

Rolled animal cookies made from buttery sugar cookie dough with cream, cut into animal shapes and decorated with colored sugar, chocolate sprinkles, and raisins. Great for Christmas tree ornaments.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Choco date cake folds simmered medjool-style dates, oats, and semisweet chocolate chips into a buttery sheet cake. Caramelized date sweetness with melty pockets of chocolate, baked in a 13x9 and topped with whipped cream.

No-bake Twinkie pie layered with chocolate mousse, chopped pecans, and whipped cream in a buttered casserole. A retro icebox dessert that turns store-bought snack cakes into something spectacular.

This is a traditional Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in British Columbia.

Layers of delicate almond-chocolate cake soaked in amaretto and stacked with rich chocolate parfait create a stunning French dessert that's worth every minute of effort.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Mint Nanaimo bars layer a chocolate-graham crumb base, a peppermint vanilla pudding cream center, and a glossy chocolate top. The Canadian no-bake classic with a cool mint twist.

Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Caramel popcorn crunch with pecans and almonds, coated in homemade caramel and optionally dipped in chocolate. Crispy, crunchy, and impossible to stop eating.