1,951 coco late recipes

Chocolate cream torte with crisp almond meringue layers stacked with a chocolate-marshmallow whipped cream filling. A show-stopping gluten-free dessert that chills overnight.

Elodie's chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.

Cocoa drop cookies made with cream cheese for an extra-soft, tender crumb. A simple chocolate cookie with just 8 ingredients that comes together in minutes.

Pudding is always a great dessert, and on the top, spread some pistachio, really great!

Frozen milk chocolate pie with a cream cheese base lightened by whipped topping. Six ingredients, four hours in the freezer, and a ready-made graham cracker crust deliver a slice of mellow chocolate in under 30 minutes of work.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

A very healthy dessert, malted milk powder, low-fat cheese, and very good chocolate, tasty and great.

Chocolate thumbprint cookies studded with mini chocolate chips and filled with a creamy peanut butter center. The chocolate-peanut butter combo makes these vanish from any cookie tray.

Chocolate peppermint pinwheel cookies swirl cocoa-rich chocolate dough with crushed peppermint candy dough into a spiral slice-and-bake Christmas cookie. A holiday tin classic with bracing mint and deep chocolate.

European-style chocolate hazelnut cake made with ground hazelnuts and breadcrumbs instead of flour. Whipped egg whites keep it light while chocolate, butter, and cinnamon bring deep, warm flavor.

Christmas chocolate cookies with unsweetened chocolate, brown sugar, cinnamon, cloves, and chopped nuts. A flourless-light, brownie-textured holiday drop cookie spiced for the season.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Cocoa bars with a buttery shortbread base and a fudgy cocoa-almond topping baked on top. Two-step build in one pan, sliced into 24 squares while warm.

Raspberry-chocolate cheesecake: dense chocolate cream cheese filling with a raspberry candy flavoring, set on a graham dust crust. A bold, dark chocolate showstopper dessert.