5,604 coco late recipes

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Light chocolate cake made without eggs or butter using skim milk and cocoa powder. Topped with a fluffy whipped cocoa frosting for a lower-fat treat that still satisfies.

True old-fashioned chocolate fudge cooked to soft ball stage with unsweetened chocolate, milk, and corn syrup. Smooth, creamy, and made the traditional way.

Chocolate peanut butter bars with chips baked into the batter and melted on top for a smooth chocolate layer. Chewy, dense, and no-fuss from one pan.

Chocolate marshmallow fudge made with marshmallow cream, evaporated milk, and chocolate chips for foolproof creamy fudge every time. A massive 60-piece batch perfect for holiday gifting.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Kahlua chocolate nut squares pack coffee liqueur into a brown sugar bar studded with semi-sweet chocolate and walnuts, then crowned with browned butter Kahlua icing for a grown-up bake sale showstopper.

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.

These very chocolatey, chewy cookies are a favorite with my young nephews and nieces. When they come to visit we make them together and they have so much fun, just make sure you use an over-sized bowl so the ingredients don't go flying, the boys seem to be overly enthusiastic about stirring. LOL

Fudgy brownies layered with a raspberry truffle cream cheese filling and drizzled with chocolate glaze. Three layers of pure indulgence that yield 2 dozen show-stopping bars.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

Homemade white chocolate ice cream made with melted white chocolate, half-and-half, eggs, and heavy cream. Custard-style, churned smooth, with a creamy vanilla-cocoa-butter flavor.

Three-layer chocolate caramel bars with a fudgy brownie base, gooey pecan caramel topping, and a lacy semi-sweet chocolate drizzle. Makes 54 bars that store beautifully for 10 days. Think homemade turtle candy in cookie bar form.

Chocolate crinkle cookies made with real melted unsweetened chocolate, rolled in powdered sugar, and baked until crackled. Deep, fudgy centers with a snowy sugar shell.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.