1,796 coco veal recipes

Old-fashioned chocolate nut brownies built on melted unsweetened chocolate, butter, and a single bowl. Dense, fudgy bars dusted with powdered sugar, no cocoa powder shortcuts.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Double chocolate brownies with melted chocolate squares and chips for double the cocoa hit, studded with mini marshmallows and walnuts. A 13x9 pan of fudgy, gooey, decadent squares.

Brigadeiro, the classic Brazilian chocolate truffle: just cocoa, butter, and sweetened condensed milk cooked into a glossy fudge, rolled into balls and coated in sprinkles. The star of every Brazilian party.

Beef chili with kidney beans, tomato puree, green chiles and a finishing stir of bittersweet chocolate. Mole-inspired depth from cocoa balances the heat. A 1-hour one-pot weeknight dinner.

Fudgy chocolate brownies loaded with two kinds of chocolate chips and topped with toasted almonds. The saucepan method melts butter, sugar, and chocolate together for intense cocoa flavor.

Chocolate vanilla chip muffins with melted dark chocolate folded into the batter and white vanilla chips studded throughout, plus chopped pecans for crunch. Bakery-style cocoa muffins ready in under an hour.

Super chocolate truffles use semi-sweet and unsweetened chocolate, butter, and orange liqueur for a rich, boozy ganache cut into squares and rolled in cocoa. Classic French confection, dressed up with Cointreau.

These tacos were delicious! Made them for a recent family dinner, and everyone at the table just kept asking for more. Thank goodness that I had enough to cover everyone's appetite :)

Black Russian brownies stacked with Kahlua, vodka, and a whisper of black pepper for a fudgy, boozy bite. Named for the cocktail, walnut-studded, and built on unsweetened chocolate so the cocoa keeps its bitter edge.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

Baker's truffles roll melted semi-sweet chocolate with creamed butter, egg yolk, powdered sugar, and vanilla into 1-inch chilled candy balls coated in chopped nuts or coconut. Old-school no-cream truffles with deep cocoa richness.

A multi-layered chocolate showstopper: fudgy brownie, chocolate ganache, cocoa meringue, mocha mousse, and rum sauce all in one jaw-dropping dessert.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Two-ingredient fruit butter made from dried apricots simmered in water and pureed smooth. No sugar, no pectin, no canning needed. Just dried fruit and water.