5,604 coco late recipes

No-bake peanut butter and chocolate cheesecake with a graham cracker crust, cream cheese filling, and chocolate syrup drizzle. Freezer-friendly for up to 6 weeks.

Sugar-free chocolate fudge, a no-cook cream cheese fudge sweetened with a sugar substitute and melted unsweetened chocolate, studded with pecans. Rich, low-carb, and diabetic-friendly, just chill and cut.

Sour cream coffee cake with a cinnamon-pecan ribbon and a chocolate glaze swirled through the middle. A holiday brunch standout with tender crumb and fudgy chocolate veins.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

A creamy raspberry chocolate pie with cream cheese filling on a pecan vanilla wafer crust sealed with melted chocolate. Topped with jam-glazed berries for a make-ahead chilled dessert.

The famous "Better Than Sex" chocolate cake: box mix doctored with pudding, sour cream, real coffee, chocolate chips, and toasted pecans. Tube-baked and drizzled with a glossy chocolate glaze.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

White chocolate chunk brownies with espresso, brown sugar, Kahlua, and toasted pecans baked in a round pan. Fudgy coffee-flavored blondies studded with creamy white chocolate pieces.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

A chocolate banana bundt cake with two layers of streusel filling made from brown sugar, chocolate chips, pecans, and allspice. Moist from sour cream and mashed bananas, dusted with powdered sugar.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.