1,661 cocoa recipes

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.

Chewy molasses cookies loaded with warming ginger and cinnamon spice, perfect for holiday cookie swaps or cozy winter afternoons with hot cocoa.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.

Homemade chocolate Easter eggs with creamy buttercream centers dipped in semi-sweet chocolate. Customize with cocoa, maple walnut, or citrus flavors and decorate with colorful icing.

Chocolate pudding cake bakes covered to develop a moist, dense crumb that lands between cake and pudding. A buttermilk-cocoa dessert that holds at room temp or chilled.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Cookie dough brownies layer a fudgy cocoa brownie with a buttery, eggless cookie-dough frosting and a glossy chocolate glaze. All the taste of raw cookie dough, safely baked into a decadent layered bar.

Silky chocolate mousse infused with rum creates an elegant French dessert that melts on your tongue with rich cocoa notes and a warm boozy finish.

Authentic Italian tiramisu layered with espresso-soaked ladyfingers, whipped mascarpone, and a snowy dust of cocoa and powdered sugar. The Roman classic with no shortcuts.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Hazelnut cheesecake with a toasted hazelnut and vanilla wafer crust, creme de cocoa in the filling, and a broiled sour cream topping. Rich and nutty.

Chocolate peppermint cake: three-layer brown sugar cocoa cake with melting chocolate mint wafers pressed between layers and fluffy seven-minute peppermint frosting on top.