Chocolate recipe collection

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

Petite Boules are white chocolate truffles spiked with Frangelico, dipped in tempered semisweet chocolate, and rolled in ground toasted hazelnuts. An elegant, handmade confection for gifting or dessert.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

French-style praline truffles made with dark chocolate, egg yolks, butter, and hazelnut praline paste, rolled in grated chocolate. A classic Parisian chocolatier technique for silky, nut-scented truffles.

Vintage prune chocolate cupcakes made with cream, grated unsweetened chocolate, and cooked prunes. A moist, old-fashioned treat with no butter needed, ready in 30 minutes.

Pumpkin chocolate chip bundt cake made with sweetened pumpkin pie filling and warm cinnamon, studded with semisweet chocolate chips. A one-bowl mix and pour into a tube pan, no special pans or steps needed.

Pumpkin-shaped peanut butter cookies decorated with orange juice frosting for Halloween. Easy cut-out cookies kids love decorating with candy corn faces.

Layers of delicate almond-chocolate cake soaked in amaretto and stacked with rich chocolate parfait create a stunning French dessert that's worth every minute of effort.

Hazelnut shortbread with toasted ground hazelnuts pressed into a buttery dough and drizzled with melted semi-sweet chocolate. A simple, elegant cookie with a Nutella-like flavor combination.

Quick toffee chocolate cake assembled from store-bought pound cake split and filled with chocolate-sour cream frosting and crushed English toffee. Ready in 25 minutes.

Raspberry chocolate swirl cheesecake on a cocoa-vanilla wafer crust. Two batters marbled together for a dramatic black-and-pink presentation.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.