185 hot chocolate recipes

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Greenbow County okra gumbo simmers shrimp and crab in a deep chocolate-brown roux with okra, tomato, and the holy trinity. A Louisiana-style seafood gumbo served ladled over hot rice.

Viennese coffee made with melted semi-sweet chocolate, whipping cream, and strong hot coffee whisked until frothy. Topped with whipped cream and grated orange zest.

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Homemade mocha coffee mix made with instant coffee, cocoa powder, sugar, and powdered creamer. Stir into hot water for a quick chocolate-coffee drink anytime.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Spider-shaped chocolate Halloween cookies with red-hot candy eyes. A simple shaped cookie kids can sculpt themselves: oval body, round head, eight skinny legs.

Coffee-spiked red devil's food cake with cocoa, hot coffee, buttermilk, and a hit of red food coloring. Deep chocolate flavor with a striking red-tinted crumb.

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

Hot fudge pie: a crustless chocolate brownie-pie hybrid baked until the center stays gooey and molten. Five minutes of prep, served warm with ice cream.

Classic fudge cake with cocoa powder bloomed in hot water for deep chocolate flavor. A tender two-layer cake ready for buttercream frosting in 30 minutes.

Boozy frozen pie with an Oreo crust, coffee-spiked chocolate ice cream filling, and hot fudge topping. An adults-only dessert named after a beautiful barrier island.

Crisp, cloud-light meringue cookies loaded with chocolate chips and walnuts. Pop them in a hot oven, turn it off, and walk away. They bake themselves overnight.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.

Intensely rich chocolate mousse with semi-sweet chips, egg, vanilla, almond extract, and crème de cacao whipped with hot cream: few can eat more than one small serving.