Dessert Recipes

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

Mocha nut rounds are slice-and-bake icebox cookies flavored with instant coffee and semi-sweet chocolate. Edges dipped in milk chocolate, then rolled in chopped pistachios for a striking holiday cookie tray finish.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

Double chocolate brownies with semi-sweet chocolate in the batter and white chocolate chunks folded in, topped with a zigzag drizzle of both chocolates. Fudgy, rich, and topped with pecans.

Mini brownie cups with a cream cheese pastry shell filled with melted semi-sweet chocolate and chopped walnuts. Bite-sized treats baked in mini muffin tins that combine fudgy brownie with a buttery crust.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Fudge truffle cheesecake bakes a chocolate cookie crust under a dense cream cheese filling laced with 8 ounces of melted semi-sweet chocolate. Rich, fudgy, no flour, no fuss.

Bewitching cookies with orange zest, orange juice, buttermilk, and chocolate chips in a soft brown sugar drop cookie. A citrus-chocolate combination that's hard to resist.

Modern fruitcake loaf with pecans, dates, dried cranberries, chocolate chips, and rum, topped with white chocolate cream cheese frosting. A fruitcake even fruitcake haters will love.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Penny sous are handmade peanut butter ganache truffles dipped in tempered chocolate and topped with a single toasted peanut. Four-ingredient chocolatier-level dessert.

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Ripple mousse with dark chocolate, brandy, and vanilla, topped with swirled dark and white chocolate for a stunning two-tone presentation. Rich, airy, and elegant.

Clinton's Chips are oatmeal chocolate chip cookies with old-fashioned oats, two sugars, and a generous load of semisweet chocolate chips. Crispy-edged, chewy-centered, and ready in 30 minutes.