Chocolate recipes

Rocky road cake: a moist devil's food bundt loaded with chocolate chunks, marshmallows, raisins, and nuts. Mayonnaise in the batter keeps every slice tender and rich.

Plum mousse made with caramelized sugar, red wine, and cinnamon, folded into whipped cream and chilled until silky smooth. An elegant European-style dessert with rich fruit flavor.

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.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

Frozen peanut butter ice cream pie with a chocolate wafer crust, toasted cashews, and clover honey. Top each slice with warm fudge for a no-bake dessert that hits creamy, crunchy, and chocolate-deep in one bite.

Pistachio bundt cake marbled with chocolate syrup, built on a yellow cake mix and pistachio pudding base. A vintage doctored cake mix bundt with a beautiful green-and-brown swirl.

Light, fluffy and tasty cookies are great treat to satisfy and impress your guests without feeling guilty.

Marbled chocolate cookies with sour cream, melted chocolate folded into vanilla dough for a swirled effect. Soft, cakey, and baked low and slow for no browning.

Carmelita bars layer a buttery oatmeal-brown sugar crust with melted caramel, chocolate chips, and pecans, then top with more oat crumble. Classic bake-sale and potluck cookie bar.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Buttery pretzel-shaped cookies made with powdered sugar, egg whites, and vanilla, baked golden and drizzled with an optional chocolate frosting. A fun twist on classic butter cookies.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

Mocha buttercrunch pie with a pecan-chocolate shortbread crust, a frozen mocha mousse filling, and a coffee whipped cream top studded with chocolate chips. Three layers of coffee-and-chocolate richness in every slice.

Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.

Pecan chocolate chip oatmeal cookies baked low and slow for a chewy center and crisp edge. Dark brown sugar, real butter, and a full cup each of pecans and chocolate chips.

Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.