1,532 semisweet chocolate recipes

Just 4 ingredients: almond paste, melted chocolate, chopped almonds, and powdered sugar. Roll, chill, slice into elegant no-bake candies that taste like a European confection.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Microwave chocolate pecan clusters with marshmallows and semi-sweet chips. Five ingredients, no baking, and ready to eat in under an hour. Makes 20 clusters.

Nearly brownie cookies with melted semisweet chocolate, butter, and chopped pecans. Fudgy, crackly-topped, and intensely chocolatey with minimal flour for maximum richness.

Flourless-style chocolate loaf cake spiced with cinnamon, lifted with whipped egg whites, and drenched in a glossy mocha sauce. A dense, fudgy slice with espresso depth.

A moist chocolate date cake baked in an 8-inch square pan with chocolate chips in the batter and a crunchy chip-nut-sugar topping. Dates softened in boiling water keep it impossibly tender. The kind of no-fuss cake you carry straight to the picnic in the pan.

Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

Chocolate PB jeebies, intensely fudgy chocolate cookies loaded with chocolate and peanut butter chips, served with a warm chocolate ganache for dunking. A double-chocolate-peanut-butter treat made for dipping.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Here's a recipe that I make whenever I'm recruited to make dessert for a dinner party. It's perfect for Passover since it contains no flour, but I bake it 12 months of the year.

A show-stopping cheesecake with swirled chocolate and vanilla layers on a cookie crumb crust, finished with a glossy semisweet chocolate ganache glaze. Rich, creamy, and utterly indulgent.

Chocolate mousse cake with a full pound of bittersweet chocolate, 10 egg yolks, and 12 egg whites split between a low-baked cake base and a real chocolate mousse topping.