1,569 semisweet chocolate recipes

Herman chocolate chip cookies, hearty and loaded with oats, peanuts, and chocolate chips, made with tangy Herman sourdough starter. A clever, chewy way to use up your friendship starter.

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 caramel brownies with a fudgy unsweetened chocolate base, buttery brown sugar caramel layer, pecans, and swirled melted chocolate chips on top. Three decadent layers in one pan.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Mint cheesecake squares on a chocolate wafer crust topped with sour cream chocolate ganache. Cool, creamy, and loaded with creme de menthe flavor.

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Handmade liqueur-filled chocolates with a kirsch or Chambord fondant center coated in semi-sweet chocolate. These molded truffles make a sophisticated homemade candy gift for holidays and special occasions.

Homemade chocolate Easter eggs with a creamy butter and powdered sugar filling dipped in semi-sweet chocolate. Old-fashioned candy-making with just 5 ingredients for a classic holiday treat.

Rich chocolate truffle cake made with a full pound of semi-sweet chocolate, barely any flour, and whipped egg whites for a dense, fudgy texture dusted with powdered sugar.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.

Easy microwave fudge made with semi-sweet chocolate chips, butterscotch chips, and evaporated milk. Just 4 ingredients and 2 minutes in the microwave for rich, creamy homemade fudge.

A delicious little cake recipe we got from our Cozumel cruise. Best served warm.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

Buttery melt-in-your-mouth shortbread bars studded with chocolate chips. Made with rice flour for extra crumble, baked low and slow until golden. Just 5 ingredients and 8 minutes of prep.

A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.

If your kids like the fruit gelatin snacks, they'll love these chocolate snacks.