A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...
Author: Paul Grimes
Author: Maggie Ruggiero
Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo...
Author: Lisa Lynn
A chocolate glaze that sets up hard. Use it on cakes or brownies.
Author: CCACHEF
Author: Bon Appétit Test Kitchen
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
I use this frosting on cakes but I bet you can use it on cookies. I make this frosting quite often. YUM!!
Author: Kathleen Dickerson
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and...
Author: Donna Hay
Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.
Author: Debra Steward
Author: Bon Appétit Test Kitchen
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day...
Author: Anna Posey
Author: Leah Balk
Author: Sam Worley
Author: Janet Taylor McCracken
Author: Gale Gand
Author: Alex Jamieson
Author: Lillian Chou
Author: Sharon Bowers
Author: Bon Appétit Test Kitchen
My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream,...
Author: xoxoemilyrae
Author: Tom Douglas
Author: Gordon Ramsay
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
Author: Pam Anderson
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the...
Author: Bill Clark
Author: Tyler Florence