Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes it even better! This will add an extra special topping to any dessert. Simple and...
Author: SavvyTech
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Author: Raquel Pelzel
Author: Cory Schreiber
This recipe is a recipe my mom made me when I was little. Now i make my kids it and they love it!
Author: Gr3nouille
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Leah Balk
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Author: Patricia Wells
Author: Kemp Minifie
Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.
Author: Claire Saffitz
Author: Nancy Rosenberg Engel
Author: Sara Moulton
Author: Janet Taylor McCracken
Author: Marlin Kaplan
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Andrea Albin
This is something my mom use to make for us kids as a cool treat on a warm day. It is a rich chocolate treat.
Author: love2cook
Author: Carole Bloom
I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.
Author: Anne
Author: Tom Douglas
This milkshake is fantabulous! Chocolate ice cream, chocolate syrup, chocolate drink mix and chocolate chips are all whirled together with milk to produce a concoction so chocolaty, that it is sure to...
Author: Melanie
A little love of chocolate, bananas, and leftover coffee make this a very nice treat.
Author: molldoll
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Author: Dede Wilson
Author: Sarah Magid
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Author: Briana Holt