Type what you have

Ingredients

• ✓ bittersweet chocolate chip
• milk
• eggnog
• vanilla extract
• coffee liqueur
• whipped cream
• cinnamon stick

Instructions

1. 1 Melt milk with chocolate in a medium saucepan over medium-low heat. Remove from heat and let stand for 2 minutes. Whisk mixture until melted and smooth.
2. 2 Stir in eggnog. Heat gently over low heat until very warm but not boiling. Remove from heat; stir in vanilla and coffee liqueur.
3. 3 Pour into mugs. Serve topped with whipped cream and a cinnamon stick garnish.

By Darci

Ingredients

• ✓ bittersweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white sugar
• milk
• butter
• heavy cream
• butterscotch chip
• marshmallow cream
• sea salt

Instructions

1. 1 Line a 9-inch square baking pan with parchment paper.
2. 2 Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
3. 3 Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
4. 4 Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

By RusticJoyfylFood

Ingredients

• ✓ bittersweet chocolate chip
• graham cracker
• butter
• white sugar
• cinnamon
• heavy cream
• rum
• marshmallow

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
2. 2 Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
3. 3 Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. 5 Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

By Spence Ohana

Ingredients

• ✓ bittersweet chocolate chip
• vegetable oil
• heavy cream
• vanilla extract
• coffee flavored liqueur
• sugar
• chocolate-hazelnut spread
• heavy cream
• sugar
• hazelnut
• chocolate-covered coffee bean

Instructions

1. 1 Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
2. 2 Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
3. 3 Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
4. 4 Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
5. 5 Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

By Epcot82Guy

Ingredients

• ✓ bittersweet chocolate chip
• milk
• sweetened condensed milk
• heavy cream
• vanilla extract
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes. Taste and add more milk to adjust flavor if desired.

By Di

Ingredients

• ✓ bittersweet chocolate chip
• chocolate sandwich cookie
• butter
• cream cheese
• white sugar
• egg
• coffee
• heavy cream
• vanilla extract
• salt

Instructions

1. 1 Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
2. 2 Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
3. 3 Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
4. 4 Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
5. 5 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7. 7 Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.

By Cakeatron

Ingredients

• ✓ bittersweet chocolate chip
• beet
• butter
• unsweetened chocolate
• all-purpose flour
• whole wheat flour
• baking soda
• salt
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Place beets in a pot with water to cover. Bring to a boil and cook for 30 minutes. Remove skin and puree beets in a blender or food processor.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
3. 3 Melt butter in a saucepan over low heat. Add unsweetened chocolate and stir until melted. Set aside to cool.
4. 4 Combine all-purpose flour, whole wheat flour, baking soda, and salt in a small bowl.
5. 5 Beat sugar and eggs together in a large bowl using an electric mixer until creamy. Add the melted chocolate, beets, and vanilla extract. Beat until combined.
6. 6 Stir the flour mixture and chocolate chips into the beet mixture just until combined. Pour batter into the prepared pan.
7. 7 Bake in the preheated oven until a fork inserted into the center comes out clean, about 40 minutes.

By Jennifer

Ingredients

• ✓ bittersweet chocolate chip
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• maple extract
• bacon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
2. 2 Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
3. 3 Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

By Mikey Tarts

Ingredients

• ✓ bittersweet chocolate chip
• butter
• sugar
• baking chocolate
• egg
• all-purpose flour
• orange liqueur
• vanilla extract
• salt
• butter
• baking chocolate
• orange liqueur
• confectioners sugar
• chocolate confectioners' coating

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
5. 5 Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
6. 6 Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
7. 7 Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

By michellekb

Ingredients

• ✓ bittersweet chocolate chip
• graham cracker crumb
• butter
• sweetened condensed milk
• cranberry
• pecan
• coconut
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9x13-inch baking dish with parchment paper.
2. 2 Combine graham cracker crumbs and butter in a bowl; press into the prepared baking dish.
3. 3 Stir sweetened condensed milk, cranberries, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over graham cracker crust.
4. 4 Bake in the preheated oven until edges are golden brown, 25 to 28 minutes. Cool on a wire rack.

By NancyLou

Ingredients

• ✓ bittersweet chocolate chip
• heavy cream
• cream cheese
• heavy cream
• vanilla extract
• confectioners' sugar
• egg yolk
• butter
• unsweetened chocolate
• water
• sour cream
• vanilla extract
• egg
• brown sugar
• butter
• unsweetened chocolate
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. 2 In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. 4 Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
5. 5 Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
6. 6 Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

By ELIZABETHBH

Ingredients

• ✓ bittersweet chocolate chip
• date
• water
• butter
• egg
• vanilla extract
• whole wheat flour
• cocoa powder
• baking soda
• salt

Instructions

1. 1 Soak dates in hot water in a small bowl for 10 to 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish.
3. 3 Drain dates; transfer to a food processor. Pulse until completely smooth, 1 to 2 minutes. If too thick, pulse in hot water, 1 tablespoon at a time, until completely puréed.
4. 4 Add softened butter to the food processor; pulse to combine, about 30 seconds. Add eggs and vanilla extract; process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt; pulse until just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the dish for 10 minutes, then remove from dish by gently lifting up overhanging edges of parchment paper. Cool completely on a cooling rack. Cut into 16 pieces.

By Kim

Ingredients

• ✓ bittersweet chocolate chip
• cooking spray
• all-purpose flour
• cocoa powder
• baking powder
• kosher salt
• egg
• sugar
• butter
• vanilla extract
• chocolate-hazelnut spread
• hazelnut
• milk chocolate candy wafer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple

Ingredients

• ✓ bittersweet chocolate chip
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• rolled oat
• toffee candy bit
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer until creamy. Beat in egg and vanilla extract; stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
3. 3 Drop heaping tablespoonfuls of dough onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

By hello angie

Ingredients

• ✓ bittersweet chocolate chip
• semisweet chocolate chip
• butter
• egg
• sugar
• orange blossom water
• orange zest
• vanilla bean paste
• all-purpose flour
• baking soda
• kosher salt
• cranberry
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
2. 2 Place 1/2 cup mini semisweet chocolate chips, bittersweet chips, and butter in a large saucepan over low heat until melted.
3. 3 Off heat, whisk eggs into chocolate mixture until thoroughly combined and chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla bean paste. Stir in flour, baking soda, and 1 pinch kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
4. 4 Pour batter into the prepared pan; even out batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Immediately sprinkle tops with sea salt. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

By LibrarianLaura

Ingredients

• ✓ bittersweet chocolate chip
• all-purpose flour
• baking soda
• salt
• butter
• sugar
• brown sugar
• vanilla extract
• egg
• semisweet chocolate chip
• peppermint candy

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
3. 3 Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

By Stacy