Type what you have

Ingredients

• ✓ chocolate
• water
• heavy cream

Instructions

1. 1 Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
2. 2 Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
3. 3 Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

By Chris D Williams

Ingredients

• ✓ chocolate
• aluminum foil
• graham cracker
• mint chocolate ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center.
3. 3 Place the graham crackers onto the foil and place the chocolate squares on top.
4. 4 Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
5. 5 Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ chocolate
• raspberry liqueur
• hazelnut liqueur
• chocolate vodka

Instructions

1. 1 Pour the Chambord, Frangelico and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with chocolate shavings to serve.

By Dudelander

Ingredients

• ✓ chocolate
• aluminum foil
• graham cracker
• ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold large sheet aluminum grill foil in half to make a rectangle about 8x11-inches; place onto center of the grill.
3. 3 Place 2 graham cracker squares in center of foil rectangle; place chocolate squares on top.
4. 4 Close the grill; cook on the preheated grill until chocolate has melted, 3 to 5 minutes. Transfer crackers to a plate using a spatula.
5. 5 Place ice cream onto chocolate; top with remaining cracker squares.

By Reynolds KitchensR

Ingredients

• ✓ chocolate
• half-and-half
• semisweet chocolate
• white sugar
• cabernet sauvignon

Instructions

1. 1 Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
2. 2 Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

By Kim's Cooking Now

Ingredients

• ✓ chocolate
• chocolate ice cream
• dark chocolate candy bar
• whipped cream
• whipped cream

Instructions

1. 1 Combine ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth.
2. 2 Pour into 2 glasses; garnish with chocolate shavings and 1/4 cup whipped cream.

By Allrecipes Member

Ingredients

• ✓ chocolate
• milk
• tapioca
• egg
• white sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
2. 2 Whisk in the chocolate and cocoa powder.
3. 3 Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
4. 4 Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

By Chelleypears

Ingredients

• ✓ chocolate
• cocoa powder
• butter
• egg
• brown sugar
• demerara sugar
• all-purpose flour
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
2. 2 Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
3. 3 Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

By An4h0ny

Ingredients

• ✓ chocolate
• heavy cream
• powdered sugar
• cocoa powder
• cream cheese
• powdered sugar
• almond extract

Instructions

1. 1 Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
2. 2 Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
3. 3 Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

By lutzflcat

Ingredients

• ✓ chocolate
• dark chocolate
• egg
• irish cream liqueur
• whipped cream

Instructions

1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Ingredients

• ✓ chocolate
• heavy cream
• confectioners' sugar
• vanilla extract
• chocolate wafer cookie

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form.
3. 3 Spread a generous teaspoon of whipped cream onto each cookie.
4. 4 Press cookies together to make 3-inch stacks.
5. 5 Spread whipped cream in a 1-inch-wide line down the center of a serving platter. Turn cookie stacks sideways and join into a log; place in the whipped cream to secure.
6. 6 Frost cookie log with remaining whipped cream and sprinkle with grated chocolate. Cover tightly and refrigerate, 8 hours to overnight.
7. 7 To serve, slice diagonally to create striped pieces.

By Joanne L Hayes

Ingredients

• ✓ chocolate
• egg
• white sugar
• heavy cream
• irish cream liqueur

Instructions

1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes

Ingredients

• ✓ chocolate
• milk
• coffee bean
• brown sugar
• mint leaves
• egg yolk
• heavy cream
• white rum

Instructions

1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Ingredients

• ✓ chocolate
• ice cube
• chocolate liqueur
• peppermint schnapps
• heavy cream
• vanilla extract
• confectioners' sugar
• green food coloring

Instructions

1. 1 Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
2. 2 Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
3. 3 Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.

By tcasa

Ingredients

• ✓ chocolate
• butter
• sugar
• salt
• all-purpose flour
• egg
• vanilla extract
• milk
• coconut
• caramel

Instructions

1. 1 Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
2. 2 Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
5. 5 Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
7. 7 Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
8. 8 Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

By Shyla Lane

Ingredients

• ✓ chocolate
• milk
• instant chocolate pudding mix
• waxed paper
• pie shell
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.
3. 3 Pour pudding into pie shell and refrigerate until set, at least 1 hour.
4. 4 Top with whipped topping before serving and garnish with chocolate shavings.

By Sharon

Ingredients

• ✓ chocolate
• marshmallow
• coffee
• banana
• vanilla extract
• heavy cream

Instructions

1. 1 Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
2. 2 Place marshmallows and coffee in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching until melted. Stir in banana and vanilla extract; set aside to cool.
3. 3 Beat cream in the chilled bowl using an electric mixer with chilled beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

By lutzflcat

Ingredients

• ✓ chocolate
• espresso
• half-and-half
• brandy
• amaretto liqueur
• vanilla extract
• hot chocolate mix
• sugar
• whipped cream

Instructions

1. 1 Stir hot espresso, half-and-half, brandy, amaretto, vanilla extract, hot chocolate mix, and sugar together in a saucepan over medium-low heat until the sugar dissolves; cook at a simmer until hot, 2 to 3 minutes. Pour into 4 mugs and top each with whipped cream and chocolate shavings.

By Darlene,C

Ingredients

• ✓ chocolate
• chocolate covered toffee
• peanut butter candy
• saltine cracker
• graham cracker
• butter
• vanilla pudding mix
• instant chocolate pudding mix
• milk
• whipped topping
• whipped topping

Instructions

1. 1 Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
2. 2 In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
3. 3 In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
4. 4 Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ chocolate
• cake
• snack cake
• cupcake
• frosting
• milk chocolate
• cherry candy
• pretzel
• peppermint ice cream

Instructions

1. 1 Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
2. 2 Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

By Purplesmurf

Ingredients

• ✓ chocolate
• butter
• egg
• brown sugar
• white sugar
• vanilla extract
• water
• all-purpose flour
• baking soda
• salt
• mint cookie
• pecan

Instructions

1. 1 In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
3. 3 Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.

By Yvonne

Ingredients

• ✓ chocolate
• brown sugar
• butter
• peanut butter
• egg
• vanilla extract
• chickpea flour
• cornstarch
• baking powder
• salt
• oat
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.
3. 3 Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.
4. 4 Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.
5. 5 Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.

By Robin Stauffer

Ingredients

• ✓ chocolate
• butter
• brown sugar
• egg
• peanut butter
• vanilla extract
• chickpea flour
• cornstarch
• baking powder
• salt
• rolled oat
• mixed nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
2. 2 Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
3. 3 Chill dough in refrigerator for at least 15 minutes.
4. 4 Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
5. 5 Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

By Robin Stauffer

Ingredients

• ✓ chocolate
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• rolled oat
• all-purpose flour
• baking powder
• baking soda
• salt
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Cream together butter, white sugar, and brown sugar. Add eggs and vanilla.
3. 3 Pulverize oats in a blender.
4. 4 Mix pulverized oats, flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until combined.
5. 5 Add chocolate chips, walnuts, and chocolate and stir until combined.
6. 6 Place golfball-sized balls of dough onto greased cookie sheets, about 2 inches apart.
7. 7 Bake in the preheated oven, working in batches as needed, until golden, 8 to 10 minutes. Do not overbake.

By Sonnia

Ingredients

• ✓ chocolate
• butter
• peanut butter
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• caramel
• peanut
• nougat candy

Instructions

1. 1 In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and salt until well blended. Cover and chill dough for at least one hour, or until no longer sticky.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Take about 1/3 cup of the dough, and wrap it around a candy bar. Repeat, using the rest of the dough and candy bars. Place cookies 3 inches apart onto ungreased cookie sheets.
3. 3 Bake for 15 minutes in the preheated oven, or until edges begin to brown. Cool on baking sheets.

By Carole Zee

Ingredients

• ✓ chocolate
• cooking spray
• egg
• sugar
• milk
• cinnamon swirl bread
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
2. 2 Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
3. 3 Bake in the preheated oven until set, 55 to 60 minutes.

By Sherbg

Ingredients

• ✓ chocolate
• butterscotch pudding mix
• milk
• whipped cream topping
• caramel
• peanut
• nougat
• candy bar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk butterscotch pudding mix into milk in a bowl until dissolved.
3. 3 Stir whipped cream topping into pudding mixture.
4. 4 Fold the candy bar pieces into the pudding mixture.
5. 5 Fold the apples into the pudding mixture.
6. 6 Serve and enjoy.

By lojoyner

Ingredients

• ✓ chocolate
• ✓ chocolate
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• lemon zest
• butter
• cinnamon chip
• sour cream
• egg yolk
• vanilla extract
• cream
• cinnamon chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
2. 2 Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
3. 3 In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
4. 4 Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
5. 5 Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

By Sally Sibthorpe

Ingredients

• ✓ chocolate
• milk
• egg
• all-purpose flour
• cocoa powder
• white sugar
• baking powder
• salt
• water
• cherry puree
• vodka
• whipped cream
• sweet cherry

Instructions

1. 1 Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
3. 3 Mix cherry puree and vodka together in a bowl.
4. 4 Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.

By Leslie Kelly

Ingredients

• ✓ chocolate
• butter
• peanut butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• caramel
• peanut
• nougat candy
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
2. 2 Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.
3. 3 In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
4. 4 Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.
5. 5 Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.

By Jamie