Type what you have

Ingredients

• ✓ unsweetened chocolate
• carob powder
• cacao powder
• coconut milk
• applesauce
• maca powder
• raisin
• maple syrup
• coconut
• maple syrup
• coconut yogurt
• fig
• strawberry

Instructions

1. 1 Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
2. 2 Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
3. 3 Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
4. 4 Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
5. 5 Decorate parfaits with figs, strawberries, and shaved chocolate.

By Little Bites of Beauty

Ingredients

• ✓ unsweetened chocolate
• olive oil
• beef oxtail
• onion
• green bell pepper
• garlic
• white wine
• beef broth
• bay leaf
• paprika
• salt
• carrot

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat until smoking. Add oxtails; brown in batches and set aside.
2. 2 Add onions, bell peppers, and garlic to the Dutch oven; cook, stirring constantly, until onions have softened and turned translucent, about 5 minutes.
3. 3 Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtails, beef broth, bay leaves, and chocolate; return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
4. 4 Season with paprika and salt; stir in carrots. Cover and simmer until carrots are tender.

By jetman

Ingredients

• ✓ unsweetened chocolate
• semisweet chocolate chip
• powdered sugar
• vanilla extract
• butter
• instant coffee granules
• irish whiskey
• white sugar
• instant coffee granules
• irish whiskey
• vanilla extract
• whipping cream
• egg
• salt
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
2. 2 Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
3. 3 Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
4. 4 Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
5. 5 Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
7. 7 Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
8. 8 Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
9. 9 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
10. 10 Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

By Natalia

Ingredients

• ✓ unsweetened chocolate
• white sugar
• water
• egg
• butter

Instructions

1. 1 Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
2. 2 Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
3. 3 Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
4. 4 Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

By Tami

Ingredients

• ✓ unsweetened chocolate
• butter
• salt
• sugar
• evaporated milk

Instructions

1. 1 Fill the lower pot of a double boiler halfway with water and bring to a boil. Melt chocolate, butter, and salt together in the upper pot. Add sugar, 1/2 cup at a time, stirring after each addition.
2. 2 Gradually add evaporated milk, a little at a time, and continue stirring until well mixed.
3. 3 Serve hot over ice cream. Extra sauce may be stored in the refrigerator and reheated in the microwave.

By Cathy

Ingredients

• ✓ unsweetened chocolate
• sweetened condensed milk
• salt
• water
• vanilla extract

Instructions

1. 1 In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
2. 2 Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

By ROBIN JOYE

Ingredients

• ✓ unsweetened chocolate
• butter
• confectioners sugar
• egg white
• vanilla extract

Instructions

1. 1 Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
2. 2 Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.

By Martha

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.
2. 2 In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.

By DA_BEST_COOK

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 serving-size oven-proof custard dishes.
2. 2 Place chocolate and butter in a small microwaveable bowl. Microwave on high 1 minute. Stir until chocolate melts completely. Add sugar. Stir in beaten egg and vanilla extract. Mix thoroughly. Add flour; mix well. Divide brownie batter between 2 prepared custard dishes.
3. 3 Bake in preheated oven until center of brownies has risen and surface appears glossy, 25 to 30 minutes. Let cool slightly before serving.

By CARRIANNE22

Ingredients

• ✓ unsweetened chocolate
• cream cheese
• powdered sugar
• rum
• nut

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Ingredients

• ✓ unsweetened chocolate
• sugar
• butter
• salt
• heavy cream
• vanilla extract

Instructions

1. 1 Place chocolate in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring frequently, until mostly melted. Transfer chocolate to a heavy-bottomed saucepan over low heat. Stir in sugar, butter, and salt until combined.
2. 2 Stir in cream, a little at a time, until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store sauce in the refrigerator.

By Erin Nesbit

Ingredients

• ✓ unsweetened chocolate
• butter
• sugar
• vanilla extract
• salt
• evaporated milk

Instructions

1. 1 Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.

By Kevin Amy Kayla Ethan

Ingredients

• ✓ unsweetened chocolate
• confectioners' sugar
• milk

Instructions

1. 1 Mix sugar, milk, and melted chocolate together in a bowl until smooth; spread on cookies.

By Linda Carroll

Ingredients

• ✓ unsweetened chocolate
• ricotta cheese
• honey
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Ingredients

• ✓ unsweetened chocolate
• cream cheese
• confectioners' sugar
• vanilla extract
• salt
• evaporated milk

Instructions

1. 1 Have all ingredients at room temperature. Melt chocolate in a double boiler or microwave oven.
2. 2 In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and salt. Slowly mix in confectioners' sugar.
3. 3 Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until frosting is spreading consistency.

By RICHARDWROSS

Ingredients

• ✓ unsweetened chocolate
• butter
• confectioners sugar
• vanilla extract
• milk

Instructions

1. 1 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes. Let cool for a few minutes.
2. 2 Combine confectioners' sugar, 1/2 cup milk, and vanilla in a large bowl. Use an electric mixer and slowly blend in melted chocolate mixture. Add remaining 1/4 cup milk, a little at a time, until desired consistency is achieved.
3. 3 Let stand until frosting thickens enough to spread, 5 to 10 minutes.

By Carrie Reynolds

Ingredients

• ✓ unsweetened chocolate
• peanut
• semisweet chocolate chip
• white bark

Instructions

1. 1 Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
2. 2 Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
3. 3 Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.

By Donna Huemme

Ingredients

• ✓ unsweetened chocolate
• evaporated milk
• egg
• sugar
• salt
• sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
2. 2 Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
3. 3 In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. 4 Bake in preheated oven 30 minutes, until set.
5. 5 In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

By SALLYCOOKS

Ingredients

• ✓ unsweetened chocolate
• sweetened condensed milk
• water
• salt
• vanilla extract

Instructions

1. 1 In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla.
2. 2 Spread or drizzle over your cake.

By D Stultz

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• all-purpose flour
• salt
• baking powder
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2. 2 Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).
3. 3 Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.

By Betsy Davis

Ingredients

• ✓ unsweetened chocolate
• butter
• confectioners' sugar
• coconut
• maraschino cherry

Instructions

1. 1 Melt butter in saucepan. Remove from heat. Add sugar and coconut. Mix well. Shape into balls.
2. 2 Make indent in center of each and place on cookie sheet. Place half a maraschino cherry in indent. Fill with melted chocolate. Chill until firm. Store in refrigerator.

By June Kelly

Ingredients

• ✓ unsweetened chocolate
• marshmallow cream
• confectioners' sugar
• shortening
• half-and-half

Instructions

1. 1 Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

By Dana

Ingredients

• ✓ unsweetened chocolate
• butter
• egg
• sugar
• vanilla extract
• all-purpose flour
• coffee liqueur
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
2. 2 In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
3. 3 Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

By CAFN8ME

Ingredients

• ✓ unsweetened chocolate
• bacon
• milk
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels; set aside.
2. 2 Stir milk and unsweetened chocolate in a large saucepan over low heat until chocolate melts and mixture is thoroughly combined, 2 to 3 minutes; stir in sugar all at once. Whisk mixture, trying to clean the sides of pan as much as possible.
3. 3 Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the fudge reads 236 to 238 degrees F (110 to 115 degrees C), or candy forms a soft ball when dripped into cold water. Remove from heat as soon as candy hits the correct temperature; stir in bacon.
4. 4 Place butter squares onto fudge mixture and pour vanilla extract over the top. Set aside with thermometer in the fudge; do not disturb pot until temperature has dropped to 110 to 115 degrees F (43 to 46 degrees C).
5. 5 While fudge is cooling, line an 8x8-inch baking dish with aluminum foil and coat with butter. When fudge has reached 110 to 115 degrees F, stir in butter and vanilla extract thoroughly into the fudge; pour fudge into prepared pan.
6. 6 Refrigerate fudge for 30 minutes, then score the fudge in desired piece sizes; return to refrigerator for 2 more hours. Cut into pieces to serve.

By DWCarlson

Ingredients

• ✓ unsweetened chocolate
• confectioners sugar
• butter
• salt
• milk
• vanilla extract

Instructions

1. 1 In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.
2. 2 Add melted chocolate, milk and vanilla extract, beating until well blended.

By k blackburn

Ingredients

• ✓ unsweetened chocolate
• white sugar
• vanilla extract
• baking powder
• confectioners' sugar
• salt
• all-purpose flour
• egg
• vegetable oil

Instructions

1. 1 Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
2. 2 Add one egg at a time, mixing well.
3. 3 Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
4. 4 Chill for several hours or overnight.
5. 5 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
6. 6 Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.

By J Stewart

Ingredients

• ✓ unsweetened chocolate
• butter
• chai tea bag
• all-purpose flour
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
2. 2 Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
3. 3 Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
4. 4 Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.

By BigShotsMom

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• self-rising flour
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 7x11-inch freezer-safe baking pan.
2. 2 Melt butter and chocolate in a small pan over medium-low heat, stirring constantly. Add sugar and remove from heat. Stir in eggs one at a time. Add vanilla extract.
3. 3 Combine flour and cocoa powder in a bowl. Add the butter-chocolate mixture and mix thoroughly. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Immediately place brownies in the freezer to lock in the moisture.

By Sue

Ingredients

• ✓ unsweetened chocolate
• semisweet chocolate chip
• butter
• white sugar
• water
• egg
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
2. 2 Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
3. 3 In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
4. 4 Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
5. 5 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
6. 6 Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

By Robin

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• corn syrup
• vanilla extract
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter and chocolate in a pan over low heat.
3. 3 Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
4. 4 Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
5. 5 Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

By Krisyaden