Type what you have

Ingredients

• ✓ chocolate
• water
• all-purpose flour
• sugar
• turmeric
• salt
• oil
• jackfruit
• milk
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

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
• 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
• 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
• 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
• 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
• 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

Ingredients

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

Instructions

1. 1 First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder.
2. 2 Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut.
3. 3 Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.

By Jeannie

Ingredients

• ✓ chocolate
• espresso coffee
• marsala wine
• egg
• white sugar
• mascarpone cheese
• savoiardi biscuit
• cocoa powder

Instructions

1. 1 Mix cooled coffee and Marsala wine together in a bowl.
2. 2 Beat egg yolks with half of the sugar in a bowl until you have a clear cream with no lumps. Stir the mascarpone with a wooden spoon or whisk in a separate bowl until creamy; stir into the egg yolks.
3. 3 Beat the egg whites with the remaining sugar in a separate bowl using an electric mixer until they form peaks; fold gently into mascarpone mixture.
4. 4 Dip half of the savoiardi biscuits into coffee-Marsala mixture. Arrange dipped biscuits carefully in a glass dish. Cover dipped biscuits with half of the mascarpone mixture. Smooth out mascarpone until evenly distributed; top with half of the cocoa powder. Repeat layering with dipped savoiardi biscuits, mascarpone mixture, and cocoa powder; top with chocolate shavings.
5. 5 Refrigerate tiramisu until flavors blend, at least 3 hours.

By Aldo

Ingredients

• ✓ chocolate
• sweetened condensed milk
• graham cracker crumb
• white sugar
• ground ginger
• butter
• banana
• heavy cream
• powdered sugar
• espresso powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
6. 6 Editor's Note:
7. 7 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.

By Madeleine

Ingredients

• ✓ chocolate
• pecan
• cashew
• walnut
• semisweet chocolate chip
• rolled oat
• salt
• baking powder
• baking soda
• graham cracker crumb
• whole wheat flour
• all-purpose flour
• maple syrup
• vanilla extract
• egg
• brown sugar
• sugar
• butter

Instructions

1. 1 Place margarine in a large bowl. With an electric mixer, cream for 30 seconds. Stop and scrape bowl. Add sugars and cream for 2 minutes. Stop and scrape bowl. Add eggs, vanilla, and maple syrup. Mix for 2 minutes. Scrape bowl.
2. 2 Add all-purpose flour, whole wheat flour, graham cracker crumbs, baking soda, baking powder, and salt. Mix on low for 1 minute. Add oatmeal and mix on low for 1 to 1 1/2 minutes, until thoroughly blended. Add chocolate and nuts. Mix on low for 30 seconds, just until blended.
3. 3 Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool completely on wire racks.

By Leisa Stewart

Ingredients

• ✓ chocolate
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• egg white
• vanilla extract
• pecan
• toffee bits

Instructions

1. 1 Whisk flour, baking soda, and salt together in a medium bowl until well combined.
2. 2 Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract; beat for 1 minute. Gradually add flour mixture to the bowl; mix until completely combined. Fold in pecans and toffee bits until well incorporated.
3. 3 Refrigerate dough for at least 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper; set aside.
5. 5 Drop heaping tablespoonfuls of dough 2 inches apart onto the prepared baking sheets; flatten just slightly with the palm of your hand.
6. 6 Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

By lutzflcat

Ingredients

• ✓ chocolate
• cocoa powder
• devil's food cake mix
• water
• egg
• vegetable oil
• baking chocolate
• sweetened condensed milk
• instant chocolate pudding mix
• water
• heavy cream
• jelly bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
2. 2 Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.
4. 4 Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
5. 5 Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
6. 6 Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.
7. 7 Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.
8. 8 Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
9. 9 Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
10. 10 Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
11. 11 Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.
12. 12 Generously frost cake; sprinkle with grated chocolate for fur.
13. 13 Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
14. 14 Refrigerate cake until ready to serve.

By HILLY29

Ingredients

• ✓ chocolate
• cooking spray
• dark chocolate sandwich cookie
• butter
• salt
• hot fudge dessert topping
• coffee ice cream
• heavy cream
• coffee liqueur
• irish cream liqueur
• vanilla extract
• sweetened condensed milk
• espresso bean

Instructions

1. 1 Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
2. 2 Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
3. 3 Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
4. 4 Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
5. 5 Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
6. 6 Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
7. 7 Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
8. 8 Remove from the freezer 10 minutes before serving. Slice and serve immediately.

By Marianne Williams

Ingredients

• ✓ chocolate
• cooking spray
• chocolate sandwich cookie
• white sugar
• butter
• cream cheese
• sweetened condensed milk
• egg
• caramel
• peanut
• nougat
• candy bar
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
2. 2 Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
3. 3 Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
4. 4 Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

By luv2bake