Type what you have

Ingredients

• ✓ semisweet chocolate
• milk
• cornstarch
• white sugar
• vanilla extract
• cinnamon stick
• lemon peel
• cinnamon

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ semisweet chocolate
• all-purpose flour
• white sugar
• baking soda
• butter
• egg
• turbinado sugar
• sea salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
2. 2 Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
3. 3 Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
4. 4 Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
5. 5 Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
6. 6 Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
7. 7 Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

By TheOtherJuliaGulia

Ingredients

• ✓ semisweet chocolate
• ✓ semisweet chocolate
• butter
• confectioners sugar
• confectioners' sugar
• egg
• white sugar
• white sugar
• cake flour
• water
• white sugar
• dark rum
• apricot preserves
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper; grease the paper.
2. 2 Make the cake: Melt 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, 3 to 5 minutes. Remove from the heat and let cool slightly, 5 to 10 minutes.
3. 3 Beat butter and 1/4 cup plus 2 teaspoons confectioners' sugar in a large bowl with an electric mixer until creamy. Mix in melted chocolate, then beat in egg yolks, one at a time.
4. 4 Beat egg whites in a glass bowl until foamy. Gradually add 1/2 cup plus 2 tablespoons white sugar, and continue to beat until stiff, glossy peaks form.
5. 5 Fold egg whites into chocolate mixture, then fold in cake flour until incorporated. Pour batter into the prepared pan and smooth the top.
6. 6 Bake in the preheated oven until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out dry, about 45 minutes.
7. 7 Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the pan base, 15 to 20 more minutes.
8. 8 While the cake is cooling, make the filling: Bring 1/4 cup water and sugar to a boil in a small saucepan. Cook and stir until sugar has dissolved and syrup is clear, 2 to 3 minutes. Remove from the heat and stir in 2 tablespoons rum.
9. 9 Purée apricot preserves with 1 tablespoon of water in a blender until smooth. Transfer to a saucepan and bring to a simmer over medium heat; cook until thickened, about 2 minutes. Stir in remaining 1 tablespoon rum.
10. 10 Remove the pan base and parchment paper from cooled cake. Carefully slice cake in half horizontally into two layers. Place one layer onto a wire rack; brush 1/3 of the syrup over top, spread with 1/3 of the apricot purée, then top with remaining cake layer. Brush the cake top and sides with remaining syrup, then spread remaining purée over the top and sides. Refrigerate cake on the wire rack until icing is ready.
11. 11 Make the icing: Melt 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, 3 to 5 minutes. Remove from the heat and let cool slightly.
12. 12 While the chocolate is melting, bring the cream to a simmer in a small saucepan. Stir cream into melted chocolate until combined. Let cool slightly, stirring often, until icing reaches a spreadable consistency, 5 to 10 minutes.
13. 13 Remove the cake from the refrigerator; set the wire rack over waxed paper to catch any drips. Pour icing over cake and spread over the top and sides, allow excess icing to drip through the rack. Let sit until icing is at room temperature.
14. 14 Carefully transfer cake to a serving platter. Serve at room temperature.

By Amy A

Ingredients

• ✓ semisweet chocolate
• egg white
• sugar
• almond
• bread crumb
• confectioners sugar
• cocoa powder
• butter
• vanilla extract
• salt
• butter

Instructions

1. 1 Beat egg whites in a bowl until medium peaks form. Sprinkle in white sugar with the mixer running; beat until well combined. Fold in ground almonds and bread crumbs until well combined. Let cookie batter rest for 10 to 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Stir confectioners' sugar and cocoa powder together in a bowl.
4. 4 Beat 1 cup butter in another bowl until fluffy. Add confectioners' sugar-cocoa mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
5. 5 Scoop meringue batter onto baking sheets in 2-tablespoon portions.
6. 6 Bake in the preheated oven until firm but not brown, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a rack to cool completely, about 10 minutes.
7. 7 Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
8. 8 Freeze cookies until firm, 30 to 45 minutes.
9. 9 Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
10. 10 Dip each cookie into glaze, frosted-side down, until coated. Refrigerate or freeze until set.

By sonjagroset

Ingredients

• ✓ semisweet chocolate
• butter
• confectioners' sugar
• cornstarch
• almond paste
• vanilla extract
• salt
• egg yolk
• egg white
• white sugar
• all-purpose flour
• vegetable oil

Instructions

1. 1 Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
2. 2 In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
3. 3 In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
4. 4 Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
5. 5 In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

By Kevin Ryan

Ingredients

• ✓ semisweet chocolate
• chocolate cookie
• butter
• white sugar
• cocoa powder
• cream cheese
• sugar
• egg
• semisweet chocolate chip
• heavy cream
• sour cream
• salt
• irish stout beer
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
2. 2 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
3. 3 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.
4. 4 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5. 5 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6. 6 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

By M Wassenaar

Ingredients

• ✓ semisweet chocolate

Instructions

1. 1 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
2. 2 Brush a thin layer of chocolate into each muffin cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 7 to 10 more times. Chocolate may need to be melted again.
3. 3 Carefully peel paper cup off away from the chocolate cups.

By Zappet

Ingredients

• ✓ semisweet chocolate
• corn syrup

Instructions

1. 1 Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
2. 2 Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

By Emily B

Ingredients

• ✓ semisweet chocolate
• butter

Instructions

1. 1 Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.

By CCACHEF

Ingredients

• ✓ semisweet chocolate
• sweetened condensed milk
• butter

Instructions

1. 1 Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

By sugarbean

Ingredients

• ✓ semisweet chocolate
• cranberry
• almond
• apricot

Instructions

1. 1 Line a baking sheet with a sheet of waxed paper.
2. 2 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.
3. 3 Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
4. 4 Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

By Catty96

Ingredients

• ✓ semisweet chocolate
• white chocolate
• peanut butter

Instructions

1. 1 Line a 10x15 inch pan with parchment. Set aside.
2. 2 In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. 3 Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.

By BUCHKO

Ingredients

• ✓ semisweet chocolate
• banana
• heavy cream
• peanut butter
• confectioners' sugar

Instructions

1. 1 Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
2. 2 Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

By Nicki

Ingredients

• ✓ semisweet chocolate
• cream cheese
• white sugar
• vanilla extract
• egg
• chocolate cookie crumb crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. 2 In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
3. 3 Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

By Brenda

Ingredients

• ✓ semisweet chocolate
• water
• white sugar
• pear

Instructions

1. 1 In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
2. 2 In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

By Mariana Helena e Margarida

Ingredients

• ✓ semisweet chocolate
• butter
• golden syrup
• cornflake cereal

Instructions

1. 1 In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.

By superyoungcook

Ingredients

• ✓ semisweet chocolate
• pie crust
• pumpkin puree
• sweetened condensed milk
• egg
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
2. 2 Melt the chocolate in the microwave or on the top of a double boiler. To melt the finely-chopped chocolate in the microwave, melt it in a microwave-proof bowl in 30-second intervals, stirring between intervals. Take care not to overheat, which will cause the chocolate to burn and become grainy. Set the melted chocolate aside while preparing the remainder of the pie filling.
3. 3 Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
4. 4 Measure ½ cup of the pumpkin pie filling and stir it into the bowl of melted chocolate until smooth.
5. 5 Pour the remaining pie filling into the pie shell. Dollop the chocolate pie filling on top. Use a toothpick or butter knife to create a marbled effect by swirling in and out of each of the dollops.
6. 6 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.Remove from the oven, set on a wire rack, and cool completely before serving.

By Vallery Lomas

Ingredients

• ✓ semisweet chocolate
• sweetened condensed milk
• dark chocolate
• butter
• vanilla extract

Instructions

1. 1 Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.

By Bonnie

Ingredients

• ✓ semisweet chocolate
• butter
• white sugar
• almond flour
• egg
• powdered sugar
• cocoa powder

Instructions

1. 1 Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
2. 2 Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
3. 3 Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
6. 6 Dust with powdered sugar and cocoa powder and serve.

By Buckwheat Queen

Ingredients

• ✓ semisweet chocolate
• canola oil
• peppermint extract
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ semisweet chocolate
• peanut butter
• banana
• shortening
• toffee baking bit

Instructions

1. 1 Cover a baking sheet with waxed paper.
2. 2 Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.
3. 3 Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Cover another baking sheet with waxed paper.
5. 5 Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

By Allrecipes Cook

Ingredients

• ✓ semisweet chocolate
• butter
• brown sugar
• egg
• orange
• all-purpose flour
• cocoa powder
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
2. 2 Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
3. 3 Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
4. 4 Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

By lomagu

Ingredients

• ✓ semisweet chocolate
• peanut butter
• butter
• confectioners sugar
• crispy rice cereal

Instructions

1. 1 In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

By M McRae

Ingredients

• ✓ semisweet chocolate
• apple
• peanut
• milk chocolate candy

Instructions

1. 1 Gather the ingredients.
2. 2 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.
3. 3 Place roasted peanuts and candies on separate plates; set aside.
4. 4 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.
5. 5 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.
6. 6 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.

By CANDYPEACHESCHIC

Ingredients

• ✓ semisweet chocolate
• tart shell
• milk
• banana cream pudding mix
• banana

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
2. 2 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
3. 3 While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
4. 4 Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
5. 5 Chill in the refrigerator for at least 30 minutes before serving.

By summer

Ingredients

• ✓ semisweet chocolate
• butter
• sugar
• brown sugar
• egg
• all-purpose flour
• baking powder
• walnut
• semisweet chocolate chip

Instructions

1. 1 Melt the pound of chocolate and the butter together in a saucepan.
2. 2 In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
3. 3 Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
4. 4 Cover the dough and chill for at least a few hours and as long as overnight.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.

By Kevin Ryan

Ingredients

• ✓ semisweet chocolate
• butter
• instant coffee granules
• egg yolk
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Ingredients

• ✓ semisweet chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• milk chocolate chip
• toffee baking bit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil. Melt chocolate and butter together in the microwave, stirring occasionally until smooth; set aside to cool.
2. 2 In a large bowl, beat eggs, sugar and vanilla until frothy, stir in the chocolate mixture. Combine the flour and salt ; blend into the batter. Fold in the chocolate chips and toffee pieces. Spread evenly into the prepared pan.
3. 3 Bake for 28 to 32 minutes in the preheated oven, until a toothpick inserted in the middle comes out slightly sticky. Cool before cutting into bars.

By Shannon

Ingredients

• ✓ semisweet chocolate
• butter
• sugar
• egg
• vanilla extract
• salt
• whole wheat flour
• dark chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Place chocolate and butter 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 from the heat and set aside to cool for 5 minutes.
3. 3 Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

By Jenny Hardesty

Ingredients

• ✓ semisweet chocolate
• sugar
• vanilla extract
• bing cherry

Instructions

1. 1 Pour sugar into a shallow dish; add 2 drops vanilla at a time in 24 separate places to form lumps of vanilla sugar. Set aside to allow lumps to harden.
2. 2 Meanwhile, carefully pit cherries from the bottom. Make sure stems stay intact.
3. 3 Insert 1 hardened lump sugar into 1 cherry where pit was; repeat with remaining sugar lumps and cherries. Set aside.
4. 4 Place chocolate in a microwave-safe dish; microwave until melted and smooth, stirring every 30 seconds.
5. 5 Dip cherries into melted chocolate, holding cherries by the stems, leaving the very tops undipped; set dipped cherries on waxed paper to dry, then refrigerate to allow sugar lumps to dissolve, 8 hours to overnight.

By Barry