Type what you have

Ingredients

• ✓ cocoa powder
• white sugar
• milk
• milk
• cornstarch

Instructions

1. 1 Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.
2. 2 Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

By nikwik

Ingredients

• ✓ cocoa powder
• sponge cake
• coffee
• brandy
• mascarpone cheese
• confectioners sugar

Instructions

1. 1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
2. 2 Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

By Michelle

Ingredients

• ✓ cocoa powder
• milk
• white sugar
• heavy cream
• dark chocolate
• egg yolk

Instructions

1. 1 Heat milk, 1/2 of the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
2. 2 Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
3. 3 Strain custard through a sieve into a bowl and cover with plastic wrap, touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
4. 4 Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

By Ivy

Ingredients

• ✓ cocoa powder
• skim milk
• cornstarch
• white sugar
• instant espresso powder
• vanilla extract
• salt

Instructions

1. 1 Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
2. 2 Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
3. 3 Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
4. 4 Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

By Allison

Ingredients

• ✓ cocoa powder
• egg
• sugar
• mascarpone cheese
• amaretto liqueur
• espresso
• ladyfinger

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
3. 3 Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
4. 4 Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
5. 5 Dust with cocoa powder before serving.

By Magda

Ingredients

• ✓ cocoa powder
• granulated sugar
• butter
• egg
• all-purpose flour
• coffee
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
2. 2 Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
3. 3 Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
4. 4 Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
5. 5 Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
6. 6 Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

By DA. Libby

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• egg
• coffee liqueur
• all-purpose flour
• baking powder

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
2. 2 Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
3. 3 Preheat pizzelle baker according to manufacturer's instructions.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.

By sueb

Ingredients

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

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

• ✓ cocoa powder
• egg yolk
• sugar
• mascarpone cheese
• heavy cream
• ladyfinger
• coffee flavored liqueur
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
3. 3 Add mascarpone to whipped yolks. Beat until combined.
4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
6. 6 Spoon half of the cream filling over the lady fingers.
7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
9. 9 Enjoy!

By Carol

Ingredients

• ✓ cocoa powder
• white sugar
• butter
• baking powder
• egg
• all-purpose flour
• white chocolate
• semisweet chocolate chip

Instructions

1. 1 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Divide dough into two parts, and roll each part into a 9-inch long log. Place logs on prepared cookie sheet, about 4 inches apart. Flatten slightly.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.
4. 4 Preheat the oven to 325 degrees F ( 165 degrees C). Cut each loaf into 1/2-inch wide diagonal slices. Place slices on an ungreased cookie sheet.
5. 5 Bake in the preheated oven for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

By Janet Allen

Ingredients

• ✓ cocoa powder
• mascarpone cheese
• orange liqueur
• heavy cream
• white sugar
• vanilla extract
• orange juice
• ladyfinger

Instructions

1. 1 Beat mascarpone and 2 tablespoons orange-flavored liqueur together in a large bowl until smooth. Set aside.
2. 2 Beat cream, sugar, and vanilla extract together in a separate bowl using an electric mixer until soft peaks form. Fold about ¼ whipped cream into mascarpone mixture using a large rubber spatula until smooth; fold in remaining ¾ whipped cream until smooth and well combined. Set aside.
3. 3 Combine orange juice and remaining 2 tablespoons orange-flavored liqueur in a shallow bowl. Separate ladyfingers; quickly dip ladyfingers in orange juice mixture, 2 to 3 at a time, just long enough to absorb a small amount of liquid. Arrange soaked ladyfingers in a 9x13-inch baking dish until bottom of dish is covered in a single layer.
4. 4 Spread about ½ mascarpone mixture over ladyfingers layer; sprinkle about ½ cocoa powder over mascarpone layer. Soak and layer in remaining ladyfingers, followed by remaining ½ mascarpone mixture, and remaining ½ cocoa powder.
5. 5 Cover the baking dish with plastic wrap; refrigerate until set, 5 hours to overnight.

By MrsFisher0729

Ingredients

• ✓ cocoa powder
• egg
• sugar
• cinnamon
• salt
• baking powder
• butter
• hazelnut
• all-purpose flour

Instructions

1. 1 Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
2. 2 Sift together all the remaining ingredients except the hazelnuts and fold in.
3. 3 Stir in the hazelnuts last.
4. 4 Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
5. 5 Cool on racks. Sprinkle with powdered sugar.

By Pat K

Ingredients

• ✓ cocoa powder
• espresso
• white sugar
• egg
• brandy
• mascarpone cheese
• white sugar
• ladyfinger

Instructions

1. 1 Beat 1 tablespoon espresso, ½ cup sugar, egg yolks, and brandy together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Beat in mascarpone cheese until well blended, 3 to 5 minutes.
2. 2 Beat egg whites and 1 pinch sugar in a separate bowl with an electric mixer until stiff peaks form; gently fold into mascarpone mixture. Set aside.
3. 3 Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso; arrange on a serving platter in two horizontal rows of 6 ladyfingers, plus 1 ½ ladyfingers in opposite directions on both ends to form a rectangular shape.
4. 4 Spread ½ mascarpone mixture onto ladyfingers; dust with ½ cocoa powder. Top with remaining ½ each ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.
5. 5 Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.

By Kim's Cooking Now

Ingredients

• ✓ cocoa powder
• confectioners' sugar
• ricotta cheese
• almond
• mini semi-sweet chocolate chip
• amaretto liqueur
• cannoli shell
• confectioners' sugar
• maraschino cherry

Instructions

1. 1 In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
2. 2 Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
3. 3 Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

By KITTYCATGRL

Ingredients

• ✓ cocoa powder
• sugar
• olive oil
• margarine
• egg substitute
• vanilla extract
• all-purpose flour
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ingredients

• ✓ cocoa powder
• sugar
• margarine
• olive oil
• vanilla extract
• egg substitute
• all-purpose flour
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Ingredients

• ✓ cocoa powder
• egg yolk
• sugar
• mascarpone cheese
• egg white
• heavy cream
• kirschwasser
• coffee
• ladyfinger

Instructions

1. 1 In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
2. 2 Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
3. 3 Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

By SALLYCOOKS

Ingredients

• ✓ cocoa powder
• coffee
• milk
• white sugar
• rum
• ladyfinger
• egg yolk
• mascarpone cheese
• egg white

Instructions

1. 1 Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
2. 2 Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
3. 3 Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

By Jac Kie

Ingredients

• ✓ cocoa powder
• egg
• white sugar
• butter
• vanilla extract
• bittersweet chocolate
• self-rising flour
• baking powder
• salt

Instructions

1. 1 Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
2. 2 Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
3. 3 Preheat pizzelle baker according to manufacturer's instructions.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.

By JackieO

Ingredients

• ✓ cocoa powder
• vanilla extract
• instant espresso powder
• all-purpose flour
• baking powder
• salt
• chocolate chip
• sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
4. 4 Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
5. 5 Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
6. 6 Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
7. 7 Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
8. 8 Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

By Chef V

Ingredients

• ✓ cocoa powder
• egg yolk
• white sugar
• milk
• heavy cream
• vanilla extract
• mascarpone cheese
• coffee
• rum
• ladyfinger cookie

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks and sugar together in a medium saucepan until well blended.
3. 3 Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
4. 4 Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
5. 5 Cover tightly and chill in the refrigerator for 1 hour.
6. 6 Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
7. 7 Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
8. 8 Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
9. 9 Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
10. 10 Sprinkle cocoa powder over top.
11. 11 Cover and refrigerate until set, 4 to 6 hours.
12. 12 Enjoy!

By Christine

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• almond
• all-purpose flour
• sweet dessert wine
• olive oil
• white sugar
• lemon
• vanilla extract
• baking powder
• baking soda
• cinnamon
• clove

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
2. 2 Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
3. 3 Place almonds in the bowl of a food processor; pulse until finely chopped.
4. 4 Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
6. 6 Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
7. 7 Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.

By NonnaPia

Ingredients

• ✓ cocoa powder
• butter
• milk
• all-purpose flour
• white sugar
• baking soda
• cinnamon
• nutmeg
• clove
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
2. 2 In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

By Cindy Laudico

Ingredients

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

Instructions

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

By thymeforpineapple

Ingredients

• ✓ cocoa powder
• dark chocolate
• butter
• almond meal
• coffee liqueur
• kosher salt
• cayenne pepper
• egg
• white sugar
• cocoa
• powdered sugar
• raspberry
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
2. 2 Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
3. 3 Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
4. 4 Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
5. 5 Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
6. 6 Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
7. 7 Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
8. 8 Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• honey
• sugar
• pine nut
• walnut
• almond
• candied pineapple
• crystallized ginger
• date
• coriander
• allspice
• nutmeg
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
3. 3 Press mixture into the prepared baking pan.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Ingredients

• ✓ cocoa powder
• espresso
• marsala wine
• egg
• white sugar
• sugar
• mascarpone cheese
• vanilla extract
• salt
• ladyfinger cookie
• dark chocolate

Instructions

1. 1 Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
2. 2 Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
3. 3 Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
4. 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
5. 5 Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
6. 6 Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
7. 7 Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• semisweet chocolate chip
• walnut
• egg yolk
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. 3 Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. 5 Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

By PA GRANNY

Ingredients

• ✓ cocoa powder
• all-purpose flour
• baking powder
• sugar
• butter
• egg
• orange liqueur
• vanilla extract
• confectioners sugar
• orange liqueur
• water
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
3. 3 Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
4. 4 Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
5. 5 Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

By Ignazia Vella

Ingredients

• ✓ cocoa powder
• olive oil
• eggplant
• onion
• garlic
• fire-roasted tomato
• red wine
• caper
• oregano
• cinnamon
• allspice
• white sugar
• bay leaf

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
2. 2 Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

By CDKIRSHNER