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Daily Chocolate Recipes

February 01, 2013
Photo: John Autry
Find a little piece of chocolate heaven everyday throughout the month of February.
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Chocolate-Frangelico Fondue

Photo: Francesco Tonelli
This is pure chocolate indulgence, with a whiff of hazelnut. Keep in mind that fondue is more versatile than you may think—it’s a warm sauce to drizzle over cake, ice cream, or yogurt. Be sure to start with a high-quality chocolate for the best flavor and texture.

View Recipe: Chocolate-Frangelico Fondue

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Game-Day Brownies

Photo: Randy Mayor
Nothing tops off your Super Bowl spread like a plate of fudgy brownies. Remember that proper measuring of flour is probably the most crucial factor when baking light brownies. Weigh or measure carefully for the correct amount. Then place all of the dry ingredients in a bowl, and whisk to combine.

View Recipe: Fudgy Brownies

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Mexican Chocolate Cream Pie

Photo: John Autry
View Recipe: Mexican Chocolate Cream Pie

Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor. Omit either or both if you prefer a standard chocolate cream pie.

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Double Chocolate Soufflés with Warm Fudge Sauce

These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet romantic dinner. You can even prepare the ingredients ahead, spoon the batter into soufflé dishes, cover, and freeze until you're ready to cook them. They can go straight from the freezer to the oven. Make the sauce ahead, too, and simply warm it before serving.

View Recipe: Double Chocolate Soufflés with Warm Fudge Sauce

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Marbled-Chocolate Banana Bread

Photo: Francesco Tonelli
Melted chocolate chips add an elegant (and tasty) swirl to this gorgeous bread, making it a perfect treat for your Valentine.

View Recipe: Marbled-Chocolate Banana Bread

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Chocolate Cupcakes with Vanilla Cream Cheese Frosting

Photo: Becky Luigart-Stayner
View Recipe: Chocolate Cupcakes with Vanilla Cream Cheese Frosting

Instant coffee intensifies the chocolate richness of these cupcakes. For thicker frosting, cover and chill for 10 minutes before spreading on the cupcakes. Refrigerate frosted cupcakes overnight; cover lightly with plastic wrap, or store them in an airtight container.

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Baked Chocolate Mousse

Photo: Nigel Cox
View Recipe: Baked Chocolate Mousse

Be patient as you whip the egg mixture. Because there are a couple of yolks in the mix, it takes a full 5 minutes to reach soft peak stage. Dollop with whipped topping and serve with raspberries.

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Deconstructed S’mores

Photo: Kang Kim
Dip 2 large marshmallows into 1 tablespoon melted semisweet chocolate chips. Roll in 2 teaspoons cinnamon graham cracker crumbs.

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Chocolate Peppermint Patty

Photo: Kang Kim
Stir 1 finely crushed peppermint candy into 3 tablespoons softened chocolate frozen yogurt. Spoon yogurt between 2 chocolate wafer cookies (such as Nabisco). Press gently to seal.
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Chocolate Baklava

Photo: Francesco Tonelli
View Recipe: Chocolate Baklava

Baklava is a classic Mediterranean dessert that traditionally features layered phyllo dough, nuts, and syrup or honey. In this version, creamy chocolate-hazelnut spread adds rich, decadent flavor to this nutty, crowd-pleasing pastry.

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Crispy Chocolate Snack

Photo: Nigel Cox
Gently stir 2 tablespoons crispy rice cereal, 2 teaspoons chopped dried cherries, and 1 teaspoon toasted chopped almonds into 1 tablespoon melted semi-sweet chocolate chips. Dollop onto wax paper and let dry.

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Chocolate Chunk Bread Puddings

Photo: Becky Luigart-Stayner
View Recipe: Chocolate Chunk Bread Puddings

Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. This pudding uses Hawaiian bread, which is a soft, sweet bread found in the bakery section of most grocery stores.

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Mexican Chocolate Cookies

Photo: Randy Mayor
View Recipe: Mexican Chocolate Cookies

These cookies—bittersweet chocolate that mellows the ground peppers' heat--earned our Test Kitchens' highest rating. They're lovely after dinner with a few last sips of red wine.

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Triple-Chocolate Cake

Photo: Levi Brown
Impress your sweetheart with a show-stopoping chocolate delight: Creamy milk chocolate mousse is sandwiched between intensely chocolaty cake layers.

View Recipe: Triple-Chocolate Cake

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Gooey Turtle Brownie

Photo: Kang Kim
Drizzle 1 mini brownie bite with 1/2 teaspoon caramel syrup. Top with 1 toasted pecan half.
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Mexican Chocolate Pudding

Photo: Nigel Cox
Stir 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract and 1/8 teaspoon ground red pepper into 1 fat-free chocolate pudding cup. Top with 1 tablespoon fat-free whipped topping.

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Chocolate Espresso Tartlets

Photo: Kang Kim
Stir 1 teaspoon brewed espresso (or strong coffee) into 3 tablespoons fat-free chocolate pudding. Divide evenly between 3 mini phyllo cups.

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Crunchy Chocolate Hazelnut Sandwich

Photo: Nigel Cox
Serve these delightful 100-calorie chocolate sandwhiches for a snack or dessert. Break 1 chocolate graham cracker rectangle in half. Spread 1/2 tablespoon chocolate hazelnut spread (such as Nutella) onto one half. Top with remaining half.
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Chewy Chocolate-Cherry Cookies

Photo: Becky Luigart-Stayner
View Recipe: Chewy Chocolate-Cherry Cookies

This cookie recipe contrasts the tartness of cherries with the sweetness of cocoa and chocolate chips for an elegant, delicious treat.

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Bittersweet Chocolate-Cherry Sorbet

Photo: Gentl & Hyers
Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.

View Recipe: Bittersweet Chocolate-Cherry Sorbet

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Bourbon-Caramel Truffles

Photo: Randy Mayor
View Recipe: Bourbon-Caramel Truffles

Truffles typically have the added richness of cream and butter. These ingredients help stabilize chocolate, which tends to scorch, separate, or become grainy if not heated carefully. We add corn syrup and evaporated milk for smooth, creamy confections.

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Texas Sheet Cake

Photo: Oxmoor House
View Recipe: Texas Sheet Cake

With a presence as large as its namesake state, this humble, easy-to-prepare cake made it all the way to the finals for our best chocolate recipe bake-off. This recipe uses butter and buttermilk in quantities that give it the right indulgently moist texture and rich flavor, but keep a serving at just 10 grams of fat and about 300 calories.

Watch: How to Make Texas Sheet Cake

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Banana Chocolate Walnut Bread

Photo: John Autry and Randy Mayor
View Recipe: Banana Chocolate Walnut Bread

Mini chocolate chips disperse well and melt nicely for the chocolatey glaze.

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Triple-Chocolate Cheesecake

A little rum added to the melted chocolate puts this creamy, chocolaty cheesecake over the edge.

View Recipe: Triple-Chocolate Cheesecake

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Mississippi Mud Pie

Photo: John Kernick
View Recipe: Mississippi Mud Pie

It may not be the prettiest pie, but many folks speculate this cross between a chocolate-bottomed pie and a chocolate cake was named for its textural similarity to the rich, gooey mud found all along America's greatest river.

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Chocolate Shortbread

View Recipe: Chocolate Shortbread

A mighty fine cookie. Bittersweet edge, nice and rich. It's also easy to prepare and keeps for several days in an airtight container.

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Double Chocolate Ice Cream

Photo: Francesco Tonelli
A combo of cocoa powder and melted chocolate makes for a rich, ultra-chocolaty dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you’re using a 1 1/2-quart tabletop ice-cream maker, it’ll be pretty full.

View Recipe: Double Chocolate Ice Cream

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Chocolate-Chocolate Chip Muffins

Photo: John Autry
View Recipe: Chocolate-Chocolate Chip Muffins

Cocoa batter encases chocolate mini chips, which also melt atop for chocolaty goodness. Did we mention chocolate?

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