A Month of Chocolate Recipes

These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats.

Melted chocolate chips add an elegant (and tasty) swirl to this gorgeous banana bread, making it a perfect candidate for gifts and guests.

Our simple directions make a properly risen soufflé a cinch. For easy variations in flavor, substitute almond, lemon, or orange extract for the vanilla.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa. Store in the refrigerator for up to one week.

View Recipe: Fudgy Brownies

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.

This soufflé cake is light and fluffy thanks to cake flour, a fine-textured, soft wheat flour with a high starch content. It usually comes in a box rather than a bag and can be found with the cake mixes at the supermarket.

These "disappearing cookies" are so rich, soft, and chewy that they tend to vanish quickly. “They’re the perfect cross between cookie and brownie,” one reader says. “Moist and dense on the inside, like a brownie, but crusty on the outside, like a cookie, you'd never know they're light.” At only 78 calories each, feel free to make a few batches. Then watch them disappear!

This is a pie that's dressed up for the prom. Inside, it's an old-fashioned, dense, sweet chocolate pie, but it's encased in a refined walnut crust and topped with elegant toasted meringue.

These gooey bars are as rich as anything you'll find in a bakery. They are a welcome treat in a lunch box, as a weeknight dessert, or your next bake sale—of course!

Unsweetened natural cocoa and espresso granules give our Chocolate Bundt Cake a rich, dark flavor. Drizzle with Rich Chocolate Sauce just before serving.

CookingLight.com users agree: Sweets are a top craving, and chocolate is in a class by itself. These rich brownies are just the ticket. Lining the pan with parchment paper helps prevent the moist brownies from sticking.

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.

View Recipe: Triple-Chocolate Cake

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

As its name suggests, this pudding is outrageously good. It’s indulgent, sweet, and completely crave-worthy. Don’t forget to top with a dollop of whipped topping for a perfect presentation.

No mixer? No problem. You won't need one for this surprisingly easy, aptly named dessert. Antioxidant-rich chocolate makes three appearances here―as cocoa powder, unsweetened chocolate, and semisweet morsels. If you don't have ramekins, use muffin pans. The best part about this dessert: utter indulgence for a perfectly reasonable 315 calories. (Before we lightened it, this recipe contained 546.)

To freeze leftovers, layer cookies between sheets of waxed paper in an airtight container. Thaw about 30 minutes before serving.

With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.

Coarsely chopped almonds, two kinds of chocolate, and golden cane syrup help give Upside-Down Fudge-Almond Tart its rich flavor and our highest rating. "Easy and beautiful, this tart will satisfy every chocoholic's need for a chocolate fix," comments Test Kitchen Professional Deb Wise.

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

These no-bake cookies taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.

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

This lightened version of classic chocolate cream pie features a smooth, rich chocolate filling and a creamy topping, but has only 8 grams of fat per serving.

If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey.

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.

Store up to one week in an airtight container—if they last that long. We suggest keeping a dozen in the freezer for emergencies.

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

This simple dessert makes an ideal finale to any meal. Chill leftover sauce, and reheat in the microwave.