A Month of Chocolate Recipes

Find a little piece of chocolate heaven everyday throughout the month of February.

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Double-Chocolate Cupcakes

Randy Mayor

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.

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Marbled-Chocolate Banana Bread

Randy Mayor

View Recipe: Marbled-Chocolate Banana Bread

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

3 of 30

Individual Chocolate Soufflé Cakes

Randy Mayor

View Recipe: Individual Chocolate Soufflé Cakes

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

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Dark Chocolate Mulled Wine Sauce

Photo: Randy Mayor

View Recipe: Dark Chocolate Mulled Wine Sauce

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.

5 of 30

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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Dark Chocolate Soufflé Cake

Photo: Becky Luigart-Stayner

View Recipe: Dark Chocolate Soufflé Cake

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.

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Cocoa Fudge Cookies

Becky Luigart-Stayner

View Recipe: Cocoa Fudge Cookies

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!

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Chocolate-Walnut Meringue Pie

Randy Mayor

View Recipe: Chocolate-Walnut Meringue Pie

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.

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Fudgy Mocha-Toffee Brownies

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!

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Chocolate Bundt Cake

Becky Luigart-Stayner

View Recipe: Chocolate Bundt Cake

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

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Dark Chocolate and Cherry Brownies

Photo: Randy Mayor

View Recipe: Dark Chocolate and Cherry Brownies

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.

13 of 30

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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Chocolate-Mint Bars

Photo: Randy Mayor

View Recipe: Chocolate-Mint Bars

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.

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Outrageous Warm Double-Chocolate Pudding

Photo: Randy Mayor

View Recipe: Outrageous Warm Double-Chocolate Pudding

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.

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Chocolate Decadence

Becky Luigart-Stayner

View Recipe: Chocolate Decadence

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.)

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Chewy Chocolate-Coconut Macaroons

Photo: Randy Mayor

View Recipe: Chewy Chocolate-Coconut Macaroons

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

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Chocolate-Hazelnut Thumbprints

Photo: Randy Mayor

View Recipe: Chocolate-Hazelnut Thumbprints

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.

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Upside-Down Fudge-Almond Tart

Becky Luigart-Stayner

View Recipe: Upside-Down Fudge-Almond Tart

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.

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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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Chocolate Almond Cherry Crisps

Photo: Becky Luigart-Stayner

View Recipe: Chocolate Almond Cherry Crisps

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.

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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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Chocolate-Cream Pie

Photo: Becky Luigart-Stayner

View Recipe: Chocolate Cream Pie

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.

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Chai Latte Brownies

Photo: Randy Mayor

View Recipe: Chai Latte Brownies

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.

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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 Chip Cookies

Photo: Randy Mayor

View Recipe: Chocolate Chip Cookies

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

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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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Ice Cream with Dark Chocolate Sauce

Photo: Randy Mayor

View Recipe: Ice Cream with Dark Chocolate Sauce

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

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A Month of Chocolate Recipes

1 of 30

Double-Chocolate Cupcakes

2 of 30

Marbled-Chocolate Banana Bread

3 of 30

Individual Chocolate Soufflé Cakes

4 of 30

Dark Chocolate Mulled Wine Sauce

5 of 30

Game-Day Brownies

6 of 30

Mexican Chocolate Cream Pie

7 of 30

Dark Chocolate Soufflé Cake

8 of 30

Cocoa Fudge Cookies

9 of 30

Chocolate-Walnut Meringue Pie

10 of 30

Fudgy Mocha-Toffee Brownies

11 of 30

Chocolate Bundt Cake

12 of 30

Dark Chocolate and Cherry Brownies

13 of 30

Mexican Chocolate Cookies

14 of 30

Triple-Chocolate Cake

15 of 30

Chocolate-Mint Bars

16 of 30

Outrageous Warm Double-Chocolate Pudding

17 of 30

Chocolate Decadence

18 of 30

Chewy Chocolate-Coconut Macaroons

19 of 30

Chocolate-Hazelnut Thumbprints

20 of 30

Upside-Down Fudge-Almond Tart

21 of 30

Chewy Chocolate-Cherry Cookies

22 of 30

Chocolate Almond Cherry Crisps

23 of 30

Banana Chocolate Walnut Bread

24 of 30

Chocolate-Cream Pie

25 of 30

Chai Latte Brownies

26 of 30

Mississippi Mud Pie

27 of 30

Chocolate Chip Cookies

28 of 30

Chocolate-Chocolate Chip Muffins

29 of 30

Ice Cream with Dark Chocolate Sauce

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