Chocolate Recipes

This is a great recipe to do with kids. I did it while babysitting one time and the boys really enjoyed measuring the ingredients and stirring the mixture. It was also fun for them to be able to eat what they had made themselves!!

This is a favorite! Sometimes I serve with vanilla ice cream and/or raspberries, rather than toasted coconut & pecans. I have used "regular' white chocolate bars, when I have been unable to find Swiss white chocolate.

I used whole wheat flour, dark brown sugar, organic, unsweetened coconut, and 1 large overripe banana

This is a no- bake mooncake that requires a mooncake mold or something similar.

"...Poaching time varies, depending on how ripe your pears are."

It's a "Mr. Food" recipe from November, 1989. It's now in the Epworth United Methodist 2004 Cookbook titled: Our Centinnel Cookbook, Epworth United Methodist Church, The Light on the Corner" Corner of 4th & Main, Mount Vernon, Illinois

This could be made like typical Orzo fruit salads but using chocolate pasta instead.

I don't know what is better: the divine decadence of this super-rich ultra-gooey chocolate confection or the unbridled delight I get whenever I get to smash a pie into the bottom of a cake pan.

Also nice with dark choc bits instead of white chocolate. This is a simple recipe but is very moist and very nice. It is part of a recipe book I am writing. I hope you enjoy it. I am sorry I don't know the American weight equivalent so I put cup measurements to make it easier. kind regards Tess G.

I'll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option.

Children will love these for breakfast. They are good with fresh fruit and even some maple syrup. Adults will probably enjoy them more for dessert, with a scoop of ice cream and some hot fudge sauce.

This decadent frozen confection is sure to stimulate dinner conversation-if not your taste buds. The marriage of intense chocolate and dark, dusky aricho chili peppers makes an unforgettable combination. The garnish of toasted peanuts completes the Latin American character of this enchanting dessert.

A touch of vanilla enhances the rich flavor from three types of chocolate in this cake: cocoa, bittersweet, and chips. Tangy buttermilk complements the chocolate and keeps the cake moist. For the best texture, bring all the ingredients to room temperature before mixing.

These are a nice change from pure chocolate brownies, but are just as easy to make. The marbling dresses them up; the cream cheese gives them richness. Bake these when you are expecting a crowd, and serve them with ice cream or fruit.

This dessert combination of bittersweet chocolate and dusky dried chilies isn't so strange when you consider their happy pairing in Mexican mole sauce. This is a sort of reverse mole sauce-heavy on the sweet and chocolate, light on the spicy essence of chili peppers. If you have the same passions for chocolate and hot chilies that I do, you won't be disappointed by this exotic cake recipe.

A variation on a Southern tradition that's perfect after a meal of fried chicken or barbecue.