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We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness. 
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A classic and rich chocolate sauce that's perfect for gifting, or for keeping on hand to make everyday desserts feel a little extra special.
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Take your oatmeal to the next level by making it with freshly brewed coffee instead of water and adding cocoa powder for a chocolate twist.
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Dark and decadent with a hint of peppermint, this truffle tart is made with Stevia In The Raw®, so there's less sugar and calories!
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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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Cookies using M&Ms® candies, any variety. Old recipe-but ALWAYS a favorite!
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Dark rum, chocolate, and vanilla wafers combine for a boozy holiday rum ball that everyone will insist you bring to parties.
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Chocolate pudding is layered between crushed chocolate sandwich cookies and garnished with gummy worms in these clever dirt cup desserts.
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Your hot chocolate toppings and stirrer all in one.