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Ingredients: chocolate, water
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Everything's better wrapped in bacon!
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Delicious light chocolate-covered peanuts look like...well, you know. Kids will love making these.
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Peppermint extract gives this pie a perfect wintertime bite.
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Using rich Pernigotti cocoa powder, which has a higher fat content than most, Food & Wine's Grace Parisi created chocolaty versions of the chewy Italian almond cookie.
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Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.
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An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top.
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We adore this rich, dessert-like cocktail; it oozes a smooth and delicious flavor.
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These are dense and chewy and not too sweet. Be careful not to over beat egg whites and use shredded unsweetened coconut, not the kind that's ground.
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For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
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If you have leftover melted chocolate, spread it on waxed paper until hardened; chop and reserve for sprinkling on ice cream or frozen yogurt.
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This delicious, bite-sized Halloween treat is sure to be a hit!