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These chocolaty bars have three luscious layers -- one nutty and chewy, another thick and fudgy, and one smooth and creamy.
These cute little puffs cook in hot oil for only 1 minute, just long enough to melt the bittersweet chocolate inside and crisp the edges.
Cinnamon and ancho chile -- a mild, slightly smoky Mexican chile pepper -- add heat to these creamy custards.
Toasted hazelnuts top these mousse-crowned cookies -- the ideal blend of elegance, flavor, and beauty.
A scoop of icy whipped coffee cream adds a sophisticated touch to these irresistible brownies.
This is our richest, most moist, "chocolatiest" cake ever. Try it with our classic Chocolate-Sour Cream Frosting or top it with another favorite.
One of the easiest garnishes is grated chocolate. Grab a fine or microplane grater and hold a chocolate bar over the dessert. Grate the chocolate over the edges of the serving plate as well. For extra chocolate flavor, use bittersweet chocolate for the sprinkles.
The bold flavors of cloves, molasses, and bittersweet chocolate complement each other without being overpowering in this gingerbreadlike dessert. For an extra dramatic touch, serve blood orange slices with the cake.