Hot fudge is the king of ice cream toppings, and this homemade version is such a snap that you'll never need to buy it in the jar again. More

These horseshoe-shaped crescents have a moist and chewy interior that yields under a crunchy almond coating. More

This isn't so much a recipe as a guideline; start here and adjust to your personal taste. You can use whatever kind of milk is your favorite; I prefer 2%. Any sweetener is acceptable: honey, sugar, agave syrup, even maple syrup can work. Just remember that each has a different sweetness level. More

This recipe is adapted from one we use at Liddabit, which was in turn adapted from the recipe from Nancy Silverton found on Smitten Kitchen. More

I added nibs to this recipe adapted from The Essence of Chocolate; but you could also use any finely chopped nut or fruit you like. More

This recipe can be varied endlessly, but the basic rendition outlined below is always a winner. If you don't have wooden sticks handy, no worries—they just end up closer to an Eskimo Pie. I like to sprinkle a little sea salt on the chocolate as it sets up. More

The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. More

This chocolate "clay" is great for modeling freehand, pressing into molds, or even as a substitute for rolled fondant. More

This recipe calls for mint extract, but you can use any extract or oil you like - just add to taste. More

This is my twist on a David Lebovitz's recipe. The resulting crumb is somewhat denser and crumblier than ordinary bread, but the taste is really fantastic, and goes well with a hot cup of tea or a cold glass of... More

What I like about this recipe (aside from its simplicity and delightful flavor and texture) is that it uses egg yolks, which I hate throwing away after making a meringue or something. It can be layered in individual serving cups,... More

This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook. The end result is big, so it's good for a potluck offering. If you have extra, just wrap it up and freeze it. You can thaw it... More

This is a very dense, not-too-sweet cake with a nice chocolatey flavor. It's also pretty healthy, packing tons of fiber from the garbanzos and protein from the eggs, and is actually a really nice breakfast sweet. It keeps well in... More

The chocolate extract is totally optional, as is the salt garnish, but feel free to mix up the nuts and filling however you like (you'll just have to rename them)! If you do go with caramel, make sure you buy candies that you know are reasonably fresh; if they've been hanging out on the shelf for a while, there's a chance that the filling will end up grainy. More

This cake is chocolatey but not too sweet, with a a moist, dense crumb. It can be finished with a dusting of powdered sugar, and keeps quite well wrapped tightly in plastic or foil.... More

For easier slicing, wrap the completely cooled bread in foil and let it sit overnight. This bread also freezes very well, if you're not going to eat it all soon.... More

This recipe is from one of Pierre Hermé's books, and is therefore bulletproof. You'll see how specific the directions are, which is incredibly helpful. Feel free to use a hand mixer, or even your own muscle power, to beat the egg whites More

Some things just go together—peanut butter and jelly, cheese and crackers, chocolate and mayonnaise. Wait, what? You don't yet know about how awesome chocolate mayonnaise cake is? Today's recipe was actually inspired by a SE Talk thread. I can't say I know its exact origins, but it's certainly nothing new—many recipes refer to it as "World War II" or "Depression-Era" chocolate cake. It's no wonder this recipe has lasted—this chocolate cake is moist, tender and delightful. And really easy to make. More