Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.
'chocolate' on Serious Eats
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.
These cute no-bake chocolate and Nutella cheesecakes are a chocoholic's dream come true. An intense dark chocolate filling is spooned on top of a crumbly Oreo crust and topped with a creamy, rich Nutella filling. They don't really look like a traditional cheesecake, but does that matter?
This mint ice cream is the real thing, made with an abundance of fresh mint leaves for a flavor that's grassy and bright. Mint plus coconut milk are a perfect match.
Looking for the perfect Valentine's dessert? This gooey chocolate cake for two, loaded with whipped cream, ice cream, chocolate and caramel sauce more than delivers. And it couldn't be easier to make.
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one known as champurrado, the corn-flavored base, made from masa harina, is enriched with dark chocolate and cinnamon for a warming, aromatic beverage that's perfect for winter.
These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.
These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper.
This rich and luxurious flourless chestnut-and-chocolate torte is flavored with bourbon and topped with a swirl of sweetened chestnut purée. It's the perfect end to a wintertime holiday meal.
In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate.
This chocolate meringue cake with whipped cream and fresh raspberries is a surefire crowd pleaser and easy to make. Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream and fresh raspberry sauce to make the ultimate holiday dessert.
Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
This extra-thick milkshake has all the flavors of a classic Snickers bar: caramel, chocolate, and peanuts. Unsweetened cocoa powder works to add a punch of chocolate flavor without amping up the sippable dessert's sweetness.
We use the rapid cooking power of a the microwave to make lighter-than-air sponge cakes that pack in the flavor of rocky road ice cream with three forms of chocolate, marshmallows, and toasted walnuts. The best part? They bake in under a minute!
A name so nice, they said it twice. In this recipe from the new Huckleberry cookbook, author Zoe Nathan layers melted and chopped dark chocolate over a foundation of cocoa powder and strong coffee to make a dark, densely delicious teatime cake. Of course, teatime can be extended to mean anytime, which is lucky for you.
This ice cream pie takes all of the flavors of our favorite Snickers bar and turns them into a chewy, creamy, peanut-y delight. A crisp, chocolate pie crust base stopped with a layer of chewy bittersweet chocolate caramel sauce, followed by a caramelized condensed milk ice cream studded with white chocolate and peanut butter frozen streusel. Finally, a second layer of fudgy caramel sauce on top and a sprinkling of salted peanuts. Now this is what we call a dessert that really satisfies.
This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off.
So named for the feeling they inspire, these Side-Slap & Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture.
Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing.
When you've fried, baked, and sautéed all the zucchini you can, shred some to make this chocolate cake from Mother Daughter Dishes. It's baked up in a Bundt pan, and drizzled with a chocolate glaze, to make it even richer.