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The recipe for this gooey-center, intense chocolate dessert comes from the Kirby House Bed and Breakfast in Saugatuck, Michigan.
This chocolate cupcake can be drizzled with Powdered Sugar Glaze and then rolled in chocolate shavings if you want it to look like ours (left). Or top the glaze with nuts, hard candies, chopped chocolate or colored sugar.
Chocolate chips and cookie crumbs layer with chocolate and vanilla ice creams in this beautiful make-ahead dessert from an Iowa reader. Just before serving, spread on the whipped topping, and add pecans or chocolate sauce, if you like.
Another easy ice cream dessert is Chocolate-Mint Meltaways over Peppermint Ice Cream. Just melt layered chocolate-mint candies and serve over scoops of peppermint ice cream (or your favorite flavor). The candy will form a hard shell over the ice cream as it stands a few minutes.
Assemble this quick-and-easy dessert while your main dish cooks. Just before serving, toast the sweet sandwich until the chocolate filling is warm and gooey.
Few foods say "celebration" like cake, especially chocolate. We challenged our Test Kitchen to come up with a fresh, delicious twist on this all-time favorite. The result is a decadently rich dessert. The recipe includes some variations such as Hot Chocolate Cake, Spice is Nice Chocolate Cake and Mocha Chocolate Cake.
If you're looking for a chocolate dessert that is out of the ordinary, try the Hot Chocolate Banana Wontons from Chicago Pastry Chef Gale Gand. Serve the wontons with some powdered sugar and a pureed mango sauce.
This moist and rich creation includes unsalted butter, eggs, cocoa powder, two kinds of sugar and buttermilk. Serve with whipped cream and berries, if you like, or your favorite flavor of ice cream. Or frost with desired cake frosting.
If you like marshmallows, try our Gooey, Chewy Rocky Road Cake. After you bake the chocolate layer, top it with marshmallow creme and then a chocolate frosting.
To celebrate Midwest Living's 20th anniversary in 2007, we created this beautiful, indulgent party cake: chocolate with chocolate frosting, topped with chocolate ganache and two-tone chocolate curls.
Peppermint and chocolate give this splashy, nonalcoholic drink a festive, flavorful edge.
There's no flour in this cake; the pecans take on that role. The result is a dense, dark-chocolate dessert. Drizzle the top with our Toasted Coconut-Pecan Caramel Sauce.
Pavlova, an egg meringue dessert named for Russian ballet dancer Anna Pavlova, gets a chocolate makeover in this recipe from Chicago Pastry Chef Gale Gand. Top the pavlova with whipped cream and sliced fresh fruit.
Vanilla wafers make instant crusts for these individual cheesecakes. Top with small whole or sliced strawberries or chocolate shavings, if you like.
Cocoa powder and chocolate chips unite in these crunchy, twice-baked Italian cookies. They're perfect for dipping into a cup of coffee or a glass of sweet wine.
This pie offers a great a blend of pecans, chocolate and butterscotch. The recipe comes from the Horse and Plow restaurant at The American Club in Kohler, Wisconsin.
The Midwest Living Test Kitchen created this moist, rich, chocolatey cake with a "wow" frosting. We used buttermilk instead of milk for a pleasant tang, and we called for Dutch processed cocoa powder instead of regular cocoa powder for a richer, darker flavor. The frosting is based on extra creamy and buttery mascarpone cheese.
This delicious mousse is a snap to mix together. You can layer it over fresh fruit and top with your choice of miniature chocolate pieces, chocolate sprinkles or chocolate-covered espresso beans.
This chai tea is spicy, chocolatey and just a little thick. If you prefer a more traditional hot chocolate, try one of our hot cocoa recipes.
Bittersweet chocolate gives this amazing dessert its deep, dark chocolate color and flavor. The recipe is from the Cocoa Bar of One SixtyBlue in Chicago.
Zingerman's Bakehouse in Ann Arbor, Michigan, took a basic chocolate cake and infused a little coffee and bittersweet chocolate to give it a sophisticated flavor.
Glossy chocolate glaze encases moist chocolate cake in this decadent finale topped with caramelized sugar shards.
At M restaurant in Columbus, Ohio, the pastry chef creates these rich, chocolate truffles with a hint of two liqueurs: hazelnut and almond.
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