Chocolate recipes such as these amazing 10 are great for any occasion at home, holidays, gatherings, and even just for treating yourself. Each of these recipes are specially chosen for their uniqueness, easiness to make, and flexibility in ingredients and variations. You can make these different foods and drink to your own taste and add any other little details for extra deliciousness!
If you’re looking for sweet, there is no better chocolate recipe to add to your book than a moist bundt cake.
Yield: 12 servings
Ingredients:
Ganache:
Directions:
Preheat the oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on medium speed until smooth. Pour batter into the prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape. Bake for 45-50 min in the oven until an inserted toothpick in the center comes out clean. Cool on a wire rack for 15 min then turn out onto racks and allow to cool completely.
For chocolate ganache glaze, place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring to a simmer over medium heat. Remove it from heat immediately and pour over chocolate. Let stand 5 min until the chocolate is completely melted. Stir until smooth. Once smooth, stir in corn syrup. Drizzle over top of the cooled cake. Recipe courtesy of thestayathomechef.com.
Yield: 12 servings
This chocolate recipe for hot fudge sauce is a must-have versatile topping that’s served hot and thicker than chocolate syrup.
Ingredients:
Directions:
Combine chocolate chips, sugar, heavy cream, corn syrup, cocoa powder, and salt in a small saucepan over medium heat. Cook, stirring frequently until chocolate is melted and sugar dissolved. Bring to boil over medium heat. Boil, stirring constantly for 3 min. Remove from heat, add butter and vanilla extract. Stir well. The mixture will be very thin but will thicken with cooling. Allow to cool to desired consistency before serving over ice cream. If cooled completely, the fudge will be too thick to pour and must be heated in a microwave for several seconds before serving. Recipe courtesy of sugarspunrun.com.
Yield: 12 servings
Chocolate cheesecake like this is extra delicious with Oreo cookie crust and a chocolate ganache topping!
Ingredients:
Ganache:
Directions:
Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9” springform pan or use parchment paper. Add Oreos to a food processor and crush until fine. In a medium mixing bowl, combine Oreos and melted butter. Stir until even. Press crumbs into the bottom and sides of the springform pan and bake 10 min. Set aside to cool. To avoid butter dripping out of the pan, wrap the bottom edge with aluminum foil or put it on top of a cookie sheet. In a microwave-safe bowl, heat ¼ cup heavy cream and chocolate chips for 20-sec intervals until smooth. Set aside. In a large mixing bowl, beat cream cheese with a hand-held mixer. Beat in sugar, cocoa powder, eggs, and remaining ½ cup heavy cream until combined. Fold in the chocolate mixture and vanilla. Pour the batter on top of the crust. Bake for 70 min with a pan underneath. The cheesecake is done when the sides are set and the center is still a bit jiggly. Remove cheesecake and cool. Refrigerate for 4 hours or until chilled. For ganache, microwave chocolate chips and heavy cream in a microwave-safe bowl until melted. Pour over chilled cheesecake and let sit 15 min before serving. Recipe courtesy of iambaker.net.
Yield: 36 squares
For chocolate recipe lovers who also love marshmallow and peanut butter, these gooey bars are tasty and nicely portable.
Ingredients:
Directions:
Line a 13×9” baking pan with foil. Microwave semi-sweet morsels and peanut butter in a large, uncovered, microwave-safe bowl on medium-high 2 min or until melted and stir. Cool 1 min and stir in marshmallows and peanuts. Spread into a prepared pan and refrigerate until firm. Cut into squares and enjoy! Recipe courtesy of verybestbaking.com.
Yield: 9 servings
Nothing beats the low-maintenance of no-bake recipes and these have so much chocolaty, marshmallow crunch!
Ingredients:
Directions:
In a large pot over medium heat, heat marshmallows and butter together until marshmallows are mostly melted. Place cereal in a food processor. Pulse until crushed. Pour crushed crumbs into melted marshmallows and stir, removing pot from heat. Spread mixture into a lightly greased 9×9” baking sheet, pressing mixture down flat. Cool, then cut into bars. Serve and enjoy! Recipe courtesy of tablespoon.com.
Yield: 12 pies
These tasty dessert pies are chocolaty goodness with a complimenting cream filling you’ll love any time.
Ingredients:
Marshmallow filling:
Directions:
Preheat the oven to 350 degrees Fahrenheit. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer with paddle, cream butter, and sugar until light and fluffy, 3 min. Add egg, vanilla, and buttermilk and mix. Add dry ingredients and mix. Scoop mounds of batter, 1 ½ tbsp in size such as with an ice cream scoop, onto prepared baking sheets 2-3 in. apart. Bake 10-12 min or until tops spring back when touched. Allow to cool on a wire rack. Place all filling ingredients in a large bowl and beat until creamy. If the filling is too stiff, add a little heavy cream or milk. Spread filling on the flat side of half the cookies, pressing down slightly to spread. Store in the fridge for up to 1 week and serve at room temp. This filling is marshmallow, but classic buttercream, cream cheese, or Swiss meringue. Recipe courtesy of prettysimplesweet.com.
Yield: 12 slices
Pie with a kick, this chocolate recipe is fantastic for parties, especially in spring and summertime!
Ingredients:
Frozen mudslide cocktail blend:
Chocolate cookie crumb crust:
Mudslide fudge sauce:
Ice cream layer:
Whipped cream:
Garnishes: 1 tbsp each of crushed peanuts, chocolate chips, hot fudge sauce, and cookie crumbs
Directions:
Preheat the oven to 350 degrees Fahrenheit. Coat an 8” springform pan with cooking spray or line with a parchment circle. Add the chocolate cookies to a food processor and pulse until finely ground. Add the melted butter and pulse until crumbs are moist. Press the mixture into the bottom and sides of the prepared pie plate. Bake until set, 8-10 min. Let cool on a wire rack. Whisk together coffee liqueur, Irish cream liqueur, and vodka. Set aside. Mix the instant coffee and hot water together until dissolved and set aside. In a pan over medium heat, add sweetened condensed milk and chocolate chips. Heat until melted, stirring frequently. Whisk in 3 tbsp of mudslide cocktail blend. Pour 1 cup of hot fudge over the top of the cookie crust. Sprinkle with crushed peanuts. Set the ice cream at room temperature for 5-10 min. Scoop out ice cream into a blender and add ½ cup plus 2 tbsp of mudslide cocktail blend and instant coffee blend. Cover and process in blender until very thick. Immediately pour over the crust and transfer to the freezer for 15 min. With an electric mixer, beat cream and sugar together to form whipped cream, 5-7 min. Cover ice cream with whipped cream. Garnish pie with reserved chocolate chips and crushed peanuts. Cover pie with plastic wrap and return to freezer at least 6 hrs. Before serving, drizzle with some extra hot fudge. Recipe courtesy of kitchendreaming.com.
Yield: 2 servings
So delicious, this malted milkshake has three times the chocolate to love and is really refreshing.
Ingredients:
Directions:
Place the chocolate ice cream, milk, chocolate syrup, and chocolate malt powder in a blender. Puree on high until smooth. Divide between two glasses. Garnish with whipped cream and crushed chocolate-covered malted milk balls. Recipe courtesy of theredheadbaker.com.
Yield: 12 servings
You can replace 1 tbsp of cocoa powder with 1 tbsp instant espresso powder for even richer chocolate flavor!
Ingredients:
Streusel:
Glaze:
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9” tube pan with a removable bottom, Bundt pan, or 8×8” baking dish with non-stick cooking spray. Dust the inside of the pan with cocoa powder and gently tap out excess. In a medium mixing bowl, make the streusel by combining all the streusel ingredients. Season with ⅛ tsp Kosher salt, mix and set aside. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. Stir together and set aside. In a large mixing bowl with a handheld mixer, combine sugars, oil, and eggs. Beat on medium speed until light-colored and well mixed, 2 min. Add in buttermilk, vanilla, dry ingredients, and mix. Gently fold in chocolate chips. Pour half the coffee cake batter into the prepared pan. Sprinkle ¾ cup of the streusel evenly over the batter. Add the rest of the batter to the pan and top with the remaining streusel. Bake 40-45 min or until a toothpick inserted in middle comes out clean. Remove from oven and place on a wire rack. Allow to cool 10 min. In a medium mixing bowl, combine powdered sugar, 2 tbsp buttermilk, and vanilla. Whisk until smooth. While the cake is still slightly warm, drizzle with half the glaze, let cool completely and drizzle with remaining. Recipe courtesy of nospoonnecessary.com.
Yield: 12 servings
The extra peanut butter and fudginess of these bars are a perfect compliment to the sweet, crunchy texture.
Ingredients:
Directions:
Line a 9×5” loaf pan with non-stick foil or regular sprayed with cooking spray. In a medium saucepan, melt 1 ½ oz chocolate (or ¼ cup chips) with ½ tbsp butter. Stir in ½ cup peanut butter. Stir in 1 cup cereal. Spread in the bottom of the pan and chill for 15 min or until firm. Clean out the saucepan and set over medium heat. Add 1 stick of butter and salt. Cook over medium until melted and stir in remaining ½ cup peanut butter. Stir in powdered sugar to taste. Pour a little less than half peanut butter mixture over chocolate crispy mixture. Sprinkle remaining ½ cup cereal over peanut butter mixture, pressing firmly. In a microwave-safe bowl, melt the remaining 2 oz chocolate. Add melted chocolate to the peanut butter mixture and spread over crispy cereal. Chill until set. Lift from pan and cut with a large knife. Makes 8-12 depending on how you cut. Recipe courtesy of cookiemadness.net.
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