For chocolate-obsessed cooks and bakers, delicious desserts—from gooey brownies to lusciously creamy pots de crème.

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Reese's Peanut Butter Cups Are Perfect, No Notes
Channel the confidence of a snack that knows exactly what it is.
17 Types of Chocolate Chefs Always Have in Their Pantry
From off-the-wall flavors like truffle fries to classic chocolate bars like Toblerone, here’s what the pros stash on their shelves. 
Tropical Mendiants
Chef Paola Velez's stunning mendiants are surprisingly easy to make with her simple method for tempering chocolate in the microwave. Piped into rounds, the chocolates are topped with a colorful mix of tropical fruit, toasted nuts, and seeds. Like mini, open-faced chocolate candy bars, the mendiants can be made ahead and served right from the fridge. 
F&W Game Changers: Chocolate for Change
These companies are ensuring a sustainable future for cocoa.
The Best Valentine's Day Dessert Is Still Molten Chocolate Cake
It used to dominate restaurant menus across the country, and for good reason.

More Chocolate

Floating Islands with Dark Chocolate Crème Anglaise and Toasted Pistachios
The rich, deep chocolate flavor contrasts with the incredibly light and airy texture of this classic French dessert. Use your favorite high-quality dark chocolate for the best results.
Matzo Cocoa Crumble
Rich, dark chocolate, butter, just the right amount of salt, and finely ground matzos make these crumbles the perfect sundae topper. Here, we sprinkled them over vanilla ice cream with a generous drizzle of creamy caramel sauce.    Slideshow: More Dark Chocolate Recipes 
Chocolate Pretzels with Sea Salt

These are not your ordinary chocolate-covered pretzels. The superfun, delicious (and gluten-free!) treats from chef Daniel Humm are made from ground pretzels and white chocolate that gets piped into a pretzel shape and chilled, then dipped in dark chocolate before serving. Slideshow: More Pretzel Recipes