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magazine fasteasyfresh chocolate toffee bites
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You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!
5.0
(5)
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Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.
4.7
(4.69)
Quick
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Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.
5.0
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Easy
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.84)
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Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).
4.5
(4.47)
Quick
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A little retro, a lot of flavor, and perfect for your next party.
4.0
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3.0
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Known as mendiants in France, these adorned chocolate bites are a holiday tradition.
3.0
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In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.
5.0
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Quick
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Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.
4.0
(3.8)
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This recipe is easily doubled; it's also a perfect host or hostess gift.
3.4
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These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.
4.4
(4.36)
Easy
Recipes
A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
5.0
(5)
4.4
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This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.
3.0
(3)
Easy
Recipes
Faster than a soufflé, easier than a molten chocolate cake, and more delicious than both.
4.3
(4.27)
Easy
Recipes
Not just another chocolate chip cookie.
4.5
(4.51)
Recipes
A bit of almond meal gives this ultrarich chocolate cake an airy but toothsome crumb.
3.5
(3.5)
Recipes
This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
Easy
Recipes
The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.
4.0
(3.8)