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Soy milk and soy creamer are gently simmered with egg replacer, sugar and cornstarch and then blended with semisweet chocolate to create this vegan version of an all time favorite dessert.
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These mini cocoa cups are almost too cute to eat...almost.
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These top-rated bars are reminiscent of rocky road candy.
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These are my own special cookies that are so good, you'll have to make a batch every day!
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This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.
Ingredients: chocolate, eggs, sugar, almonds
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This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
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There’s no denying the fabulousness of this classic.
Ingredients: milk, chocolate
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I threw together this frosting for my birthday cake. I used a devil's food cake, and it was very well received.
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This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
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Courtesy of dessert-loving Zoe Francois of the blog Zoe Bakes, this toffee recipe was inspired by Poco Dolce and Emily Luchetti's cookbook Four-Star Desserts.
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Delicious and fast-fix sweets with a trio of favorite flavors--chocolate, marshmallow and peanut butter--are so easy to bake when you start with puff pastry sheets.
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The chocolate cream filling in this rich pie is made with cocoa flavored with a bit of butter and vanilla. It 's poured into a pre-baked pastry shell and chilled before serving.