Best 9 Chocolate Dessert Recipes For Every Sweet Tooth

Directions

1. Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.

2. In a mixing bowl, mix the melted butter with the mashed bananas.

3. Stir in the baking soda and salt.

4. Mix in the sugar, egg, and vanilla extract.

5. Finally, mix in the flour until just incorporated, then fold in the chocolate chips.

6. Pour into the greased loaf pan.

7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

8. Let cool before slicing.

Directions

1. Wash and dry the strawberries thoroughly.
2. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second bursts, stirring until fully melted.
3. Dip each strawberry into the melted dark chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet.
4. If using, melt white chocolate in a separate bowl and drizzle over dipped strawberries.
5. Chill in the refrigerator for about 30 minutes or until the chocolate hardens completely.

Directions

1. Toast kataifi by melting butter in a pan and adding chopped kataifi until golden. Mix in pistachio paste.
2. Prepare strawberries by washing and hulling, then cutting them to size.
3. Melt Nutella in a microwave.
4. Layer the cups starting with strawberries, then kataifi mixture, then melted Nutella, repeating until full. Top with an extra-large strawberry and some kataifi.
5. Chill for at least 2 hours before serving.

Directions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.

3. Add in the eggs, one at a time, followed by the vanilla extract. Mix until everything is beautifully combined.

4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

5. Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies until they're evenly distributed throughout the dough.

6. Scoop tablespoons of cookie dough onto the prepared baking sheets, leaving some space for them to spread out.

7. Bake in the preheated oven for 10-12 minutes, or until they’re golden brown around the edges but still soft in the center.

8. Let them cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely. Serve these delightful cookies at your next winter gathering, or keep them all to yourself.

Directions

1. Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter, sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract. In another bowl, whisk together the hot cocoa mix, flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini marshmallows and chocolate chips. Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Directions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 to 3 minutes).

3. Add in your egg, orange zest, and vanilla extract, mixing until combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually incorporate into the wet ingredients until a dough forms.

5. Gently fold in cranberries and white chocolate chips.

6. Use a cookie scoop or hands to form 1-inch balls of dough and place them 2 inches apart on the baking sheets.

7. Bake for 12-15 minutes, or until edges are golden brown.

8. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Directions

1. In a small bowl, star by creaming the butter, the brown sugar, and the granulated sugar together. Add in the vanilla and the heavy whipping cream and mix again.
2. Add in the cooked and cooled flour and a pinch of salt and mix well. Add in the chocolate chips, mix one last time and enjoy your fantastic edible cookie dough treat!

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.

2. In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.

3. Whisk in the sugar, followed by the eggs one at a time, and add the vanilla. Stir until combined.

4. Add the flour and salt to the mixture, and stir until just combined.

5. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.

6. For the mousse, beat the heavy cream and powdered sugar in a large bowl until soft peaks form.

7. Gently fold the whipped cream into the cooled brownie mixture until well combined.

8. Spread the mousse over the cooled brownies.

9. Top with a layer of chocolate ganache and refrigerate for at least 2 hours to set.

10. Cut into squares and serve garnished with shaved chocolate if desired.

Directions

1. In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.
2. In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the yeast mixture, softened butter, and egg to the flour mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
4. Roll the dough out into a rectangle. Spread crushed chocolate cookies and mini chocolate chips evenly over the surface.
5. Roll the dough tightly into a log and slice into rolls. Place them in a greased baking dish and let them rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
7. While the rolls are baking, prepare the icing by mixing cream cheese, powdered sugar, vanilla extract, and a splash of milk until smooth.
8. Once the rolls are done baking, let them cool slightly before drizzling with the cream cheese icing and sprinkling extra cookie crumbles on top.