Recipes with chocolate, semi-sweet

The rich, creamy chocolate paired with peppermint candy canes is great, especially to use leftover candy canes or when you take the candy canes off the tree.

Old-fashioned fudge made with semi-sweet and unsweetened chocolate, marshmallow cream, evaporated milk, and loads of chopped pecans. Dense, fudgy, and melt-in-your-mouth smooth.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

Rum chocolate mousse folds melted semi-sweet chocolate, rum syrup, beaten egg whites, and whipped cream into a light, boozy three-ingredient dessert. Chilled in sherbet glasses for an elegant finish.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

These delicate, buttery spritz cookies are infused with almond flavor, shaped into crisp wafers, and dipped in a smooth semi-sweet chocolate glaze. Finished with optional almond slices, they’re perfect for holiday trays or an elegant treat any time of year.

Barely-baked chocolate truffle squares with a full pound of melted semi-sweet chocolate, whipped egg whites, and a tangy sour cream swirl on top. Chilled, sliced, and frozen for make-ahead indulgence.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

This is a wonderful, dense, almost brownie-like cake.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Creamy chocolate tofu pie in a homemade graham cracker crust, sweetened with honey and vanilla. Dairy-free, egg-free, and so silky nobody will guess the secret ingredient.

Peanut butter and fudge filled bars with an oat cookie crust, a gooey chocolate-peanut butter fudge layer, and a crumbly oat topping. Three layers of chocolate-peanut butter goodness in every bite.

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.