Recipes with chocolate, semi-sweet

Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.

No-bake peanut butter and fudge bars with crispy rice cereal layers sandwiching a rich chocolate fudge center. Double boiler or microwave method included.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.

Chocolate peanut butter fondue with semi-sweet chocolate and creamy peanut butter, served with fresh fruit, cake cubes, and marshmallows for dipping. Ready in 20 minutes.

Chocolate velvet cheesecake layers semi-sweet chocolate and amaretto-spiked cream cheese filling on a pecan-vanilla wafer crust, then crowns it with a tangy sour cream top. A three-tier baked cheesecake with serious chocolate depth.

Chocolate mousse with just 4 ingredients: semi-sweet and bittersweet chocolate folded into almond-scented whipped cream. Served in wine glasses, chilled one hour. Simple, rich, and no eggs required.

Mint chocolate brownie pie layers mint chocolate chips and fudgy brownie batter in a flaky pie crust, baked until set and served warm with vanilla ice cream. A rich after-dinner dessert with a built-in shortcut.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

No-bake peanut butter chocolate drops with melted semi-sweet chocolate, sweetened condensed milk, and vanilla. A 5-ingredient fudgy candy that sets in the fridge with zero oven time.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

One bowl chocolate fudge made in the microwave with just semi-sweet chocolate, sweetened condensed milk, vanilla, and walnuts. Five ingredients, no candy thermometer, no stovetop.

Chocolate cannoli cake turns the Italian classic into a layered loaf: butter cake split and filled with a sweet ricotta cannoli cream studded with chocolate chips and dried fruit, then drizzled with chocolate sauce.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Two-layer chocolate cheesecake with a dark chocolate base and creamy vanilla top in a chocolate cookie crust. The Kraft Philly classic with no springform required.