1,510 semi sweet chocolate recipes

A velvety chocolate dessert soup made with grated semi-sweet chocolate, egg yolks, and milk, finished with whipped cream. Serve hot or chilled for an unexpected sweet course.

Viennese coffee made with melted semi-sweet chocolate, whipping cream, and strong hot coffee whisked until frothy. Topped with whipped cream and grated orange zest.

Classic French-style chocolate mousse with semi-sweet chocolate, whipped cream, beaten eggs, and a splash of crème de cacao. Silky, airy, and rich enough for any dinner party.

Mini brownie bites baked in a cream cheese pastry shell with semi-sweet chocolate, toasted pecans, and a splash of Kahlua. Rich, fudgy, and bite-sized.

Buttery shortbread-style raisin bars dipped in melted semi-sweet chocolate. Made with potato flour and vanilla sugar for a tender, crumbly European-style biscuit. Makes 20.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Chocolate chip Bundt cake made from yellow cake mix, sour cream, and eggs with semi-sweet chips throughout. Dense, moist, and dusted with powdered sugar.

Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.

Chocolity Poppers are chocolate marshmallow popcorn bars loaded with salted peanuts, baked until chewy. A sticky, crunchy, no-fuss treat that kids and adults demolish equally fast.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

Chocolate chip meringue kisses that dry in the oven for 5 hours after a brief blast of heat. Light, crisp, melt-in-your-mouth cookies with just six ingredients.

Microwave chocolate peanut butter fudge ready in 2 minutes of cook time. Five ingredients, no candy thermometer, no boiling sugar. Sets in under an hour.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Almond crescent cookies with toasted ground almonds and a tender shortbread base, finished with a chocolate drizzle or powdered sugar dusting. A Christmas cookie tin classic that holds for a week or more.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.