7 Decadent Chocolate Desserts

We dare anyone to even try to resist these chocolate desserts.

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Tina Rupp

Ice Cream Cake Roll

Makes: 10 servings
Prep: 20 minutes
Bake: 12 minutes
Freeze: 4 hours

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Tina Rupp

Coconut-Cream-Filled Cupcakes

Makes: 18 cupcakes
Prep: 15 minutes
Bake: 17 minutes

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Tina Rupp

Chocolate-Marshmallow Sandwiches

Makes: 4 sandwiches
Prep: 15 minutes
Cook: 16 minutes

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Tina Rupp

Chocolate-Toffee Cookies

Makes: 48 cookies
Prep: 10 minutes
Bake: 12 minutes

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Tina Rupp

Chocolate-Walnut Turnovers

Makes: 18 turnovers
Prep: 15 minutes
Bake: 14 minutes

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Tina Rupp

Raspberry-Chocolate Fondue

Makes: 10 1/4-cup servings
Prep: 10 minutes
Cook: 3 minutes

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Rita Maas

Oreos 'n' Cream Cake

Makes: 16 servings
Prep: 20 minutes
Bake: 36 minutes
Chill: 20 minutes

This recipe was developed by Karen Tack.

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Tina Rupp

The Lowdown on Chocolate

Can't decide what type of chocolate to fall in love with? Well, we've simplified things for you. It's the variety of cocoa beans, the amount of cocoa solids (which make it taste "chocolaty"), and the types of additives that affect the final flavor.
* White Chocolate: Not technically chocolate, as it contains no solid cocoa content. Made from cocoa butter, sugar, milk, and vanilla, it's creamy and sweet.
* Dark Chocolate: Mildly sweet chocolate with a high amount of cocoa solids and little or no milk solids. Comes in varying intensities.
* Milk Chocolate: A variety that contains 10% to 20% cocoa solids, 12% milk solids, and a moderate amount of sugar.
* Bittersweet: Containing 60% to 85% cocoa solids and a very low sugar content, this one's for serious chocoholics!
* Unsweetened: Contains almost 100% cocoa solids. This chocolate is for baking, not snacking, as it is very bitter.
* Semisweet: The classic baking chocolate found in grocery stores in chips or bar form. Often contains 40% to 60% cocoa solids.

How to Buy Dark Chocolate
Next time you're at the store, choose some good quality dark chocolate. It should be shiny with an intense chocolaty smell and taste. For the smoothest texture, make sure it's made with real cocoa butter, not vegetable oil. Store in a cool, dark place.

Originally published in the February 2009 issue of Family Circle magazine.

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