7 Decadent Chocolate Desserts

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

By Cindy Heller from Parents Magazine

  • 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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