Cookthink

This hot chocolate uses unsweetened chocolate and cocoa powder for a double chocolate punch. Serve with marshmallows and a chocolate-covered peppermint stick for stirring. Read more about this recipe at Coconut & Lime.

Dark Hot Chocolate With Vanilla Cream

A general proportion to follow for a single serving of this rich hot chocolate is 6 tablespoons of the dark chocolate cream to 1 cup of milk and 2 tablespoons of sugar. Read more about this recipe at the Washington Post.

Chocolate Fondue

If you don't have a fondue pot, you can serve this luscious chocolate fondue in a bowl, but you have to eat quickly, before it hardens. Read more about this recipe at Coconut & Lime.

Honey, Pistachio And Chocolate Chip Biscotti

Chocolate and pistachios taste so good together. This cookie is just sweet enough to satisfy your sweet tooth without overwhelming it. This recipe was featured in Root Source: Honey. It comes from Dishing Up Delights.

Dark Chocolate Ice Cream With Cocoa Nibs

I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? This is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Read more about this recipe at Coconut & Lime.

Dark Chocolate And Toffee Macadamia Bark

A great treat that you can customize to your liking. Substitute with milk chocolate chips, those fancy white chocolate chips, pecans, walnuts, pistachios. Read more about this recipe at Steamy Kitchen.

Dark Chocolate Fudge Layer Cake of Love

My sweet husband made this for me for Valentine's Day. It's an extremely rich and moist cake that goes well with this icing. Read more about this recipe at Coconut & Lime.

Dark Chocolate Fudge Icing

The best, most chocolate-y icing ever. I wish I could eat a bowl of it every day. Excellent with the Dark Chocolate Fudge Layer Cake of Love. Read more about this recipe at Coconut & Lime.

Chocolate Spice Drops

These cookies are plenty rich, but the spices give them a nice edge. Be careful not to overbake them - it's hard to tell when the bottoms are browning. They should be soft to a gentle touch when they're finished.

Chocolate Sorbet

This is delicious sorbet can be made without an ice-cream maker (though ice-cream makers turn out perfectly fine sorbets). You'll need to leave enough time for it to freeze, so start the process well in advance. This recipe is part of the Barbara Kafka Dessert Anthology.

Chocolate Near Mousse

This is not really a mousse, but it's tasty, rich, thick and filling. So it's a near mousse. This recipe is part of the Barbara Kafka Dessert Anthology.

Chocolate Walnut Pudding

This is a party-worthy pudding. Consider topping each serving with some whipped cream and a walnut half. It's very festive. This recipe is part of the Barbara Kafka Dessert Anthology.