Cocoa

Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.

This cookie gets a double hit of raw sugars: sticky dark muscovado in the dough and a roll through turbinado sugar that adds crunch and a naturally glittering finish around a puddle of bittersweet chocolate ganache.

These cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.

We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.

Two warnings about these cookies: Don’t give them to young children before bedtime and don’t leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well—this aerates the cookies and integrates the sugar—but be conservative with your mixing once the dry ingredients are added.

This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!

Makes you wonder why you would ever serve cold pudding again.

When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.

It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

This is not your average breakfast muffin. Imagine a fudgy brownie—chocolatey, rich, ringing every bell—and then picture yourself dancing around your kitchen, exuberant with the knowledge that these are sweetened with just bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.

This refreshing fizzy drink has the flavor of chocolate milk—but without the dairy. Add a shot of chilled espresso or Kahlúa to give it some extra oomph.

It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

You don't need an electric mixer, cake stand, or oven to enjoy this decadent single serving of cake.

Everyone's favorite bake sale treat goes gluten-free—with ingredients you already have in your pantry.

Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

Sweet and savory meet with delicious results in this elegant tart.

This double-decker pie features two stacked flavors in a stunning presentation that is just as celebratory as birthday cake.

This hot chocolate mix is made with a blend of chocolate and cocoa powder for a rich, decadent flavor and creamy texture.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Who knew chocolate mousse could be so simple and so fast? Once you have the ingredients on hand, you can put this decadent dessert together in a flash.