This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.
This double-layer fudge is a chocolate-lover's dream. A creamy layer of milk chocolate greets your first bite, while a rich dark chocolate base provides a smooth, indulgent finish. Use a 6-inch (1 L) square cake pan to maximize the layered effect, or use an 8-inch (2 L) pan for slightly thinner pieces.
Rich, creamy and loaded with the delightful taste of chocolate, this airy, almost mousse-like icing is the perfect cover for The Ultimate Chocolate Cake in any of its forms.
Chocolate-orange is a classic holiday flavour combination. The bright candied zest on top perfectly complements the chocolate chunks hidden within the cake.
A creamy, sweet and nutty filling takes these cakey chocolate cookies to a whole new level. Fun fact: The inspiration for them—German chocolate cake—is actually not German. They get their name from an American chocolate maker named Samuel German.
Almost anything dipped in chocolate is guaranteed to be delicious – including these tasty “rodents.” If the chocolate starts to get too thick, reheat it in the microwave for about 10 seconds.
The triple threat of milk, dark and white chocolates makes these cupcakes utterly addictive. Right before serving, add the white chocolate discs straight from the fridge so that they don't soften.
