See It, Make It: 100-Calorie Chocolate Desserts
Chocolate-Covered Brownie Bites
Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving.
Chocolate & Nut Butter Bites
Sweet satisfaction in seconds.
Quick Mini Chocolate Cheesecakes
Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.
Thick & Rich Drinking Chocolate
Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is something different from the usual hot cocoa. Serve it in a demitasse or espresso cup for an elegant treat.
Peanut Butter & Pretzel Truffles
These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.
Frozen Chocolate-Covered Bananas
Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.
Chocolate Nut Bark
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Bittersweet Chocolate-Orange Truffles
While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles--plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes. Recipe by Nancy Baggett for EatingWell.
Chewy Chocolate Cookies
We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.
Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.
Strawberries Dipped in Chocolate
This healthy dessert recipe is a quick and healthy way to satisfy your chocolate craving.
Bev's Chocolate Chip Cookies
EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.
Chocolate Bark with Pistachios & Dried Cherries
With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.
Chocolate-Raspberry Frozen Yogurt Pops
Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.
Dark Fudgy Brownies
We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices. Recipe by Nancy Baggett for EatingWell.
Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
Chile-Cocoa Graham Crackers
These crunchy and crispy chocolate graham crackers have a tiny bit of spicy ancho chile on top. Oat flour makes them extra tender and tasty. Eat them plain or drizzled with a little melted chocolate. Depending on how thin you roll the dough, the crispness of the baked graham crackers will vary. If yours are not as crunchy as you like after they are completely cooled (especially the ones in the center that might be a little thicker), place them on a parchment-lined baking sheet and bake at 325°F for about 15 minutes. Let cool and check again for crunch.
You don't have to sit around a fire to enjoy s'mores. Just be sure to watch them carefully under the broiler--the marshmallows can go from perfectly toasted to charcoal in a hurry.