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Stovetop Chocolate Pudding With Cocoa Powder
Use unsweetened cocoa powder, milk, sugar, and cornstarch. Whisk the cocoa and starch with a little cool milk before they go into the pan so they don’t clump. The stovetop part is quick. Cool the pudding, then refrigerate it for several hours or overnight to set.
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Fudgy Brownies With Cocoa Powder
Natural or Dutch-process unsweetened cocoa powder supplies the chocolate flavor. Warm it with butter and sugar before stirring in the eggs and flour. Bake in a square pan and let the brownies cool before slicing so their dense centers stay together.
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Eggless Chocolate Bar Mousse
Chop a semisweet chocolate bar and melt it with a little cream and butter in a heatproof bowl set over hot water. Let this ganache cool completely before folding it into whipped cream. Chill it in cups for about four hours or overnight.
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Chocolate Bar Truffles
Pour hot heavy cream over a finely chopped semisweet or dark baking bar, then stir into ganache. Chill it until firm enough to scoop and roll into small balls. Nuts or sprinkles give the finished truffles a coating without needing a second kind of chocolate.
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Microwave Chocolate Mug Cake
Stir unsweetened cocoa powder into the flour, sugar, milk, and oil, then microwave the batter in a mug with room for it to rise. Skip the optional chips if cocoa is all you have. Microwave power varies, so look for a set top and let the hot cake cool before eating.
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Vanilla Sundaes With Cocoa Hot Fudge
Whisk unsweetened cocoa powder and sugar into cream before heating it, then finish the sauce with butter and vanilla. Spoon it warm over vanilla ice cream so one ingredient from the baking cupboard does the work of the topping.
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Chocolate-Dipped Strawberries
Dry the fruit completely before dipping it in a melted semisweet or dark chocolate bar. Hold each berry by the leaves and set it on parchment. Chopped nuts add crunch if you sprinkle them on before the shell firms. Choose a plain white chocolate bar for a sweeter coating.
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Sea Salt Chocolate-Dipped Oranges
Peel a sweet orange or mandarin, separate the segments, and pat them dry. Dip each halfway in a melted dark chocolate bar and add a few flakes of sea salt while the coating is wet. They look dressed up with only a few minutes of hands-on work.
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White Chocolate-Dipped Pretzels
If you have a white chocolate bar, chop and melt it gently, then dip pretzel twists or rods partway. Add sprinkles in small batches before the coating sets. The salty pretzels keep the sweet chocolate from dominating each bite.
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Chocolate-Covered Banana Pops
Cut firm bananas into thirds and put each piece on a stick. Melt a chopped semisweet bar, dip the pieces and sprinkle with crushed peanuts before the coating sets. Chill the pops on a lined tray and serve while the shell is firm.
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Dark Chocolate Peanut Butter Dates
Slit and pit Medjool dates, fill each one with peanut butter, and drizzle a melted dark chocolate bar over the top. Chill until the chocolate sets. Toasted coconut or flaky salt can go on while it’s still wet.
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Dark Chocolate Fruit and Nut Bark
Spread melted dark chocolate thinly on parchment and scatter chopped nuts and dried fruit over it before it sets. Break the firm sheet into pieces by hand. You can use the last of a bag of nuts or fruit because the topping doesn’t need an exact layout.
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Homemade Chocolate Peanut Butter Cups
Use a chopped dark chocolate bar for the shells. Spoon melted chocolate into mini muffin liners and give it time to set. Add a dollop of sweetened peanut butter and cover it with more chocolate. The liners give you individual cups with no candy mold.
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Chocolate Fudge With Condensed Milk
Melt a chopped semisweet bar with sweetened condensed milk. Spread the mixture in a lined pan and chill it before cutting. The condensed milk makes this a simpler project than cooking cocoa and sugar to the soft-ball stage.
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Old-Fashioned Cocoa Fudge
Use unsweetened cocoa powder with sugar, milk, and butter. A candy thermometer takes the guesswork out of the soft-ball stage. After cooling the mixture, beat it until the gloss starts to fade, then spread it in the pan. Save this for an evening when you can stay by the stove.
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Chocolate Peanut Butter Oat Cookies
Bring unsweetened cocoa powder, sugar, milk, and butter to a rolling boil on the stovetop. Boil for a minute before adding the oats and peanut butter off the heat. Drop the mixture onto parchment and let it firm into chewy cookies.
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Chocolate Date and Walnut Bites
Blend pitted Medjool dates and walnuts with unsweetened cocoa powder, almond butter, and hemp seeds. The dates help the mixture hold together when you roll it into balls. Try this when you have a food processor and want a dessert with no oven time.
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Chocolate Matzo Toffee
Cover a layer of matzo with a quick stovetop butter and brown sugar caramel, then bake until it bubbles. Scatter chopped semisweet chocolate over the hot sheet so it melts, and spread it thin. Let it set before breaking it into crisp pieces.
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Milk Chocolate S’mores Dip
Melt pieces of a plain milk chocolate bar with heavy cream in a microwave-safe, ovenproof ramekin. Scatter miniature marshmallows on top and bake until they puff and start to brown. Give the hot dish a short rest and set out graham crackers for dipping.
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Chocolate Fondue With Fruit
Put a chopped semisweet or bittersweet bar in a microwave-safe bowl with heavy cream and a splash of vanilla. Heat it in short bursts, stirring until it turns glossy. Serve warm with berries, pretzels, or cubes of pound cake for dipping.
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Two-Ingredient Dark Chocolate Water Mousse
Melt a dark chocolate bar with hot water, then whisk the mixture over an ice bath. Stop when it starts to hold a soft mound, since it firms up quickly as it cools. Try this when you have a good dark bar and no cream or eggs.
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