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Chocolate Rice Pudding With Cocoa
Start with cooked rice, then warm it with sweetened condensed milk and unsweetened cocoa powder. It’s a way to use plain leftover rice for dessert. Serve it after a rest so the rice has time to take up the sweet cocoa mixture.
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Overnight Chocolate Chia Pudding
Whisk unsweetened cocoa powder with maple syrup and a splash of almond milk before adding the rest of the milk and the chia seeds. Give it another stir before refrigerating overnight so the seeds don’t settle into a clump. Portion it into cups when it thickens.
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Chocolate Pots de Crème
Melt a semisweet or bittersweet bar in hot milk and cream, then whisk it into the eggs gradually. Bake the cups in a water bath so the custard sets gently. Chill them before serving if you want a make-ahead spoon dessert with a denser texture than mousse.
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Milk Chocolate Icebox Pie
A plain milk chocolate bar melts into a marshmallow cream filling that’s lightened with whipped cream. Spoon it into a graham cracker crust and refrigerate until you can cut clean slices. The pie needs several hours to set, so make it before you start dinner.
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Chocolate Ganache Tart With a Press-In Nut Crust
Pour hot cream over a chopped bittersweet bar, let it stand, then stir in a little butter until the ganache is smooth. Pour it into a baked, press-in nut crust and chill until it sets. A removable-bottom tart pan makes the slices easier to lift out.
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Chocolate and Coffee Banana Nice Cream
Blend ripe frozen banana slices with unsweetened cocoa powder and a little instant espresso powder. A high-powered blender or a food processor turns them into soft serve. If the blades stall, a small splash of milk can get the mixture moving.
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No-Churn Chocolate Ice Cream
Whisk unsweetened cocoa powder into sweetened condensed milk, then fold the mixture into whipped heavy cream. Pack it into a freezer-safe container. You can skip the ice cream maker, but give it several hours in the freezer before you plan to scoop it.
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Frozen Cocoa Fudge Pops
Cook unsweetened cocoa powder, milk, sugar, and cornstarch together so the mixture thickens before it goes into the molds. Stir in vanilla and freeze. Plan to make these well ahead of dessert so you can pull each pop out cleanly.
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Cocoa Crêpes With Fruit
Whisk unsweetened cocoa powder with the flour and sugar, then add the eggs, milk, water, and melted butter. Swirl a little batter across a nonstick skillet for each thin crêpe. Fold them around berries or a scoop of vanilla ice cream.
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Salted Chocolate Chunk Cookies
Chop a semisweet or bittersweet bar into uneven chunks and mix them into the butter cookie dough. Add a few flakes of sea salt to each scoop before baking. Let the cookies rest on the sheet after baking so you can move them without breaking the soft centers.
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Chocolate Crinkle Cookies
Chill this soft cocoa powder dough before rolling it into balls. Coat each ball generously with powdered sugar. As the cookies expand in the oven, dark cracks open in the white coating. They’re a good choice when you want a cookie that looks decorated straight from the oven.
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Chocolate Shortbread
Dutch-process cocoa powder makes these butter cookies dark without adding melted chocolate to the dough. Pat the dough into a pan, bake it, and cut it while still warm. Choose this over a softer cookie when you want crisp, tidy pieces for a cookie tin.
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Cocoa and Cinnamon Meringue Cookies
Whipped egg whites and sugar give these cookies their light texture. Fold the whipped whites into the cocoa mixture, then pipe and bake the cookies at low heat. Sift cocoa and cinnamon over the hot cookies after baking and let them cool until crisp.
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Chocolate Orange Madeleines
Use Dutch-process cocoa powder, orange zest and juice, melted butter, and honey. Chill the batter for an hour before spooning it into the madeleine pan. The shell-shaped cakes bake quickly once the chilled batter is ready.
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Brownies With Unsweetened Baking Chocolate
Reach for an unsweetened baking bar for these one-bowl brownies. Melt it with butter, then whisk in sugar and eggs before stirring in the flour. Save a sweet snack bar for another dessert, since the recipe counts on the bar contributing no sugar.
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Wacky Cake With Cocoa Powder
Make a pantry cake with unsweetened cocoa powder, flour, oil, vinegar, and baking soda. This version also blooms the cocoa in boiling water. The batter requires no eggs or milk, and a spoonful of cocoa icing adds a finish without needing a chocolate bar.
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Small-Batch Cocoa Cupcakes
Use unsweetened cocoa powder in the batter and again in the butter frosting. The oil-based batter mixes by hand and makes four cupcakes, so you can use a few wells in a regular muffin pan. Cool the cakes before frosting so the butter stays put.
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Chocolate Olive Oil Cake
Bloom unsweetened cocoa powder in boiling water for this single-layer cake. Olive oil keeps the crumb moist, and you can use ground almonds for a denser texture or all-purpose flour for a lighter cake. A springform pan makes the soft cake easier to unmold.
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Texas Chocolate Sheet Cake
This is the cocoa powder cake to make when you need thin slices for a crowd. Bake the batter in a rimmed sheet pan and pour the cocoa and pecan icing over it while it’s warm. Buttermilk helps keep the thin cake tender.
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Flourless Chocolate Cloud Cake
Melt a dark chocolate bar with butter, then fold whipped egg whites into the batter to give the cake its lift. The center sinks as it cools, leaving room for whipped cream. It’s a good choice when you have a mixer and want a dessert that looks dressed up as soon as you fill it.
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Hot Fudge Pudding Cake
Unsweetened cocoa powder goes into the batter and the sugar topping. Pour hot water over the top without stirring. As it bakes, the cake rises above a warm fudge sauce you can spoon over each serving.
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