Dark Chocolate Torte by Lyndsey

Super rich torte for chocolate lovers.

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

Granny's Chocolate Pie by Kathleen Scott

I've tasted a lot of pies in my travels. This is one of the best. We called my father's mother Granny. She's been gone more than 50 years now but we think about her at family dinners because Granny's Chocolate Pie is my father's favorite. It takes him back to his east Texas roots and the sweetness of his mother's love. He's 90…

Paleo "Reese's" Pie by Jenny Bulmanski

This pie is definitely more like a candy bar: a totally rich, sweet, delicious treat for any Paleo people out there craving the creamy, salty, chocolate goodness that is Reese's. Only, this treat doesn't have any peanut butter. The magic ingredient is sunflower seed butter.

MICROWAVE CHOCOLATE PIE by linda shearman

I NEVER THOUGHT I,D BE USING A MICROWAVE TO MAKE A GOOD PIE OF ANY FLAVOR! TRULY THIS RECIPE MAKES A DELICIOUS PIE AS LONG AS YOU STRAIN THE PIE FILLING BEFORE PUTTING INTO CRUST. USING AT LEAST THREE DIFFERENT FLAVOR OF CHIPS IS WHAT MAKES THE FLAVOR STAND OUT.

Chocolate Almond Pie by Juanita

Low Carb Pie that can be made with any nut butter.

Boston Cream Pie by Anthony Price

S'mores Pie by Beth Roan

My friends and family love my s'mores bars so much that I decided to create a pie version. This was delicious!!

S’More Double Chocolate Pie by Adam Janowski

This pie is a work in progress. This recipe is OK as written, but I still want to tweak it a bit. I think the next time I make it I will sprinkle 2/3 cup of mini-marshmallows over the chocolate panache before it cools. I think the pie needed a more marshmallow taste. The chocolate was intense. Everyone who sampled the pie raved about…

Indulgent Chocolate Tart by Hungry Jenny

I used an 8 x 12 inch rectangular tin for this, which was slightly too big, but you don't particularly need to roll the pastry right out to fill up each side of the tin completely. As long as you can create a 'lip' around the whole thing to seal in the chocolate goodness, you're good to go! This cuts into 6 decent sized dessert…

Strawberry Chocolate Tart by Hungry Jenny

My version of this turned out a little gooier that I'd like so have adjusted the recipe slightly to how I originally made it - hopefully it will turn out well for you :-) I made this in a 12 x 8" tin, which cuts into 10 slices. You need to leave this to set for at least 8 hours, or overnight. If you're using pre-made pastry,…

Lemon Chocolate Biscuit Tart by Hungry Jenny

Don't scrimp on the chocolate you use here, go for dark chocolate with at least 60% cocoa content! This is a no-bake tart, and requires at least 6 hours chilling time. This was made in an 8" round springform pan, and cuts into 8-10 slices.

Amaretti Chocolate Fudge Pie by RecipesnFood

Amaretti Chocolate Fudge Pie

Pecan Chocolate Pie by Briimstone & Grumblenott

Here's a dessert featuring Taza Chocolate that is festive enough for Thanksgiving, but great all year long too.

Chocolate Caillat Tart Crust by Deborah Parker Wong

Billed as the world's easiest tart crust, this recipe is simple enough for children and beginners. The texture is wonderful and never too hard which is often the biggest problem with store-bought tart crusts. Time-saving preparation tips: Measure dry ingredients for both the crust and filling recipes (see Pumpkin Tart with…