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A variation of the classic Pavlova dessert, adding cocoa powder to the meringue, with origins in New Zealand or Australia.

A velvety mixture of chocolate and cream, used as a glaze, icing, sauce, or filling, originally from France.

A dense chocolate cake with a thin layer of apricot jam, originating from Austria, specifically Vienna.

A flourless cake made with chocolate and whipped egg whites, resulting in a light and airy texture.

An Italian dessert with layers of coffee-soaked ladyfingers and a rich mascarpone cream, dusted with cocoa.

A decadent dessert with a gooey chocolate center, originating from the United States.

A creamy, whipped dessert typically made with chocolate, cream, and eggs, known for its light and airy texture from France.

A classic American cookie recipe with semi-sweet chocolate chunks, created by Ruth Graves Wakefield.

A French pastry with a similar dough to croissant, filled with dark chocolate sticks.

A dense and fudgy treat originating from the United States with a deep chocolate flavor.

A creamy dessert made from milk, sugar, chocolate, and a thickener, popular in the United Kingdom and United States.

A Swiss dish where pieces of fruit or pastry are dipped into a melted chocolate mixture.

A flavorful beverage made with chocolate, cinnamon, and sometimes chili peppers, traditionally consumed in Mexico.

A German cake, Schwarzwälder Kirschtorte, with layers of chocolate sponge, cherries, and whipped cream.

Italian twice-baked cookies flavored with chocolate and often containing nuts or chocolate chips.

Rich, ganache-based confections rolled into balls and coated in various toppings, developed in France.

A Spanish snack consisting of fried dough pastries served with a thick chocolate sauce for dipping.

A chilled dessert with layers of ladyfingers and chocolate mousse, originating from France.

A light, airy dessert made with chocolate and egg whites, originally from France.