Cocoa

The flavor of orange  — a natural partner for chocolate  — really comes through in this dessert-like drink. It's topped with sweet whipped cream and can be garnished with orange peel twists and chocolate curls. If you prefer cocoa a little less rich, cut the amount of milk chocolate to seven ounces.

Here's a rich version of a favorite warm-up.

This recipe calls for semisweet chocolate; try a Mexican chocolate such as cinnamon-flavored Ibarra from Guadalajara if you can. If using Ibarra, omit the cinnamon sticks and brown sugar.

The secret to this fabulous milk shake from the St. Francis Fountain and Candy Store in San Francisco is the homemade chocolate syrup. Refrigerate the leftover syrup to enjoy later, poured over your favorite ice cream or pound cake.

Louise Pickerel of Muskogee, Oklahoma, writes: "The hot chocolate with coffee and hazelnut liqueurs here is my version of a restaurant recipe. I call it a "chocolate bar," and it does make a nice, lighter alternative to dessert after a filling meal. It's also something good to curl up with in front of the fire." Warming and full of holiday cheer.

The "heavenly" secret is a vanilla bean.

Active time: 40 min Start to finish: 5 1/4 hr

(Caramel Walnut Fudge Bars)

These cookies are rolled in confectioners' sugar while warm, which gives them a thin buttery frosting.

This sorbet can be prepared with or without an ice cream maker; either way, it has a deep, dark and intense cocoa flavor.

You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart.