For many people, there’s nothing sweeter than indulging in a decadent chocolate dessert. Whether you’re looking for a delectable chocolate dessert recipe to enjoy after dinner or a tasty chocolate dessert to enjoy a bite of indulgence whenever a craving strikes, there are tons of chocolate dessert recipes to choose from to suit anyone’s taste.
If you don’t have the time to spend hours in the kitchen preparing a mouth-watering chocolate dessert, shop with Edible Arrangements® and choose from our extensive collection of delectable chocolate desserts. Choose from boxes of scrumptious gourmet chocolate brownies, platters filled with chocolate brownies and chocolate dipped strawberries paired with a box of gourmet Rocky Mountain Chocolate Factory chocolates, platters filled with decadent chocolate truffle cupcakes, chocolate dipped strawberries, and vanilla bean cupcakes, or even platters featuring gourmet brownies, chocolate dipped strawberries, and a variety of assorted chocolate covered treats like Bavarian pretzels, graham crackers, and chocolate sandwich cookies.
If you’re looking for a gift for a chocolate lover, opt for a box of our melt-in-your-mouth chocolate dipped fruits or a bundle of baked goods like our scrumptious chocolate brownies and mini cheesecakes, paired with a sampler box of Rocky Mountain Chocolate Factory chocolates. There’s no shortage of delectable chocolatey goodness at Edible Arrangements®.
For more delicious chocolate dessert recipes you’ll absolutely love, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite chocolate dessert recipes.
Angela Latimer
Angela is an at-home chef who developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the foodservice industry, she now enjoys sharing all of her family’s favorite recipes and creating tasty dinner and amazing dessert recipes on her blog at Bake It With Love!
“My favorite chocolate dessert is chocolate macaroons. I absolutely love the combination of chocolate and coconut! These cookies combine everything I love about crispy baked coconut macaroons, with a chewy, fudgy center. Here is the recipe: Chocolate Macaroons. These chocolate coconut cookies are baked in the traditional Italian macaroon style, slow-baked until absolutely perfect! They are quite simply one of the most A-M-A-Z-I-N-G cookies if you love the chocolate-coconut flavor combination at all!”
James Bullard
James Bullard is the founder of Sound Fro. He shares his love for music on his blog, covering a variety of topics that will strike a chord with music enthusiasts around the world. He offers information and advice, drawing from his own personal experience in learning to play different musical instruments successfully.
“During my break time after playing music, I would usually eat my favorite dessert, which is Homemade Chocolate Ice Cream.
It has very few ingredients and is easy to make. All you need are white sugar, cocoa powder, whipped cream, milk, and vanilla extract. Just mix everything, then put it in the freezer and it’s done. You can have this tasty and soothing chocolate flavor ice cream every time you crave a dessert. Try this one and you’ll never regret it!”
Allan Borch
Allan Borch is the founder of Dotcom Dollar. He started his own online business and quit his job in 2015 to travel the world. This was achieved through e-commerce sales and affiliate SEO. He started Dotcom Dollar to help aspiring entrepreneurs create a successful online business while avoiding crucial mistakes along the way.
“My favorite chocolate dessert is Condensed Milk Chocolate Truffles. These are super easy to make and only use two ingredients. Even more, they’re delightful to have as desserts!
All you need is condensed milk and cocoa powder.
- Heat about 160g condensed milk in the microwave for about 30 seconds.
- Sift about 30g cocoa powder over the warm condensed milk. Do it in small increments to avoid lumps.
- Put plastic wrap on a container to avoid the mixture from sticking to the sides.
- Put the mixture on the wrapped container and refrigerate it for an hour.
- Dust your workspace with some cocoa powder so the mixture won’t stick, and cut it into bite-sized squares.
- Now, you can stop on this step and just cover them with some more cocoa powder, but I like to round them into balls before tossing them in cocoa powder.”
Aaron Simmons
Aaron Simmons is the founder of Test Prep Genie. He believes in studying smart rather than studying hard to be successful. On this blog, Aaron shares tips and tricks on how to develop smarter study habits. Learn how to test prep the right way. Ace any exam and become one step closer to your educational or professional goals.
“My favorite chocolate dessert recipe is No-Bake Chocolate Tart. It’s a simple, classic dessert that tastes delicious! Plus you won’t need to bake it, so you can do it even if you don’t have an oven at home.
For the tart shell, you’ll need:
- 150g plain sugar cookies
- 60g melted unsalted butter
For the ganache filling you’ll need:
- 200g dark chocolate (I prefer dark couverture chocolate)
- 150g heavy cream
- 25g unsalted butter
For the chocolate glaze you’ll need:
- 60g water
- 40g heavy cream
- 12g light corn syrup
- 60g sugar
- 24g cocoa powder
- 4g gelatin
- Put your sugar cookies in a Ziploc bag and crush them to fine bits.
- Once crushed, mix in the unsalted butter.
- Get a tart pan and mold the cookie+butter mixture into it. Make sure to cover the sides and the bottom of the pan.
- Refrigerate it while you make your fillings.
- Boil some water in a pan and then remove it from the heat.
- Chop 200g dark chocolate and put it in a bowl.
- Put the chopped chocolate on top of the still-warm water to melt it. Add 150g heavy cream and 25g unsalted butter to make a ganache.
- Take out your tart shell from the fridge and pour the ganache onto it. Even it out and tap the sides to remove air bubbles before putting it back in the fridge to cool for another 3 hours.
- To create your chocolate glaze, take 60g water, 40g heavy cream, and 12g light corn syrup and mix them in a small pan.
- Add in your dry ingredients: 60g sugar and 24g cocoa powder and mix in low heat.
- Add in 4g gelatin (i use gelatin sheets for mine) to make the mixture glossy and keep stirring.
- Once it’s all melted together, take out your tart and pour the glaze on top.
- Refrigerate it for another one hour, and then you’re ready to serve it!
My advice is for you to make it the night before. As you can see it involves a lot of freezing so it’s better to make it beforehand if you plan to serve it at a small gathering!”
Viana Boenzli
Viana Boenzli is a food and craft blogger at Maplewoodroad along with her husband, Erich.
“Here are two of my favorite chocolate dessert recipes.
If you’re looking for a way to get a serving of veggies while eating chocolate, then you’ve absolutely got to try my easy recipe for Chocolate Zucchini Bread. There is no flavor of zucchini at all…zip, zilch, nada. All you’ll taste is fluffy chocolatey goodness. No one will ever know there’s zucchini hiding in there. And I’m a chocoholic…I should know.
Most people call it Chocolate Cake in a Mug. Here at Maplewood Road, we call it the 4 C’s…Comfort Chocolate Cake in a Cup. It’s definitely comfort food.
You know sometimes how you’ve craving something sweet? But baking an entire cake seems like way too much work…and anyway, it would be sitting there, tempting you to eat the entire thing…for a week. I don’t know about you, but I have no self-control when it comes to sweets, especially chocolate.
The easy solution is to make a single-serving Chocolate Cake in a Mug recipe. You’ll satisfy that craving without ruining your diet for the week. It’s also an easy and fun dessert to make with kids! My easy Chocolate Cake in a Mug recipe will be ready to eat in less than five minutes…two minutes to mix the ingredients and 90 seconds in the microwave!”
Taylor Harrison
Taylor is a part-time LPN (nurse) and food blogger on the Tidbits by Taylor blog.
“My favorite chocolate dessert recipe is Death by Chocolate.
The first step is to have all your ingredients prepped and ready to assemble. You will need:
- 2 baked and cooled 8-inch chocolate cake layers
- Chocolate pudding made from mix, prepared and chilled
- Skor bars, crushed
- 2 containers of cool whip, or homemade whipped cream would also work
- Crumble one of the chocolate cake layers and place it into the bottom of your trifle.
- Place half of the prepared chocolate pudding on top of the chocolate cake and spread evenly.
- Spread a layer of the cool whip.
- Sprinkle crushed Skor bars on top.
- Repeat the layers and you’re done!
- Cover with saran wrap and place in the fridge until ready to eat.”
Vicky Cano
Vicky Cano is the Chef and Recipe Developer at MealFan.
“One of my favorite chocolate dessert recipes is Red Velvet Oreo Brownies.
Brownies are always among the most favorite chocolate desserts for obvious reasons, and my favorite are the Red Velvet Oreo Brownies. The Red Velvet Oreo Brownies are a perfect blend of Oreo truffle mixture and red velvet brownies. The chocolate chip topping on these brownies gives a mouth-watering crisp with every bite and every time you chew them. I love it because of its ingredients and the way it melts and dissolves in the mouth. The recipe is also not a complicated one and can be made at home easily with almost all the ingredients available.
Ingredients:
For brownie:
- Cooking spray
- 1 1/4 cup all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 tsp kosher salt
- 1 cup butter, cut into chunks
- 2 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 5 large eggs
- 1 Tbsp distilled white vinegar
- 1 Tbsp red food coloring
- 1 tsp pure vanilla extract
For truffle layer:
- 1 package Oreos
- 1 (8-oz.) block cream cheese, softened
For frosting:
- 4 oz. cream cheese, softened
- 4 Tbsp butter, softened
- 1 1/2 cup powdered sugar
- 1 Tbsp heavy cream
- 1 tsp pure vanilla extract
- 1 cup crushed Oreos
- 3/4 cup mini chocolate chips
Directions:
Mix cocoa powder, flour, and salt together. Melt the chocolate chips and butter and add melted chocolate, sugar, eggs (one at a time), vinegar, food coloring, and vanilla, and mix them together. Add the dry ingredients to this mixture and stir to make a uniform mixture. This will make a perfect brownie mixture. Bake this in the oven for about 28 minutes.
To make the Oreo truffle, process the Oreos into fine crumbs in a blender or food processor. Add cream cheese and mix well.
To make the frosting, beat butter and cream cheese in a bowl until they are smooth. Add sugar and beat again to make a smooth mixture. Then add heavy cream and vanilla and beat again. Add Oreo crumbs and mix well.
In the end, spread the truffle mixture over the cooled brownie, and add the frosting over the truffle layer. Add the chocolate chips as topping to complete the recipe.”
Reda Elmardi
Reda Elmardi is the CEO at StrongChap.com.
“My favorite chocolate dessert recipe is Death by Chocolate Poke Cake. This cake has everything a chocoholic is looking for: a chocolate cake with chocolate fudge filling and chocolate buttermilk. Just a glance at this dessert from Delish will have anyone’s mouth watering. No matter how long you have been craving chocolate, this one cake is enough to fulfill it all.
Ingredients:
For this dessert, you will separately prepare the cake and the frosting.
Cake:
- Cooking spray
- Cocoa powder
- 1 box chocolate cake mix, including the ingredients mentioned on the box
- 1 (14-oz.) can of sweetened condensed milk
- 1 c. semisweet molten chocolate chips
- Chocolate shavings, for garnish
Frosting:
- Softened butter, 1 c.
- Powdered sugar, 2 1/2 c.
- Cocoa powder, 3/4 c.
- Pure vanilla extract, 2 tsp.
- Pinch of kosher salt
- heavy cream (plus more if necessary), 1/4 c.
Preparation Method:
Cake:
Start by preheating the oven to 350 degrees. Use cooking spray to grease a 9” x 13” pan and then spread some cocoa powder on it. Follow the directions on the package to prepare the chocolate cake mix. It will take 25 to 30 minutes to bake the cake. Test it by poking it with a toothpick, and if it comes out clean, it is good to go. Then let the cake cool completely and then poke around it with a spoon’s handle to form holes. Make a mixture of the sweetened condensed milk and molten chocolate and pour it into the holes.
Frosting:
Beat butter, powdered sugar, cocoa powder, vanilla, and salt using a hand mixer. Beat in heavy cream, adding more by the tablespoon until the consistency is creamy but can hold peaks. Finally, spread the frosting all over the cake using a spatula and sprinkle chocolate shavings on it.
Servings: 12 people
Total time (including cooling): 1 hour 10 minutes”
Daniel Demoss
Daniel Demoss is a Blogger and the Founder of Dumbbells Review. He is a Certified Fitness Coach and a Personal Trainer at a gym in Denver.
“Chocolate Hazelnut Cheesecake is my favorite chocolate dessert recipe.
Ingredients:
- 140g unsalted butter
- 300g shortbread biscuit
- 500g cream cheese, softened
- 85g icing sugar
- 300ml double cream
- One tsp vanilla extract
- 20 hazelnut chocolates ( Roughly chop 10 & leave the rest for decoration)
- Four Tbsp hazelnut chocolate spread
- 25g hazelnuts, chopped roughly
It’s luscious, it’s rich, and it’s creamy – it’s a blend of chocolateand& hazelnut layer by layer! The base is made of crushed shortbread biscuits tossed in butter to give a nice, crumbed shell. It usually consists of one or multiple layers, depending upon the thickness and consistency wanted. The main layer, yet the thickest one, is made of cream cheese or cottage cheese. This cheesecake combines cheese with dark, hazelnut chocolate and has three layers; the lowest one being biscuits, next being the crushed hazelnuts, and lastly chocolate cream cheese. Chilled for good 6 hours and finished off with chocolate curls, it’s an incredible treat! Enjoy it with a cup of coffee or have it over a cup of green tea. You’ll love it.
Preparation Time: 30 minutes + 6 hours for chilling
Serves: 10 – 12 people”
Alessandra Kessler
Alessandra Kessler is the CEO of Healthy Body Healthy Mind.
“My favorite chocolate dessert recipe is Chocolate Orange Tart by BBC Goodfood. It is one of the easiest recipes and barely takes any time to make.
Ingredients for filling:
- 75g dates
- Zest of 2 oranges
- 1 orange juiced
- 50g coconut oil
- 175g clear honey
- 140g raw cacao powder
Ingredients for crust:
- 100g coconut oil
- 140g ground almonds
- 175g desiccated coconut
Process:
- Take a bowl and soak dates in hot water for 20 minutes. During this process, take the rest of the ingredients and blend them in a food processor until all of them are combined together.
- Take a 23 cm bottom fluted tart-tin and spread the mixture evenly on the base. For more precise distribution, use your fingers and push it into the sides as well. Now cover the tin with a cling film and put the tart away.
- Take the dates out of the bowl and drain them. Now, put them into a blender with the zest, orange juice, honey, coconut oil, and cacao powder.
- Blend the ingredients until a smooth paste consistency is achieved. Now, spread it onto the crust with the help of the back of a spoon and leave the tart to chill for at least one hour.
- Lastly, take the tart out from the refrigerator 10 minutes before serving, and for final touches sprinkle it with the remaining orange zest and some extra cacao powder.”
John Stevenson
John Stevenson is a Marketing Specialist at My GRE Exam Preparation.
“One chocolate dessert recipe that I absolutely love making whenever I need something sweet is this easy Condensed Milk Chocolate Truffles recipe.
Other than tasting absolutely delicious, this only requires two ingredients and is incredibly easy to make.
All you need is the following:
- 240g condensed milk
- 100g cocoa powder
First, empty your condensed milk into a pot and start heating it up on the stove, stirring every so often. Remember that condensed milk boils really easily, so once it starts forming little bubbles, take it off immediately to prevent burning.
Next, sift your cocoa powder into the milk while it’s still hot. Cocoa powder lumps easily, so make sure to sift properly! Stir the mixture once in a while as you sift to make the mixing process easier.
Once you have mixed in all your cocoa powder, your mixture should have a pretty thick and kind of hard consistency. Wrap your mixture using plastic wrap and refrigerate for two hours. This will make it easier to work with and shape.
For the last step, take your mixture out of the fridge and place it on your workspace, making sure to have it coated with cocoa powder first. Cut your mixture into even pieces, whichever size you prefer, and sift a generous amount of cocoa powder on top to make shaping easier. Normally, chocolate truffles are shaped as circles, but you can do whatever shape you like.
And it’s done! You can wrap these up nicely and present them as gifts as these won’t melt. Or you can just place them on a plate and enjoy a nice, sweet treat! Either way, it’s very delicious and will hit that spot whenever you’re craving something sweet.”
Lianne Sanders
Lianne Sanders is a Content Editor and Licensed Yoga Instructor at Total Shape.
“Here’s the recipe of my favorite Chocolate Revel Bars.
EASY CHOCOLATE REVEL BARS
- ½ cup salted butter
- 1 cup brown sugar
- 1 egg
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 cups rolled oatmeal
- 1 cup dark chocolate chips
- ½ (300 ml) can condensed milk
- ¼ cup salted butter
Directions:
- Melt butter.
- Add brown sugar and egg on butter.
- Pour in all-purpose flour, baking soda, and rolled oatmeal, and mix until dough-like.
- Press on a baking pan and do the chocolate mixture.
- Melt chocolate chips in condensed milk and butter.
- Top on the baking pan and add rolled oats mixture.
- Bake for 45 MINS AT 175C.
- Chill overnight before serving.”
Vered DeLeeuw
Vered DeLeeuw has been following a real-food diet and blogging about it since 2011. She’s a Certified Nutrition Coach, has taken courses at the Harvard School of Public Health, and has earned a Nutrition Certificate from Cornell University. Her work has appeared in Healthline, Women’s Health, and other major outlets.
“I think it’s the combination of sweet, creamy chocolate and tart fruit that makes chocolate-covered raspberries so very pleasing. It’s one of my favorite good-for-you indulgences, and it’s actually surprisingly easy to make at home! Here’s the recipe.”
Jason Hughes
Jason is a nutritionist, co-founder, and CEO of Vegan Liftz.
“Here’s the top one of many of my favorite vegan chocolate desserts: the triple chocolate vegan pop-tarts.
Though it’s not an easy 5-minute recipe, I still like the fruitful feeling of achieving a perfect pop-tart after 20-25 minutes of waiting for it to be baked. Since it is triple chocolate, there are three sets of ingredients as well as preparation for each; one for the dough, the filling, and the glaze.
For the dough you need the following:
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 2/3 cups vegan butter
- a pinch of salt
- 2 Tbsp white sugar
- 3 – 4 Tbsp ice water
For the filling you need the following:
- 3 Tbsp brown sugar
- 2 Tbsp cocoa powder
- 1/3 cup of plant-based milk
- 3 oz vegan chocolate chips or chopped chocolate
- Pinch of salt
For the glaze you need the following:
- 1/4 cup powdered sugar
- 1 tsp cocoa powder
- A few drops of plant-based milk
I’d like to prepare the filling first and when done, I set it aside to cool. That’s the time I make the dough. Once the dough has popped, I roll it into thin rectangles and trim it to 8. A pop-tart needs two rectangles each. Scoop the filling and place it like a burger patty in the middle of two rectangles, closing the edges with a fork. Top the finished pop-tarts with a glaze. When I bake them, I preheat the oven first to 350 degrees and wait 20-25 minutes of baking.”
Stephen Light
Stephen Light is the Co-Owner and Chief Marketing Officer at Nolah Mattress.
“My favorite chocolate dessert recipe is Choco-graham balls.
The best part about this recipe is it is easy to make, and it requires no mechanical devices to do so. You only need powdered graham crackers, cocoa powder, condensed milk, confectioners’ sugar, and marshmallows.
Mix 1-part of cocoa powder to 2-parts of powdered graham crackers. Next, pour your condensed milk until you have a dough-like consistency. Grab a tablespoonful of the mixture and form it into a ball.
Add a marshmallow to each ball, and make sure to cover each marshmallow thoroughly. Dust each ball with confectioners’ sugar to make it more delectable. Chill the balls for at least 12 hours to make them tastier and firmer.”
Youmna Rab
Youmna Rab is the author and blogger at Sustainably-Yours.com. She has a passion for helping the environment and living sustainably. She loves teaching her friends, family, and readers how they can help the environment too. When she’s not blogging, you can find her curled up on a couch reading.
“For dessert, Copycat Reese’s Cups are my absolute favorite recipe to make as gifts, for parties, or even to snack on myself.
This recipe is so easy to make that you simply can’t mess it up! Here’s the recipe:
CopyCat Reese’s Cups
Makes 12 Peanut Butter Cups
Prep time: 40 minutes
You will need:
- 1 cup chocolate
- 1/2 cup natural peanut butter
- 2 Tbsp melted coconut oil
- Sea salt
Instructions:
- Melt 1/2 cup chocolate and 1 Tbsp coconut oil in a bowl in the microwave at 30-second intervals. After each 30 seconds, mix the chocolate with a fork to make sure that it’s melted.
- Line a cupcake tray with liners. Pour chocolate into each cupcake liner so that the chocolate covers the bottom layer, making sure to use all the chocolate. Then, place the tray in the freezer for 5 minutes.
- Take out the tray then pour in about 1 Tbsp of peanut butter in each cup on top of the chocolate until you’ve used all the peanut butter. Place the tray in the freezer again for 10 minutes.
- After 10 minutes, if the peanut butter is frozen, take it out. If peanut butter isn’t frozen yet, wait another 5 minutes.
- After taking out the tray, melt the remaining 1/2 cup chocolate and 1 Tbsp coconut oil in the microwave at 30-second intervals.
- When the chocolate is melted, pour the chocolate into each cup. Add a pinch of salt on each Reese’s cup then put the tray in the freezer again for 10 minutes.
- Once it’s fully frozen, serve right away; otherwise, it may melt depending on how warm the room is.”
Corrigan Duffy
Corrie is a food blogger focused on Instant Pot recipes and how to make life easier using dump-and-go recipes.
“My favorite chocolate dessert recipe is Instant Pot Fudgy Brownies.
For me, there’s nothing better than a warm batch of brownies with red raspberries and ice cream. You can make them using the Instant Pot and get fudgy brownies that are also dairy-free and gluten-free!”
Robin Brown
Robin Brown is the CEO and Founder of Vivipins.
“This one is every chocolate lover’s absolute favorite, the very decadent dark chocolate mousse!
Start by melting your favorite dark chocolate bar with 2 Tbsp unsalted butter on the stovetop, and don’t forget to keep mixing it so you don’t burn the chocolate. Allow this to cool to room temperature. In the meantime, whip up your heavy cream to make it light and airy using a hand mixer until stiff peaks are formed. After your two core ingredients are done, mix them together with a spatula. Add your dessert to your favorite dish, top with some chocolate shavings, and you’re ready to go! The best part? It takes no more than ten minutes to whip up.”
Brian Casey
Brian Casey is the Founder/Owner of Knifegeeky.
“One of my favorite and versatile chocolate desserts is whipped ganache.
You can eat it as a mousse, or pipe it onto cupcakes instead of frosting for a light but indulgent dessert.
Begin by making a dark chocolate ganache:
- 1 part high quality, bittersweet chocolate
- 1 part heavy whipping cream (no substitutions)
Heat cream over a double boiler or in 30-second bursts in the microwave. Once milk begins to scald, take off of heat and add chocolate, stirring until melted.
Place chocolate-cream mixture in the fridge for 3+ hours. Once the ganache is a scoopable consistency, use a stand mixer or hand mixer to whip the ganache. It should become fluffy, airy, and lighter in color, similar to whipped cream. Eat with fruit as a mousse, or use to decorate cakes. I also like to take a Microplane and grate some chocolate curls on top for extra indulgence and texture.”
Dwight Zahringer
Dwight Zahringer is the President of Pure Cabo LLC.
“My favorite chocolate dessert is champurrado, or Mexican hot chocolate.
All you need to do is boil water with two cinnamon sticks and a star of anise. Let it sit covered for an hour, then add corn flour and whisk with the warm water until it’s combined.
Add milk, chocolate, and brown sugar, then let simmer until everything’s dissolved, stirring occasionally. It’s a delicious Mexican treat and one I make at home as well.”
Lily Ugbaja
Lily Ugbaja is the Founder of MomBabyHeart.
“My favorite chocolate dessert recipe is Chocolate Hazelnut Brownies.
The ingredients are:
- 2 large eggs
- Butter
- 1 cup of chocolate-hazelnut spread e.g Nutella
- 1/4 tsp kosher salt
- 1/2 cup of flour
- Vanilla ice cream for serving
How to make it:
Heat oven to 350°F. Butter one 10-inch cast-iron skillet. In a bowl, whisk eggs and chocolate-hazelnut spread together, then stir in flour and salt until evenly/properly mixed.
Transfer mixture to buttered pan and bake for 20-25 minutes until knife or toothpick inserted in center comes out clean. Serve with ice cream if desired.”
Love chocolate desserts, but don’t have time to spend in the kitchen? Order a delectable chocolate dessert from Edible Arrangements®, and we’ll hand-deliver your favorite gourmet chocolate goodies straight to your door!
