While those heart-shaped boxes of milky, cream-filled bonbons don't qualify, recent studies show that pure dark chocolate is actually good for you. But that doesn't mean you should stack a massive supply next to the remote control and settle in for the winter. In moderation (and in the following recipes), you can enjoy the glorious taste of dark chocolate guilt-free.

Chocolate ranks among the most heavily sprayed crops, so it's important to choose organic. For the greatest health benefit, buy traditionally prepared or "artisan" chocolate (most likely to contain more flavonoids because it's gently made with reduced heat) with at least 70 percent cocoa. 

This luscious, no-cook dessert uses -- surprise! -- avocado to add creaminess.

Cherries are a plentiful source of anthocyanins, a group of flavonoids thought to protect against cancer and improve heart and brain function. Dipping them in chocolate adds a dose of heart-healthy antioxidants.

Dessert doesn't get any simpler than this mix of chocolate and nuts, full of heart-protective unsaturated fats and antioxidants that can stave off arterial plaque.

Three sensations -- salty, sweet, and crunchy -- come together in this elemental, easy-to-make treat.

In this recipe, ginger, honey, and dark chocolate are the perfect complements to naturally sweet pears.

Unsweetened cocoa powder and chopped bittersweet chocolate provide the flavor for this rich, creamy dessert.

Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped chocolate make them irresistible.

Skim milk replaces whole milk in this chocolate rice pudding. Each serving is topped with a dollop of Greek yogurt and hazelnut crunch.

According to Ayurvedic medicine, warming spices such as cinnamon and cardamom can help boost energy. And by swapping soy milk for regular, you ensure that you'll more fully absorb dark chocolate's antioxidants.

This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil. Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter, serving wedges with a cup of coffee in the afternoon, and eating the rest for dessert.

These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Look for companies that make gluten-free, soy-free, dairy-free chocolate chips, such as Enjoy Life.

This easy-to-make granola bar recipe comes from Alana Elliott of Nonuttin' Foods. Use gluten-free oatmeal and chocolate chips to make it safe for people with Celiac disease or gluten sensitivities.

These crisp, delicate cookies have less than 50 calories each, so feel free to indulge a little.

These sandwiches, made with Dutch-process cocoa and a hint of cinnamon, are rich, moist, and not too sweet.

Try to find a variety of dried fruits for this romantic dessert. Dried plums work especially well.

Although this recipe calls for semisweet chocolate, you can experiment with darker bittersweet varieties as well.

We up the nutrition of the beloved chocolate-chip cookie by using bittersweet chocolate, whole-wheat flour, and heart-healthy almonds.

This nearly flourless chocolate batter bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.

The gluten-free flours used in this recipe, available at Bob's Red Mill and natural-foods stores, yield delicate results. The cake is best eaten right after it's decorated.

For an easy garnish on top of these simple desserts, shave chocolate from the side of a chocolate bar with a vegetable peeler.

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.

This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud nine.

Prune puree, available in the condiment section of the supermarket, replaces some of the fat in these fudgy brownies.

Apricot jam filling and a bittersweet chocolate topping go surprisingly well together in these traditional holiday cookies.

Cold winter nights call for warm chocolate desserts like this rich one. Despite its incredibly decadent taste and appearance, it's low in fat.

Sweet potato puree is the secret ingredient in these brownies. If you can't find it in stores, make your own using either baked or canned whole sweet potatoes.

Use bittersweet organic chocolate and all-natural peanut butter to create a familiar snack, rich in antioxidants and heart-healthy fats, without all of the preservatives.

The perfect dessert for chocoholics: These ethereal souffles are made as individual portions, so there's no risk of overeating.