Today is National Chocolate Day, and here at Tiny Prints we can’t think of a better reason to celebrate! We’ve added Oreos to our oatmeal and swapped our lattes for mochas in honor of National Chocolate Day, and a few of us have been on sites like SheKnows.com looking for delectable dessert recipes all morning! If you are looking for more ways to celebrate National Chocolate Day in a sweet way, check out some of these great recipes from a few classic chocolate confectioners:

• We’re melting over Godiva’s chocolate fondue recipe!
• See’s Candies‘ Halloween-themed chocolates offer a delectable way to blend two sweet holidays.
• Who wouldn’t get all gooey over Ghirardelli’s chocolate soft center cakes on National Chocolate Day?
• Give your hot chocolate a fun twist with this scrumptious raspberry cocoa recipe from Hershey’s.

Don’t forget that dark chocolate and other chocolates high in cocoa are good for you in moderation. We’ll raise a glass of hot chocolate to that!

A fun activity I’m starting to get into is making my own popsicles. It’s so simple and easy to do, plus you get to choose what goes into these perfect summer treats. All you need to do is purchase an inexpensive popsicle mold. Amazon.com has a variety to choose from including this one–Tovola Shooting Star Pop Molds.

For a delicious recipe for an orange creamsicle popsicle, go to Health.com. And for fun and exotic popsicle recipes like Mojito pops and Blueberry Cheesecake pops, check out the book, “Pops!: Icy Treats for Everyone” by Krystina Castella.

Here is a recipe for Honeydew Melon Pops from her book that was featured on TheNest.com, and a chocolaty invitation that would sweeten up anyone’s day!

Ingredients (makes 6)

4 cups diced (1/2-inch cubes) ripe honeydew melon
1/3 cup plain yogurt
Juice of 3 limes
Grated zest of 1 lime
1 tablespoon of honey

Combine 2 cups of the melon with the yogurt, lime juice and zest in a food processor or blender; process until smooth. In a microwave-safe cup, heat the honey in a microwave oven for 30 seconds, until thinned. Add the honey to the melon mixture; process again to combine. Stir in the remaining 2 cups melon. Fill the pop molds with the mixture. Insert the sticks. Freeze for at least 6 hours. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Dip into this beautiful, amazingly juicy pop.