This decadent Hot Fudge recipe, from Gourmet Magazine, is everything you’d expect from this traditional favorite dessert topping. Chewy and gooey, smooth and shiny, it’ll dress up everything from your hot fudge sundae to your cakes and brownies. Perfect served hot over ice-cream or even just a chilled spoonful, straight from the jar, it’s sure to become a household favorite.
These decadent brownies are incredibly moist and fudgy. With the marshmallow, chocolate and walnut topping, they are more like a candy than cookie/brownie bar. Whatever you choose to call them, they are a show stopper and are sure to please a crowd!
exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want. Wrap the rest and refrigerate or freeze. When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds. The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.
Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover. Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”
This rich, creamy, dense flourless chocolate cake serves as a perfect dish for Passover Seder. A little goes a long way, so it can easily feed a crowd, but it also keeps well for left overs. A delightful dessert for those on a gluten free diet, this cake is versatile and delicious. Don’t expect leftovers unless you are four or less enjoying this cake. It’s exceptionally good!
While these deliciously crunchy candies do not actually contain honey, the bubbles that give them their light air airy texture and their deep golden color, conjure up images of bees and nature’s sweet treat. Perfect for topping cakes and desserts or just served on their own, we think you’ll be pleased with their surprising texture and rich flavor.
This time of year it’s impossible to miss all the cute Girl Scouts selling their cookies on every corner, and no cookie sells better than the traditional Thin Mints. While the Girl Scouts are starting to offer gluten free options, not all of the girls carry them and they’re not yet available in every variety of cookie. We think these Gluten Free Chocolate Peppermint Crisps, are a good runner up to this American classic, and when you make them at home you can enjoy them year ’round!
Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!
We probably can never have enough good, “straight ahead,” recipes in our collections. I have been wanting a good chocolate cake recipe for a while. You know, the kind you can whip up for a birthday or a rainy day or even a potluck. One that’s not complicated and you know will be good.
Crème Eggs – Time honored store bought confections indicating the arrival of spring – Now available at your fingertips!
With the crack of their hard chocolate shell revealing syrupy yolk centers, these decadent treats have been delighting kids and adults for generations. Candies that have traditionally been available annually, can now be yours the whole year through. This recipe, adapted from Food 52, will light up your dessert buffet.
Wanting to take a more sophisticated approach? With the simple modification of removing the yellow centers, this recipe can easily be transformed, resulting in delicate vanilla crèmes.
Courtesy of Anne Baldzikowski, Easy Artisan: Simple elegant Recipes for the Everyday Cook
Cacao nibs are broken pieces of the raw cacao bean from which chocolate is made. Toast the nibs like nuts to bring out their flavor. My culinary students give these cookies as thank you gifts when we go on our class field trips.
The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Tahiti, being a French Protectorate, means that all kinds of delicious European treats are readily available in markets except on some of the smaller islands. Also, fresh baguettes are delivered several times a day to even lowly gas station convenience stores! It was crazy wonderful.
At any rate, I was staying at a pension where they provided natural alarm clocks for everyone in the form of a band of semi-wild chickens. Fortunately, they also served breakfast, which included the aforementioned baguettes along with a variety of jams and Nutella.
Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the exceptional chocolate desserts that emerged in the 1980s. We were impressed by the simplicity of ingredients and the deep, rich, creaminess of the tart.
At some point in the 1990s, the recipe was featured in Gourmet magazine, complete with raspberry coulis and a glaze, both of which are optional. It became a regular in my repertoire for special events, and when I launched my online business I featured it in my chocolate section.
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Helado de chocolate mexicano
From Yucatan: Recipes from a Culinary Expedition, by Chef David Sterling
David says, “When I eat this memorable and rich ice cream, I am always reminded of what the Mayas must have experienced when they were spiritually transported by chocolate. Since there are no recipes for chocolate desserts in regional cookbooks, I based my formula for this ice cream on what we know of the Maya and, later, Aztec recipes for the chocolate beverage
My grandsons were asking my daughter for stories about her childhood and she told them about the box freezer her grandparents kept in their basement filled with ice cream. Wide eyed, they wanted to know what her favorite flavor was. She told them Tin Roof Sundae. Despite it’s popular surge in the early 80’s, Tin Roof Sundae has since declined both in popularity and availability, but when the boys heard it was made with peanuts, chocolate sauce and vanilla ice cream they knew they had to try it.
True old fashioned fudge (not the kind with marshmallow crème) deserves to be elevated to the same lofty status as really good truffles and other high-quality, handmade, small-batch candies.
While this recipe involves some time and dedication, it isn’t difficult. It was inspired by a recipe in Sunset magazine, which I’ve adapted. For instance, the original recipe called for two tablespoons of hazelnut liquor, such as Frangelico. The local liquor store didn’t have any “shooter” bottles and I didn’t want to invest in a large bottle, so I added some extra vanilla extract.