Real Chocolate Mousse - Fine Cooking
Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, ... [... more]
Fine Cooking |
Chocolate Ripple Coffee Cake
In a food processor, pulse the pecans, chopped chocolate, both sugars, and cocoa until the chocolate is finely chopped, 12 to 14 pulses. Set aside 1/2 cup of this mixture as an additional topping. Take a handful of the streusel crumbs and squeeze ... [... more]
Fine Cooking |
For the Tart Shell:
This buttery shortbread tart crust is filled with rich, dark chocolate and garnished with salty-sweet caramelized nuts and sea salt.Serves twelve to fourteen. In a medium bowl, combine the butter, sugar, zest, vanilla, and salt. Add the flour and ... [... more]
Fine Cooking |
Mocha Sandwich Cookies
Delicate chocolate cookies stack up with a mocha-cream-cheese filling in these sweet little sandwiches.Yields about 5 dozen cookies. In a medium bowl, whisk the flour, cocoa, baking soda, and salt. With a hand mixer or a stand mixer fitted with ... [... more]
Fine Cooking |
Chocolate-Peppermint Thumbprints
Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue ... [... more]
Fine Cooking |
Cinnamon-Caramel-Ganache Layer Cake
Make the filling and the frosting first, letting the former chill and the latter thicken slightly at room temperature while the cake is baking and cooling.Serves twelve to sixteen. In a medium saucepan, bring the cream, cinnamon, salt, and 2 Tbs. ... [... more]
Fine Cooking |
Chocolate-Pomegranate Torte
For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.Serves twelve to fourteen. Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining ... [... more]
Fine Cooking |
Warm Cinnamon Crisps with Hot Chocolate
If you like the Mexican combination of churros y chocolate, this recipe, excerpted from the book Dessert Express, is for you. Flour tortillas cut into small rounds and glazed with cinnamon sugar puff up and get caramelized and crispy in the oven. ... [... more]
Fine Cooking |
Oatmeal-Chocolate Chip Waffle Cookies
Baking cookie dough in a waffle iron takes about a minute and a half, a real time-saver when you've got to have warm cookies right away. These cookies, excerpted from the book Dessert Express, look like mini waffles, but they bake up just like ... [... more]
Fine Cooking |
Caramel-Pecan Brownies
In a medium bowl, whisk the eggs until well blended. Gradually whisk in the sugar and then whisk vigorously until well blended. Whisk in the melted chocolate mixture, vanilla extract, and salt. Whisk in the flour and cocoa powder until blended. ... [... more]
Fine Cooking |
Chocolate Caramel-Almond Tart
Lightly sweetened whipped cream is the perfect counterpoint to chocolate and caramel.Serves eight. Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter pieces and pulse until the ... [... more]
Fine Cooking |
Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup
Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours. Put the hazelnuts, chocolate, sugar, and cinnamon in a food processor. Process until the nuts and chocolate are ... [... more]
Fine Cooking |
