I love this recipe because you can make the dough ahead of time and freeze them in pre-portioned balls to bake off as needed.
Read MoreRezel Kealoha’s Healthy Champorado with Bonito Flakes
Read MoreMolly Wizenberg adapted this Whiskey Chocolate Bundt Cake recipe from The New York Times.
Read MoreJennifer McLagan includes this recipe for chocolate cognac tart in her book Bitter: A Taste of the World’s Most Dangerous Flavor.
Read MoreThese bourbon and maple chocolate truffles from cookbook author Elisabet der Nederlanden will be the star of your holiday party.
Read MoreOn your morning toast or after dinner snack, this velvety spread is versatile, delicious, and, once experienced, will be on everyone's request list.
Read MoreNeither a solid or a liquid, this chocolate treat caught in transition will nevertheless tantalize your tastebuds with its buttery smooth taste.
Read MoreMousse is a treat that's all about the chocolate. It's not a particularly hard dessert to whip up, but the chocolate you use will make or break your result. It makes sense to use good quality chocolate with a strong flavor.
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