These vegan chocolate muffins get a double dose of coffee.
'Chocolate' on Serious Eats
Say no to waxy brown, chocolate-esque frosting and cloying, gloppy, fake-y vanilla flavored goo. Making everything from scratch is time commitment and a labor of love, but if you count yourself as a doughnut enthusiast, this is well worth trying.
Pieces of salty pretzels are strewn about a dark chocolate ice cream base flavored with Guinness beer. Need we say more?
Made with a chocolate crust, filled with a chocolate cream, topped with a chocolate glaze, and finished with a chocolate disc and a truffle, Maison Kayser's Chocolate Tart is truly a study in chocolate. We went behind the scenes to see how it's made.
In my experience, if you take cereal and add melted butter and marshmallows you're going to end up with a quick, easy, and crowd-pleasing dessert. But why should Rice Krispies and their generic "crisp rice" counterparts have all the fun? These are some of my favorite cereal treats I've cooked up. What are yours?
Lemongrass, keffir lime, and passion fruit are all ingredients you might associate with Cambodia. But what about chocolate? For the past six years, Griet Lorré, owner of The Shop in Phnom Penh, has been making handmade chocolates inspired by these traditional Southeast Asian flavors, and they're delicious.
Cinnamon coated candied almonds are the secret ingredient in these extra crunchy chocolate chip biscotti.
It's easy to taste a lot of bad (albeit bad but cute) chocolate confections around Easter. Here's one answer to the bad basket: the Florida-based confectionary Norman Love, who has a line of ganache filled chocolate eggs which actually taste as good as they look.
As one last fruit-free dessert before I make my first strawberry rhubarb pie, I'm going to make these chocolate brownie cookies from our resident chocoholic, Yvonne.
Sure, you can buy chocolate graham crackers at the store, but making them at home is super easy. As a bonus, when you make your own graham cracker dough you can cut out your crackers into whatever shape you please! The eggless, easy-to-roll-out dough makes baking time fun with even the littlest kitchen helper.
No doubt you've had chocolate pots de crème or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
Creamy, chocolatey, and best of all...no bake!
The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies?
Welcome to our newest column, Seasonal Sweets, where Jenny McCoy—pastry chef, ICE instructor, and author of Desserts for Every Season—will be sharing a recipe that highlights the best ingredients of the season. First up? Easy chocolate-banana croissants.
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
He's been called the most influential US pastry chef working today. The former Executive Pastry Chef of The French Laundry and current professor at the CIA has now opened a unique chocolate shop called Hudson Chocolates
Master chocolatier Cecilia Tessieri on her new shop in New York, why being a woman affects her work, and more.
Booze? Check. Chocolate? Check. Nuts? Check.
These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long.
Egg creams have been a popular beverage at soda fountains and delis in NYC for well over a century. Here's how to make the classic concoction at home.