Makes enough for 24 truffles or 2 1/4 cups (or after 4 cups after whipping) Ingredients 10 oz semisweet or bittersweet chocolate, finely chopped 1 1/4 to 1 2/3 cups heavy cream 2 tablespoons unsalted butter (for soft ganache) Directions Place the chopped chocolate in a bowl. Heat 1 1/4 […]
Makes about 1 1/2 cups, or enough to glaze a 9-inch cake This chocolate glaze stays shiny but soft and is a perfect topping for cream puffs or éclairs. Use it to glaze a cake or to drizzle into vanilla ice cream for a chocolate ripple effect. Ingredients 1/2 cup […]
Makes 4 to 6 servings Heating the egg whites and egg yolks not only pasteurizes them, making them safe to eat without further cooking, but it also dissolves the sugar and denatures the proteins. This creates a smooth and strong structure in your egg foams that helps to keep your […]
Makes 8 servings This may be an icebox cake recipe, but the beauty of an icebox cake is that it requires no recipe. Simple layer your favorite cookie (graham crackers, chocolate chip, snickerdoodles!) with something creamy (pudding, whipped cream, dulce de leche!) and wait until tomorrow. Ingredients 2 cups heavy […]
Makes about 4 cups, or enough to fill a 9-inch cake This filling is featured in Chocolate Sabayon Torte. You can also use it to make a dramatic version of a chocolate cream pie: pipe or spoon the sabayon into a fully baked pie or tart crust. Or, serve it […]
Makes one 8-inch torte Tortes usually require some planning. You can bake the cake layers in advance and keep them well wrapped in the refrigerator or freezer. Simple syrup and soft ganache also hold well, so that you can make them when you have time. But, the sabayon filling must […]
Makes about 25 pieces Fresh and dried fruit are both ideal for dipping in chocolate. Fresh fruit should be enjoyed within hours of dipping, while dried fruit will keep for weeks. Pretzels, crackers, and virtually any other dry food may also be dipped in chocolate to create quick, easy confections. […]
Makes 24 churros Ingredients 1 cup water 1/2 cup (1 stick) unsalted butter 1/4 teaspoon kosher salt 1/2 cup plus 3 tablespoons all-purpose flour 3 eggs, beaten Vegetable oil, as needed, for frying Directions Combine the water, butter, and salt in a medium saucepan and bring to a rolling boil. […]
Makes 81 pieces This coconut filling is similar to some well-known candy bars. It can be dipped in either milk or dark chocolate, depending on your taste. Placing a whole almond on each piece before dipping adds a nice crunch. Ingredients 2 oz (1/4 cup) water 6 oz (3/4 cup) […]
Makes about 32 macaroons Ingredients 1 cup sugar (divided use) 2 tablespoons all-purpose flour 3 1/2 cups shredded unsweetened coconut 6 large egg whites 2 teaspoons grated orange zest 2 teaspoons vanilla extract Melted chocolate, as needed for dipping (optional) Directions Preheat the oven to 350°F. Line cookie sheets with […]
Makes 3 cups Ingredients 1/4 cup water 2 tablespoons powdered instant espresso 1 1/2 cups heavy cream 2 tablespoons light corn syrup 2 2/3 cups finely chopped dark chocolate Directions Bring the water to a boil and stir in the instant espresso until smooth. Set aside. Combine the cream and […]
Makes about 1 1/4 quarts, or 8 servings Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding […]