Acquire great cooking skills and create delicious appetizers
Looking for something new to bring to this year’s holiday cookie exchange? These chocolate thumbprints with Irish cream ganache will win everyone over. They look great with their contrasting white filling and chocolate-brown cookie shell, and they taste even better. Prep: 30 minCook: 10 min./batchYield:3-1/2 …
Espresso Brownies are rich, fudgy, and packed with deep chocolate flavor with a bold coffee kick. The espresso intensifies the chocolate, creating a decadent dessert that’s perfect for coffee lovers, late-night treats, or anytime a little extra indulgence is needed. Prep Time:10minutes minsCook Time:30minutes minsServings:16 slices Ingredients Brownies: …
Buckeyes are rich, creamy, and irresistibly sweet treats made from peanut butter and chocolate. Bite-sized and perfect for sharing, they’re a classic candy that combines salty and sweet in every decadent, melt-in-your-mouth bite—ideal for holidays, parties, or anytime a little indulgence is needed.
Prep Time:30 mins
Total Tim:2 hrs 30 mins
Yields:24
In a large bowl, using an electric mixer on high speed, cream peanut butter, butter, and salt until smooth. Reduce mixer speed to low and blend in powdered sugar until batter is smooth and homogenous.
Using a tablespoon measuring spoon, scoop batter and roll into balls about 1″ in diameter. Arrange on a parchment-lined baking sheet and refrigerate until firm, 1 to 2 hours.
In a small heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.
Using a toothpick, dip chilled peanut butter balls into melted chocolate, leaving a small circle uncovered at the top. Return to parchment-lined sheet, remove toothpick, and smooth over hole.
Refrigerate buckeyes until firm, 1 to 2 hours more.
Make Ahead: Undipped buckeyes can be made 1 day ahead. Transfer to an airtight container and refrigerate. Dipped buckeyes can be made up to 1 month ahead. Freeze individually on baking sheet until firm, then transfer to an airtight container and keep frozen.
These chocolate crepes are such a great option for breakfast, or brunch. They’re thin, soft, lightly chocolatey crepes that are so good loaded with fruit, whipped cream, Nutella and more! Prep Time: 20 minsCook Time: 15 minsServings: 10 Ingredients For the Chocolate Crepes: Instructions For the Chocolate Crepes: …
A crisp layers surrendering to molten chocolate hazelnut gold each shatter revealing cream as light as a secret. These Napoleons are architecture of indulgence: crisp pastry crackling under velvet clouds of nutty chocolate, where hazelnut’s warmth whispers through every bite. Golden, decadent, and impossibly elegant, …
Homemade chocolate pudding never disappoints. It’s familiar without being boring and has a luscious texture and rich chocolate flavor that, let’s be honest, is leagues ahead of even the best store-bought versions. It’s also the rare chocolate dessert that doesn’t require turning on your oven. The main flavoring here is chopped bittersweet chocolate, so splurge on the best you can afford.
½ cup sugar
2 Tbsp. cornstarch
Kosher salt
4 oz. fine-quality bittersweet chocolate, chopped, plus more for garnish
1⅓ cups whole milk
1 large egg yolk
1 Tbsp. unsalted butter
¼ tsp. vanilla extract
Sweetened whipped cream for serving (optional)
In a heavy medium saucepan whisk together ½ cup sugar, 2 Tbsp. cornstarch, and a pinch of kosher salt. Add chocolate to sugar mixture and set aside.
Whisk 1⅓ cups whole milk and 1 large egg yolk in a small bowl to combine. Gradually add milk mixture to the dry ingredients. Place saucepan on the stovetop over medium heat and bring to a boil, whisking constantly. Cook pudding until thickened, making sure to scrape into the bottom corners of the saucepan, about 1 minute. Remove pan from heat and whisk in 1 Tbsp. unsalted butter and ¼ tsp. vanilla extract.
Divide warm pudding between two 8-oz. ramekins. Chill chocolate puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Top with dollops of sweetened whipped cream and chocolate shavings (if using).
NOTES:
Bar chocolate or wafers are preferred since chocolate chips are often made with stabilizers that prevent them from melting not good for pudding. Avoid milk chocolate, which would throw off the balance of flavors. If you prefer a dairy-free dessert, swap the whole milk for almond milk, oat milk, or whatever alternative you keep on hand, and use a plant-based butter.
Arguably the most sensitive moment of this simple recipe for two is when you put the portioned puddings into the freezer to chill. Cover each homemade pudding carefully, making sure the plastic wrap touches the surface of the pudding to prevent a thick skin from forming.
There are all sorts of ways to customize this easy chocolate pudding recipe: For a fancy affair, garnish the tops of the puddings with a spoonful of whipped cream and a dusting of chocolate shavings or unsweetened cocoa powder. Something more casual? Go with crushed Oreos or brownie crumbles or swirl in a dollop of peanut butter while the chocolate is still warm. No matter how you dress it up or down, creamy chocolate pudding is always in style.
Pudding can be made 3 days ahead; keep refrigerated.