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Showing results for “chocolate”

All Results (80)

Chocolate Bark

Chocolate Bark

Entertaining

08/05/16

Lindt Bittersweet Chocolate

Lindt Bittersweet Chocolate

Ingredients

Chocolate Ganache Cupcakes

Chocolate Ganache Cupcakes

Dessert

Intermediate

Nestle Chocolate Chips and Chocolate Chunks

Nestle Chocolate Chips and Chocolate Chunks

Ingredients

Mexican Hot Chocolate

Mexican Hot Chocolate

Cooking

08/04/16

Frozen Hot Chocolate

Frozen Hot Chocolate

Dessert

Beginner

Mexican Hot Chocolate

Mexican Hot Chocolate

Dessert

Beginner

Chocolate Cassis Cake

Chocolate Cassis Cake

Dessert

Intermediate

English Chocolate Crisps

English Chocolate Crisps

Dessert

Beginner

Chocolate Ganache Cake

Chocolate Ganache Cake

Dessert

Intermediate

Chocolate Chunk Cookies

Chocolate Chunk Cookies

Dessert

Intermediate

French Chocolate Bark

French Chocolate Bark

Dessert

Intermediate

Chocolate Crème Brûlée

Chocolate Crème Brûlée

Dessert

Advanced

Baked Chocolate Pudding

Baked Chocolate Pudding

Dessert

Beginner

Chocolate Cake for Dad

Chocolate Cake for Dad

Cooking

08/02/16

Frozen Hot Chocolate

Frozen Hot Chocolate

Cooking

02/14/17

More Results

More recipes available in cookbooks:

Cooking for Jeffrey

Recipe Type Page
Frozen Hot Chocolate Dessert 240
Chocolate Crème Brûlée Dessert 231

Make It Ahead

Recipe Type Page
English Chocolate Crisps Dessert 232
Chocolate Banana Crumb Cake Breakfast 261
Salty Oatmeal Chocolate Chunk Cookies Dessert 192
Decadent (Gluten-Free!) Chocolate Cake Dessert 212
Chocolate Cake with Mocha Frosting Dessert 199
Dark Chocolate Terrine with Orange Sauce Dessert 209

Barefoot Contessa Foolproof

Recipe Type Page
Chocolate Chunk Blondies Dessert 233
Mexican Hot Chocolate Dessert 251
German Chocolate Cupcakes Dessert 227
Chocolate Cassis Cake Dessert 205
Chocolate Peanut Butter Globs Dessert 230

Barefoot Contessa How Easy Is That?

Recipe Type Page
White Chocolate Bark Dessert 235
Chocolate Hazelnut Cookies Dessert 228
Chocolate Pudding Cream Tart Dessert 210
Mocha Chocolate Icebox Cake Dessert 206

Barefoot Contessa Back to Basics

Recipe Type Page
French Chocolate Bark Dessert 200
Chocolate-Dipped Strawberries Dessert 198
Baked Chocolate Pudding Dessert 281

Barefoot Contessa At Home

Recipe Type Page
Chocolate Sorbet Dessert 183
Beatty's Chocolate Cake Dessert 165
Chocolate Cupcakes & Peanut Butter Icing Dessert 187
Frozen Berries with Hot White Chocolate Dessert 162

Barefoot in Paris

Recipe Type Page
Chocolate Truffles Dessert 221
Chocolate Orange Mousse Dessert 204

Barefoot Contessa Family Style

Recipe Type Page
Chocolate Mousse Dessert 166
Whipped Hot Chocolate Drinks 210

Barefoot Contessa Parties!

Recipe Type Page
Chocolate White Chocolate Chunk Cookies Dessert 237
Chocolate Ganache Cake Dessert 88
Double Chocolate Pudding Dessert 259
Chocolate Chunk Cookies Dessert 235
Orange Chocolate Chunk Cake Dessert 206
Caramel Chocolate Nut Ice Cream Dessert 162
Peanut Butter Chocolate Chunk Cookies Dessert 236

The Barefoot Contessa Cookbook

Recipe Type Page
Hot Chocolate Drinks 225
White Hot Chocolate Drinks 226
Chocolate Buttercream Cake Dessert 194

Reader questions from Ask Ina:

I want to make your Outrageous Brownies for a family gathering, but there are nut allergies among the guests. If I leave out the walnuts should I still use the 1/4 cup of flour that was to be used to dredge them with?

From Greg - Charlottesville, VA

Yes! Toss the chocolate chips with the 1/4 cup flour as the recipe directs, simply omitting the walnuts. 

See Answer

What are your favorite hostess gifts?

From Molly - St. Louis, MO

For a hostess gift, I prefer not to bring something that the host feels obliged to serve for dinner, but instead I bring something they can serve after dinner, like a box of Fran's Chocolate's caramels, or for breakfast the next day, like my favorite coffee and granola. 

See Answer

I made your chocolate ganache cake for Easter. The recipe called for one 16-oz can of Hershey's syrup. I bought a 24-oz bottle and had my daughter measure 2 cups (16 fluid ounces) and add it to the mix. Only after it was too late did I realize the 24-oz bottle was empty meaning we had added too much syrup. Can you help explain why 2 cups of syrup is more than 16 ounces?

From Kimberly Pepper - Minnesota

Hershey's chocolate syrup is measured by weight, not volume, so one 16 ounce can of the syrup actually measures 1 liquid cup, not 2. Hope that helps! 

See Answer

When you say good white chocolate, what do you mean?

From Diane Harris - Michigan

I use bars of white chocolate, preferably Lindt or Callebaut.

See Answer

Your Mocha Chocolate Icebox Cake looks great and I can't wait to try it. I was wondering how far in advance I can make it- can I make it on a Friday evening and serve it on Sunday night?

From Jane Rees - Little Silver, NJ

The great thing about this cake is you actually have to make it in advance! I've made the cake two days before serving it without any problems, so I think it would completely fine to make it Friday and serve it Sunday. 

See Answer

I want to make your recipe for Chocolate Crème Brûlée, but I don't have a kitchen blowtorch. Can I use the broiler to caramelize the tops?

From Melanie Young - Oxford, MS

Yes, just watch them carefully and depending on the broiler, you may have to move the crème brûlées around so the sugar caramelizes evenly. 

See Answer

I made your chocolate dipped strawberries for Valentine's day! They were great except they stuck to the glass plate. What did I do wrong?

From Shirley Cole - Michigan

I would recommend dipping the strawberries and letting them cool on parchment or wax paper. When they're cooled and the chocolate has hardened, peel the paper off and place the strawberries onto a serving dish- that should solve the problem! 

See Answer

I have a question about Tate's chocolate chip cookies. Is there something special about these that would affect the Mocha Icebox Cake, or can I use any brand?

From Esther - Sunset Beach, NC

Tate's cookies are very thin and crisp, which makes them perfect for soaking up the mocha whipped cream. However, any similarly thin and crisp chocolate chip cookie should work for the recipe. 

See Answer

Can the Decadent (Gluten-Free) Chocolate Cake be made with regular flour?

From Pete Mapelli - Carmel, NY

Yes! Just substitute 1 tablespoon all-purpose flour for the gluten-free flour. 

See Answer

I would like to deliver baked goods to my neighbors and friends for the holidays. What is something super easy to make, that I can make a lot of, and that also keeps with the holiday spirit? Thank you!

From Mindy - Port St Lucie, FL

I like to bakes small loaf cakes to bring to people for the holidays.  I have a dozen loaf pans and I make a mixture of lemon cakes, pound cakes, carrot cakes, and chocolate cakes.  If you allow them to cool completely on the counter, wrap them well, and refrigerate them, they will last for several days in the fridge until you can bring them as gifts.  Happy holidays!

See Answer

What would you recommend baking for homemade Christmas gifts?

From Laura Quinn - Derry, Ireland

I love to make Salted Caramel Nuts, White Chocolate Bark (Barefoot Contessa How Easy Is That?) and Rum Raisin Truffles (Barefoot Contessa Foolproof)! 

See Answer

What brand of chocolate chips do you use?

From Debbie D. - Pittsburgh, Pennsylvania

I use Nestle's or Hershey's chocolate morsels and chunks.

See Answer

How far in advance can I make your Chocolate Ganache Cupcakes?

From Susan R. - Bethesda, MD

Most cakes refrigerate very well, but not the icing or ganache. You can make the cupcakes, wrap them tightly, and refrigerate them for a few days. The day you want to serve them, bring the cupcakes to room temperature, dip them in ganache, allow them to dry, and serve.

See Answer

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