More recipes available in cookbooks:
|Frozen Hot Chocolate||Dessert||240|
|Chocolate Crème Brûlée||Dessert||231|
|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|
|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|
|White Chocolate Bark||Dessert||235|
|Chocolate Hazelnut Cookies||Dessert||228|
|Chocolate Pudding Cream Tart||Dessert||210|
|Mocha Chocolate Icebox Cake||Dessert||206|
|French Chocolate Bark||Dessert||200|
|Baked Chocolate Pudding||Dessert||281|
|Beatty's Chocolate Cake||Dessert||165|
|Chocolate Cupcakes & Peanut Butter Icing||Dessert||187|
|Frozen Berries with Hot White Chocolate||Dessert||162|
|Chocolate Orange Mousse||Dessert||204|
|Whipped Hot Chocolate||Drinks||210|
|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|
|White Hot Chocolate||Drinks||226|
|Chocolate Buttercream Cake||Dessert||194|
Reader questions from Ask Ina:
I prefer Lindt, Callebaut, or Valrhona chocolate. I buy them at specialty food and cooking stores, or online at Amazon.com.
Yes! Toss the chocolate chips with the 1/4 cup flour as the recipe directs, simply omitting the walnuts.
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.
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!
I use bars of white chocolate, preferably Lindt or Callebaut.
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.
Yes, just watch them carefully and depending on the broiler, you may have to move the crème brûlées around so the sugar caramelizes evenly.
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!
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.
Yes! Just substitute 1 tablespoon all-purpose flour for the gluten-free flour.
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!
I love to make Salted Caramel Nuts, White Chocolate Bark (Barefoot Contessa How Easy Is That?) and Rum Raisin Truffles (Barefoot Contessa Foolproof)!