These delicious chocolate cakes are a great dessert for you to serve at your Passover celebration, and once you try them, you will never go back to any other recipe. These cakes are all about the chocolate, not the sugar, and use healthy fats, so you can satiate your cravings without the guilt. You know you are going to eat dessert anyway, so why not make it in the best way possible.
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"The French fry should be the global symbol of peace. Like fried chicken, it is found, consumed, and loved all over the world… Salt them, season them, top them or dip them. Have them anyway you want." — Paul Abrahamian, co-owner of Sticky's Fingers Joint in NYC.
If you want to try something a little more daring than your usual salted fries dipped in ketchup, Sticky Fingers suggests their S’mores Fries!
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Try these irresistible bite-sized wonders from chef Lena Kwak. They’re fun to eat, but don’t forget to share! The frosting is best used immediately, so for optimal results, make the frosting while the bouchons are baking. — Will Budiaman
Click here to see Chefs' Favorite Winter Recipes.
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Here's a recipe for a classic chocolate tart, which makes frequent appearances on the menu at both Talula’s Table and Talula’s Garden, Aimee Olexy’s restaurants in Kennett Square, Pa., and Philadelphia, respectively. A lightly sweet pâte sucrée dough forms the base for a silky, creamy, just-sweet-enough chocolate filling that’s the dessert equivalent of a little black dress. For extra flair, sprinkle coarse sea salt over the top of the tart after it’s baked, or serve with whipped cream and berries.
View Recipe/https://www.thedailymeal.com/sites/default/files/recipe/2017/haute%20chocolate%20at%20remedy.jpg "Haute Chocolate")
On a mountaintop in Vail is one of the best hot cocoas I've ever had. The cocoa at Remedy at the Four Seasons is prepared using two types of Swiss chocolate, some marshmallow, and a splash of Chantilly cream. The presentation itself is a work of art. A mug gilded with a lattice of chocolate is placed before you along with a house-made marshmallow. The liquid is then poured slowly on top, dissolving all of the heavenly ingredients into a creamy, smooth, and decadent cup of the best hot chocolate you will likely have anywhere.
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Enjoy these chocolate dipped cookies from The David Burke Group's executive pastry chef, Zac Young. This cookie is sprinkled with course sea salt before baked for a salty and sweet treat. — Angela Carlos
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Chocolate and flowers are essential on Valentine’s Day. Try combining the two into these delicious treats and surprise your loved one this year.
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There is something very satisfying about a recipe that uses only two ingredients. And when one of those ingredients is chocolate, you're sure to have a crowd-pleaser on your hands.
Frozen bananas have a great texture and they are an excellent substitute for overprocessed, store-bought popsicles. These do require a bit of forward planning because it's best to use silicone molds, but if you don't want to take it that far, you can always take out a step and just dip halved bananas. The key to this recipe is fun: Melted chocolate is fun, mashing bananas is fun, and eating such a delectable treat on a stick is certainly fun. It doesn't hurt that it's delicious, too.
Click here to see Bananas, Bananas Everywhere.
Click here to see the How to Make Healthy Frozen Treats at Home
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An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection. I freeze a few of these in the dense heat of a New York summer for my lunch or afternoon snack.
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No one knows indulgences like Finale. This Boston-based desserterie and bakery embraces the full experience of hot chocolate by experimenting with the best, classic flavors to bring customers the ultimate tastes of hot chocolate. Whether you try their hazelnut, white, or dark hot chocolate, you’ll instantly love their interpretations of age-old hot chocolate recipes. But our favorite? Their saucy Chocolate Lush, which makes hot chocolate seem a bit more grown-up. Combining milk, hot chocolate, Baileys, butterscotch schnapps, and Valrhona chocolate, this drink gives cocoa unexpected maturity. With this beverage, hot chocolate is no longer restricted to a quiet night in.
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Crema catalana is a classic Spanish dessert similar to the French crème brûlée. Here, the basic recipe gets a twist with the addition of chocolate and fresh berries. Note that you will need a culinary or crème brûlée torch to caramelize the sugared top of the custard. You can make the vanilla syrup up to two weeks in advance, but hold off macerating (soaking) the fruit until no more than 15 minutes before you are going to serve the custards. The custards need to chill for about four hours, but once caramelized, they shouldn't sit more than about 10 minutes: You want the tops brittle and the creamy custard beneath cold.
Click here to see Taking 'The Latin Road Home.'
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