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magazine bittersweet chocolate and carob ganache toast
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The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.
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You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!
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Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.
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Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.
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A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.
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We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.
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Forget milk—beer is the perfect pairing for this chocolate stout layer cake. Take it up a notch with the rich chocolate frosting.
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Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
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This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.
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All the gooey goodness that chocolate pecan pie lovers crave, but with a cocoa crust, bittersweet morsels baked right into the custard, and fluffy chocolate cream.
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Crunchy, toasty, and sugary sweet, this unique dessert gets an added kick from Nespresso Variations Paris Madeleine coffee, developed by chef Daniel Rose for our Paris in New York dinner.
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