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slideshows how to make chocolate souffles
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This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.
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This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
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Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).
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Chocolate Soufflés with Peanut Butter Centers Recipe
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You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.
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Fruity olive oil means this fudgy cake will stay moist for days.
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A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
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A bit of almond meal gives this ultrarich chocolate cake an airy but toothsome crumb.
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(3.5)
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Make one for someone special on Valentine's Day or treat yourself on a random Tuesday. Choices.
Alyse Whitney
Cooking
Or any holiday, or dinner party, or just because.
Sam Stone
Cooking
Did we mention that it comes together in less than 5 minutes? You're welcome.
Alex Delany
techniques
Dawn Perry
test-kitchen
Don't be scared. Follow these tips and you'll get a perfectly puffed dessert
Kay Chun
Culture
After I saw this tutorial on painting with chocolate the other day, I thought of all of the other crazy stuff I've seen made with chocolate, thanks to the Internet.
Rachael Oehring
Videos
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Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes easy chocolate cake. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake. You can pre-mix batches of the dry ingredients together, store them in airtight containers for up to three months, and be ready to celebrate at a moments notice with your own DIY cake mix.
Check out the recipe here: https://weightloss-tricks.today/recipe/easiest-chocolate-birthday-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.
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Flavor scientist Arielle Johnson demonstrates how to take raw cocoa beans and process them into delicious chocolate in your own kitchen, explaining each step of the way in comprehensive detail.
Follow Arielle on Instagram at @arielle_johnson
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture.
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-chocolate-halva%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">