A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
The classic Italian dessert, made the old fashioned way with crisp shells, a icotta-sugar cream studded with chocolate chips.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
Can’t pronounce these pastries. No worries. It won’t affect your appreciation for the thin, crackly crust cradling the ridiculously creamy custard.
Eating this dessert is sorta like spooning white chocolate ganache straight into your mouth. Sounds terrible, right?
These silky smooth custards take an Indian turn when infused with the distinctive flavors of tea, ginger, and garam masala.
Essentially beignets, these fritters are accented by a sweet red-wine and star anise syrup.
No need to have a stand mixer or bulging biceps to make this maple-y, nutty fudge from scratch. We’ve got ways to beat it into submission that suit any cook and kitchen.
Savor this light dessert of mango, lime, and vanilla as is; whir it in a blender for a frosty treat; or start the morning by having it dressed with yogurt.
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