Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.
These bite-size homemade candy bars made with coconut, dipped in bittersweet chocolate, and rolled in nuts will have you singing for almond joy.
This lofty cake is so crammed full of chocolate and butter, there’s no room for flour–though we made sure to leave space for ample swoops of softly whipped cream.
Tagliatelle with leeks and shrimp is an great alternative to pasta with heavy sauces. Here a light chicken stock complements sauteed leeks and shrimp. This is one of David’s favorite for more than 15 years.
Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–or rather, oozing–with chocolate.
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