No Passover meal is complete without at least one of these Passover desserts, whether brownies or bark, pots de creme, or meringues.
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Flan de Leche
This flan de leche, a popular Spanish dessert, is a creamy egg and milk custard served in a sweet caramel sauce. And this is the best we’ve ever had.
Recipe
This chocolate bark with cardamom, dried fruits, and nuts is an easy holiday dessert or gift made with dark or white chocolate, cardamom seeds, raisins, dried cranberries, apricots, or figs, and pistachios, with a shower of sea salt on top. Lovely to gift or keep.
Recipe
Passover brownies are almost always disappointing. Not these. How could they be with matzo meal for Pesach, bittersweet chocolate, sugar, butter, eggs, brandy, and nuts? They’re slightly crumbly outside and splendiferously fudgy inside.
Recipe
This flourless almond cake is made with ground almonds and quick and easy to toss together. It’s French-inspired and flavorful and gluten-free through and through. Crisp and crunchy on the outside, dense and chewy on the inside. Perfect for Passover.
Recipe
These chocolate coconut macaroon pies take their inspiration from a fancy French pastry of sorts but couldn’t be easier to make. All it takes is a delicate 3-ingredient macaroon coconut crust filled with an easy 2-ingredient chocolate ganache.
Recipe
This flourless chocolate cloud cake is a wickedly elegant dessert that’s deceptively easy to make. Just four ingredients–chocolate, eggs, butter, and sugar–come together for a crunchy-on-the-outside, airy-on-the-inside cake.
Recipe
If an Almond Joy appeared in cookie form, this would be it. And with only five ingredients, you might have everything you need on hand to be eating these little beauties an hour from now.
Recipe
This orange flan is stunning in its simplicity. Three ingredients. One incredible dessert.
Recipe
Making crystallized flowers is easier than you may think. Read on to find out how to make those stunning edible garnishes.
Recipe
The type of chocolate you use has a significant impact on the flavor and texture of this luscious chocolate pots de crème recipe. With bittersweet chocolate (60 – 65% cacao), the pots will be intensely chocolatey and almost truffle-like; using semisweet chocolate (around 52% cacao) yields a sweeter, mellower, more pudding-like treat.
Recipe
Chocolate and cinnamon swirl meringues make a lovely, delicate dessert. When you just want something light and sweet, these airy meringues are just the thing.
Recipe
This Portuguese almond torte, known as Bolo de Amêndoa, is made with almonds, lemon zest, and cinnamon to create a rich, flourless, dense, and gluten-free torte that’s a Portuguese favorite.
Recipe
Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make with this homemade recipe. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.
Recipe
These baked cinnamon-pecan apples, which make a stunning autumn dessert, are smothered in a buttery mix of pecans, cinnamon, raisins, and nutmeg.
Recipe
Chocolate macarons can be yours in hours. They’re light and airy and made with dark chocolate, both in the cookie and the rich ganache filling. No fancy French patisserie required. Here’s how to make them.
Recipe
Chocolate-dipped citrus peel boasts the bright flavor and texture of candied peel tempered by the subtle sophistication of dark chocolate. A distinctly adult treat.
Recipe
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