Explore Chocolate Souffle, French Dishes, and more!

NYT Cooking: Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the ...

Bittersweet Chocolate Soufflé

A hallmark of French cooking, the soufflé is like magic. It uses nothing more than air to transform workaday eggs into a lofty masterpiece, puffing and browning in the oven before collapsing at first bite. (Photo: Francesco Tonelli for NYT)

This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang

Dark Chocolate Pudding

When making chocolate confections, let luscious be the beacon. Then bump up the chocolate content. (Article plus video.

NYT Cooking: Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefe...

Denver Chocolate Sheet Cake

Denver Sheet Cake: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.

"Chocolate is God's gift to women. Am I right? And I'm not talking about that milky stuff with a huge ingredient list trying to pass itself off as chocolate. No, I'm talking about rich, dark, organic chocolate from fair-trade companies. When my friends introduced me to scrumptious, bittersweet chocolate truffles coated in cocoa powder that melt in your mouth, it was only a matter of time before I created my own version of bittersweet chocolate truffles!" | TraditionalCookingSchool.com

Bittersweet Chocolate Truffles

"Chocolate is God's gift to women. Am I right? And I'm not talking about that milky stuff with a huge ingredient list trying to pass itself off as chocolate. No, I'm talking about rich, dark, organic chocolate from fair-trade companies. When my friends introduced me to scrumptious, bittersweet chocolate truffles coated in cocoa powder that melt in your mouth, it was only a matter of time before I created my own version of bittersweet chocolate truffles!" | TraditionalCookingSchool.com

Double Chocolate pudding with caramelized cocoa nib brittle | davidlebovitz.com

Double Chocolate Pudding

Rich, delicious double chocolate pudding recipe with a super-intense chocolate flavor, topped with whipped cream & cocoa nib brittle.

NYT Cooking: Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, ma...

Classic Tiramisù

NYT Cooking: Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, ma...

NYT Cooking: This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.

Extra-Bittersweet Chocolate Pots de Crème

Extra Bittersweet Pots de Creme This is restaurant-grade pudding you can make at home It& dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate A healthy dose of salt balances it all out.

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

Dark Chocolate Pudding

Easy blender Pot de Creme: Put 6 oz. chocolate chips, 1 egg, 1 T sugar, 1 tsp. Pour into small cups, chill to set. Top w/ whipped cream if desired.

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. (Photo: Jim Wilson/The New York Times)

Intense Chocolate Mousse Cake

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries a

NYT Cooking: Set with gelatin instead of egg yolks, panna cottas are lighter - and easier to prepare - than most puddings. This one owes its richness of flavor to a healthy dose of Nutella and bittersweet chocolate.

Milk Chocolate Hazelnut Panna Cotta

In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices You can substitute any other mild-fleshed fish for the cod

Quick-Braised Cod With Herbed Yogurt

The New York Times Cooking is the best recipe discovery site for browsing years of Times recipes, searching for your favorite ingredients, and watching how-to Cooking videos.

This holiday season the family will swoon over this Chocolate Mousse and Praline Pie. Made with HERSHEY’S Cocoa and fluffy mousse to add a little something special to the classic praline pie. Try this rich dessert for Thanksgiving, Friendsgiving, or Christmas.

Chocolate Mousse and Praline Pie. Made with HERSHEY’S Cocoa and fluffy mousse to add a little something special to the classic praline pie. Try this rich dessert for Thanksgiving, Friendsgiving, or Christmas.

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side. (Photo: Andrew Scrivani for NYT)

Sticky Cranberry Gingerbread

NYT Cooking: Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store i

NYT Cooking: The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requ...

World’s Best Chocolate Cake

NYT Cooking: The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar

Hands down, best Carrot Cake I've ever had IN MY LIFE! I didn't follow this recipe for the frosting, instead I made some homemade cream cheese icing with two softened bars of cream cheese, 1/2 cup of softened of butter, 2 cups of confectioner's sugar, and two splashes of vanilla and mix. That stuff tastes like cheesecake batter instead of gross, too sugary frosting. SO good!

Best Carrot Cake Ever and so Moist with Cream Cheese frosting. Substitute 1 cup of milk or applesauce for the eggs plus add 2 teaspoons of baking powder

Paleo Chocolate Cake - so rich and decadent! You and your guests won't even realize it's gluten-free! Recipe on MyHeartBeets.com

Paleo Chocolate Cake - so rich and decadent! You and your guests won't even realize it's gluten-free! Recipe onPaleo Chocolate Cake - so rich and decadent! You and your guests won't even realize it's gluten-free!

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