The fastest chocolate fix ever—this warm and fudgey cake-for-one is zapped up and ready to eat in mere minutes.
'mocha' on Serious Eats
This ice cream is milky but decidedly chocolate-forward like a good rocky road, with coffee there to cut the sweetness and clean up chocolate's loose fatty edges. It's a cooler, cleaner chocolate than your average scoop, but still kid-friendly.
A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews.
I've got to admit, I was a little surprised that the new Salted Caramel Mocha at Starbucks actually contained sizable grains of salt. The catch? They disappear in about 20 seconds. Let me explain.
The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it.
We are introducing a new weekly column into the mix, and it's just on cookies. About time, right? Say hello to Cookie Monster, where we'll pull out the baking sheets each week to explore everything from the classic chocolate chip to sandwich cookies to nut-filled varieties. Up first is a mocha cookie that, unlike its mocha dessert cousins, finally has the right coffee-to-chocolate ratio.
If portion control is one of the keys to weight control, these mocha brownie thins, courtesy of the great Karen Barker, pastry chef and co-owner (along with her chef-husband Ben Barker) of the Magnolia Grill in Durham, North Carolina, are...