Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top.
'cocoa' on Serious Eats
Cacao nib-infused almond milk tastes great served frothy and chilled or heated up for an extra-special hot chocolate.
This pie is filled with a creamy pumpkin mousse that's happy to chill out in the fridge until you're ready to serve it.
Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.
To be perfectly honest, I enjoy this syrup best with only 5 ounces of brown sugar. The lower sugar version makes a deep, rich, sophisticated chocolate syrup. But not "Hershey's Syrup." The absolute hallmark of Hershey's is its sweetness, so to stay true to your childhood memories, stick with 9 ounces.
Like adding a splash of balsamic vinegar, incorporating cocoa powder into this jam intensifies the flavor of the raspberries and provides depth and richness. It's practically begging to be slathered on fresh croissants, and it tastes pretty swell on a peanut butter sandwich, too.
Beets may sound like an unlikely candidate for an ice cream, but they share chocolate's earthy, fruity sweetness, enhanced all the more so by roasting them first. Mixing beets with chocolate and churning them into ice cream dampens their funky qualities; this ice cream tastes more of marshmallow than vegetable, with only the subtle aftertaste of chocolate.
[Photograph: Robyn Lee] Tired of the normal kind? Try adding a dash of cayenne, pumpkin pie spice (mmm), ginger, nutmeg, cinnamon, and crushed candy canes. My apartment is so cold that I've started wearing fingerless gloves in the shower. I...
If you've been following Erin Zimmer's search for the best hot chocolate in New York (here's a taste) you must be in the mood to make your own serious hot chocolate at home. I know I am, so I was thrilled to come across Simon Hopkinson's easy recipe for hot chocolate in his terrific new book Second Helpings of Roast Chicken. His recipe only made two servings, which is clearly not enough hot chocolate, so I've doubled it.