Mint Chocolate Cookie Squares
A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
Here's a gorgeous ending that's sure to make a splash: layers of chocolate and passionate pink mousse surrounded by chocolate cake ribbons and iced with chocolate ganache.
Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.
This is a perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
You only need a small slice of this incredibly rich tart to gratify even the most intense chocolate craving. For the perfect crust, buy preground chocolate wafers, which are fine and evenly sized.
This sorbet tastes as rich as ice cream but doesn't have the eggs and cream. Chocolate bars with 65 to 72 per cent pure cocoa give the smoothest, creamiest texture. For dairy-free sorbet, make all 9 oz (270 g) of the chocolate bittersweet.
Decorate these classic chocolate thumbprint cookies with sprinkles, sugar or candies to suit your taste.
These chocolate crepes are delicious on their own, but even better when filled with cherries, sweetened mascarpone and melted dark chocolate, or our other irresistible filling suggestions.
Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.
Tempering chocolate takes time, patience and a candy thermometer, but it gives beautiful results. The chocolates become smooth and shiny, and yield with a satisfying snap when you bite into them. Use the best quality chocolate you can find for these indulgent treats, and your favourite liqueur for the ganache centres. Frangelico, Kahlúa, Tia Maria and amaretto are good options.
