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cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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Looking for fun and easy chocolate dessert experience? Make chocolate fondue! Dip fresh fruit and other dip-ables into the hot, melted creamy chocolate mixture. Takes only 10 minutes to make!
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This egg white omelet recipe contains a single egg yolk for a touch of body and richness.
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In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
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Chocolate-Covered Pretzels are a fun and easy snack to make at home! Decorate with drizzles or sprinkles for a holiday treat.
Ingredients: chocolate chips, pretzel
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Get Iced Mexican Chocolate Express Recipe from Food Network
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The perfect fall drink; warm and delicious with a gorgeous, amber hue.
Ingredients: cocktails, alcohol, soups, chocolate
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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Get Chocolate Sorbet Recipe from Food Network
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This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.
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Try a dip of deliciousness. Made with walnuts, dried cranberries and a secret ingredient, these chocolate-dipped chocolate chip cookies are scrumptious.
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Cocoa powder, sugar, and butter make this decadent chocolate popcorn recipe a simple and delicious holiday treat.