Archive for ‘Chocolate’ (10)
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To-die-for 15 min chocolate, almond and pear fondant
Wednesday, October 13th, 2010 Recipe by: Anne-Laure at Tasty Diaries Busy: 15 min Total prep time: 45 min Serves: 8 This recipe works perfectly... |
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Coconut sablés with a dark chocolate coating
Thursday, April 1st, 2010 Recipe by: Pierre Hermé, Le Larousse des Desserts Busy: 15 min Total prep time: 2h30 min (2 hours chilling time) Serves: makes about 20 cookies Make the... |
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All American chewy chocolate chip and nut cookies
Friday, March 5th, 2010 Recipe by: Adapted from original Nestlé Toll House chocolate chip cookies (found at the back of Nestlé chocolate chips bags in the US) Busy: 15 min Total prep time: 90 min (incl. 30 min chilling time) Serves: About 45 cookies ... |
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Floating snow island on a sea of chocolate
Wednesday, January 20th, 2010 Recipe by: Adapted from Sebastien Bauer, Patisserie Chef at Angelina, Paris Busy: 30 min Total prep time: 30 min Serves: 6 Prepare the snow... |
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Ma bûche de Noël
Wednesday, December 2nd, 2009 Recipe by: Pierre Hermé’s Meringue d’Automne and Mary’s Berry’s meringue roulade. Busy: 1 hour Total prep time: 1H30 min (plus 3 hours setting time.) Serves: about 8 Start with the... |
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Simplest and most delightful truffles
Thursday, November 19th, 2009 Recipe by: Adapted from Pierre Hermé Busy: 45 min Total prep time: 45 min (plus 2 hours chilling time) Serves: Makes about 40-50 truffles (depending on their size!) Prepare the truffle... |
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Creamy white chocolate mousse with refreshing kiwi coulis
Thursday, October 15th, 2009 Recipe by: Anne-Laure at Tasty Diaries Busy: 20 min Total prep time: 20 min (plus 15 min chilling time) Serves: about 8 Cut the white chocolate into... |
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Most exquisite mousse au chocolat
Thursday, October 15th, 2009 Recipe by: Pierre Hermé, Le Larousse du Chocolat Busy: 15 min Total prep time: 15 min (plus at least 1 hour chilling time) Serves: 6-8 Bring the milk to a... |
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My truly delicious almond and chocolate chip scones
Thursday, October 8th, 2009 Recipe by: scone recipe from The Swedish bakery, Chicago, US Busy: 30 min Total prep time: 45 min Serves: Makes 16 scones Leave the butter to soften at... |
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Unforgettable warm chocolate fondant
Thursday, September 10th, 2009 Recipe by: Chistophe Renou, Head chef at Aubergine, Chelsea, London Busy: 20 min Total prep time: 1h30 min (includes 1 hour chilling time) Serves: 6 (depends on the size of your ramequins) The day or at least 1... |
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