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5 classic chocolate dessert recipes you can prepare with staples from the pantry, plus tips on choosing the right chocolate for everyone. These are the best of the best, get ready to drool!
This dessert is pure luxury for me. The creamy dark chocolate ganache is poured into a midnight dark waffle crust and topped with gorgeous flakes of sea salt like stars in the night sky. A little butter added to this ganache gives it a first-rate level of silkiness!
Choosing chocolate~ Since chocolate makes up the bulk of this recipe, now is the time to use a high quality dark chocolate that you love. I often use Ghirardelli or Lindt because that is what my supermarket stores. Look for at least 70% cocoa on the label.
If you are not the biggest fan of the bitterness of dark chocolate, or if you are like me and you can appreciate the delicious sweet creaminess of good milk chocolate, this mousse is for you.
Choosing chocolate ~ Hershey's good milk chocolate is a great combination for this recipe. It's easy to find and has that classic flavor you crave.
I love flourless chocolate cakes, especially for entertainment. They are easy to prepare but always feel special and impressive. Just top with berries or any kind of seasonal fruit (or whipped cream) and you get something really beautiful and effortless at the same time.
Choosing chocolate ~ Bittersweet or semi-sweet chocolate works great on this cake. I love using a different type of chocolate every time I make one of these flourless cakes because it comes out different every time. If you want to go everywhere, ask for a little Mexican Stone Chocolate Cup for this cake.
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For when you really need to pull out all the stops, the moist and flavorful cake of the barefoot Contessa offers. It's the dictionary definition of a delicious chocolate dessert, and you probably have everything you need to make it right now!
Choosing chocolate ~ this cake is made with cocoa powder, and whenever you use it without sugar, without additives, You can use any unsweetened cocoa powder you want with this recipe. Remember that cocoa powder is ground and dried from cocoa beans, after most of the cocoa butter has been removed, making it a fairly intense form of chocolate. You get what you pay for, and the cheapest brands are made from cheaper beans. Feel free to experiment.
Simple and elegant, these chocolate truffles are enriched with a little hot chili, but you can use the base recipe as a canvas for all of your favorite flavor combinations. If you do not like spicy, this truffle recipe is easy to chop with any liquor you like, my favorite is Amaretto or Grand marnier
Choosing chocolate ~ When a recipe is basically made of chocolate and cream, like these truffles, your choice of chocolate will have a big impact on the flavor. The darker your chocolate, the stronger these truffles will be, so look for 80% cocoa content.
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