Fabulous Foods (1)
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.
When making this dessert, we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
These chocolatey confections are like a Reese's cup with alot more filling.
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
These "irish potatoes" are not what they would seem. This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
Endless combinations await in this gourmet version of a classic ice cream social.
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These decadently rich sweets combine caramel, chocolate, and pistachios. Nicknamed "Poison Apples," these snacks may seem sinful, but are worth the indulgence.
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Source: Martha Stewart