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02/11/2013
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
02/13/2013
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.
Issue #152
11/14/2012
This delicious and decorative holiday confection demonstrates the key to cooking with white chocolate: adding in a touch of water helps it keep its shape after cooling.
Issue #152
11/13/2012
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.
Issue #152
11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
11/08/2011
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Issue #143
12/27/2012
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Issue #134
11/22/2010
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
Issue #134
12/03/2009
Based on a recipe from Stockholm's famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.
Issue #125
12/03/2009
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
Issue #125
11/11/2009
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
11/12/2007
This quick and easy recipe can easily be doubled or tripled to satisfy a crowd.
Issue #107
11/12/2007
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
11/06/2007
Rich, chewy and oh-so-delicious, these bars put convenience store candies to shame.
Issue #107
11/20/2007
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Issue #80
12/15/2005
This heavenly dessert is made with meringues and candied chestnuts.
Issue #80
05/22/2007
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
Issue #71
11/11/2005
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
Issue #71
03/01/2007
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
Issue #39
12/12/2007
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
Issue #31
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