Desserts, chocolate

Coconut-Dark Chocolate Truffles

Sarah Hoff — Thu, 20 Dec 2012 15:32:37 +0000

Coconut macaroons meet dark chocolate truffles in these little treats. Inside the snap of the dark chocolate shell lies the tender coconut-cocoa filling: a mix of naturally sweet dates, cocoa and coconut flour. Coconut flour is a healthy way to add decadent coconut flavor to this coconut-dark chocolate truffle recipe and other baked goods. It packs a whopping 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat). Look for coconut flour near other gluten-free flours.

Chocolate-Dipped Pineapple Rings

Sarah Hoff — Fri, 14 Dec 2012 20:14:41 +0000

Chocolate-Dipped Pineapple Rings

Dried pineapple rings dipped in melted chocolate and sprinkled with chopped macadamia nuts are a healthy dessert with tropical flavor. Customize this chocolate-dipped fruit recipe by using different nuts or even dried papaya spears instead of pineapple.

Chocolate-Dipped Pretzels

Sarah Hoff — Fri, 14 Dec 2012 19:54:35 +0000

Chocolate-Dipped Pretzels

Satisfy your sweet tooth (and your salty tooth!) simultaneously with this chocolate-dipped pretzel recipe. Cocoa nibs give these chocolate-dipped pretzels an extra layer of chocolaty flavor.

Chocolate-Dipped Strawberries

Sarah Hoff — Fri, 14 Dec 2012 19:39:55 +0000

Chocolate-Dipped Strawberries

Perfect for Valentine’s Day or a birthday, these chocolate-dipped strawberries are a cinch to make and are a healthy dessert. A bit of fresh lime zest adds an unexpected finish to this easy chocolate-dipped strawberry recipe.

Chocolate-Dipped Pecans

Sarah Hoff — Fri, 14 Dec 2012 19:31:47 +0000

Chocolate-Dipped Pecans

These chocolate-dipped pecans get an elegant finish from a sprinkling of turbinado sugar. You can use this technique with other nuts to make chocolate-covered nuts too.

Chocolate-Dipped Clementines

Sarah Hoff — Fri, 14 Dec 2012 19:08:32 +0000

Chocolate-Dipped Clementines

Dip clementine segments into melted chocolate for a healthy dessert. Chopped crystallized ginger is a zesty garnish for this chocolate-dipped fruit recipe.

Chocolate-Dipped Apricots

Sarah Hoff — Fri, 14 Dec 2012 18:58:59 +0000

Chocolate-Dipped Apricots

Satisfy your sweet tooth with these chocolate-dipped dried apricots for a healthy dessert. Try this chocolate-dipped fruit recipe with slices of your favorite dried fruit.

Kahlua & Chocolate Soufflé

Erin McCormick — Wed, 11 Apr 2012 17:20:44 +0000

Kahlua & Chocolate Soufflé

Don’t be intimidated by its tall, dark beauty; this decadent (yet calorie-smart) Kahlua and chocolate soufflé recipe is easy to make at home.

Banana-Caramel Crepes with Nutella

Erin McCormick — Wed, 11 Jan 2012 19:21:56 +0000

Banana-Caramel Crepes with Nutella

Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside. Feel free to roll or fold your crepes around your filling any way you choose.

Mocha Yule Log

Erin McCormick — Fri, 21 Oct 2011 17:29:04 +0000

Mocha Yule Log

A bûche de Noël—a cake decorated like a yule log—is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Some bûche de Noël cakes can be as heavy as a real log when they are decked out with sugar and buttercream. Our recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake made with whole-grain flour is easy to roll up and it’s covered with a billowy espresso-spiked 7-minute frosting. We’ve substituted agave nectar for white sugar in the frosting. It’s pretty garnished with meringue mushrooms and sugared rosemary.

Chocolate Decadence

Erin McCormick — Thu, 16 Dec 2010 20:56:53 +0000

Chocolate Decadence

Inspired by the (now) old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, here is an enlightened rendition with deep bittersweet chocolate flavor and that dense melt-in-your-mouth texture so characteristic of the genre. No one will guess it’s healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it’s completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.

Chocolate-Banana Grahams

Erin McCormick — Thu, 16 Dec 2010 20:11:01 +0000

Chocolate-Banana Grahams

A graham cracker smeared with Nutella and topped with banana and coconut is a light way to satisfy your sweet tooth.

Creamy Chocolate Gelato

Erin McCormick — Thu, 16 Dec 2010 20:05:47 +0000

Creamy Chocolate Gelato

This ultra-chocolaty, dairy-free Sicilian-style gelato—made without eggs or cream—is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor.

Chocolate & Pine Nut Torte

Erin McCormick — Thu, 16 Dec 2010 19:58:05 +0000

Chocolate & Pine Nut Torte

This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa, use it instead of the rum. The cake can be served once it’s completely cool, but for the best flavor and texture, make it the day before you plan on eating it. Serve with a sprinkling of confectioners’ sugar or a dollop of whipped cream.

Red Chile-Spiked Chocolate Mousse

Erin McCormick — Tue, 17 Aug 2010 16:00:57 +0000

Red Chile-Spiked Chocolate Mousse

The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts. In this silky, luxurious mousse the chile adds a light but bright accent.