In the early '90s, chef/restaurant owner Marcel Desaulniers put a nine-part chocolate dessert on his menu at the Trellis restaurant in Williamsburg, Virgina. His "Death by Chocolate" was a decadent cake with embellishments including ganache, mousse, glaze, meringue, sauce, ice cream, truffles, and, finally, powder. It became internationally famous and resulted in a cookbook, television appearances, and a James Beard Award, and inspired countless other rich chocolate desserts. Our collection of recipes is a celebration of a game-changing cake.
This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue hearts. Make a large version for a party or minis like these, each sized for two to share.
These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom.
Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic tassies (from the Scottish word for "small cup").