Ganache -- a smooth mixture of chocolate and cream -- is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable. This recipe is from "Martha Stewart's Cupcakes."
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 wholesome treats are made with wheat germ and brown sugar. Fill the cookies with raspberry jam for a burst of fruit flavor (other fruit jams also work), and drizzled chocolate adds an indulgent finish.
This gorgeous gift comes filled with delicious intentions -- as well as magnificently rich chocolate and coconut custards. The luxe layers are wrapped in cocoa ladyfingers and finished, fittingly, with a red satin bow.
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experiment
with your own favorite flavors): Movie Theater Bark; Dried Cherry and Orange Peel Bark; S'mores Bark; Peppermint Bark; Lime and Macadamia Nut Bark; Pistachio, Dried Cranberry, and Toasted-Coconut Bark; Cookies-and-Cream Bark; Crackly Two-Tone Bark; and Peanut Butter Swirl Bark.