Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies and Tarts."
You can’t go wrong when luscious chocolate is matched with caramel, nuts, fruit, whipped cream, custard fillings, or flaky pie crust. Browse our collection of the best pie and tart recipes featuring chocolate in the fillings, crusts, toppings, or throughout.
Nut lovers can add 1/2 cup chopped walnuts to the brownies. Walnuts pack a good dose of heart-healthy omega-3 fatty acids as well as protein and fiber. Pureed black beans replace some of the butter used in most brownies. Their earthy flavor and dark color are great matches for chocolate.
Souffles have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.
Setting a mold on top of the dough keeps it from puffing up in the oven, eliminating the need for pie weights. The ganache should be warm when poured in, in order for it to set smoothly. So work your way to step 5, and fill the tartlets with jam before making the ganache.