Chocolate

These truffles are particularly good when made with Valrhona "40% cacao" milk chocolate. We recommend tempering the chocolate used for coating them, as it will result in glossier, firmer shells.

This recipe works best with Valrhona, Callebaut, or Lindt chocolate. The rich, slightly dense soufflés are made even more decadent when topped with the creamy caramel.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Raspberries taste wonderful with chocolate, and so do hazelnuts. All three flavors unite compatibly in this cake-like brownie.

Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when puréeing.

The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.

You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart.

This recipe is used to prepare Chocolate Orange Dobostorte.