*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 8 servings. For chocolate truffles: 3 bars (1.5 ounces each) good-quality dark chocolate, such as Godiva, broken up> 1/2 ...
Intimidated to try making an elaborate dessert? Colin Bedford, executive chef of The Fearrington House in North Carolina, shares his easy-to-make recipes for chocolate soufflé and strawberry shortcake ...
1/2 teaspoon fleur de sel (sea salt), plus more for garnish, if desired 3/4 cup cream 1. Brush the insides of 8 ramekins with melted butter. Dust with granulated sugar, tapping out any excess. 2. For ...
All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Sometimes I wish my only guiltless chocolate indulgence didn't come from those ...
3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan 3⁄4 cup sugar, plus additional for pan 3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or ...
Where: Walkers Grill, 2700 First Ave. N. Who makes it? Chef Marlo Spreng What makes it special? It’s warm. It’s chocolate. It’s a little bit gooey. We make ours with a bittersweet dark chocolate from ...
Chocolate remains among the most mystical of culinary delights, but too often home cooks avoid its pleasures because chocolate intimidates them. They think of the mysterious act of “tempering” ...
Dear SOS: I went to Shiro restaurant in South Pasadena, and the chocolate torte souffle was out of this world. Is there any chance chef-owner Hideo Yamashiro would share the recipe? Dear Agnes: The ...
3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan 3⁄4 cup sugar, plus additional for pan 3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or ...
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