Pudding made in a blender? You better believe it. Here's a milk-chocolate pudding recipe from chef Matthew Kenny that is raw, easy to make, and full of healthy fats. And it is so very tasty! How does he make this dish so flavorful without dairy, eggs, or cooking? Watch this video to learn his secrets, and then whip up your own batch at home.
We love a challenge (who doesn’t?), so we tackled the ultimate in decadent desserts—chocolate mousse. We knew we had our work cut out for us to lighten up this rich classic.
Here’s what we found: Three chocolates are better than one when trying to save on fat and calories. Semisweet chocolate adds rich chocolate flavor and creaminess, while Dutch-processed cocoa lends intense chocolate flavor. The white chocolate chips add creamy sweetness.
Instead of folding in whipped cream, as traditional recipes do, our recipe relies on fat-free Italian meringue made by beating hot sugar syrup into whipped egg whites for a mousse with a billowy, thick texture. Italian meringue is made with sugar syrup, rather than sugar, and is thus more stable. It lends a creamy lushness to desserts without any added fat.
Most will admit that cookie dough is the best (if only) reason for making cookies, but these incredible cookie dough truffles from The Cookie Dough Lover's Cookbook skip the whole nonsensical baking part.
There's no egg in the batter. Instead, heavy whipping cream helps bind the dough together.
To shape the truffles easier, pop the dough in the freezer to firm it up. Also, try wearing powder-free gloves while rolling the balls to prevent your hands from warming up the dough.
It will be difficult not to scoop up little bite-fuls while making, so plan on doubling the recipe so you can snag some guilt-free.
It's officially December, which means we're bringing back our 12 days of edible gifts. There's a lot of love given to chocolate-covered strawberries and candied bacon, but why not combine the two ideas to create chocolate-covered bacon?
The odd-sounding dessert will intrigue family and friends, but don't worry. They will love the scrumptiously sweet and smokey edible gift. To see the recipe, read more
After nine amazing years, How I Met Your Mother is finally coming to an end, and we're savoring every moment of the final season. That includes making our version of "sumbitch cookies," crispy, chocolatey, caramel and peanut butter cookies that are naughty in all the right ways. Bake up a batch of these to keep your mouth happy all the way through the series finale. Watch the video, and then get the recipe.
If the ridiculously cute cheese-ball shapes from Michelle Buffardi's Great Balls of Cheese ($17) haven't caught your eye, then surely the triple-chocolate cheese ball will do the trick. Semisweet chocolate, unsweetened chocolate, and cocoa powder swirled into cream cheese make for one powerfully rich chocolate cheese ball.
This particular cheese ball is massive. If you're going to a smaller holiday party, then plan on cutting the recipe in half . . . that is, unless you want to divide the cheese ball into two smaller ones and hoard the extra for later. This cheese ball tastes like dark chocolate cream cheese frosting, making it an excellent vessel for graham crackers, vanilla wafers, and strawberries.
Did you catch Thor's return to theaters in Thor: The Dark World? To celebrate, we're making party-favor-ready minihammers in honor of his trusty weapon, Mjölnir. Salty, sweet, and just plain fun, these hammers take chocolate-dipped pretzels to the next level. Watch the video to see how easy they are to make, sparkly metallic glaze and all.
If you've ever been puzzled by your capacity to devour a bag of chocolate-covered pretzels, then you're in good company. Sweet, salty, and oh-so-delightfully crunchable, this indulgent snack is pretty hard to beat when done right. But is Snyder's limited-edition line of Pretzel Dips ($4 each) up to snuff? Keep reading to find out.
If you're up to your ears in leftover candy corn, we have a sweet, salty, and Halloween-appropriate solution: pretzel and candy corn chocolate bark. It may seem intimidating to make, but it's a great place to start for those new to crafting confections as the technique is fairly simple. Essentially, you melt chocolate, spread it thinly on a baking sheet, sprinkle on the toppings, allow it to set, then break it into pieces.
For the best results, try your hand at tempering the chocolate. While the process is a bit fussy, it's completely doable, provided you arm yourself with a trusty candy thermometer and a bit of patience. And this step is crucial if ultraglossy, snappy chocolate bark is what you're after. Fuss-free more your style? Try candy melts. While not exactly the same, they'll harden up glossy without the extra steps. Either way you'll want to try the salty-sweet recipe.
If you haven't yet gobbled up every last peanut butter cup from your Halloween candy stash, listen up. Normally we wouldn't bother fussing with perfection — eaten out of hand, Reese's iconic candy is near-unbeatable — but, here it's worth making an exception.
First, chop them up into little nuggets of peanut butter-chocolate bliss. (Be kind to yourself and chop one extra for snacking.) Next, fold the whole lot into salty, butter-rich blondie batter, and let it all marry under the oven's heat.
Let them cool, then slice the slab of blondies into bite-size pieces. Chewy, tender, and salty-sweet, these darlings won't last long; you've been warned.