Search Results (262 found)
cooking.nytimes.com
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Ana Sortun's pastry chef, Maura Kilpatrick, adds cinnamon and cocoa nibs to the syrup that soaks her chocolate baklava. But the baklava is fabulous even with a basic honey syrup we use here.
www.allrecipes.com
A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet.
www.allrecipes.com
Hazelnuts and tarragon are a delightful complement to salmon in this easy recipe.
www.allrecipes.com
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!
www.allrecipes.com
Chocolate-hazelnut spread, cocoa powder, chocolate chips, and chopped toasted hazelnuts make these cookies perfect for Nutella® lovers!
www.foodnetwork.com
Get Grilled Doughnuts with Melted Chocolate-Hazelnut Sauce Recipe from Food Network
www.foodnetwork.com
Get Triple Hazelnut Cake with Chocolate Buttercream Frosting Recipe from Food Network
www.allrecipes.com
Enjoy strawberries, banana, and your favorite chocolate-hazelnut spread together in smoothie-form!
www.allrecipes.com
Chocolate-hazelnut spread covers a warm tortilla rolled around a banana...what are you waiting for? Make this!
www.chowhound.com
An easy and elegant sauce to accompany fish, meat, or poultry.