This sauce is an all-time favourite, either cold or at room temperature. To serve hot, increase chocolate to 8 oz (250 g).
Bittersweet chocolate enrobes soft peppermint discs to make treats even better than the similar ones you buy.
Always popular with both kids and grown-ups, these treats are a step up with their combination of milk and bittersweet chocolates.
These crisp triangles are elegant and not at all difficult to make. You can dip the cookies in white chocolate and drizzle them with bittersweet chocolate.
A food processor makes these creamy truffles extremely fast and easy. You could use semisweet instead of bittersweet chocolate for a slightly sweeter flavour. For a festive, special presentation, put these in little foil cups.
Popular throughout Europe, these thin, candylike cookies are filled with fruits. Keep refrigerated between waxed paper in a cookie tin, because they'll soften if kept at room temperature. If desired, drizzle with melted bittersweet chocolate.
These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
