A line-up of the blog’s most unapologetically, unabashedly, purely chocolate-y recipes, for Valentine’s Day and beyond.
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Everyone’s favorite hazelnut chocolate spread, made from scratchand in the comfort of your own kitchen. Warning: this homemade nutella is highly, highly addictive.
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Intensely, deeply, chocolate-y cookies, not for the faint of heart.
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Rich, creamy, chocolate peanut butter ice cream — pure American summer bliss.
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Homemade Cannoli — crisp pastry shell, creamy chocolate-chipped ricotta filling and all! — to celebrate the blog’s 5th birthday!
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A rich, deeply chocolate-y cake with hints of citrus, perfect for snack, breakfast, or dessert.
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A cross between the Italian ciambellone and the American brownie — need I say more?!
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Crunchy, buttery, chocolate coated toffee that should come with a warning (it’s that addictive).
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Intensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
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Here we've got a tantalizing mix of crunchy, salty pretzels, toasty, buttery caramel, crisp pecans, and a good layer of bittersweet chocolate. They mix salty with sweet and are therefore inevitably addictive, magical, and guaranteed to disappear in no time.
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Ricotta and mascarpone combine to make a filling is sweet but not overwhelmingly so, vanilla-scented, and best of all, packed to the brim with bittersweet chocolate, the whole thing wrapped up and crisscrossed with crisp, golden brown pasta frolla.
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The cake is light and fluffy yet deeply chocolate-y, dressed up with one of the best frostings I've ever made, thick and truffle-y and glossy and downright addictive, just barely sweet. I topped the whole thing off with a snowfall of sprinkles, which are optional, but make the finished cake so festive and pretty they might as well be mandatory.
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These biscotti -- which go by the name cantucci in Italy -- are cookies in their Christmas best, elegant and festive, full of crunchy almonds, chewy apricots, and chunks of sweet white chocolate, intensely almond-y with a kick of brandy to keep things seasonal.
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Meet American hot chocolate’s exotic, wiser, slightly moodier older sister, one who had lived a year abroad in Europe, studied philosophy, and spent lots of time writing, or thinking deep thoughts. Ladies and gentleman, I give you Italy's cioccolata calda, dark and rich and thick enough to drink with a spoon.
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Pecan pie's usual sugary sweetness is both tempered and countered with a handful of salty pretzels and heap of bittersweet chocolate, resulting in a pie that is downright addictive, crunchy and fudge-y and sweet and salty and chocolate-y all at once.
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This cake carries beautifully into this century, deeply chocolate-y but also unexpectedly light for a chocolate cake, the perfect foil for the rich buttery careful-or-you-might-eat-the-whole-batch caramel icing poured over the top, sprinkled with a handful of crunchy pecans, while we're at it. Bonus: if you leave out the frosting, this cake is also vegan -- no butter, no eggs.
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Blondies, all grown-up — here we have coffee and dark chocolate to replace the usual super sweet, milk chocolate blondies of your youth.
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This recipe here brings a little bit of America to my kitchen in Rome, and, as the name implies, is truly the best hot fudge sauce I've ever had, addictive-ly, this-might-not-make-it-from-the-stove-to-the-jar good, deeply chocolate-y and just sweet enough, and takes just 10 minutes to whip up.
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Red Wine Chocolate Truffles, a Valentine’s Day treat that are far better than a bouquet of thorny roses or a bottle of potentially-cloying perfume, and they hands down put any box of store-bought chocolates to shame. But I think I had you at "Red Wine Chocolate Truffles" anyways, didn't I?
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