This recipe for Ancho Chile and Cinnamon Truffles combines two of my favorite ingredients; chocolate and chiles. The recipe is the creation of the Union Square Grill.
This version of pots de creme has two layers, one of white chocolate and one of milk chocolate. The cooking is all done "stovetop" so no baking in a water bath. The recipe takes a bit more time to prepare than many of the others so keep it for a special occasion.
Sarah Levy, Chicago Pastry Chef and owner of Sarah’s Pastries & Candies shares a wonderful recipe from her new cookbook, Sweetness. It's all about using the best ingredients and Sarah loves Nielsen-Massey Vanilla products. These yummy brownies are made with whole eggs, unsweetened chocolate, cream cheese and pure vanilla.
Classic toffee gets an update with the addition of salty pistachios and a sweet white chocolate topping. A sprinkle of chopped pistachios on top adds a festive touch.