Place the chocolate and butter in a double boiler or bowl set over barely simmering water, and allow to melt, stirring until smooth. Whisk in the egg yolks one at a time, and then add the coffee. Beat ...

Last week, we had three dinner parties at our house. Never would I have planned so much entertaining in such a short time, but a series of serendipitous events led to this outcome. The first of our ...

A twist on the traditional Thanksgiving pumpkin pie, this dessert is served in individual glasses. According to what Garten once told Food & Wine, the parfaits were a hit when she made them on an ...

Almond chef Jason Weiner makes the passionfruit and mousse dessert. Apr. 3, 2009— -- First freeze four pilsner glasses, and then make the mousse: Ingredients: White Chocolate Mascarpone Mousse: ...

Consider all the time and effort you spend on holiday meals. Shouldn't the same be afforded to desserts. If you answered yes, keep reading. Seaport Hotel & World Trade Center Pastry Cook Laura ...

Betty Rosbottom’s column on Sundays always can be counted on to provide wonderfully simple and elegant ideas for entertaining. This easy, do-ahead recipe offers a lusciously sweet finish to any meal.

Kathy's Note: Chocolate mousse was overdone in the 1970s, but I never really tire of it. Because you only need a few ingredients to make this French classic, it’s important to use the best chocolate ...