2 cups (about) bittersweet chocolate 1/2 cup cream 4 tablespoons Cayenne pepper, to taste 1 teaspoon ground Cinnamon In a double boiler, melt bittersweet chocolate pieces and cream together until smooth. Add cayenne pepper and cinnamon until combined. Put mixture in the refrigerator until cooled, then pipe onto completely cooled cupcakes. Per serving: 636 calories; … Continue Reading →
Recipe courtesy of “Molto Batali” by Mario Batali (Ecco, 2011) 8 large egg yolks, at room temperature 2/3 cup sugar 1/4 cup dry Marsala or sherry 1 1/2 cups heavy cream, chilled 2 pints fresh raspberries 8 to 10 amaretti cookies Put a mixing bowl in the fridge to chill it. Fit a heatproof bowl … Continue Reading →
From National Coffee Association. 1 cup cold strong coffee 1 cup coffee ice cream 2 ounces Brandy or Cognac Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean. Serves 2.