THIS IS TRUE HOT CHOCOLATE——as opposed to cocoa—made by melting chocolate into hot milk. It doesn’t take any longer than hot cocoa to prepare but is a richer and creamier concoction. Top each mug with a dollop of whipped cream, marshmallows, or ground cinnamon, or dunk your favorite cookie into it.
This peppermint bark is made with not one, but three kinds of chocolate: milk, bittersweet, and white. It’s a stunning, festive sweet to make for yourself and loved ones during holiday season.
If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. This is part of BA's Best, a collection of our essential recipes.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
