| All you need is a few ingredients. | | | | | All chocolate truffles are easy. These are easier. | | | Instead of portioning, then rolling each one by hand, and ending up with a sphere that looks like a tennis ball that a dog tried to eat, we're skipping the rolling altogether.
Many recipes hinge on just two ingredients—chocolate and cream—and we're following suit. Except, we're swapping one of those for even bigger, bolder, better flavor. And no, it's not the chocolate. | |  | | Emma Laperruque | | Food Editor, Never Not Craving Chocolate | | | | | Once your chocolate truffles are scooped, you could leave them naked (!), or dress them up. With cocoa? Sesame seeds? Malted milk? Come hang with me on YouTube and let me know your ideas in the comments. | | | | The prettiest bowls I ever did see. Made in Ohio by a family-owned company that uses original molds from nearly half a century ago, these are perfect for cooking up a storm this winter, or gifting to the baker in your life. | | | | | | | | | Flourless Walnut Brownies | | | | | | | | | | | 3-Ingredient Peanut Butter Cookies | | | | | | | | | | | | | | | FROM OUR PARTNER | | A Drizzle Here, A Dollop There | | | We're teeing up the holiday treats of our dreams with help from Coronado Dulce De Leche. Made with real goat's milk, this caramelly sauce—known as cajeta—adds sweetness and complexity to everything in your dessert lineup. | | | | | |
