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Chocolate Marquise
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
Baking with Dorie: Chocolate-Dipped Linzer Hearts
If you haven't already whipped up something wonderful for the sweetheart(s) in your life, here's a recipe for a cookie that makes any day sweeter. It's a linzer cookie—made with flour and ground nuts and spiced with cinnamon and cloves—cut out with a cute little heart-shaped cutter and dipped in melted chocolate.
Raspberry-Rose Sorbet with White Chocolate
This cheat's dessert is a five-minute knockoff of the great raspberry-rose sorbet from Berthillon in Paris.
Vanilla Ice Cream Sandwiches
Our recipe for ice cream sandwiches lets you recreate this childhood favorite, wrapping and all.
Rosemary Pine Nut Sables
These butter sables are accented with rosemary and pine nuts. They're an interesting mix between sweet and savory, and just perfect with a cup of tea.
Chocolate Covered Strawberries (3 ingredient dessert!)
A firm favourite at every gathering, Chocolate Covered Strawberries are quick to make and easy to scale up. So make loads! Roll them in coconut, nuts or any other crunchy toppings you love for next-level deliciousness.
Chocolate Mousse
Rich with bittersweet flavor and light as a cloud, chocolate mousse is a simple, elegant dessert that’s deeply satisfying to eat.
Paris–Brest (Pâte à Choux With Praline Crème Mousseline)
Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.
Alfajores de Chocolate (Argentine Chocolate-Dulce de Leche Sandwich Cookies)
The flavor is delicate cocoa, orange, honey, and almond, coated in chocolate, and naturally, generously filled with rich dulce de leche.
French in a Flash: Provençal Sablés
These shortbread cookies, or sablés, are savory with the Provençal flavors of Parmesan, rosemary, and thyme. Perfect to devour with a bottle of rosé.
In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate.
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Financiers (French Mini Almond Cakes)
Deeply satisfying to eat, these tender-crisp financiers benefit from nutty brown butter and ground toasted almonds.
Hazelnut Apricot Macarons
Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.
Baking with Dorie: Daniel Boulud's Coffee-Cardamom Pots de Crème
I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one's teeth.
Venetian Cookies
Venetian Cookies (also known as 7-Layer, Italian Rainbow, and Neapolitans) are layered petit fours with almond sponge cake, jam, and melted chocolate.
Chocolate Marquise
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
Éclairs
Homemade éclairs - easier than you think! Light as air choux pastry filled with cream and topped with a shiny chocolate glaze.
French Palmier Cookies
Palmiers are a type of French pastry––our recipe uses a homemade rough puff pastry. They’re easy to make, and you can create any savory or sweet flavor!
Cream Puffs
Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere.
Madeleines
With whisper thin, crisp exteriors, light-yet-buttery centers, and those signature humps, these are madeleines that Proust would be proud of.
Chocolate Pot de Crème
70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.