Dessert Recipes

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Frozen toffee butter torte with a chocolate-ganache center, crushed Heath bar crust and crown, and whipped butter-brown sugar filling. An elegant no-bake make-ahead dessert.

Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

No-bake strawberry cheesecake with cream cheese, whipped cream, and frozen strawberries set with gelatin on a graham cracker crust. Light, creamy, and smooth.

White chocolate mousse served in handmade dark chocolate cups. An elegant two-part dessert with airy mousse in edible chocolate shells, garnished with chocolate curls.