· Scald ½ cup cream for the mouse and pour it over the chocolate. Stir together to make a ganache. · Whip egg yolks with powdered sugar on the mixer until ribbon stage and fold into chocolate ganache.

This classic dessert always hits, any way you make it.

"The bright and fragrant citrus notes complement the rich, dark chocolate perfectly," says the pastry chef Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...

Whip 1 1/2 cups of heavy cream and three tablespoons of dark rum or Grand Marnier in the bowl of an electric mixer fitted ...

In a cold stainless steel bowl, whip the cream to soft peaks, and set aside. Mel the chocolate in a double boiler until smooth. Dissolve the espresso powder in the rum. Whip the eggs, pinch salt for 1 ...

This decadent dessert is about as rich and chocolatey as they come.

Note: This recipe must be prepared in advance. "Of the many recipes that were born in my kitchen, this was one of the most exciting because it became the New York Times 1972 Dessert of the Year," ...

We're not all hearts and flowers people. Some of us are breakfast in bed people. Some of us are chocolate people. And cooking ...