Chocolate

The finely ground hazelnuts in these truffles add extra depth to the flavor and a delightful crunch to the texture. Absolutely no one eats just one of these truffles.

Madagascar grows some of the world’s most flavorful vanilla beans. Bourbon vanilla is not made with bourbon at all. It is named after the Bourbon kings of France, who brought vanilla cultivation to Madagascar during their rule. When vanilla and chocolate are combined, the flavor of both is enhanced and deepened.

Green tea adds a distinct yet mellow flavor to these uncommonly good truffles.

Espresso coffee and chocolate are accented with coffee liqueur to produce a classic flavor combination. A candy coffee bean adorns the top of each truffle.

Eating these truffles is like sipping a cup of rich cappuccino.

Raspberry and chocolate are a marvelous flavor combination. When you bite into one of these truffles, a burst of raspberry flavor is your reward.

These truffles are as close as you can get to eating pure chocolate. When you bite through the outer coating, you are treated to a creamy rich chocolate center. They will make you feel like royalty.

Keep the pan of simmering water nearby to re-warm the chocolate as you are working. You will need about 30 1 1/2-inch and 12 2 1/2-inch paper candy cups; they are available at most baking supply stores.

You can make bite-size cookies by rolling the dough into smaller balls.

These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.

The recipe for these delicious cookies comes from food writer and cookbook author Carolynn Carreño.

If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)

Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, page 541).

Store brownies in an airtight container at room temperature for up to 3 days.