1. Preheat oven to 425°F. Line baking sheet with foil. Place flatbreads on baking sheet. 2. Stir garlic into Alfredo sauce until blended; spread evenly over flatbread. Chop spinach; sprinkle over ...

Treat yourself to rich, chocolatey crepes with this special recipe from the Crepe Bar. Topped with a luxurious hazelnut mousse, hot fudge and sherry whipped cream, this dark chocolate crepe is the ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Chocolate Hazelnut Mousse. 1. Pour heavy whipping cream into a large ...

Place the cream in a bowl, add the liqueur and whisk until just starting to thicken. Work the chocolate hazelnut spread in a bowl with a wooden spoon until loosened and smooth. Fold in the cream until ...

In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the creme fraiche and liquor at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form.

(WISH) — Carl Chambers, Corporate Executive Chef for Cunningham Restaurant Group, joined Indy Style on Friday to share some recipes. Cunningham Restaurant Group opened its first restaurant, Boulder ...

The thickest chocolate mousse, with a fine layer of crisp chocolate and praline on top. The trick is not to let the mixture get too hot and to fold the egg yolks in quickly but lightly. SERVES 4-6 ...

Whisk flour, sugar, cocoa powder and salt in a medium bowl. Slowly whisk in milk, water and egg. Strain to remove any lumps. Stir in butter and vanilla seeds. Let mixture rest at room temperature for ...