Chocolate

Ganache can be kept, tightly covered, in the refrigerator for up to three days. Before using, warm ganache by setting it over a saucepan of simmering water, then let cool, stirring frequently.

Prepare the mousse at least four hours or up to two days in advance. Refrigerate, covered with plastic wrap.

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Some people prefer their brownies cakey. We developed this recipe to satisfy our craving for a bar that was just the opposite: dense, fudgy, and full of deep chocolate flavor.

You can transform the flavor of this filling into chocolate-mint or mocha by substituting 1/4 teaspoon pure peppermint extract or 1/2 teaspoon pure coffee extract for the vanilla.

These crisp cookies can be sandwiched with Vanilla or Chocolate Cream Filling, freshly whipped cream, or your favorite ice cream.

Like brownies, these cookies are dense and fudgy beneath their crackly exteriors. Use your favorite nuts in place of the walnuts, or omit them altogether. The dough can be shaped into balls and refrigerated for up to two days or frozen for up to three weeks; freeze on a baking sheet until firm, then transfer to a resealable plastic bag.

Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie.

We like the way this cake looks glazed with white chocolate, but you can substitute semisweet chocolate in the glaze recipe, if you prefer. Be careful not to over swirl the vanilla and chocolate batters when you are running a knife through the two; the marbling won’t look as beautiful if you overdo it.

These scones are so rich and dense, you may prefer to eat them as an afternoon snack, rather than for breakfast. Either way, they’re great with coffee.

Aaron DiGrassie (Mrs. Rowe’s grandson) picked up this fabulous, off beat recipe when he worked at Ford’s Colony in Williamsburg, Virginia. Now a new father and the restaurant’s general manager, Aaron has come a long way since the day when he first started working in his grandmother’s restaurant business. At the age of ten, the ambitious boy made and sold pie boxes for 10 cents each.

Two sweet Southern favorites—pecans and fudge—come together in this extra-rich pie that bakes up like a big, soft brownie. Serve small slices topped with a dollop of unsweetened whipped cream, crème fraîche, or sour cream.

This recipe appeared in the restaurant’s self-published cookbook, which notes that you should “serve only to those who truly appreciate dessert and won’t complain about calories.” This pie reminds me of a quote from Chocolat, the movie based on the book by Joanne Harris: “It melts ever so slightly on your tongue and tortures you with pleasure.”

Mudd Pie is a rich treat that’s fun to make; you simply can’t go wrong with it! It’s a fun kitchen activity for children, too, and they love to eat the results.

This luscious pie recipe was found handwritten in Mildred’s notebook. She might have gotten it from relatives in North Carolina. Once it’s completely cool, the pie sets up firm and can be sliced neatly, but it’s also delicious as a warm, gooey mess. Chef William Poole, of Wen Chocolates in Denver, Colorado, says, “This is the best pie I’ve ever had, except for my grandmother’s pumpkin pie.” It’s wonderful served topped with ice cream or whipped cream.

Mrs. Rowe’s restaurants serve this luscious dream of a pie for chocolate lovers only on special occasions—but you can make it anytime at home.

The miniature marshmallows are a great time-saving device in this recipe. Full-size marshmallows also work, but they’re more difficult to measure and don’t melt as quickly.