Frangelico

Hazelnut and chocolate have long been dessert partners, and it’s easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member Derrinl. If you don’t have Frangelico, you can substitute Amaretto.

Many people associate particular years of their childhood with the television shows they watched or the sports they played. In my family, intervals of time were marked by food. The break between third and fourth grade was the summer of crêpes. My parents had just returned from a trip to Brittany, and my mother was determined to re-create the handiwork of their famous crêperies. I got on the crêpe bandwagon, too, and borrowed her Teflon-coated electric skillet on the weekends. While my sister entertained all the neighborhood kids in the pool, I set up my backyard crêpe stand and spent the afternoon flipping and filling to the sounds of “Marco . . . Polo . . . Marco. . . .” These lemon-hazelnut crêpes are a little more refined than those childhood concoctions (banana-chocolate was my specialty in those days!), but they still remind me of those joyful afternoons in my makeshift crêperie.

Chocolate crust cradles a bevy of “superfoods,” including almonds, cherries, and eggs. Inspired by the French classic clafoutis, this tart is “choc full” of cherries. They float jewel-like inside a sweet, vanilla-scented custard. By the way, here are three good ways to pit a cherry: (1) Use an old-fashioned vegetable peeler that has a curved edge on top to scratch around the top of the cherry pit, then dig around the stone, scoop under it, and it will pop right out; (2) use a paring knife as above (but watch out—it’s easy to slice your fingertips); (3) use a cherry-pitter carried by some gourmet kitchen stores—a special tool invented just for this job! This recipe requires only half a batch of the Chocolate Sugar Dough—make a full batch and freeze half for future crust or cookie needs.

Small wedges of this luscious, superchocolaty cake go a long way.

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time."

John Carey of Anchorage, Alaska, writes: "Whenever I see zabaglione on a dessert menu, I order it. The tangy pineapple version at Vetri in Philadelphia comes with a moist almond cake — divine."

A glamorous after-dinner drink from Melvyn's restaurant.

Louise Pickerel of Muskogee, Oklahoma, writes: "The hot chocolate with coffee and hazelnut liqueurs here is my version of a restaurant recipe. I call it a "chocolate bar," and it does make a nice, lighter alternative to dessert after a filling meal. It's also something good to curl up with in front of the fire." Warming and full of holiday cheer.

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.

Italian fruitcakes with Frangelico chocolate sauce If you don't have the mini Bundt molds called for, oversize muffin cups (about one-cup capacity) can be used instead. Begin preparing this at least a week ahead.

A real winner: Delicate "purses" of phyllo pastry hold a banana and hazelnut filling. They're served with white chocolate sauce and a crunchy hazelnut crumble.

This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .