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White Chocolate Custard With Raspberries
I serve these custard slightly warm, which softens the raspberries and releases their subtle, sweet perfume. (article body) |
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Triple-Chocolate Parfait
This recipe comes from Michael Lewis-Anderson, the brilliant chocolate stylist from Wittamer in Brussels, who swears he cannot make his parfait fast enough for chocolate lovers who come from all around the world for his superlative creations. (article body) |
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Sans Souci's Marquis Bars
Laure de Montebello, Executive Chef and Co-founder of Sans Souci Gourmet Confections, agreed on sharing with us this fabulous recipe, the perfect dessert for a party. (article body) |
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Chocolate Dipped Strawberries
You can dip almost any fruit in this way, whether fresh, glazed, or dried. Crystallized ginger is fabulous, too. And an assortment (like fresh strawberries, crystallized ginger, and dried apricots) is especially brilliant. But the fruit you dip must be dry. If you use dried fruit instead of the strawberries, you’ll need about 4 ounces total for the 3 ounces of chocolate. (article body) |
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Spiced Cocoa Meatballs
These meatballs have a spicy flavor with strong hints of cinnamon as well as ginger. The unsweetened cocoa powder and fresh mint give complementary undertones that round out the flavor, while the ancho chile provides smokiness rather than heat in the sauce. (article body) |
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Magnificent Mousse Cake for a Party
You’ll love this—it’s sooo easy, very clever, and incredibly urbane. All you do is make a batter with lots of good chocolate, butter, and eggs (and I mean lots—look at the ingredient list!) and bake most of it, then use the remaining batter as a frosting after the cake has cooled. Pretty clever! (article body) |
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