Art de Vivre in the Loire Culinary VacationFranceTarte au ChocolatGourmet Chocolate Tart1 pastry shell355ml sour cream (1 1/2 c)150ml milk (2/3 c)300gr dark chocolate2 eggsPreheat the oven 200° C (395° F) bake the pastry for 10 minutes. Break chocolate in small cubes. Pour the sour cream & milk into a pan. Boil the mixture & add chocolate away from heat. Beat the eggs with a fork & add to the chocolate mixture very quickly (this is the most delicate part of the process). Reduce the heat 160° C (320° F) & pour the preparation over the pastry. Bake for 18 minutes et voila!Bon Appetite.
French Crepes with Melted Chocolate Truffles & Raspberries in Brandy by Gourmet Food Store Makes 8 crepes INGREDIENTS:8 French Creepes17.6 oz tin of Truffettes de France - French Chocolate Truffles2 oz unsalted echire butter1.5 lb raspberries in brandy by Les ParissienesFresh RaspberriesFrench Vanilla Ice CreamPREPARATION:Melt the chocolate truffles and butter in a double-boiler over medium heat.Flambe the raspberries in brandy to reduce the liquid in half. Then set aside.Open the pack of French Crepes and open the crepe so it forms a half circle. Then twist the crepe so it forms a cone shape. From the open end, spoon in the melted chocolate truffles and then the raspberries in brandy.Plate with a scoop of French vanilla ice cream, then drizzle with some melted chocolate truffles, and drop fresh raspberries on top. Print out this gourmet recipe.
Chocolate Temptations
Three tiers of rich Belgian chocolate Wedding cake layered with fresh raspberry coulis and Belgian ganache and covered in dark Belgian chocolate cigarillos.The cake was served as dessert with generous helpings of fresh cream.