Egg whites are the key element in this recipe.
It's one of few restaurant desserts that can be made at home with foolproof results, even if you're not a star baker.
These addictive truffles were inspired by some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina (1-800-843-0105), and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.
These simple truffles feature a hint of Crème de Cassis liqueur, to pick up the berry flavor in late bottled vintage Port wine. Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.
Brandy or Cognac can be used as long as it is a minimum of 80-proof.
Ingredients
This is a French classic.
This is one of the most sensual desserts I know. It's a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.
For this recipe you must put bay's association with stews and stocks out of your mind. The flavor of the fresh leaves is full of sweet spice. When I was dining at a small restaurant in Sussex, England, I had a wonderfully subtle bay leaf custard for dessert, and I learned there is a long history of bay being used to flavor sweet custards or rice pudding before vanilla was widely available. I like to use both. Fresh bay gives the custards a warm comforting flavor with hints of nutmeg and citrus and perfectly complements the crisp caramelized topping. Most important, it's subtle enough to be respectful of this classic dessert's simplicity.
Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one.