ONLINE EXCLUSIVE SWEET TEMPTATIONS e’ve rounded up more dessert recipes laced with chocolate to entice your customers to stay a little while longer (and increase your check averages). And what better way to by Lacey Griebeler W More chocolate dessert recipes savor the end of the meal than to offer dessert with now-trendy artisinal tea, according to Chef Magazine’s wine consultant (and tea enthsusiat) Marlene Rossman, who has paired these recipes with the herbal nonalcoholic beverage: “For a grand change of pace, offer customers unusual teas with their desserts. Today, tea doesn’t mean your grandma’s weak little tea bag. There is now an incredible variety of black, green, white, herb, fruit and even ‘aged’ teas. With a selection like this, it’s easy to find a marvelous tea to make a delicious match with any of your sweet treats.” PETER BLASL CHOCOLATE INDULGENCE Chocolate Tart with Chocolate Ganache, Chocolate Mousse and Chocolate Glaze Legends Restaurant, New Suffolk N.Y., www.legends-restaurant.com Yield: 28 servings 20 oz. (1 lb. 4 oz.) butter 20 oz. (1 lb. 4 oz.) sugar 1 t. salt 25 oz. (1lb 9 oz.) flour 7 oz. cocoa powder 12 egg yolks 1 egg Chocolate Ganache (recipe follows) Chocolate Mousse (recipe follows) Chocolate Glaze (recipe follows) Method (1) In a mixer bowl with paddle attachment, blend the butter, sugar and salt. In a separate bowl, sift together the flour and cocoa powder; set aside. (2) Add yolks and egg to the creamed sugar and butter. Beat until smooth. Slowly add the flour mixture. Beat until smooth. Remove from mixer, and wrap in plastic wrap. Refrigerate for 30 minutes. (3) Unwrap dough, and roll out to 1/4” thick. Use a 3” cookie cutter to make perfectly round tarts. (4) On a tray, line 28 3” ring molds (Legends Restaurant uses 3” by 3” PVC pipe) with 10” hard plastic film cut 2” high so it overlaps about 1” when inserted into molds. Insert the perfectly round tart dough in the ring mold. (5) Spread a thin layer of Chocolate Ganache over the tart, then fill mold with Chocolate Mousse from pastry bag. Put in the freezer for 2 hours. Remove from freezer, and tap molds once on the counter and lift molds up. Desserts remain on the tray. Leave the film around it until ready to serve. When ready to serve, drizzle Chocolate Glaze on top, and make circles of glaze to decorate plate. Chocolate Ganache 2 lbs. Valrhona 70 percent Dark Chocolate, chopped 1 qt. cream Method (1) Place chocolate in a bowl. Bring cream to a boil. Pour hot cream over the chopped chocolate. Let stand for 3-4 minutes. Whisk until smooth. Reserve. Chocolate Mousse 34 oz. (2 lb. 2 oz.) 56 percent Belgian dark chocolate 18 yolks 2 eggs 15 oz. sugar 11/2 qt. cream, whipped to medium peaks Method (1) Melt chocolate in a double boiler. In a mixing bowl, combine eggs and yolks. Whip on high speed until light and fluffy. (2) Place sugar in a small pot, and add some water to the sugar so it looks like wet sand. Heat sugar on medium heat to 250˚F on the candy thermometer. (3) When sugar is ready, reduce mixer to low speed, and slowly pour sugar into whipping eggs. Return mixer to high speed, and whip until cool. (4) When eggs are cool, fold them into the melted chocolate. Then fold in the whipped cream. Place mousse in pastry bag until ready to use. Chocolate Glaze 1 oz. sheet gelatin (9 sheets) 1 lb. 9 oz. sugar 8 1/2 oz. cocoa powder 2 1/4 c. water 2 c. cream Method (1) Place gelatin in some cold water to bloom. (2) Sift together sugar and cocoa powder, and place in a pot. Add cream and water to pot and whisk to combine. (3) Bring this mixture to a boil over medium heat, and then add the gelatin. Whisk to combine. (4) Strain the glaze into clean container, and refrigerate until ready to use. Tea pairing: The refreshing green tea Pearl Fine Teas Moroccan Mint (www.pearlteas.com), with a spicy peppermint flavor, is delicious iced or hot and contrasts nicely with the richness of the ganache, mousse and glaze. www.chefmagazine.com August 2009 | 25