Chocolate Cherry Inferno - 5:18 in Video

Recipe courtesy of Chef Michelle Lunde, Delicate Decadence, Barre, Vermont.

Basic Ingredients

• 4 oz. bittersweet chocolate, chopped
• 3 oz. unsalted butter
• 1 1/2 tablespoon cornstarch
• 5 oz. granulated sugar
• 2 large eggs
• 2 large egg yolks
• 3/4 teaspoon Kirschvasser cherry liqueur
• Handful of dried tart cherries—soaked in the Kirschvasser

Port Wine Pink Peppercorn Reduction Ingredients

• Bottle of Warre’s or Taylor Fladgate Porto
• Tablespoon peppercorns, cracked
• Lemon juice

Port Wine Pink Peppercorn Reduction Directions

In small sauce pot reduce half to 3/4 bottle of port to half. Add peppercorns & continue to reduce to syrup. Add lemon to taste. Drizzle plate with reduction around the inferno.

Basic Directions

Over double boiler melt chocolate and butter (be careful not to let it get too hot). In medium bowl combine cornstarch and sugar, when melted add the butter and chocolate mixture with a whip. Crack all the eggs together and whip into the warm chocolate mixture. Add Kirschvasser. Chill about an hour.

In flexiform heart-shaped pan, scoop 2 oz. of the chocolate mixture. Next, push a couple of the Kirschvasser-soaked cherries halfway into the mix. Bake at 375 degrees for 15-20 minutes, until the outside is firm and leaving the inside still a bit molten. Serve dusted with confectionery sugar and port wine pink peppercorn sauce. Can be made 1-2 days in advance.

Chantilly Cream - 45:00 in Video

Recipe courtesy of Chef Michelle Lunde, Delicate Decadence, Barre, Vermont.

Ingredients

• 2 cups heavy cream
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• Lemon zest (optional)

Directions

Combine all ingredients in mixer and whip until stiff peak. Assemble fanned or standing on dessert plate. Garnish with toasted almonds and fresh raspberries.

Pear Almond Napoleon - 28:50 in Video

Recipe courtesy of Chef Michelle Lunde, Delicate Decadence, Barre, Vermont.