Recipe: Spicy Chocolate Tartlets
(Makes 8 servings)
Crust |
Filling |
Directions |
¾ Cup spritz cookie crumbs ¼ Cup toasted pecans 1/8 teaspoon salt 2-5 tablespoons unsalted butter, melted Crush the cookies in food processor. Add nuts sugar and salt – pulse together. Add melted butter to moisten only. Press into tartlet pans. Bake for 15 minutes www.culinarywonders.net
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1 cup heavy cream 4 oz semisweet chocolate, chopped 1 (3.1-ounce) disk Mexican chocolate chopped 1/2 stick unsalted butter, cubed, room temperature 2 tsps vanilla extract 1 tsp ground cinnamon 1/4 tsp sea salt 1+ pinch ancho chili powder 1+ pinch chipotle powder
Whipping cream for garnish |
· Scald cream in a medium saucepan. · Add both chocolates and whisk until smooth. · Add butter, whisk until smooth. · Add the flavorings, whisk in. · Pour into prepared shells. · Refrigerate 1 hr. to set. · Serve with a dollop of whipped cream.
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Recipe: Silk Stockings
Ingredients |
Directions |
2 oz tequila Reposada (Gold) 1 oz crème de cacao 1 oz cream ½ oz Chambord Pinch of cinnamon
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· In shaker with ice add tequila, crème de cacao, cream and Chambord. · Shake. · Strain into Martini glass. · Garnish with a pinch of cinnamon. |