I'v been doing desserts every year now for the American Womens Club annual meeting, this year I did my Seven Fruit Tart and served it with a Moelleux au Cholcolat, made with Valrhona chocolate, it has a warm chocolate ganache center that melts when the dark chocolate souffle rises and runs out like a rich sauce. I served it with a Grand Marnier Chantilly Cream. It was quite a hit!
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