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Showing 1 - 9 of 9

Chocolate Sauce

Recipe courtesy of Sherry Yard
The original chocolate truffle was a French confection meant to simulate the much-sought-after truffle fungus. They were rolled rough like the real fungus, not round, and covered in cocoa powder to replicate the dirt they grow in. (Whose idea was it to make people think they were eating dirt?) Chocolate truffles are a rich, decadent treat with a special elegance all their own. Don't be intimidated! Truffles are easy to make and always appreciated. The choice of alcohol to use is yours. It can be a liqueur, such as Chambord or Grand Marnier, or another spirit like bourbon or rum. The alcohol can also be left out entirely. Substitutions for it could include brewed coffee, orange juice or fruit puree.

Truffles

Recipe courtesy of Sherry Yard
12 Reviews
Souffles are elegant and easy. As soon as you have made one flavor, you'll be ready to try another. Don't be intimidated by their mystique. Just be sure to serve them when they come out of the oven. Traditionally, the waiter brings the souffle to the table, splits it open magically with two spoons held on one hand, and fills it with the sauce. I often serve sauce on the side of the souffle in a small cream pitcher. With this caramel souffle, I serve fresh peaches and more caramel sauce.

Caramel Souffle

Recipe courtesy of Sherry Yard
2 Reviews

Caramel Flan Cheesecake

Recipe courtesy of Sherry Yard
20 Reviews
Before I came to Spago, I lived and worked in San Francisco. Critics hailed my Hot Chocolate Elixir at Campton Place as the "best hot chocolate anywhere." It was totally decadent topped with Chocolate Whipped Cream. Enhance this hot chocolate with peppermint, cinnamon, or anise seeds or add another liquor, such as rum or Grand Marnier. You can vary not only the flavor but the form as well. Check out the variations following the recipe.

Campton Place Hot Chocolate

Recipe courtesy of Sherry Yard
5 Reviews
Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.

Creamy Caramel Sauce

Recipe courtesy of Sherry Yard
8 Reviews
This sauce is glossy and smooth, looks great on a white plate, and has a really well-balanced flavor. It's based on the Master Ganache, with half the cream replaced by creme fraiche. The alcohol can be varied according to your taste and the dessert with which the sauce is to be served. For a nonalcoholic sauce, use espresso to create a deeper chocolate flavor. This sauce should be served warm. All sauces are thicker when cold and thinner when hot. If you want a cold chocolate sauce, use the cold variation following the recipe. Wrap a container of the sauce in a heating pad to keep it warm until you need it. My sauce uses simple syrup, which is a standard pantry item in professional kitchens. To make it, combine equal amounts of sugar and water and bring to a boil. (See why they call it simple?) Simple syrup keeps for weeks in the refrigerator.

Chocolate Sauce

Recipe courtesy of Sherry Yard
2 Reviews

Macaroons

Recipe courtesy of Sherry Yard
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.

Master Ganache

Recipe courtesy of Sherry Yard
18 Reviews

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