Monday, August 06, 2001




another scorching day. in fact, this whole week is set to be a furnace. what to do? make more chocolate no-cook desserts!

if in fact you can stand to turn the oven on for even 10 minutes, then make the chocolate graham cracker crust from the famed banana cream pie.

i think it's waaay too hot for even this right now, so, buy a frozen crust or a pre-made graham cracker crust. i know, i know, it's against all my slow food principles, but --- this blazing august is a reality check!

ok, let's compromise; use phyllo dough. buy some frozen and carefully press the sheets into a greased pie plate. bake according to the package instructions, or line the phyllo with greased baking parchment, set another pie plate inside, turn the whole thing upside down, and bake upside down for 5-7 minutes. this upside down business help keeps the phyllo shell from shrinking.

got a crust? great. let's make a chocolate truffle filling for a cute tart:

1-1/2 c. heavy cream
12 oz. 55-70% chocolate, chopped fine
1/4 c. (4 tablespoons) Plugra/Keller's European style butter, cut into small squares
2 tablespoons brandy or liqueur of choice

place the cream in a large microwave-proof bowl. heat on high for 2 minutes, or until simmering hot. quickly stir in the chocolate until melted and smooth. if necessary, heat cream and chocolate mixture for 30 seconds on med.-high heat to melt chocolate fully. stir in butter and brandy.

pour filling into baked shell, and carefully tilt pan to smooth. don't touch the surface or the chocolate could lose its glossy finish!

chill for 2-3 hours. before serving, let warm at room temperature for 10 mins. to make it easier to cut.

serve with chilled berries or tiny dollops of ice cream.

posted by fortune | 7:55 PM | top | link to this | email this: | | | 0 comments