Making it: Warm 50 g of fruit purée with the sugar. Soak the gelatine for five minutes and stir it into the fruit purée and sugar mixture. At around 40°C, fold in the whipped cream.

Remove from heat, and whisk in gelatin mixture until dissolved. Add chopped chocolate, and let stand for 1 minute; whisk until chocolate is melted and smooth. Whisk in vanilla and 2/3 cup heavy cream.

Dark chocolate has a bold, complex, and sometimes bitter flavor. So it can completely dominate anything you pair it with, especially fruit. A common mistake is pairing it with something too mild ...

The only Reese’s option is the frozen fruit banana slices which layer chocolate and peanut butter over frozen banana pieces. Each of the frozen treats range in price from $7 to $8 for an 8 oz. bag.

Judy Walker Mar 23, 2007 Mar 23, 2007 1 min to read Makes 8 servings 12 ounces dark chocolate 12 large eggs, separated 12 ounces unsalted butter, melted 1 tablespoon Leruth's Vanilla Bean Marinade ...

It's also possible to enjoy your traditional holiday favorites by remembering to focus on the flavor of a decadent treat and enjoy it slowly, savoring each bite. Eat balanced meals, being sure to ...

By using cocoa gel as a sweetener, cocoa- fruit chocolate boasts a higher fibre content than your average European dark chocolate (15 grams versus 12 grams per 100 grams).

A layer of chocolate mousse is topped with fruit mousse and finally another layer of chocolate mousse is added. The dessert can be decorated with fresh fruit or pieces of ice cream wafer.