Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.
A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.
Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.
Mom's black bottom pie with a chocolate custard base and vanilla chiffon top in a baked pastry shell. Old-school two-layer dessert from the heyday of American diner pies. Walnut garnish optional.
Great recipe. Make it exactly as is. This is my new standby!
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