I know that when I see a recipe calling for basically three desserts rolled into one, I skip it in favour of something simpler, like cookies. But if you think about it, pie is two desserts in one. The crust and then the filling. And many squares -- say a classic Canadian Nanaimo -- require two or three steps. So don't let this multi-part recipe scare you. It's actually no harder than pie and beyond delicious. In fact, during the 2-hour chocolate demonstration we not only witnessed Derrick Tu Tan Pho make ganache-filled macarons, he whipped up these beauties as well. And topped them with drizzled chocolate. Granted, we had no interruptions and a pro at the helm, but if you're busy, you can make the brownies ahead of time. Or the mousse. Or just the mousse. As an incentive, here are two of Master Chocolatier Derrick Tu Tan Pho's best tricks.
25 January, 2011 / 0 Comments