Shorey and I have been making chocolate desserts together since she was four years old. She likes chocolate in any form, from chocolate mousse to chocolate cookies, cakes, or truffles. These treats are great to make for the holidays, birthdays, and other special occasions.
We make our treats in very small paper baking cups with a 2-1/2 tablespoon capacity; the bottom is 1 inch in diameter and the top is 2 inches. Of course, they can be made in larger paper or aluminum cups, but I find the small ones are quite enough for desserts, snacks, or treats.
Melting the chocolate in the microwave oven is foolproof and easy. Break the chocolate into ½-inch pieces and microwave it for 1 minute, then wait a few minutes before processing it further. Microwaving it for more than a minute to start will scorch the chocolate.
— Jacques Pépin
• ON-DEMAND: Listen to Faith, Jacques and Shorey talk about this recipe on The Faith Middleton Food Schmooze® and watch Jacques and Shorey make this dish on Sur la Table’s website. •
Excerpted from A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin. Published by Houghton Mifflin Harcourt. Copyright ©2017 by Jacques Pépin. Photographs ©2017 by Tom Hopkins.