Lemon Tarragon Cream Sauce

This delicate yet flavourful sauce is excellent with seafood.

Ingredients:

• 1 teaspoon butter
  
• 2-3 tablespoons fresh tarragon
  
• 1 cup whipping cream
  
• 1 teaspoon freshly squeezed lemon juice

Directions:

Chop tarragon into small pieces.
Melt butter in a small saucepan.
Add cream and tarragon.
Heat gently, bringing mixture to a boil.
Simmer until sauce is reduced by half. (Approximately 5 minutes.)
Remove from heat and stir in lemon juice.
Serve immediately.

Stilton, Apple and Parsnip Soup

A hearty winter soup with a delicious medley of flavours.



Ingredients:

• 2 tablespoons butter
  
• 1 garlic
  
• 1 bunch leeks
  
• 1lb parsnips
  
• 3-4 large apples
  
• 1/2 cup apple wine
  
• 3-4 cups chicken or vegetable stock
  
• 1 oven roasted garlic
  
• 300g Stilton cheese
  
• 2 cups light cream or half & half

Directions:

Melt butter in large pan with lid.
Mince garlic.
Dice leeks (whites and "solid" pale green portion of shoots).

Cook garlic, leeks and butter until leeks are translucent. (Approximately 5 minutes.)
Remove pan from heat and allow to sit, covered, for 5 minutes.
Peel and dice apples and parsnips.

Add apples, parsnips, wine and stock to pan.
Bring to a boil.
Reduce heat and simmer until parsnips are tender. (Approximately 20 minutes.)

Add oven roasted garlic.
Crumble cheese into soup and stir until cheese is melted.
Purée soup in a food processor.
Return mixture to pan.
Add cream.
Heat gently until soup is hot.
Serve immediately.

Celery Cheese Bake

Ingredients:

• 1 ounce butter
  
• 1 head of celery, thinly sliced
  
• 3 ounces chevre, crumbled
  
• 3 ounces Lancashire cheese, crumbled
  
• 4 tablespoons light cream
  
• freshly ground black pepper

Directions:

Melt butter in a heavy-bottomed pan.
Fry celery in hot butter for 2-3 minutes, stirring frequently.
Add 3-4 tablespoons of water to the pan.
Cover pan and simmer celery over low heat for 5-6 minutes until celery is tender and water has evaporated.
Remove pan from heat and stir in cheeses and cream.
Season with pepper.
Transfer mixture to a shallow, buttered casserole dish.
Cover dish and bake at 350°F for 10-12 minutes.
Serve immediately.

Chocolate Hazelnut Brioche Pudding

Yes, even bread pudding is better with chocolate!

Ingredients:

• 1/2 cup milk
  
• 1/4 + 1/3 cup whipping cream
  
• 3 oz. chocolate, finely chopped
  
• 2 eggs
  
• 1 Tbsp sugar
  
• 2 slices brioche or egg bread, cubed
  
• 2 Tbsp chopped roasted hazelnuts or almonds

Directions:

Butter four ramekins.
Bring milk and 1/4 cup cream to a boil.
Remove from heat and stir in 1 oz. chocolate until chocolate is melted.
Whisk eggs and sugar together.
Add chocolate mixture to egg mixture, a few spoonfuls at a time, mixing well after each addition.
Place bread and nuts in ramekins.
Pour chocolate mixture over bread.
Let sit for ten minutes.
Bake in a water bath at 350°F for 25-30 minutes.
Bring 1/3 cup whipping cream to a boil.
Stir in two oz. chocolate until chocolate is melted.
Pour sauce over pudding.
Serve immediately.

Orange Coconut Mango Cheesecake

This delightful flavour combination isn't just for your breakfast juice anymore.



Ingredients:

• 5 eggs
  
• 1 + 1/2 cups + 2 Tbsp. sugar
  
• pinch of salt
  
• 1 teaspoon coconut rum
  
• 1 coconut
  
• 2 lbs. cream cheese
  
• 2 Tbsp. corn starch
  
• 1 cup sour cream
  
• 2 mangoes
  
• 1 orange
  
• 1/2 cup whipping cream
  

Directions:

To make the base:

Drill coconut and drain water.
Bake coconut at 350°F for 20 minutes.
Break coconut open and remove flesh.
Peel brown skin from coconut flesh.
Finely grate coconut flesh.
Whisk 2 eggs.
Stir in 1/2 cup sugar, salt and rum.
Fold in grated coconut.
Press onto bottom of buttered springform pan.
Bake at 350°F for 20-30 minutes.

To make the filling:

Peel mangoes and slice flesh into chunks.
Purée mango flesh in blender or food processor.
Zest and juice orange.
Beat the cream cheese until soft.
Add 1 cup sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, mango and all but 2 tablespoons of the orange juice.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool completely (8 hours) before garnishing.

To garnish:

Whip cream with 2 tablespoons orange juice and 2 tablespoons sugar.
Spread cream over top of cooled cheesecake.
Garnish with orange zest.

Coconut Cream Pie

This is the real deal.

Ingredients:

• 2 coconuts
  
• 1 cup graham crumbs
  
• 1/2 cup melted butter
  
• 1 inch piece ginger root
  
• approximately 1 cup hot water
  
• 4 egg yolks
  
• 6 tablespoons granulated sugar
  
• 2 tablespoons corn starch
  
• 3 tablespoons coconut rum
  
• 1 cup whipping cream

Directions:

Drill through the eyes of the coconuts with a 1/4 inch drill bit.
Drain water from coconuts, sieve and reserve.
Bake coconuts at 400°F for 15 minutes.
Smash coconuts open with a hammer.
Pry flesh away from the shell.
Peel brown skin off coconut flesh.
Finely grate half of one coconut.
Peel and grate ginger root.
Mix graham crumbs, melted butter, ginger root and finely grated coconut together.
Press graham crumb mixture onto the bottom and sides of a buttered pie plate.
Bake at 350°F for 10 minutes.
Chill crust in refrigerator.
Chop flesh of one coconut into small chunks.
Pour water from coconuts into a blender with enough additional hot water to make 1.5 cups total volume.
Add coconut chunks to blender and purée.
Allow puréed coconut mixture to stand for 15 minutes.
Press coconut mixture through a fine sieve to extract milk.
Whisk egg yolks and 4 tablespoons sugar together until sugar is dissolved.
Add corn starch and 1 tablespoon coconut rum, mixing until smooth.
Bring coconut milk to a boil.
Add hot milk to corn starch mixture, stirring constantly until smooth.
Return mixture to pan and continue to heat until custard has thickened.
Pour custard layer over base and chill until set.
Whip the cream with 2 tablespoons sugar and 2 tablespoons rum until stiff peaks form.
Spoon cream over top of pie.
Coarsely grate remaining half coconut.
Sprinkle coarsely grated coconut over pie.
Serve chilled.

Seafood Linguine

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.



Ingredients:

• 4 servings whole grain linguine
  
• 1 pound live mussels
  
• 3/4 cup dry white wine
  
• 1 cup shucked scallops
  
• olive oil for frying
  
• 3/4 cup whipping cream
  
• 1/2 cup sun-dried tomato pesto
  
• 1 cup cooked lobster meat, broken into small pieces
  
• 1 cup shrimp
  
• freshly grated Parmesan cheese
  
• freshly ground black pepper

Directions:

Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.

Fruit Crêpes with Chocolate Sauce and Frangelico Syrup

I had some leftover crêpe batter from my Double Garlic Chicken Crêpes, a bit of Frangelico syrup and chocolate sauce made recently for my Yule Log still kicking around and, hidden away in the freezer, a container of wonderfully tasty wild raspberries. Obviously the Fates had conspired to compel me to create this wonderful concoction!



Ingredients:

• crêpes
  
• fruit
  
• Frangelico syrup
  
• chocolate sauce
  
• whipped cream or ice cream

Directions:

Spoon fruit onto crêpes.
Roll up.
Drizzle with syrup and chocolate sauce.
Serve with whipped cream or ice cream.

Chocolate Sauce or Icing

Warm, this recipe makes a delicious and simple chocolate cream sauce. Allowed to cool to room temperature, it becomes spreadable and can be used to frost cakes. Choose a flavourful liqueur to match or compliment the dish it will be topping.

Ingredients:

• 8 oz fine dark chocolate
  
• 2/3 cup whipping cream
  
• 1 tablespoon liqueur

Directions:

Chop chocolate into small pieces.


Bring cream to a boil.
Remove from heat and stir in liqueur.

Pour heated cream/liqueur mixture over chopped chocolate and stir until chocolate is melted and mixture is smooth.


Use warm for sauce or allow to cool, uncovered at room temperature, until a spreadable consistency is reached, for icing.

Spicy Pumpkin Soup

I just cannot get enough of thick, hearty soups in the winter time! This soup provides a double dose of heat from its warmth and its spice. It's perfect for chasing away the winter chills!

If you cannot get a hold of fresh habaneros, substitute a favourite, flavourful hot sauce such as Susie's Calypso.



Ingredients:

• 1 buttercup squash
  
• 1 butternut squash
  
• 5 - 6 habanero peppers
  
• 1 large yellow onion
  
• 1 stalk celery
  
• 2 carrots
  
• 1 garlic
  
• 2 inch piece ginger root
  
• olive oil
  
• 4 tablespoons honey
  
• 1 teaspoon ground nutmeg
  
• 1/2 teaspoon each ground: cardamom, anise, cloves, turmeric & cinnamon
  
• 1 mango
  
• 5 cups chicken or vegetable stock
  
• 1/2 cup peanut butter*
  
• 1 cup whipping cream
  
• juice of one lime
  
• sour cream
  
• fresh cilantro

Notes/Substitutions/etc.:

* Real peanut butter is made from peanuts and nothing but.

Directions:

Wrap squash in tin foil and bake at 400°F for an hour (or more if needed).
Peel onion, garlic and ginger.
Remove stalk and seeds from habaneros.
Dice habaneros, onion, celery, carrots, garlic and ginger.
Sauté in oil until soft.
Peel and dice mango.
Cube squash, discarding skin, stringy pulp and seeds.
Place vegetables, spices, honey, mango and stock in a large pot and cook until squash is soft.
Purée soup in a blender or food processor and return to the pot.
Bring to a boil.
Stir in peanut butter, cream and lime juice.
Simmer soup for 1/2 hour or more to allow all flavours to blend nicely.
Garnish with sour cream and fresh cilantro leaves.

Chocolate Hazelnut Yule Log

This recipe is very rich but not sickly sweet like the cheap sugary Yule log knock-offs sold in most grocery stores in my area.

It takes some time to make a real chocolate Yule log, but it's well worth the effort!
(This one is definitely another of my "invite lots of friends to share it with you" recipes!)



Ingredients:
For the cocoa genoise:

• 6 eggs, room temperature
  
• 1 cup sugar
  
• 6 tablespoons cocoa
  
• 1/3 cup water
  
• 4 tablespoons unsalted butter
  
• 3/4 cup flour

For the chocolate hazelnut cream:

• 2 oz. fine dark chocolate
  
• 6 tablespoons sugar
  
• 3 egg yolks
  
• 2 tablespoons flour
  
• 1 cup half & half cream
  
• 1 tablespoon Frangelico liqueur
  
• 4 tablespoons unsalted butter
  
• 100 grams ground hazelnuts

For the Frangelico Syrup:

• 1/4 cup water
  
• 1/3 cup sugar
  
• 2 tablespoons Frangelico liqueur

For the ganache:

• 8 oz fine dark chocolate
  
• 2/3 cup whipping cream
  
• 1 tablespoon Frangelico liqueur

Directions:

Prepare cocoa genoise:

Line 10 x 15 inch baking sheet with non-stick parchment paper.
(Butter and flour paper if non-stick variety is unavailable.)

Mix eggs and sugar together in a large bowl.
Place egg/sugar bowl into bath of very hot tap water.


Boil water in small pot.
Mix in sifted cocoa to form a paste.


Melt butter in a small bowl.
(Microwaving at 40% power works well for melting butter, or use a heavy sauce pan over low heat.)

Whip warmed eggs/sugar mixture until thickened.


Add one cup of egg/sugar mixture to cocoa paste.
Mix until smooth.


Add one cup of egg/sugar mixture to melted butter.
Mix until smooth.


Sift flour into remaining egg/sugar mixture.
Fold in cocoa and butter mixtures.


Pour batter onto baking sheet and smooth out to fill sheet.
Bake approximately 20 minutes at 400°F.

(When cake is done, it should be springy in the centre and come away from the sides of the pan easily. Be careful not to overcook the genoise and dry it out!)

Cover baked genoise with a fresh sheet of parchment paper and allow to cool.

Begin preparing chocolate hazelnut cream:

Chop chocolate into small pieces.


Whip yolks and 3 tablespoons sugar together until smooth and light.


Beat flour into eggs until smooth.

Mix remaining sugar with cream and bring to a boil.


Temper eggs by slowly adding half of hot cream to egg mixture, one spoonful at a time, mixing well after each addition.

Pour tempered eggs into pan with remaining cream and heat to boiling.
Stir constantly and continue to heat until custard is thickened.


Remove from heat.
Stir in liqueur.

Add chopped chocolate and mix until smooth.


Set cream mixture aside to cool.

Prepare Frangelico syrup:

Bring sugar and water to a boil, stirring to dissolve sugar.
Remove from heat and stir in Frangelico.

Begin assembling cake:

Turn genoise out onto parchment paper on flat surface.
Trim any dried crusty edges off the cake.

Brush cooled Frangelico syrup over genoise.


Finish preparing chocolate hazelnut cream:

Cream butter until fluffy.
Add to cooled chocolate hazelnut cream and mix well.
Stir in ground hazelnuts until well blended.

Continue assembling cake:

Spread chocolate hazelnut cream over genoise, leaving a one inch strip along one short edge uncovered.


Starting at the uncovered edge, roll up the genoise.
Wrap rolled log tightly in parchment paper.
Place on flat tray and chill in refrigerator.

Prepare ganache:

Chop chocolate into small pieces.


Bring cream to a boil.
Remove from heat and stir in Frangelico.

Pour heated cream/liqueur mixture over chopped chocolate and stir until chocolate is melted and mixture is smooth.


Allow ganache to cool, uncovered at room temperature, until a spreadable consistency is reached.

Finish assembling cake:

Remove rolled cake from parchment paper.
Place onto serving platter.
Spread ganache around circumference of cake, leaving ends exposed.
Draw fork tines across the ganache, lengthwise along cake, to create the bark effect.
Immediately prior to serving, dust icing sugar onto cake to represent snow, and decorate as desired.
Serve THIN slices. (This is a rich cake!)

Savoury Fresh Cheese Tart

My favourite savoury pie. Excellent as an accompaniment to chicken or shrimp or as a main dish itself. Serve warm or chilled. Leftovers (if there are any) will keep in the refrigerator for a few days. (Serve leftovers cold or re-heated in an oven. Avoid re-heating in the microwave as this will make the pastry soft and mushy.)



Ingredients:

• 1 quantity whole wheat pastry
  
• 300 g chevre, room temperature
  
• 1 yellow onion
  
• olive oil for frying
  
• 1 oven roasted garlic
  
• 1/2 cup whipping cream
  
• 1/2 cup sour cream
  
• ground thyme
  
• 3 or 4 tomatoes

Directions:

Partially bake pie shell blind for 10 minutes at 450°F.
Slice onion thinly and fry in olive oil until caramelized.
Beat together chevre, cream and sour cream.
Stir in thyme, garlic and onion.
Pour filling into partially baked pie shell.
Slice tomatoes thinly and arrange on top of cheese mixture.
Bake at 400°F for 30-45 minutes.

Pumpkin Crème Brulée

This is a classy dessert but it's very rich. Use small custard cups and/or plan to share each one!



Ingredients:

• 2/3 cup sugar
  
• 4 egg yolks
  
• 1 tsp. ground cinnamon
  
• 1/2 tsp. ground ginger
  
• 1/2 tsp. ground nutmeg
  
• 1 + 1/2 cups puréed pumpkin
  
• 1 + 1/2 cups whipping cream
  
• 2 tbsp. Cointreau
  
• 2 tbsp. brown sugar

Directions:

Beat sugar and egg yolks together until creamy.
Add spices and pumpkin and mix well.
Stir in cream and Cointreau, incorporating fully.
Divide mixture evenly between eight custard cups.
Cover each cup with tin foil and place in large deep baking dish such as a lasagna pan.
Pour boiling water into the baking dish, filling to 1/3 the height of the cups.
Bake at 325°F for 35-40 minutes (until custard is set).
Remove from heat and remove foil.
Sprinkle brown sugar over the top of each custard.
Place under broiler until sugar caramelizes.
Serve immediately.

Chocolate Mint Pie

This recipe definitely falls into the "if you're going to indulge, make the most of your indulgence" category. This is not a dish to be consumed every day, but for those special occasions when you want a treat, it sure is good!



Ingredients:

• 1 + 1/3 cups chocolate cookie crumbs
  
• 1/3 cup butter
  
• 250 g fine dark chocolate, plus additional for decoration
  
• 6 egg yolks
  
• 4 tablespoons peppermint schnapps or crème de menthe
  
• 550 ml whipping cream
  
• 1/4 cup sugar
  
• 10-20 fresh mint leaves
  
• 1 drop blue + 2 drops green food colouring (optional)

Directions:

To make the crust:

Melt butter.
Combine melted butter and cookie crumbs.
Press onto bottom and sides of a 9" deep dish pie plate.
Bake at 350°F for 8 minutes.
Allow to cool.

To make the truffle filling:

Melt chocolate gently.
Whip 300 ml of the cream.
Beat two egg yolks and 2 tablespoons liqueur into melted chocolate.
Fold in the whipped cream.
Spoon over crust.
Chill.

To make the crème anglais:

Tear mint leaves into small pieces.
Beat sugar and 4 egg yolks together.
Gently heat mint, 2 tablespoons liqueur and 250 ml cream in a small saucepan.
Bring cream mixture to a boil, stirring constantly to avoid scorching.
SLOWLY add 1/2 of cream mixture to eggs, initially only 1 tablespoon at a time, incorporating well after each addition.
Return egg/cream mixture to the pan with the remainder of the cream.
Return to a boil and simmer gently until sauce has thickened.
Strain crème anglais through a fine sieve to remove mint leaves.
(Crème anglais will be a pale yellow in colour. If you prefer green, add one drop of blue food colouring for a pale minty green colour and an additional 2 drops green food colouring for a stronger green.)
Chill

Spoon chilled crème anglais over top of chilled pie.
Decorate as desired.
Enjoy in small quantities with a large number of friends!

Apple and Orange Egg Custard Tart

A refreshingly tangy twist on Mom's apple pie.
I usually bake it with the pie plate sitting on top of a cookie sheet because the filling invariably spills over the top of the dish while baking.

Ingredients:

• 1 + 1/3 cups whole wheat flour
  
• 6 tablespoons unsalted butter, room temperature
  
• 3 eggs
  
• 1 orange
  
• 3 cups apples
  
• 1/4 cup sugar
  
• 1 cup half and half cream

Directions:

To make the crust:

Mix butter into flour with a fork.
Beat one egg and stir into flour mixture.
Knead pastry with hands until it forms a soft ball.
Roll pastry out until it is sufficient in size to line bottom and sides of a 9" deep dish pie plate.
Grease and flour pie plate.
Line pie plate with pastry.
Line pastry with tin foil and fill with dried beans or other baking beads.
Bake blind 10 minutes at 425°F.

To make the filling:

Zest and juice the orange.
Peel and core apples and cut into thin slices.
Toss apple slices with orange juice and zest.
Beat two eggs.
Add sugar and cream to eggs and beat well.
Fill pie crust with apple mixture.
Pour egg mixture over top of apples.
Bake at 375°F for 45-55 minutes (until custard is set).
Cool in pan on wire rack.
Serve at room temperature or chilled.

Wild Mushroom Crêpes

An excellent crêpe filling -- especially for those not quite up for the heat of my chicken curry.

Ingredients:

• crêpes
  
• 6 cups mushrooms (portobello, cremini, shitake & oyster)
  
• 1 garlic, peeled and diced
  
• 1/2 cup dry red wine
  
• 1 cup whipping cream
  
• butter for frying

Directions:

Prepare crêpe batter and chill.
Stir fry garlic and mushrooms in butter until mushrooms are soft.
Add wine and cook until liquid has evaporated.
Purée mushrooms in a food processor.
Return mushrooms to pan, add cream, and heat gently while mixing well.
All mushroom mixture to simmer over low heat until thickened.
Cook crêpes.
Spoon mushroom mixture in a line across crêpe, 1/3 of the way in from one edge.
Fold near edge up over mushroom mixture and roll up crêpe to surround filling.
For best results, serve crêpe immediately.
When large quantities are required, place filled crêpes in a singler layer in a large baking pan (such as a lasagna pan) and warm in oven to heat through just before serving.

Lemon Mint Fresh Cheese Tart

The perfect mix of tart and sweet, this pie is a favourite summer dessert. Tonight I was lazy and made it with a graham crumb crust, but it also works well with a short crust pastry.

Makes one 8-9 inch pie or 12 mini-tartlets.



Ingredients:

• one quantity of your favourite pastry or shortbread crust
  
• freshly grated zest of 3 lemons
  
• 2 eggs, separated
  
• 4 tablespoons sugar
  
• 140 g chèvre
  
• 13 fresh mint leaves, finely chopped
  
• 1/2 cup whipping cream
  
• freshly squeezed juice of 1 lemon
  
• whole fresh mint leaves for garnish

Directions:

Mix zest of one lemon into dry ingredients for pastry/shortbread.
Prepare crust recipe as per usual and bake blind.

Cream together egg yolks and 2 tablespoons sugar.
Add chèvre, chopped mint and zest of one lemon. Mix well.


Whip egg whites until stiff peaks form.


Gently fold beaten egg whites into cheese mixture.
Pour filling into baked tart crust.


Bake in pre-heated oven at 325°F for 30 minutes or until filling is set and golden in colour.


Whip cream with lemon juice and 2 tablespoons sugar.
Spread cream mixture over cooled tart.
Garnish with lemon zest and whole mint leaves.

Chocolate Raspberry Truffle Cups

This recipe makes approximately one large pie, 12 tartlets or 40 miniature chocolate cups.



Ingredients & Special Tools:

For pie or tartlets you will need:

• your favourite pastry or cookie crumb crust - pre-baked as the filling does not get cooked.

For miniature chocolate cups you will need:

• a candy mould (I use a cup-shaped mould, 4 cm in diameter across the top and 3 cm deep)
  
• 250 g fine dark chocolate
  
• an icing brush (or other fine art brush - which has not been used in paint or other noxious chemicals!)

For the filling you will need:

• 250 g fine dark chocolate
  
• 2 egg yolks
  
• a favourite liqueur (I use a wonderful raspberry liqueur called "Chambord")
  
• 300 ml whipping cream, whipped

For the garnish you will need:

• 150 ml whipping cream
  
• 2 tsp sugar
  
• a favourite liqueur
  
• grated chocolate
  
• whole raspberries

Directions:

1a. If you are making a pie or tartlets, prepare your favourite pastry or cookie crumb crust and bake it. (Or, if you are strapped for time, you can cheat and purchase ready-made pie or tartlet crusts which just need to be baked.)

1b. If you are making miniature chocolate cups you will need some time, but these are beautiful and well worth the effort!

- melt the chocolate (gently! chocolate can burn)
- pour the melted chocolate into the candy moulds, filling each cup approximately 1/3
- paint the chocolate up the sides of the mould, coating all surfaces evenly
- refrigerate until set (approximately 20 minutes)
- gently pop the chocolate cups out of the moulds and place upright on a tray or serving platter

2. To make the filling:

- melt the chocolate - gently!
- beat in the egg yolks and liqueur (approximately 1 tablespoon of liqueur - but it doesn't hurt to be a little more generous if you like)
- fold in the whipped cream
- spoon filling into prepared pie shell, tartlet shells or chocolate cups
- refrigerate until set

3. To garnish:

- whip the cream with the sugar and liqueur
- top the pie or each tart/cup with whipped cream
- sprinkle grated chocolate on top
- top with raspberries (1 each for tartlets or miniature cups, make a ring or some other pretty design if making one large pie)

4. Invite some friends over and enjoy!