Use pliable, chemical-free, fresh leaves such as rose, lemon, mint or bay
leaves. The leaves must be clean and dry. Using a small, clean decorator's
brush, paint melted chocolate coating on the underside of the leaf where the
veins are most prominent. Paint the coating just to the edge of the leaf, but
avoid letting it lap over onto the other side or it will be difficult to remove
the leaf when the coating has hardened. Try to coat it thickly enough to avoid
having to apply a second coat; experiment with one leaf to determine how much is
right.
Place
the painted leaves in the freezer for 1-1 1/2 minutes or until hardened. If a
second coat is needed, apply it after the coated leaf has returned to room
temperature from its stay in the freezer.
Chocolate leaves look great with fresh fruit. Try grouping two or three leaves
with a bright red strawberry sliced and fanned atop lemon cheesecake.
Chocolate Raspberry Truffle Tart
Crust:
1 refrigerated pie crust (from 15 oz. package), softened as directed on package
1 egg white
2 T. ground almonds
Filling:
6 oz. sweet chocolate, broken into pieces
1/4 C. butter
2 egg yolks
2 t. raspberry-flavored liqueur (optional)
2 C. fresh raspberries
Topping:
1/4 C. seedless raspberry jam
1/4 t. almond extract
1 oz. sweet chocolate
1 t. oil
1/4 C. sliced almonds
Mint leaves
Crust: Preheat oven to 375ºF. Prepare pie crust as directed on package for
one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch
pie pan. Bake in preheated oven for 7 minutes. Remove crust from oven. Lightly
brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5
to 10 minutes longer or until golden brown. Cool while preparing filling.
Filling: In a medium saucepan, combine chocolate and butter; stir over low heat
until melted and smooth. Remove from heat. In a small bowl, beat egg yolks
slightly; add liqueur, if using. Add egg yolk mixture to chocolate. With a wire
whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour
into cooled baked shell. Arrange raspberries over filling.
Topping: Melt jam in a small saucepan over low heat. Stir in almond extract;
blend well. Gently brush over raspberries. In another small saucepan, melt
chocolate with oil. Drizzle over raspberries. Sprinkle with sliced almonds.
Refrigerate 30 minutes or until set. Garnish with mint leaves. Store in
refrigerator.
