• Ingredients: 35
  • Serves: 2

Sambuca chocolate sauce with water, sugar, unsweetened cocoa powder, salt, heavy cream, 1/2 stick unsalted butter, vanilla, sambuca, or to taste.

Ingredients

Terrines

  • 1 1/2 cups chilled whipping cream
  • 1 tsp. vanilla extract
  • 1 tbsp. Grand Marnier

Dark Chocolate Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a small heavy saucepan combine water and sugar and boil, stirring, until sugar is dissolved. Remove pan from heat and whisking cocoa powder, whisking until smooth.

    For this step you will need

  2. Step 2 Whisk in salt, cream, and butter and return pan to moderately low heat, whisking until butter is melted.

    For this step you will need

  3. Step 3 Simmer sauce until thickened slightly, about 2 minutes, and stir in vanilla and Sambuca. Cool sauce completely and transfer to a jar with a tight-fitting lid.

Nutrition information

Calories 107 Carbohydrates 12 g (4%)
Fat 6 g (10%) Protein 1 g (2%)
Saturated Fat 4 g (19%) Sodium 77 mg (3%)
Polyunsaturated Fat 0 g Fiber 1 g (5%)
Monounsaturated Fat 2 g Cholesterol 18 mg (6%)