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Chocolate Desserts by Pierre Herme

In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate!

Since Pierre Herme is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Herme is dazzling. Herme's beautiful recipes are written by Dorie Greenspan, who also worked with him on his award-winning Desserts by Pierre Herme, and the resulting creations are photographed as works of art by Jean-Louis Block-Laine.
Although Herme is best known for his multilayered extravaganzas, this collection was written and tested for American home kitchens. So while there are a few mind-boggling, taste-bud-stretching experiences like Plaisir Sucre (hazelnut dacquoise, milk chocolate ganache, milk chocolate whipped cream, sheets of tempered milk chocolate, and a crunchy chocolate praline spread), most of the recipes are more than manageable, and just as scrumptious. Lacy Coffee-Cocoa Nougatine Cookies are crisp and delicate and extremely flavorful. The Chocolate Macaroons are the perfectly smooth, ganache-filled ones you see all over Paris, and with Herme and Greenspan to walk you through the steps, the best results are guaranteed. Pistachio Waffles with Chocolate Cream are crispy outside and moist and tender inside, and the combination of hot and cold makes them even more memorable. Chocolate Rice Pudding is far from old-fashioned, and while it makes a delectable stand-alone dessert, Herme suggests making it part of a truly grand dessert: his Pear and Fresh Mint Tempura with Chocolate Rice Pudding is an amazing combination of flavors, textures, and temperatures.
In recipes for everything from Hot Chocolate to Bittersweet Chocolate Sorbet, from Moist and Nutty Brownies to the legendary chocolate caramel extravaganza the Faubourg Pave, readers will benefit from Herme's 25 years of experience, his limitless creativity, and his obvious passion for his profession. This volume is destined to become a classic. --Leora Y. Bloom

Om nom nom nom. So I noticed last night that 4 squares of 85% dark chocolate had a grand total of 5 net carbs. Add a "little" whipped cream to cut the bitter, and this is my new carb-friendly treat. For point of reference, that's just a single square, and it's quite decadent.

In other news, do you notice how when I'm out of 365 ideas, I shoot stuff I'm eating or drinking?

made from scratch :) i decided to make it more of a half glass parfait instead of the whole thing...nikita's trying to do low carb and that makes this less than 5g of carbs per glass so that's reasonable.

Sexy, rich, and good in bed—chocolate is the ultimate indulgence. And Luscious Chocolate Desserts is the ultimate chocolate cookbook. Lori Longbotham, author of the best-selling Luscious Lemon Desserts, delivers more than 70 of the best recipes for tantalizing cakes, sumptuous tarts and pies, velvety puddings and souffles, plus melt-in-your-mouth cookies, ice cream, and candy—all with enough chocolate to satisfy even the deepest craving. Recipes run from simple-to-prepare chocolate pound cake and chocolate mousse pie to more elaborate desserts such as chocolate profiteroles with chocolate ice cream and chocolate sauce and the decadent mocha tiramisu. For those who don't know their cocoa from their cacao, this compendium for chocoholics educates readers from bean to bar, including how to choose from the many forms of chocolate available in today's markets, plus the basics of storing, chopping, melting, and—the best part—tasting them. Luscious Chocolate Desserts is pure chocolate satisfaction for proud chocolate lovers everywhere.