Finishing off with Shellbark Chevre and beet terrine coupled with
variations of berry preparation and black walnut tuille, the sumptuous affair was rounded out with slices
of decadent
chocolate icebox cake with red wine juneberry gelee, cardamom
mousse and coca nib cookie.
This (or
variations of it) has been my go - to recipe for all things
chocolate for the past year: ice - cream,
mousse, easter egg filling, frosting - you name it, I use it.