Remove second sheet of bonbons from freezer. Dip half of one walnut half into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa. Brush off excess and place on same sheet. Freeze at least 4 hours or overnight.
DO AHEAD: Can be made 1 week ahead. Keep bonbons frozen in single layer in airtight container.
Here’s a good choice for a springtime brunch or party. The recipe is easily doubled (or even tripled). If you can’t find 17×12-inch sheets of phyllo, use about 6 smaller sheets. Butter and sugar one sheet; fold lengthwise in half, then lengthwise in half again. Cut crosswise into 4-inch-long strips. Repeat buttering and folding with enough phyllo to make a total of sixteen 4-inch-long strips, then proceed with recipe. 8 servings
4 17×12-inch sheets fresh or thawed frozen phyllo pastry
½ cup (1 stick) unsalted butter, melted
5 tablespoons sugar (or more), divided
2 half-pint containers strawberries, hulled, sliced
1 teaspoon (or more) rose water
1 pint pistachio ice cream
½ cup chopped unsalted natural pistachios, toastedOrganic rose petals (optional)Ingredient Tips: Rose Water and Rose PetalsThis recipe gets its lovely fragrance from two special ingredients. Rose water is essentially distilled rose petals; it’s an intensely perfumed liquid—so a little goes a long way. You can find it at some supermarkets, specialty foods stores, and Middle Eastern markets or order it from adrianascaravan.com. Organic rose petals are those that haven’t been sprayed with pesticides. If you don’t have any in your own garden, ask your friends. Or check out the flower stand at your favorite farmers’ market.
Preheat oven to 400°F. Butter 8 standard (⅓-cup) muffin cups. Place 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with plastic wrap and damp kitchen towel to prevent drying). Brush phyllo sheet with melted butter and sprinkle with 1 teaspoon sugar. Fold phyllo sheet in half lengthwise. Brush with more butter and sprinkle with ½ teaspoon sugar. Fold phyllo sheet in half lengthwise again, creating strip. Cut strip into 4 equal pieces. Press 1 piece of phyllo into buttered muffin pan (ends will come up higher than sides). Brush with butter. Place another piece of phyllo crosswise atop phyllo in muffin pan [1]. Brush with butter. Repeat, forming another cup. Repeat entire process with remaining phyllo sheets, forming 8 cups total. Bake until golden brown, about 12 minutes. Cool completely in pan on rack.
Toss strawberries, 1 teaspoon rose water, and remaining 3 tablespoons sugar in large bowl to coat. Let stand until juices form, tossing occasionally, about 15 minutes. Add more rose water and sugar to taste, if desired.
Place 1 phyllo nest in center of each of 8 dessert plates. Place scoop of ice cream in each nest. Spoon strawberries and juices around nests. Sprinkle with pistachios, garnish with rose petals, if desired, and serve immediately.
Some people swear by frozen Milky Way bars. This grown-up dessert takes the popular candy bar and incorporates it into a light and airy mousse that’s simply frozen in a loaf pan. An intense chocolate sauce is the perfect finishing touch. 12 servings
Chocolate Sauce
1 cup heavy whipping cream
½ cup sugar
⅓ cup natural unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon vanilla extract
½ teaspoon instant coffee powder
Mousse
1½ cups ½-inch pieces Milky Way bars (about 8¼ ounces)
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 ounces unsweetened chocolate, chopped
¼ cup (½ stick) unsalted butter
½ cup sugar
3 tablespoons water
3 large egg whites, room temperature
¼ teaspoon cream of tartar
1¼ cups chilled heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE SAUCE: Combine cream, sugar, cocoa, and butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla and coffee powder. Cool sauce.
DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
MOUSSE: Line 9×5×3-inch metal loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate, and butter in large metal bowl set over saucepan of simmering water. Stir constantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly.
Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until candy thermometer inserted into mixture registers 230°F, tilting pan to submerge thermometer bulb.
Meanwhile, beat egg whites and cream of tartar to soft peaks in medium bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat cream and vanilla in medium bowl to soft peaks. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Heat sauce to lukewarm over low heat. Remove plastic wrap from top of mousse. Invert mousse onto platter. Remove pan and peel off parchment. Slice mousse crosswise into 12 slices. Cut each slice diagonally into 2 triangles. Arrange 2 mousse triangles on each plate; spoon warm chocolate sauce over and around mousse and serve.
This is an Italian take on the French dish poire Belle-Hélène, poached pears with vanilla ice cream and chocolate sauce. Here, the poached pears are served with a hazelnut-orange semifreddo and a chocolate sauce spiked with Frangelico, the Italian hazelnut liqueur. 4 servings
Semifreddo
¾ cup chilled heavy whipping cream
1 pint vanilla ice cream, slightly softened
½ cup chopped husked toasted hazelnuts
3 tablespoons Frangelico (hazelnut liqueur) or other nut liqueur
1 ounce bittersweet or semisweet chocolate, finely grated
½ teaspoon finely grated orange peel
Sauce
¼ cup heavy whipping cream
¼ cup Frangelico or other nut liqueurPinch of salt
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup light corn syrup