Hollandaise Sauce by Chef Smith

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com