Category: Desserts

In a double boiler, or metal bowl over a pot of boiling water, combine 1 cup of the chocolate and 1 TBSP of the coconut oil or melted butter and sea salt. Stir until the chocolate is smooth and silky.

While the chocolate is melting, line a ridged tart pan with parchment paper.

Using a knife or offset spatula, spread the chocolate over the bottom of the pan and up the sides, making sure the chocolate is smooth and covers the whole thing. Refrigerate for 30 minutes.

Repeat step 1 and add another layer of chocolate, focusing on the areas that are thinner. Refrigerate for another 30 minutes.

In a bowl, combine the powdered sugar, peanut butter, crushed graham crackers and 4 TBSP melted butter. Using a hand mixer or a stand mixer, mix until well combined.

Add the peanut butter filling to the shell. Smooth out the filling and place back in the fridge for 30 minutes.

Repeat step 1 again. Pour the chocolate over the peanut butter filling and spread out evenly. Refrigerate for 30 more minutes.

In a bowl combine Gelatin packet with Water. Mix and set aside.

Over low heat combine Heavy Cream, Confectionary Sugar, and Bacon.

Melt Chocolate with Milk in a double boiler, or in a microwave in 30 second intervals. Whisk into Cream mixture.

Bring cream mixture to a boil. Once boiling take off heat, remove bacon, and add gelatin mixing thoroughly.

Pour into separate cups and chill in refrigerator for 3-4 hours, or freezer for 1 hour. Panna Cotta should be set and will spring back if touched.

In a cold bowl whip Heavy Cream into stiff peaks, set aside.

Cream Mascarpone Cheese with Sugar until light and airy.

Add Peanut Butter and mix together with Mascarpone until incorporated.

Fold the Whipped Cream into the Peanut Butter Mixture. Place into refrigerator until Panna Cotta is set*.

*If Mousse is too cold let sit at room temp for 20 minutes before assembly.

Pipe or dollop Peanut Butter Mousse onto Panna Cotta. Shave Chocolate Bar* on top and add Banana Chips.

*Chocolate will shave better if frozen. Use a butter knife to make curls.

Preheat oven to 350 degrees Fahrenheit.

Combine butter and sugar together in a large bowl or mixer. Cream the butter and sugar together until light and fluffy.

Add in vanilla, flour and lemon zest. Mix together evenly until just combined.

Gently roll dough into a ball or disc shape and place in the refrigerator for about 20 minutes.

Take dough out of the refrigerator and roll out into a 1/4 – 1/2 inch square. Cut the dough into even pieces. Place cut dough onto a parchment lined baking sheet.

Alternatively, place dough into a parchment lined 9’x13′ baking dish. Score the dough into smaller sections.

For either method, finish with additional granulated sugar and make holes by poking holes in each section with a fork.

Bake for 20-30 minutes rotating halfway though, or until golden brown.

In a small sauce pan add the passion fruit juice, honey, basil and lemon juice.

Bring to a simmer while mixing thoroughly.

After about 10 minutes, or until mixture begins to thicken slightly, take mixture off of heat and allow to cool.

Combine eggs yolks and sugar into a medium sized sauté pan and place over low heat*, whisk in a figure eight pattern vigorously.

*Ideally you want to do this on a double boiler over medium heat. This helps to prevent the eggs from scrambling.

Once eggs and sugar are combined add in moscato*.

*Any liquid would work here. I used a strawberry moscato to add another light and fruity flavor.

Continue to whisk vigorously in a figure eight pattern until the mixture is thick enough to make a ribbon*, about 10 minutes.

*A ribbon is when you pull the whisk out of the mixture, and it’s thick enough that the mixture slowly falls back to the pan, looking like a ribbon.

Add in the cream and passion fruit mixture a little at a time while continuing to whisk.

Once everything is combined, pour the passion fruit sabayon into a heat proof bowl and chill.

If the mixture begins to separate, quickly whisk together before serving.

Add Heavy Whipping Cream, sugar and vanilla into a chilled bowl.

Whisk vigorously, or mix on high speed, until hard peaks form and the cream begins to pull away from the side of the bowl.

In a cup or bowl layer the cookie, sabayon and whipped cream.

Preheat oven to 400F.

Line baking sheets with parchment paper, silpats or spray with a non-stick spray such as Pam.

While chips are baking, mix the remaining sugar and cinnamon to create cinnamon sugar.

Note: This makes one plate of dessert nachos