This recipe can be used with almost any fresh herbs to make a tasty and colorful dessert sauce or cocktail mixer.  Here we’ve used the most popular dessert herb, mint, but you could substitute any variety (completely trimming the stems if they’re woody) that works with the other flavors in your dish. Ingredients:                Makes approx. 20 …

Creme anglaise is a stovetop custard dessert sauce with a rich, creamy vanilla flavor.  It’s delicious with chocolate or fruit (especially berries).  It’s also very similar to a vanilla ice cream base, so once you get this recipe down, making your own ice cream is a snap! Ingredients: 2 Eggs 2 cups Heavy Cream ½ …

  Surprisingly quick and easy to do once you know the trick, piping chocolate is a great way to send a message with your dessert.  Of course, the same technique used for letters can also be used to pipe more elaborate chocolate designs if you’re feeling particularly artistic. The secret to making chocolate pipe-able is …

Actually a liquid custard made on the stove top, crème anglaise is a classic, ubiquitous dessert cream sauce.  Here we’ve added cardamom, which gives it a more complex flavor without interfering too much with its adaptability. Ingredients: 1 cup Whole Milk 2 Egg Yolks 2 ¼ tbsp (1 oz) Granulated Sugar or Evaporated Cane Juice …

This ghost chile, cinnamon & chocolate sauce is delicious.  Even though ghost chilies are among the hottest chilies in the world (and need to be handled with care…see the bottom of our ghost chile page for safety tips), the sauce resulting from this recipe isn’t overpoweringly spicy.  The flavor is dark-chocolate with extra depth from the cinnamon, a …

Ingredients: 1 pint fresh strawberries, preferably organic 2 tablespoons Aged Balsamic Vinegar* Premium vanilla ice cream *if using regular balsamic vinegar, use 2 teaspoons sucanat or 1 teaspoon honey dissolved into 2 tablespoons vinegar Technique: Rinse strawberries and pat dry. Cut thinly into 1/8 inch slices. Place in bowl and drizzle with balsamic vinegar; toss …