Chocolate Passion: Recipes and Inspiration from the Kitchens of I Chocolatier/I Magazine

Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepare--and that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.)