Restaurants›Giselle Miami›Dessert Platter Recipe

Dessert Platter Recipe

Inspired by Giselle Miami
Time1h 30m
Serves6

Chef's Selection of Desserts, Chocolate Stiletto, Black Label Toffee & Mignardises

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Ingredients

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Chocolate Stiletto

Black Label Toffee

Mignardises

Method

Chocolate Stiletto

1

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water. Stir until smooth.

2

Mix the Batter

In a separate bowl, whisk the eggs and sugar together until pale and fluffy. Add melted chocolate mixture and vanilla extract; mix well. Fold in the flour and salt until just combined.

3

Bake

Preheat the oven to 350°F (175°C). Pour the batter into a greased stiletto-shaped mold or a cake pan. Bake for 20-25 minutes or until the edges are set but the center is slightly gooey.

4

Cool and Serve

Allow to cool before carefully removing from the mold. Serve on the dessert platter.

Black Label Toffee

5

Prepare the Toffee

In a saucepan over medium heat, combine butter, brown sugar, corn syrup, and vanilla extract. Stir until the mixture boils.

6

Cook the Toffee

Continue to cook, without stirring, until the toffee reaches a deep amber color (about 300°F or 150°C on a candy thermometer).

7

Add Chocolate

Remove from heat and quickly stir in chocolate chips until melted. Pour onto a parchment-lined baking sheet and sprinkle with sea salt before cooling.

8

Break and Serve

Once cooled, break into pieces and arrange on the dessert platter.

Mignardises

9

Arrange the Mignardises

On the dessert platter, artfully arrange the mini macarons, petit fours, and chocolate truffles.