Dessert Sampler Recipe

Prepare crust

Preheat oven to 325°F (160°C). In a small bowl combine graham cracker crumbs, melted butter and 1 tsp granulated sugar until moistened. Divide crumbs among four 4-ounce ramekins or a muffin tin lined with paper liners. Press firmly into the bottom to form a compact crust (use the bottom of a measuring cup).

Make filling

In a medium bowl, beat room-temperature cream cheese with 1/3 cup granulated sugar until smooth and free of lumps (use a hand mixer or whisk). Add egg and mix until incorporated. Stir in sour cream, vanilla extract and lemon zest until homogeneous. Scrape down the bowl to ensure even texture.

Bake

Divide the filling evenly among the four prepared crusts. Set ramekins in a deep baking pan and add hot water to the pan to come halfway up the sides of the ramekins (water bath) to prevent cracking. Bake at 325°F (160°C) for 20–25 minutes, until the centers are slightly jiggly but set at the edges. Turn off oven and crack the door, let cheesecakes cool in the oven for 30 minutes to reduce cracks.

Chill

Remove from water bath, cool to room temperature, then refrigerate at least 2 hours (preferably 4) before serving. Just before plating, dust lightly with powdered sugar and add a small berry or mint leaf on top.

Prepare dough

Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a small bowl whisk together flour, baking soda and salt. In a separate bowl, cream softened butter, brown sugar and granulated sugar until smooth. Mix in vanilla and the egg yolk until combined. Fold in the dry ingredients until just incorporated, then stir in chocolate chips.

Shape & bake

Portion the dough into six small mounds (about 1.5 tablespoons each) and place on the prepared sheet spaced at least 2 inches apart. Bake 9–11 minutes until edges are set and centers still soft. Let cool on sheet for 5 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up as they cool.

Infuse cream

Preheat oven to 300°F (150°C). In a small saucepan combine heavy cream, milk and ground espresso. Warm over medium heat just until it begins to steam (do not boil). Remove from heat and let steep 5–10 minutes to extract flavor. Strain through a fine mesh sieve or coffee filter into a bowl to remove grounds, pressing to extract liquid.

Temper eggs

In a separate bowl, whisk the egg yolks with the sugar until smooth and slightly pale. Slowly pour about one-third of the warm cream into the yolks while whisking constantly to temper. Then add the tempered yolk mixture back into the remaining cream, whisk to combine. Stir in vanilla and a pinch of salt.

Bake custards

Divide mixture between two small ramekins. Place ramekins in a roasting pan and pour hot water into the pan to come halfway up the sides of the ramekins. Bake at 300°F (150°C) for 25–30 minutes, until custards are set at the edges but still slightly wobbly in the center. Remove from oven and cool, then refrigerate at least 2 hours before serving. Serve chilled, optionally topped with a dusting of cocoa or a few chocolate shavings.

Make ganache

Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering (do not boil). Pour hot cream over chopped chocolate and let sit 1–2 minutes to soften. Add the butter and stir gently with a spatula until smooth and glossy. If using, stir in a pinch of sea salt. Cover and chill the ganache until firm enough to scoop, about 1–2 hours.

Shape & coat

Line a tray with parchment. Using a small scoop or teaspoon, portion ganache into roughly 8 equal pieces (about 12–14 grams each). Roll quickly with slightly damp hands into balls. Roll half of them in cocoa powder and the others in chopped toasted nuts. Place finished truffles on the tray and chill 15–30 minutes to set. Bring to near room temperature before serving for best texture.

Plate one mini cheesecake, two cookies, one espresso pot de crème and 2–3 assorted truffles on a dessert sampler plate. Garnish with fresh berries or mint and a light dusting of powdered sugar. Serve chilled components (cheesecake and pot de crème) straight from refrigerator; cookies and truffles can be at room temperature or slightly chilled according to preference.