Complex chocolate flavors underlie subtle hints of red berry fruit.
Andrew Shotts is the owner of Garrison Confections. He has served this showy recipe-which he calls Huevos Sur del Lago when served this way-in egg cups prepared as follows: The tops are removed from ten eggs, and the contents removed and reserved. The shells are sanitized by steaming open side down for three or four minutes. The shells are dried, and then stored refrigerated open side up in the carton they came in. For simplicity, this elegant recipe with Collection Etienne Sur del Lago varietal chocolate may be served in parfait dishes, or champagne or wine glasses. Purchased crisp wafer cookies may be substituted for the tuiles.