5 oz 61 % chocolate, chopped
1 3/4 oz 34% chocolate, chopped
3 1/2 Tbsp light corn syrup
2 Tbsp pure cranberry juice
1 cup heavy cream
2 Tbsp unsalted butter
For the assembly:
1 prepared 9-inch tart shell
For the gelée: Sprinkle the gelatin over 3 tablespoons of the cranberry juice, let stand for 3 to 5 minutes.
Combine the remaining juice, the sugar and cranberry sauce in a medium saucepan over medium-high heat, and bring to a boil. Whisk to break down the jelly. Remove the pan from the heat, and stir the gelatin into the hot liquid. Pour the gelée in the prepared tart shell, filling about a fourth of it, and refrigerate the tart for about 30 minutes to let the gelée set.
For the ganache: Place both chocolates and the corn syrup in a medium bowl.
Bring the juice and cream to a boil in a small saucepan over medium-high heat. Pour the liquid over the chocolate and whisk until the chocolate is melted and the mixture is smooth. When the mixture gets close to body temperature, stir in the butter until it is well incorporated and the ganache is smooth and shiny.
Pour the ganache over the set gelée in the tart shell, filling it completely. Refrigerate the tart to let the ganache set, about 30 minutes and serve.
3. Warm Pear Soufflé (Serves 6-8)
"Pear is another ingredient that I love to use during the fall, because it so versatile. I also love this dish during the fall because it can be warm and comforting when the weather starts to get cool, but it's still light and flavorful."
Unsalted butter, room temperature
6 pears, canned, drained, puréed
4 egg yolks