Strawberry Parfaits

These beautifully layered desserts were made for Easter, and then adapted for a 2 hour baking workshop that I ran with neighbors. In place of the mousseline cream, we used sweetened whipped cream. It wasn't as decadent, but it worked well in the time we had! Recipe from the Bouchon Bakery cookbook.

Chocolate Mousse

This soft, indulgent chocolate mousse topped with a drizzle of olive oil and fleur de sel was made to follow dinner with friends. Recipe from Barbara Lynch's Stir cookbook.