pissaladiere

thankyouthankyouthankyou for directing me to this cookie. At least I assume it is this recipe? Chufi, This is the recipe. Aren't they delicious. Everyone I have served them to asks for the recipe. A friend made them but didn't bother to grind the oats or add the grated chocolate and they were still good, but not nearly as divine.

Ling, I've just made a batch of the Korova cookies. The dough is amazing, not too sweet and just a little bit salty and oh so chocolatey. I made them on the spur of the moment, so I didn't have any premium chocolate or cocoa on hand, but they tasted darn good with Fry's cocoa and chocolate chips. Can't wait to make them with the good stuff. My favourite cookie (and dough) for the family right now is a chocolate chip, peanut butter oatmeal cookie from epicurious. It is addictive. Not near as refined as the Korova, but still scrumptious. Thanks, Andrea

I'm not sure if this will solve your squishing problem, but I have made a triple chocolate stacked mousse with discs of dark chocolate in between each layer. I just used the ring mold to cut the discs out of a thin layer of hardened chocolate. It seemed to stop the mousses from squishing as well as providing an interesting presentation.

Hi, I know this is not technically zucchini bread, but a delicious way to use up an overabundance of the green squash. There is a recipe on the site www.chocolateandzucchini.com for, chocolate zucchini cake, which I made the other day and it is wonderful. I added a bit of cinnamon, because I love that combination with chocolate. If you're not familiar with this site check it out. Has nothing to do with zucchini, but is just the food musings of a delightfully charming French woman named Clotilde.