America's Best Gluten-Free Desserts
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Chocolate Salt Pepper with Olive Oil
To make this salty-sweet dessert, pastry chef Stephanie Prida forms a square of chocolate mousse and olive oil pudding, then applies a perfect chocolate coating with a paint sprayer that she bought from Home Depot. Prida loves the balance of the components: bitter chocolate, sweet olive oil and a mild Maldon salt sherbet. She adds crunch and spice with a sprinkling of candied cocoa nibs, crushed milk meringue and ground long pepper. Manresa chef David Kinch is produce-obsessed, so Prida garnishes the dessert each night with a different combination of flowers and herbs from the restaurant’s farm.