You might be thinking, “Recipes? On a website about financial planning?”

Yes! Over the years we’ve held a few cooking classes and some of our clients have requested the recipes. With the chefs’ permission, we’ve compiled their recipes and menus here for your enjoyment. Happy cooking!


Dinner in Paris

Chef Sue Wiebe

- Artisan Greens with Warm Mushroom Vinaigrette
- Green Beans Almondine
- Rice Pilaf
- Boursin-Stuffed Chicken Breasts
- Hazelnut Croquants with Valrhona Chocolate Sauce

Dinner in Tuscany

Chef Romy Prasad

- Cannelloni Beans al Forno
- Roasted Artichoke Risotto
- Flat Iron Steak
- Chocolate Mousse and Berry Compote

Dinner in Provence

Chef Sue Wiebe

- Spring Greens with Berry Vinaigrette
- Creamy Mushroom Thyme Soup
- Herb Crusted Pork Loin
- Lemon Scented Braised Cabbage and Apples
- Spaetzle
- Apple Tarte Tatin

Rustic Italian

Chef Dez

- Mediterranean Salad Dressing
- Rosemary Garlic Quinoa
- Linguine Puttanesca
- Patricia’s Mediterranean Chicken
- Quinoa Chocolate Cake

West Coast Dinner

Chef Sue Wiebe

- Roasted Beet, Tomato and Bocconcini Salad
- Truffle Potato Chips
- Honey Soy Glazed Salmon
- Dark Chocolate Lava Cake with Chantilly Cream


Chef Sue Wiebe is a British Columbia based cooking instructor who is in constant and enthusiastic pursuit of culinary excellence.
She is focused on developing recipes that are current, adaptable, and suited to every level of culinary ability.
Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver.
All recipes for this menu were created by Chef Sue Wiebe.


Serves 4 


3 Tbsp         olive oil
1 Tbsp        shallot, finely chopped
1 lb        mushrooms, quartered
1 Tbsp        coarse grainy mustard
3 Tbsp        sherry vinegar
⅓ cup        extra virgin olive oil
4 cups        artisan greens
2        soft-boiled eggs,
peeled, cut in half
4 Tbsp        crisp bacon, finely chopped
To taste        salt and pepper


1. Add 3 Tbsp of oil to a large sauté pan over medium heat. Add shallots and cook until translucent.
2. Increase heat to medium high and add mushrooms. Sear until golden brown, then transfer mushrooms to a bowl.
3. Add mustard and sherry vinegar to pan and whisk.
4. Slowly whisk in the remaining oil. Season with salt and pepper.
5. Return mushrooms to the pan and stir to combine.
6. Divide greens onto plates. Top with mushroom vinaigrette. Garnish with egg and bacon.
7. Serve immediately.

Serves 4 


8 cups         water, salted
2 cups        green beans,
rinsed and trimmed
3 Tbsp        butter
⅓ cup        slivered almonds


1. Fill a large bowl with water and ice cubes.
2. In a large saucepan, bring 8 cups of water and salt to a boil.
3. Add green beans to boiling water and cook for 2-3 minutes until crisp tender. Strain the beans and immediately plunge into ice water.
4. When beans are cold, remove and place onto a plate lined with paper towels. Cover and refrigerate until serving.
5. Melt butter in a sauté pan. Add green beans and cook through. Add almonds and toss to coat. Season to taste.

Serves 4


1 cup         basmati rice
1 Tbsp        butter
2 Tbsp        onion, finely minced
pinch        saffron
2 ½ cups        chicken stock


1. Thoroughly rinse rice under cold water.
2. Melt butter in a 2-quart saucepan. Add onions and sauté for 3-4 minutes.
3. Add rice and saffron. Stir until coated with butter.
4. Cook rice until it begins to turn translucent around the edges.
5. Add chicken stock and bring to a boil. Reduce heat, cover with lid, and cook for 20 minutes or until rice is tender and fluffy.

Serves 4 


4         chicken breasts,
skin on, bone-in
4 Tbsp        Boursin cheese
2 tsp        smoked paprika
½ tsp        salt
¼ tsp        white pepper
8        shallots,
peeled and trimmed
1 pkg        fresh sage leaves
3 Tbsp        olive oil
1 cup        chicken stock


1. Preheat oven to 350°F.
2. Wash chicken and pat dry. Lift skin from chicken, stuff Boursin under the skin, and press the skin back. Rub chicken with paprika, salt, and pepper.
3. Place chicken into an ovenproof sauté pan. Place shallots around chicken. Place 2-3 sage leaves over chicken. Drizzle olive oil over shallots.
4. Place pan into oven and roast chicken for 25-30 minutes or until internal temperature reaches 165°F.
5. Remove chicken and keep warm.
6. Place a saucepan over high heat. Add chicken stock and bring to a boil.
7. Simmer until the sauce is reduced by half. Serve sauce on the side.

Yield: 3 dozen 


½ cup         water
½ cup        milk
½ tsp        salt
½ cup        unsalted butter,
cut into chunks
¾ cup        bread flour
¼ cup        hazelnuts,
coarsely ground
4        eggs


1. Place water, milk, salt, and butter into a 2-quart saucepan, and bring to a simmer. When all the butter is melted, add flour and hazelnuts all at once and stir constantly until it forms a paste (approximately 4 minutes).
2. Transfer paste to the bowl of a standing mixer fitted with the paddle attachment.
3. Cool the paste for 10 minutes.
4. With the mixer on low speed, add one egg at a time and mix until blended. Keep the last egg back and only add enough to make a paste that flows but holds its shape. Cool dough slightly.
5. Preheat oven to 400°F.
6. Transfer dough to a piping bag fitted with a large round tip.
7. Pipe 2” mounds onto a baking sheet lined with parchment paper. Gently brush the tops of the pastry with egg wash.
8. Place baking sheet into preheated oven and bake until golden brown. Open oven door every few minutes to let steam escape.
9. Remove pastry from oven and cool.
10. Fill with vanilla ice cream and drizzle with Valrhona chocolate sauce.

Yield: 1 ½ cups 


1 cup         Valrhona chocolate,
coarsely chopped
½ cup        heavy cream
4 Tbsp        white corn syrup
¼ cup        unsalted butter


1. Place the chocolate into a medium stainless steel bowl.
2. Place cream and corn syrup into a small saucepan. Bring to a boil.
3. Pour hot cream mixture over chocolate and stir until completely melted. Add the butter and stir until chocolate is shiny and smooth.

Sauce can be refrigerated for up to 2 weeks. Reheat before using.


Growing up in Guyana, Chef Romy Prasad’s early appreciation of fine food was nurtured by his mother's passion for grinding spices by hand and preparing the family's meals on a wood-fired stove.
He attended the Ritz Escoffier Cooking School in Paris, graduating in 1991.
From there he embarked on an extensive working tour of Europe that took him to the stoves of several Michelin-starred kitchens in France, Spain, and Italy.
In 1997 Romy joined the well known Umberto Menghi group of restaurants as Executive Chef of Il Caminetto Di Umberto in Whistler, B.C. before moving back to the city as Executive Chef at CinCin Ristorante in Vancouver where he spent 8 years.
Paying tribute to his mother's early example, he grills in wood-fired ovens and grinds his own spices but uses lighter West Coast techniques of cooking.
His dishes are both classic Italian and West Coast influenced, his ingredients are regional, as is his West Coast Italian menu.
All recipes for this menu were created by Chef Romy Prasad.




3 cups         Cannelloni beans, cooked
1 cup        cream, 33-35%
4 oz        gorgonzola
1 Tbsp        truffle, minced
1 loaf        focaccia, sliced and toasted


1. In an oven-proof dish, put the cooked Cannelloni beans.
2. In a large pot, heat the cream and crumble in the gorgonzola, whisking to dissolve.
3. Pour sauce over the beans and season with salt and pepper. Bring to a simmer.
4. Place in the oven for 10 minutes.
5. Remove from the oven and use a whisk to combine beans and cream mixture.
6. Stir in truffles.
7. Spoon over toasted focaccia and serve immediately.



6         artichokes (small)
1 clove        garlic, sliced
pinch        salt and pepper
2 pints        chicken stock
2 Tbsp        olive oil
1 Tbsp        butter
1        onion (large),
finely chopped
2 cloves        garlic, finely chopped
½ head        celery, finely chopped
2 cups        risotto
(or superfino Arborio rice)
2 wineglasses        dry white wine
5 Tbsp        butter
4 oz        Parmesan cheese,
freshly grated
1        lemon
1 bunch        fresh mint, leaves picked


1. Peel the artichokes back to their pale, light leaves. Then halve them and remove the hairy choke with a spoon. Slice artichokes. Poach the artichokes in ⅛” olive oil with a pinch of salt and pepper, and garlic slices for 15 minutes.
2. Heat the chicken stock.
3. Put 2 Tbsp olive oil and 1 Tbsp butter into a separate pan, add the onion, chopped garlic, and celery. Cook very slowly for about 15 minutes without browning.
4. When the vegetables have softened, add the rice and turn up the heat. The rice will begin to fry, so keep stirring. After a minute it will look translucent. Add the white wine and continue stirring.
5. Once the wine has cooked into the rice, add your first ladle of stock, a pinch of salt, and half of the artichokes. Turn the heat down to a simmer so the rice doesn’t cook too quickly. Keep adding the stock ladle by ladle slowly to be absorbed between each ladle. This will take about 15 minutes.
6. With the last ladle of stock, add the remaining artichokes. Simmer another 2 minutes.
7. Remove from heat and beat in the butter and parmesan cheese. Place lid on top and allow to rest for 2 minutes.
8. Just before serving, add fresh mint and a squeeze of lemon to risotto. Eat as soon as possible, while the texture remains creamy.



4 Tbsp         olive oil
1        onion (large), diced
3 stalks        celery, diced
2        zucchini (large), diced
1        sweet pepper, diced
1        eggplant (small), diced
2 Tbsp        tomato paste
2        bay leaves
2 sprigs        thyme
pinch        chili flakes
1 cup        tomato sauce
1 Tbsp        butter
4 to 6 oz        flat iron steaks
1 cup        white wine


1. In a large sauté pan, heat 4 Tbsp olive oil. Add the onions and cook until soft. Add the celery and cook 2 minutes. Add the rest of the vegetables, tomato paste, bay leaves, thyme, chili flakes, salt and pepper. Cook for 7 minutes. Add the tomato sauce and simmer for 7 minutes.
2. Season steaks with salt and pepper. Heat butter on medium heat and cook the steaks 4 minutes per side. Remove from pan and let rest for 3 minutes, covered. Deglaze the pan with the white wine.
3. Place the vegetable mixture in the center of the plate, slice the steak and place on top, drizzle with pan jus and serve.



135g         egg whites
(approx. 5 large whites)
30g        sugar
260g        chocolate
188g        butter
60g        egg yolks
(approx. 3 large yolks)


1. Whip egg whites to a soft peak, with 30g sugar.
2. Melt chocolate and butter together. To this mixture, add egg yolks.
3. Add stiffly beaten whites to chocolate mixture with a spatula, one third at a time, and fold gently. Place in refrigerator to set (approximately 1 hour).

Serve alone or with Fresh Berry Compote.



¼ cup         simple syrup
¾ cup        orange juice
½ cup        blackberries
½ cup        blueberries
½ cup        strawberries
3 sprigs        fresh mint
(for mousse)


1. Combine the simple syrup and orange juice in a pot.
2. Bring to a simmer, add all the berries.
3. Cook until tender, 4-6 minutes.
4. Serve with mousse and fresh mint.

Any mixture of seasonal berries can be used. If using frozen berries, cook them 2 minutes longer.


Chef Sue Wiebe is a British Columbia based cooking instructor who is in constant and enthusiastic pursuit of culinary excellence.
She is focused on developing recipes that are current, adaptable, and suited to every level of culinary ability.
Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver.
All recipes for this menu were created by Chef Sue Wiebe


Serves 4 


2 tsp         shallot, finely minced
2 tsp        Dijon mustard
1 Tbsp        white wine vinegar
2 Tbsp        raspberry purée
¼ cup        olive oil
4 cups        spring greens


1. Place shallots, mustard, vinegar, and purée into a medium bowl.
2. Whisk until combined. Slowly whisk in the oil.
3. Season with salt and pepper. Serve on spring greens.

Serves 4 


2 Tbsp         butter
3 Tbsp        onion, finely minced
2 lbs        button mushrooms,
cleaned and sliced
4 Tbsp        sherry
6 cups        beef or chicken stock
1        bay leaf
2 sprigs        fresh thyme
½ cup        whipping cream
1 Tbsp        fresh parsley,
finely chopped


1. Melt butter in a stock pot over medium heat. Add onions and sauté for 2-3 minutes.
2. Add mushrooms and sauté until softened. Transfer 1 cup of mushrooms to a small bowl.
3. Add sherry to pot and cook until mostly evaporated. Add stock, bay leaf, and thyme. Bring to a boil and simmer for 30 minutes.
4. Purée soup until smooth. Add cream and remaining mushrooms.
5. Simmer for 5 minutes.

Serves 4


3 lbs         boneless pork loin
½ tsp        salt
¼ tsp        pepper
1 Tbsp        fresh rosemary, chopped
1 Tbsp        fresh thyme, chopped
1 clove        garlic, finely minced
1 Tbsp        olive oil
½ cup        white wine
2 cups        veal or chicken stock
¼ cup        whipping cream


1. Preheat oven to 375°F.
2. Rub pork with salt, pepper, rosemary, thyme, and garlic.
3. Place olive oil in a sauté pan over medium heat. Sear pork on all sides.
4. Transfer pan into the oven and roast until temperature reaches 145°F.
5. Transfer pork to a cutting board and loosely cover with foil.
6. Place pan over medium heat. Add wine and deglaze pan, scraping up browned bits. Reduce wine by half. Add stock and bring to a boil.
7. Add whipping cream and cook until sauce begins to thicken.
8. Strain sauce into a small pan and keep warm.

Serves 4 


2 Tbsp         olive oil
1        red cabbage (small),
thinly sliced
1        Granny Smith apple, grated
1 Tbsp        honey
½        lemon, zested and juiced
¼ cup        water
To taste        salt and pepper


1. Heat olive oil in a large sauté pan over medium heat. Add cabbage and sauté until it begins to soften.
2. Add remaining ingredients. Stir to combine.
3. Cover and cook until tender. Season with salt and pepper.

Serves 4  


1 cup         all purpose flour
½ tsp        salt
⅛ tsp        pepper
pinch        nutmeg
2        eggs
2 Tbsp        water,
plus extra as needed
1 Tbsp        vegetable oil
2 Tbsp        butter


1. Bring a large pot of salted water to a boil.
2. Place flour, salt, pepper, and nutmeg into a large bowl.
3. Make a well in centre of flour. Add eggs and water.
4. Stir to make a thick paste, adding more water as needed.
5. Place a spaetzle maker over pot of water and drop dough into water.
6. When dough rises to surface, cook for an additional 2-3 minutes.
7. Transfer spaetzle to a bowl and toss with oil. Let spaetzle cool.
8. Melt butter in a non-stick frying pan over medium heat. Add spaetzle and fry until golden brown.

Serves 4  


1 sheet         puff pastry
2        Granny Smith apples
2 tsp        lemon juice
½ cup        sugar
pinch        cinnamon
         caramel sauce
         vanilla ice cream


1. Preheat oven to 375°F.
2. Cut 4–5” rounds from puff pastry. Place onto a parchment lined baking sheet and refrigerate.
3. Peel apples and cut into ½” slices. Arrange apples over puff pastry.
4. Sprinkle with sugar and cinnamon.
5. Bake for 15-20 minutes until apples are tender and pastry is golden brown.
6. Drizzle with caramel sauce and serve with ice cream.



Local celebrity chef, Chef Gordon “Dez” Desormeaux , is a government certified Red Seal Chef and cookbook author with a passion for working with people and a greater passion for food!
Chef Dez is a culinary instructor at five locations in British Columbia. His teachings are regarded as innovative and inspirational.
He also has a following of thousands of regular readers of his national newspaper food column “Chef Dez on Cooking” that currently runs every second week in over 50 communities across Canada and Washington State.
He has a bigger than life passion for both food and people, and his classes, columns, and cookbooks are the ultimate guide to bringing the culinary world alive in your home.
All recipes for this menu (except the Quinoa Chocolate Cake) were created by Chef Dez.


Yield: 1 ¼ cups

“Dress your salad immediately after mixing, as this dressing will separate if left standing.”



½ cup
extra-virgin olive oil
¼ cup
balsamic vinegar
¼ cup
lemon juice
¼ cup
oil-packed sundried tomatoes,
drained and finely chopped
garlic clove (large), crushed
2 Tbsp
liquid honey
½ tsp
½ tsp
pepper, fresh cracked


1. Place all ingredients in a bowl. Whisk thoroughly to combine. Pour immediately over your choice of greens.
2. Alternatively, place all ingredients in a glass jar with a lid, and shake thoroughly before serving.

Serves 6

“Quinoa (pronounced ‘keen-wah’) is a great grain that is lower in carbohydrates and higher in protein.”


2 Tbsp
canola oil
6 cloves
garlic, chopped
2 Tbsp
fresh rosemary,
2 cups
4 cups
1 tsp
½ tsp


1. Add the 2 Tbsp canola oil, garlic, and rosemary to a pot and cook briefly over medium heat. Make sure to not burn the garlic otherwise it will taste bitter.
2. Stir in the quinoa and cook for another 30 seconds.
3. Add the water, salt, and pepper. Continue to cook on medium to medium-high heat uncovered, stirring occasionally, until all of the liquid has been absorbed/evaporated, approximately 15 to 20 minutes.
4. Season to taste, if necessary.

Serves 4

“Linguine Puttanesca (pronounced “ling-gwee-nee poo-tan-ness-ka”) is a classic dish from old world Italy. Rumors indicate that Italian “working women” created this dish as a quick meal to prepare between visits with clients.”


dry linguine
2 to 3 Tbsp
olive oil
1 tsp
dried chilies, crushed
2 cloves
garlic, minced
2 tsp
anchovy paste (or 2 anchovy filets)
1 can (796 ml)
diced tomatoes, drained
2 Tbsp
red or white wine (optional)
½ cup
kalamata olives, pitted and halved,
firmly packed
2 Tbsp
capers, drained
¾ cup
chopped fresh parsley,
loosely packed
To taste
salt and
fresh-cracked pepper


1. Bring water to a boil and cook linguine until al dente.
2. Add the oil, chilies, garlic and anchovy to a large pan and heat over medium-low heat to infuse the flavours, approximately 3-5 minutes. Be careful not to burn the garlic.
3. Add the drained tomatoes and the wine (optional) and increase the heat to medium-high. Boil until reduced, approximately 4-5 minutes, stirring occasionally.
4. Remove from heat. Toss in the olives, capers, parsley, and hot cooked pasta.
5. Season to taste with salt and pepper and serve immediately.

Serves 6

“I wrote this recipe for country artist Patricia Conroy. Goat cheese covered grilled chicken topped with a sundried tomato and artichoke sauce infused with garlic, white wine, fresh lemon juice and basil. Very rich and very delicious.”


chicken breast halves,
boneless, skinless
2 Tbsp
olive oil
To taste
salt and pepper
2 Tbsp
3 to 4 cloves
garlic, minced
2 Tbsp
onion, minced
½ cup
dry white wine
¼ cup
lemon juice
(approx. 2 lemons),
zest reserved
1 cup
sundried tomatoes,
drained and chopped
1 can (398 ml)
artichoke hearts,
drained and quartered
¼ cup
whipping cream
2 tsp
½ tsp
½ tsp
⅔ cup
cold butter,
cut in small pieces
¼ cup
fresh basil, chopped
soft, un-ripened
goat cheese


1. Brush the chicken breasts with olive oil and season with salt and pepper. Grill over a medium flame for approximately 15 to 20 minutes until cooked through.
2. While chicken is cooking, prepare the sauce. Melt the butter in a pan over medium heat. Add the garlic and onion, sautéing until soft, approximately 2 to 3 minutes.
3. Stir in the wine and lemon juice, increase heat to medium high and reduce until half of the liquid has evaporated, approximately 3 to 5 minutes.
4. Stir in the tomatoes, artichokes, cream, sugar, salt, and pepper.
5. Turn off the heat. Add the butter one piece at a time while stirring to incorporate. Once all the butter has been added, stir in the basil.
6. Divide the goat cheese into 6 equal portions. During the last 2 minutes of cooking time for the chicken, top with the goat cheese.
7. Serve the cheese-topped chicken immediately with the sauce spooned over top.
8. Garnish with the reserved lemon zest.

Serves 8 to 16

From the cookbook Quinoa 365 by Patricia Green and Carolyn Hemming


⅔ cup
1 ⅓ cups
⅓ cup
eggs (large)
1 tsp
pure vanilla extract
¾ cup
melted and cooled
1 ½ cups
white or cane sugar
1 cup
cocoa powder
1 ½ tsp
baking powder
½ tsp
baking soda
½ tsp


1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
2. Preheat the oven to 350°F (180°C). Lightly grease two 8-inch round or square cake pans. Line the bottoms with parchment paper.
3. Combine the milk, eggs, and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and butter. Blend until smooth.
4. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.
5. Divide the batter evenly between the 2 pans and bake on the centre oven rack for 35 to 45 minutes or until a knife inserted in the centre comes out clean.
6. Remove the cakes from the oven and cool in the pans before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month.

Chef Sue Wiebe is a British Columbia based cooking instructor who is in constant and enthusiastic pursuit of culinary excellence.
She is focused on developing recipes that are current, adaptable, and suited to every level of culinary ability.
Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver.
All recipes for this menu were created by Chef Sue Wiebe.



1 lb.
tomatoes, sliced
1 pkg
1 pkg
fresh basil
To taste
olive oil
To taste
reduction sauce
To taste
salt and pepper


1. Preheat oven to 400°F.
2. Scrub beets. Trim ends and place onto a baking sheet. Roast beets for 45 minutes or until tender.
3. Remove from oven and cool. Remove skin from beets and cut into ¼” slices.
4. Arrange overlapping slices of beets, tomatoes, cheese, and basil onto small serving plates.
5. Drizzle with olive oil and balsamic reduction sauce. Season with salt and pepper.

Serves 4 to 6 


russet potatoes (large)
To taste
sea salt
2 Tbsp
butter, melted
To taste
truffle oil


1. Preheat oven to 375°F.
2. Wash potatoes and cut into ⅛” thick slices.
3. Line a baking sheet with parchment paper. Brush paper with butter.
4. Lay potato slices onto parchment and brush with melted butter. Sprinkle with salt.
5. Bake for 15 minutes. Move potatoes around to avoid overbrowning. Bake until crisp.
6. Remove from oven and place onto a cooling rack. Drizzle with truffle oil.

Serves 2 


salmon fillets (or steaks)
4 Tbsp
hoisin sauce
4 Tbsp
soy sauce
1 tsp
lime juice
1 tsp
fish sauce
1 tsp
chili flakes
1 Tbsp
liquid honey
3 cloves
garlic, minced
2 to 3
green onions,
finely sliced or chopped


1. Rinse salmon fillets under cool water, pat dry, and place pieces in a flat-bottomed baking dish.
2. In a small bowl, combine the hoisin sauce, soy sauce, lime juice, fish sauce, honey and chili flakes. Stir well to dissolve the honey. Add garlic and white parts of green onion (save the green parts for serving).
3. Pour over salmon, turning pieces to marinate. Cover and marinate in your refrigerator for 30 minutes or up to 2 hours.
4. When getting close to your desired cooking time, preheat oven to 350°F.
5. Before baking, spoon a little more sauce over each piece and bake for about 15 minutes, or until sauce is lightly bubbling and inner flesh of salmon has turned from translucent to opaque. If undercooked, cover and return salmon to oven for another 5 to 10 minutes.
6. Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of the reserved green onion for garnish.

Serves 4 


6 Tbsp
unsalted butter,
room temperature
1 cup
chocolate chips
eggs, plus 2 egg yolks
2 Tbsp
¼ cup
1 ¾ Tbsp


1. Brush 4 ramekin dishes with butter and sprinkle insides with sugar.
2. Melt butter and chocolate in a bowl set over simmering water. Stir to combine. Remove from heat and set aside.
3. Place eggs and egg yolks in a bowl and whisk until foamy.
4. Add chocolate and liqueur. Stir until smooth.
5. Add cornstarch to sugar and mix. Add to chocolate batter and stir until smooth.
6. Pour batter into ramekin dishes. Cover with plastic wrap and refrigerate for several hours or overnight.
7. When you’re ready to bake, preheat oven to 375°F.
8. Place ramekins onto a baking tray and bake on top rack for approx. 12-14 minutes. The cakes should be jiggly in the center. Remove from oven.
9. Dust with powdered sugar. Place ramekins onto a dessert plate and garnish with Chantilly cream and berries.



¼ cup
cream cheese, softened
3 cups
whipping cream
4 Tbsp
icing sugar
1 tsp
vanilla extract


1. Place cream cheese into the bowl of your standing mixer fitted with the whisk attachment.
2. Whisk until smooth. Add whipping cream and whisk on low for 1 minute. Add sugar and vanilla.
3. Increase speed to high and whisk until medium peaks form.