A holiday dessert for anyone too tired to make a holiday dessert.
Photo by MJ KROEGER. PROP STYLIST: MOLLY FITZSIMONS. FOOD STYLIST: LAUREN LAPENNA.
Butter or shortening, also a no, also no disrespect. With enough cream—my golden ratio is equal parts cream and chocolate by weight—the flavor is rich enough, the texture is silky enough, and that butter can be saved for toast. The only catch? We actually aren’t using any cream. At least, not heavy cream. Instead, enter crème fraîche. This French-style cultured cream has the tanginess of sour cream, butteriness of labneh, and happiness of a lazy Saturday morning. Plus, it can be heated without curdling, a godsend for melting chocolate.
It’s a little swap that makes a big difference. While heavy cream can be just that—heavy—crème fraîche is lively, like a cup of coffee after rolling out of bed. Coupled with bitter chocolate, the tartness is so subtle that someone might not be able to name the ingredient , but compelling enough that they’ll ask, “Why is this so good?”
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