Delicacies from Laura Child's 'The Jasmine Moon Murder'

a. Chocolate Sour Cream Muffins

5 oz semi-sweet chocolate
2 squares of baking chocolate
1/3 cup butter
3/4 cup sour cream
1 cup sugar
1 egg
2 tsp vanilla extract
1-1/2 cups APF
1 tsp baking soda
1/4 tsp salt
1/2 cup choco chips

Melt semi-sweet chocolate, baking chocolate and butter together in microwave.  Cool to lukwarm, then mix in sour cream, brown sugar, egg and vanilla.  Blend flour, soda, and salt together in large bowl, then add th chocolate mixture and blend well again.  Add the chocolate chips.  Pour batter into greased or paper-lined muffin tins, and bake in preheated 40 deg oven for 20 mins.  Cool

12 muffins

b.  Poached Pears with Chocolate

2 large, firm pears
6 tbsp apple juice
1/2 tso vanilla extract
1/4 tsp ground cinnamon
1 dash allspice
1 dash nutmeg
1 tso corn starch
1/2 cup semi-swet choco chips
1 tsp water

Core pears, and cut each pear into 8 sections lengthwise.  Combine apple juice, vanilla and spices in a saucepan.  Add pears to saucepan and bring to a simmer.  Cover and simmer over low heat until fruit is fork tender.  Combine cornstarch with just enough water to dissolve it, then add to the saucepan liquid until mixture thickens.  Remove from heat and cool slightly. 

Combine chocolate chips and water in the top of a double boiler until mixture is smooth.  Arrange pear slices in two dessert bowls and artfully drizzle chocolate sauce over them.  Serve immediately. 

c.  Jasmine Tea Truffles

8 oz high quality bittersweeet or semi-sweet chocolate
1/2 cup whipping cream
1/4 cup butter
4 tsp any tea

Chop chocolate into coarse pieces and melt with whipping cream in a heavy sauce pan over low heat.  Stir occasionally until chocolate melts. Add butter and continue stirring until completely melted in.  Remove from heat and let cool to room temperature, then mix in jasmine tea.  Chill in refrigerator for about 8 hours. 

To form truffles, form int balls, and roll in cocoa, nuts or coconut.