Korbel Natural is a dry champagne, so you prblobay don’t want to pair it with anything TOO sweet… don’t want to upstage it (as a side note, muddling a sugar cube and bitters in the bottom of your champagne glass makes for a classy champagne cocktail if you ARE hoping to have a sweeter dessert pairing). My idea is a semi-sweet chocolate tart:14 ounces chopped semi-sweet chocolate (or chips)1 1/2 cups heavy whipping cream3/4 cup milk2 eggs, beaten(This assumes you’ve bought tart shells rather than making your own… but you can make your own, instead, obviously)Put the chocolate in a medium bowl. In a saucepan, combine the milk and cream and bring to a boil. Remove it from the heat, and slowly pour the hot cream into the chocolate and gently whisk until the chocolate has melted and the mixture is smooth. Slowly whisk in the beaten eggs until it’s all combined.Preheat the oven to 250. Place the tart shell(s) on a baking sheet and pour in the chocolate cream you just made. Bake until the cream is just firm in the center, (about 35 to 40 minutes). To check for doneness, gently wiggle it. If it’s set, it will shake as a single unit but if it isn’t done yet, ripples will wiggle in the center. If the filling needs more baking, check back about every 5 minutes, until it’s done. Take the tart(s) from the oven and allow to cool to room temperature. Don’t refrigerate the tart or the filling will seize up.And there you have my idea!

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