Sometimes a meal is so filling, you need a break in between the entree and dessert. In my case, the delay between courses 3 and 4 of the 'Wine Scavenger Hunt' was due to a trip to visit my parents, Mom and Dad Culinary in New Mexico.With the wine pairing and dessert my responsibility, I first started with my favorite dessert wine, Moscato d'Asti Nivole. Nivole, is a lightly sparkling wine from Italy that is crisp and fruity without being overwhelmingly sweet. Mr. Charlestown Culinary and I have enjoyed this wine numerous time, twice on very special occasions - the night we got got engaged and at our wedding. 
To complement the sweetness of the wine, I made ebelskivers filled with Valrhona chocolate. To balance the sharpness of the french dark chocolate, I served the dessert with a raspberry chambord sauce and freshly whipped cream.
To complement the sweetness of the wine, I made ebelskivers filled with Valrhona chocolate. To balance the sharpness of the french dark chocolate, I served the dessert with a raspberry chambord sauce and freshly whipped cream.
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