At Cúrate in Asheville, North Carolina, the menu features a warm chocolate mousse made by preparing ganache and egg whites using an immersion circulator. For an at-home version, Katie Button makes an Italian sabayón (traditionally a light custard made from egg yolks, sugar and sweet white wine) and ups the ante with bittersweet chocolate and brandy. “Even though chocolate’s always delicious on its own, it’s even better when whipped with brandy,” says Button. “The final topping of tart raspberries with salt and olive oil transforms the dish into a restaurant-worthy dessert.”