I used to sell a lot of this dessert when I was catering. It is a great celebration dessert AND it is best to make it several days ahead. Before I could enter it, I had to cut the recipe down to just one. (We used to make 3 or more at a time!) I named it for my dear friend Kristin Mellen, who loves chocolate and apricots together. <br />You can serve it as is with a dollop of softly whipped cream, or atop a puddle of Creme Anglais, if you must.

Share: