Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be s erved on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth an d crisp textures, and warm and cool temperatures.