Dessert Recipes

Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.   Serves  6.      Cooks In   15 minutes plus chilling.       Difficulty   Super easy. Nutrition per serving Calories Fat Saturates Protein Carbs Sugar 332 28.2g 17.1g 3.9g 14.9g 12.6g 17% 40% 86% 9% 6% 14% Ingredients   150    g    dairy-free dark  chocolate    ,  plus extra for serving 2    large    ripe avocados 2    tablespoons    cocoa powder 2    teaspoons    vanilla bean paste 3    tablespoons    maple syrup 1 x 160    g tin of    coconut cream Method   Place a heatproof bowl over a pan of simmering water, making...

The mousse in this cake is as smooth as silk and has a surprise hint of hazelnut. Tease the  tastebuds  with this rich, multi-textured chocolate dessert. 1:00 Prep 0:20 Cook 10 Servings INGREDIENTS Canola oil spray 5 eggs 155g (3/4 cup) caster sugar 2 teaspoons vanilla bean paste 50g (1/3 cup) self-raising flour 21/2 tablespoons Cocoa Powder 1/2 teaspoon baking powder 150g 70% cocoa dark chocolate, chopped 50g butter MOUSSE 2 eggs, separated 60g (1/3 cup) icing sugar mixture, sifted 100g 70% cocoa dark chocolate, melted, cooled 2 tablespoons Frangelico liqueur 300ml  ctn  double cream METHOD Step 1 Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper. Step 2 Use an electric beater to beat the eggs, sugar  and  vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a...

A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes. Recipe by: Alisa Provost   Ingredients 1h  12 servings 74cals 4 cups raspberries  3/4 cup white sugar  1 cup water, divided  1 1/2 teaspoons lemon juice  2 tablespoons cornstarch Directions Prep 10 m  Cook 20 m Ready in 1h   1. Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan. 2. Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, ...

These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert. Recipe by: Chef John Ingredients 2 h 10 m 6 servings 467cals 9 large egg yolks  2/3 cup white sugar  2 cups heavy cream  1/2 teaspoon kosher salt  2 teaspoons vanilla extract  1 cup whole milk  Flaky sea salt (such as Maldon®), to garnish Directions Prep     10 m Cook     1h  Ready in 2 h 10 m 1. Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish. 2. Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is co...

The dried rose petals look beautiful wet on prime,  however  don’t worry if you can’t get  of  any: the advantage of getting a pudding with the word “mess” in its title is that there's little pressure to perform on the presentation front. You’ll have to a small degree  little  bit of ice left up here, which may be saved for an additional day. you'll be able to additionally get good-quality strawberry ice and save yourself a lot  of of  the work. Ingredients 160 g mascarpone 270 g crème fraîche 15 g icing sugar, sifted 1¼ tsp rosewater 40 g caster sugar 40 ml boiling water 2 tbsp pomegranate molasses 1 tsp sumac 200 g strawberries, hulled and chopped into 2 cm pieces 60 g meringues (shop-bought is fine), broken roughly into 2 cm pieces 1 medium pomegranate, seeds removed (100 g) 2 tsp dried rose petals (optional) Strawberry sorbet 40 g caster sugar 40 g icing sugar 30 g liquid glucose 200 g strawberries, hulled and bli...

Easy holiday cakes made with Reddi- wip , Egg Beaters, gingerbread mix and molasses for a quick dessert recipe PREP TIME MINUTES      10 TOTAL TIME MINUTES   10 NUMBER OF INGREDIENTS   5 SERVINGS   2 INGREDIENTS PAM® Original No-Stick Cooking Spray 2 cups Reddi-wip® Original Dairy Whipped Topping (2 cups = 5 seconds) 1/4 cup Egg Beaters® Original 2 teaspoons molasses 1/2 cup gingerbread cake and cookie mix 1/4 cup crushed gingersnaps (about 6 cookies) Assorted candies and sprinkles, optional DIRECTIONS 338 calories, 45g Carbs 1.  Spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together Reddi- wip , Egg Beaters, molasses and gingerbread mix in medium bowl. Stir in crushed gingersnaps. Place half of batter in each mug. 2.  Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Decorate with additional Reddi- wip , ...