Here is a delicious dessert for your next simple celebration. Most of the steps can be prepared in advance. Dark chocolate and cherries – yes please!
Dark Chocolate and Cherry Bread Pudding
Equipment
- 8 - 3/4 cup ramekins
Ingredients
- butter for greasing ramekins
- 4 croissants
- 4 ounces dark chocolate broken into pieces
- 1/4 cup pecans toasted and chopped
- 1 cup dark, pitted, sweet cherries - defrosted drain very well and chop
- 1 ¾ cup whole milk
- 4 eggs
- 3/4 tsp vanilla extract
- 2 ⅔ Tbsp sugar
- 1 ¼ cup cream
Instructions
- Butter each ramekin.
- For each ramekin, tear half a croissant into large pieces and put in cup.
- Add chocolate and sprinkle with nuts.
- Distribute cherries among ramekins.
Custard
- Whisk milk, eggs, vanilla, sugar and cream. Refrigerate until 1 hour before using.
- Pour custard over prepared ramekins.
- Put ramekins in a glass baking dish with hot water halfway up the dish.
- Bake in a 325° oven for 40 minutes, until set. Let stand at least 15 minutes before serving,
- Turn oven to broil and cook about 2 minutes, until browned.
Notes
To make ahead, prepare ramekins with croissants, chocolate and nuts and set aside. Prepare custard and cherries and refrigerate until ready to use.
This is the perfect recipe for the young chefs in your family! These ice-cream sandwiches need to freeze for an hour, so make sure the kiddos know they will have to wait a bit before digging in.
Chocolate Wafer Ice-Cream Sandwiches
Servings 6
Ingredients
- 12 thin chocolate wafer cookies
- 1 container Oreo cookie ice cream
- 1/4 cup sprinkles their favorite colors
Instructions
- Lay 6 cookies on a small sheet pan you can fit in the freezer.
- Let the ice cream soften a bit for easier handling.
- Put one scoop of ice cream on each cookie and top with another cookie.
- Put sprinkles in a shallow bowl.
- Roll the sides of the cookie in the sprinkles and freeze for at least an hour.
Impress your family and friends with this yummy dessert. The BEST part – it takes under 5 minutes to assemble. This is also a great recipe to make with your kids!
Coconut Macaroons with Dark Chocolate Drizzle
Servings 12
Calories 101kcal
Ingredients
- 2 egg whites from large eggs
- 2 cups sweetened coconut flakes
- 1/2 cup sugar
- 1 Tbsp vanilla
- 1 ounce dark chocolate from a chocolate bar
Instructions
- Preheat oven to 350°.
- Put the egg whites in a medium bowl and slightly beat with a fork.
- Add the coconut, sugar and vanilla to the egg whites and mix with fingers that you have moistened with water for easier handling.
- Form a heaping tablespoon of the batter into a ball and place on a cookie sheet lined with parchment paper. This will make 12 macaroons.
- Bake cookies for about 15-20 minutes until they are lightly browned on the top. Put on a rack to cool.
- Once the cookies have cooled, microwave the chocolate for about 20 seconds. Check and see how melted the chocolate looks. Microwave in 20 second increments until chocolate is the desired consistency. Stir the chocolate and drizzle over the macaroons with a fork.
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Vicki’s sister, Kristal, told us about this cake recipe from WWII which doesn’t use eggs or butter. It seemed like a good time to give it a try since these days our groceries are running low.
Dairy Free Dark Chocolate Cake
Servings 9
Calories 259kcal
Equipment
- 8 inch square glass cake pan
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 Tbsp Special Dark cocoa powder
- 1 Tbsp white vinegar
- 1 tsp vanilla or vanilla bean paste
- 6 Tbsp vegetable oil
- 1 cup water
- 1/4 cup powdered sugar
- fresh berries
Instructions
- Preheat oven to 350°.
- Mix all the dry ingredients in a non-greased 8 inch glass cake pan.
- Make 3 wells in the dry ingredients with the back of a tablespoon.
- Put the vinegar, vanilla, and vegetable oil in each of the 3 wells. Pour water over ingredients.
- Mix all ingredients until everything is well combined.
- Bake for 26-28 minutes.
- Cool completely.
- Sift powder sugar on top of cake and top with fresh berries.
Notes
Any berries you have on hand would work great. Placing a scoop of ice cream next to the cake makes it extra special!!
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Panna Cotta is a pudding type dessert that is light, refreshing, and oh so satisfying We topped ours with raspberries, but strawberries work just as well. An added bonus, this delicious dessert can be made two days in advance of your simple celebration!
Easy, Make Ahead Chocolate and Raspberry Panna Cotta Dessert
Servings 4
Calories 258kcal
Ingredients
- 1 1/2 tsp unflavored powdered gelatin
- 1 1/2 cups cold skim milk
- 3 Tbsp sugar
- 3 ounces dark chocolate with sea salt see photo
- 3 ounces reduced fat cream cheese room temperature
- Raspberries
Instructions
- In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let soften, about 5 minutes. Cook over low heat, stirring until gelatin has dissolved, about 3 minutes. Add sugar and stir until dissolved. Add remaining 1 cup milk and heat over low until warm (do not boil), about 2 minutes. Remove from heat.
- Place chocolate in a microwave-safe bowl. Heat on high in 20 second increments, stirring each time, until melted. Add cream cheese to chocolate and using a spatula, stir until combined. Pour 1/4 cup gelatin mixture into chocolate mixture, stir until smooth. Gradually add remaining gelatin mixture, stirring until smooth. Divide among four dessert glasses and refrigerate until firm - at least 2 hours or up to 2 days. Top with berries before serving.
This recipe is reminiscent of the classic chocolate and coconut flavors of Mounds and Almond Joy bars. It can be made with or without almonds because as the saying goes, “Sometimes you feel like a nut … Sometimes you don’t.” Which bar was your favorite?
Mounds bars were introduced in 1920 by Peter Paul in New Haven, Connecticut, and quickly became a best seller. Though Peter Paul made other bars over the years, the only two that remain are Mounds and the sister milk chocolate and nut bar, Almond Joy, which was introduced in 1946. In 1978 Peter Paul merged with Cadbury and then in 1988 Cadbury sold it off to Hershey’s, who continues the production today keeping the Peter Paul name on the product.
The original slogan, “Indescribably Delicious,” was created when Mounds ran a contest to come up with the best two words to sell a candy. Leon Weiss, the person who came up with the slogan, won $10, while Mounds went on to use the slogan in advertising and on the wrappers, still continuing today.
Serve this “grown-up” dessert at your next get together!
Delectable Coconut and Dark Chocolate Tarts
Servings 8
Equipment
- 8 - 6 oz. ramekins
Ingredients
- 2 egg whites
- 1/2 cup sugar
- 2 cup unsweetened shredded coconut usually in the organic section
- 1 ¼ cup heavy cream
- 10 ounces quality dark chocolate 72% cacao, chopped
- 1/4 cup slivered almonds optional
- raspberries or blackberries for garnish
Instructions
Coconut Shell
- Preheat oven to 350°.
- Place egg whites, sugar, and coconut in a bowl and mix.
- Place 8 (6 oz. capacity) ramekins on a cookie sheet.
- Put a little more than 1/4 cup of coconut mixture in each ramekin.
- Either using the back of a spoon or dampened fingers, push coconut up the sides and bottom of ramekin, forming a shell.
- Bake in the oven for about 10 - 12 minutes. Cool on a wire rack.
Chocolate Filling
- In a saucepan over medium heat, cook cream until it almost comes to a boil. Take off heat and add chocolate.
- Stir until chocolate has melted (if using almonds, add after chocolate has melted).
Assembly
- Pour chocolate into the tart shells. Place in the freezer for about 15 minutes until chocolate sets.
- Place in the refrigerator until ready to serve.
- Top with fresh berries.
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In Australia, where this recipe has its origin, items go by different names than we use here in the States. For example, this recipe is called “slices,” but we would call it “bars.” Some other terms that are interesting – shrimp are called prawns, arugula is called rocket, cilantro is called coriander, diapers are called nappies, and the elderly are called oldies. A car trunk is called a boot and friends are called mates. Thank you Skye K. from “Down Under” for this delicious dessert recipe!
These slices require no baking, but they do need to chill for several hours. Once made, they will last for several weeks in an air-tight container. Serve the slices with a rich red wine for a truly decadent dessert!
Chocolate, Cranberry and Pistachio "Slices"
Servings 16
Ingredients
- 12 1/2 ounce good quality dark chocolate 70% cocoa
- 3/4 cup sweetened condensed milk
- 2 tsp vanilla
- 1/4 cup powdered sugar
- 1 cup dried cranberries
- 3/4 cup shelled pistachios
Instructions
- Line a loaf pan with aluminum foil.
- Break the chocolate into chunks and place in a microwave-safe bowl.
- Microwave on high for 1-2 minutes (stirring every 30 seconds). Microwave until almost melted.
- Add in condensed milk and stir until mixture is smooth.
- Add remaining ingredients and stir to combine.
- Press mixture into pan and smooth the top.
- Chill until mixture is set - several hours.
- Remove from the pan by lifting it out by the aluminum foil.
- Place loaf on a cutting board and cut into 1/2 inch slices using a very sharp knife.
- Cut each slice in half.
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How about a great ice-cream dessert to serve on the patio. You can make this dessert way ahead of any simple celebration and left overs will stay just as good as day one for weeks to come.
Chocolate-Dipped Waffle Cone Bars
Servings 8
Ingredients
- 12 7-ounce package waffle cones divided use
- 1/4 cup butter melted
- 2 Tbsp brown sugar
- 1 cup dark chocolate chips
- 1 Tbsp shortening
- parchment paper
- 3 pints dulce de leche or caramel ice cream softened enough to stir
- 3/4 cup chopped almonds we like Blue Diamond Lightly Salted
- cocoa Powder
- dark chocolate chunks for garnish
Instructions
- Preheat oven to 350°.
- Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2-3 inches to extend over sides.
- Break 8 waffle cones into pieces. Process waffle cone pieces, butter and brown sugar in a food processor until finely crushed.
- Press crumb mixture into prepared pan. Bake for 10 minutes.
- Cool completely in pan on wire rack (about 30 minutes).
- Break remaining 4 cones into large pieces, about 2 inches.
- Microwave chocolate chips and shortening in a medium, microwave-safe bowl on high for 1 - 1/2 minutes or until melted, stirring at 30-second intervals.
- Gently add waffle cone pieces to melted chocolate and fold with spatula to coat. Scoop pieces out onto a parchment-lined baking sheet and spread so that they are in one layer and mostly not touching.
- Freeze at least 15 minutes.
- Place softened ice cream in large bowl, and fold in frozen waffle cone pieces and almonds.
- Spread evenly over cooled crust.
- Cover pan and freeze 6 hours or until firm.
- Lift mixture from pan, using foil sides as handles. Cut into 16 squares.
- Garnish with chocolate chunks, almonds, and a dusting of cocoa powder.
Although Kellogg’s originated this recipe, many of us have had it in our recipe boxes for a very long time. Scotcharoos come together quickly and everybody loves them. Try making them with Cocoa Krispies for even more chocolatey goodness!
Scotcharoos - No-Bake Cookie
Servings 12
Ingredients
- 6 cups Rice Krispies original or cocoa flavor
- 1 cup light Karo corn syrup
- 1 cup sugar
- 1 cup smooth peanut butter
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Place Rice Krispies in a large bowl and set aside.
- Cook corn syrup and sugar over medium heat stirring constantly until it just boils.
- Take the pot off the stove and add the peanut butter. Stir until it melts and pour over Rice Krispies. Stir until Krispies are coated.
- Place mixture in a buttered 9 X 13 pan. Slightly press the mixture with your hands until it spreads out evenly.
- Combine butterscotch chips and chocolate chips and melt them in the microwave.
- Spread mixture on top of Rice Krispies.
- Let stand until topping hardens (may need to place it in the refrigerator if you live in a warm climate).
- Cut into squares and serve.
We are sure your family and friends will love this simple dessert – give it a try!
Tiramisú
Servings 8
Ingredients
- 3 Tbsp instant espresso powder such as Café Bustelo
- 3 Tbsp boiling water
- 1 1/2 cups cold water
- 8 ounces reduced-fat cream cheese
- 3/4 cup heavy cream
- 1/2 cup sugar
- 2 packages 3 ounces each of soft ladyfingers usually found in the bakery section
- 1 ounce bittersweet chocolate such as Perugina or Godiva
- unsweetened cocoa powder
Instructions
- Place the coffee and boiling water in a heat-proof bowl. Stir to combine then add cold water. Set the bowl aside.
- Using your electric mixer, beat the cream cheese, heavy cream, and sugar until fluffy.
- In a 1 1/2 to 2-quart glass bowl (7 or 8-inch diameter), spread 2 tablespoons of the cheese mixture on the bottom.
- Dip 1/3 of the ladyfingers (one at a time and very quickly) in the espresso mixture and place them single file on top of the cheese.
- Then place 1/3 of the remaining cheese mixture on top of the ladyfingers and smooth.
- Using a vegetable peeler, shave chocolate on top the cheese.
- Repeat each layer two more times, finishing with cheese mixture and shaved chocolate.
- When you serve the tiramisú, dust it with the unsweetened cocoa powder.
