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.
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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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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