Hot Chocolate with Christmas Spices Dessert Recipes

This spiced hot chocolate is the kind you could sip by the fire on a cool winter night and it would warm you to the bones. Perfect for the Holidays, kids and adults will simply love it!

Hot Chocolate with Christmas Spices Dessert Recipes

Ingredients list for the hot chocolate with Christmas spice

Yield: 2 mugs

• 1 3/4 cup (400ml) milk (or almond milk)
• 2.5 oz (70 g) dark chocolate chips
• 2 tablespoons unsweetened cocoa powder
• 1 cinnamon stick
• 2 star anise
• 1 cardamom seed
• Mini marshmallows

Directions

1. Heat milk gently in a saucepan and add the spices. Bring gently to a boil then cut the heat. Allow the spices to infuse for 10 minutes.

2. Filter the milk and discard the spices. Put back into the saucepan along with chocolate and cocoa powder. Bring to a gentle boil, whisking constantly. Divide between two mugs and enjoy with sugar and marshmallows!

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Mini Coconut Brownies Dessert Recipes

If you need to start you day off with something sweet, these brownie bites with coconut cannot be easier to make. Intensely deep in flavor, they are the perfect size and one is enough to satisfy any sweet treat craving.

Prep time: 12 mins
Baking time: 20 mins

Mini Coconut Brownies Dessert Recipes

Ingredients list for the mini coconut brownies

Makes 10 minis brownies:

• 5 1/3 oz (150g) dark chocolate chips
• 3/4 cup (180g) butter
• 2 eggs
• 1/2 cup (90g) brown sugar
• 1/2 cup (90g) granulated sugar
• 4/5 cup (80g) all-purpose flour (or 1/2 cup – 80g cornstarch, for a gluten-free version)
• 2/3 cup (50g) shredded coconut, unsweetened + garnish

Directions

1. Preheat your oven 360°F(180°C).

2. In a saucepan, melt chocolate chips and butter over low heat. Whisk gently with a wooden spoon until smooth and set aside.

3. In a large bowl, whisk the eggs with sugar and brown sugar. Add melted chocolate progressively, mix well to incorporate. Add flour (or cornstarch) and shredded coconut and stir well.

4. Divide in mini muffin pans lined with baking cups and bake in the oven for 20 minutes at 360°F(180°C). Allow to chill on a wire rack and sprinkle with shredded coconut before serving warm or at room temperature.

Notes: To make these mini brownie bombs the best they can be, use the best dark chocolate you can find. An intensely dark chocolate with minimum 70% or more cocoa is what you want.

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The Best Chocolate Tiramisu Dessert Recipes

Fresh, natural and light, this easy gluten-free version of the classic tiramisu comes together in minutes and is the perfect end to any festive meal.

Prep time: 15 mins
Resting time: 3 hours

The Best Chocolate Tiramisu Dessert Recipes

Ingredients list for the gluten free tiramisu

Makes 4:

• 1 pack gluten free tea biscuits, crumbled
• 5 1/3 oz (150g) dark chocolate chips + 1 3/4 oz (50g) for garnish – You can also use milk chocolate
• 1/3 cup (80g) butter, diced
• 3 tablespoons (50g) mascarpone (or cream cheese)
• 1 espresso cup

Directions

1. Melt chocolate chips in the microwave with butter. When chocolate is almost completely melted, stir in mascarpone. Smooth out with a spatula.

2. Line the bottom of 4 glasses with a layer of crumbled biscuit and slightly sprinkle with coffee using a coffee spoon or a silicon brush. Cover with a layer of chocolate, then another layer of biscuit slightly soaked with coffee. You can add as many layers as you want, just make sure you finish with biscuit on top.

3. Refrigerate for 3 hours before serving. Grate chocolate on top of the gluten free tiramisu for garnish.

Note: You can add a few drops of orange juice to the biscuit instead of coffee if you make this desserts for the kids.

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Raspberry White Chocolate Coconut Bites Dessert Recipes

No-bake easy strawberry white chocolate truffles—great for gifting and impress your guests at the dessert table! The white chocolate truffles are flavored with ginger and lime, stuffed with fresh raspberries then dipped into shredded coconut. Explosion of flavor guaranteed…

Preparation time: 30 mins
Resting time: 1 hour

Raspberry White Chocolate Coconut Bites Dessert Recipes

Ingredients for the Raspberry Stuffed White Chocolate Coconut Truffles

Makes about 15-20  truffles:

• 15-20 raspberries (a small box about 170g), fresh or frozen (thaw them at room temperature)
• 10 ounces (300g) high-quality white chocolate chips
• Zest of 1 untreated lime, finely grated
• 2/5 cup (10cl) of liquid cream or sour cream
• 1-inch knob (2.5cm) of fresh grated ginger
• 2/3 cup (50g) of shredded coconut

Directions

1. In a small bowl, combine cream, ginger and grated lime zest. Heat up in the microwave for about 30 seconds. Pour the hot mixture over the chopped chocolate chips and stir well using a wooden spoon (metallic spoons tend to mess up chocolate). Put into the microwave again for 30 seconds more and stir until chocolate is completely melted. The consistency should be smooth and homogeneous. Cover and chill in the refrigerator until set (about 1 hour).

2. Scoop out little balls of chocolate with 2 teaspoons or a small mellon baller. Dip into shredded coconut to coat on all sides, this will prevent the truffles from being too sticky. Place on a baking sheet lined with parchment paper. Chill for about 15 minutes, or until firm enough to handle.

3. Flatten a chocolate ball and gently enclose a raspberry into chocolate. Form a ball then roll the truffle in the coconut topping one more time. Proceed with all the raspberry truffles and chill until ready to serve.

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Honey Ginger Madeleine Cakes with Chocolate Sauce Dessert Recipes

Elegant, moist and delicate, these honey ginger madeleines make the perfect treat to enjoy with a good cup of coffee. They are easy to make and taste just like from a Parisian bakery.

Preparation: 20 minutes
Resting: 1 to 2 hours
Baking: 10 to 12 minutes

Honey Ginger Madeleine Cakes with Chocolate Sauce Dessert Recipes

Ingredients list for the french madeleines

The madeleines:

• 2/3 cup (150g) unsalted butter, diced
• 3 eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 2 tablespoons honey
• 1 cup (120g) all-purpose flour, unsifted
• 4 tablespoons (20g) shredded coconut
• 1/2 cup (40g) ground almond
• 1-inch (15g) fresh ginger root, grated
• 2 teaspoons (8g) baking powder

The chocolate sauce:

• 1 cup (240ml) heavy cream
• 1 tablespoon salted butter
• 8 oz. (220g) semi-sweet chocolate, chopped

Directions

The madeleines
1. Heat a small saucepan on medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit, and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.

2. Once the butter has colored and has a nutty aroma, remove from heat and place on a cool surface like a owl full of cold water to help stop the butter from cooking further. Filter through a fine mesh strainer to discard the lactose and keep only the clarified butter (also know as ghee). If you don’t have a strainer fine enough, just skim the surface with a spoon to remove the lactose. Set aside to cool

3. Combine flour, baking powder, shredded coconut and ground almond in a medium bowl, whisking together. Set aside.

4. Beat together the eggs, sugar, ginger and honey using an electric mixer or by hand. This should take about 5 minutes, the mixture should increase in volume and become pale in color.

5. Sift the flour and baking powder over the egg, sugar and honey mixture. Fold gently with a rubber spatula until just combined. Finish by folding in the clarified butter and mix until smooth.

7. Cover the batter and refrigerate for about 1-2 hour or until completely chilled.

8. Meanwhile, preheat the oven to 400°F (200°C). Generously butter and dust your madeleine pan with flour. Spoon the batter into each cavities, filling about 2/3 of the way because the madeleine will swell.

9. Bake for about 10 – 12 minutes until the edges are golden brown and the middle of the madeleines forms a small bump. Transfer the pan to a cooling rack before un-molding. You can dust the madeleines with powdered sugar just before serving.

The chocolate sauce
1. Melt butter into heavy cream in a medium saucepan over medium heat. Keep an eye on it and stir occasionally with a wooden spoon.

2. Stir in chocolate and mix until melted and smooth. Make sure to use a wooden spoon as metal doesn’t work well with chocolate. Remove from heat and cool to room temperature.

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Frozen Finger Cheese Crunch Cake Dessert Recipes

Unique, regressive—this is a new breed of refrigerator cakes, and such an easy dessert to whip up. Milk chocolate Fingers biscuits are layered with a mix of cream, cottage cheese and mascarpone, flavored with lime and vanilla, stacked into a slab, sprinkled with chocolate chips and frozen for a fancy, no-bake dessert. The hardest part? Waiting while it sets up in the freezer! You’ll love it, yum!

Preparation: 20 minutes
Resting time: 4 hours

Frozen Finger Cheese Crunch Cake Dessert Recipes

Ingredients list for the refrigerator cake

For a 9-inch loaf pan:

• 4/5 cup (200g) heavy cream
• 1/2 cup (100g) cottage cheese
• 1/2 cup (100g) mascarpone
• 2 to 3 tablespoons vanilla sugar
• A few drops of vanilla extract
• Zest of 1 lime, finely grated
• 2 boxes of Fingers biscuits (Cadbury)
• Mixed chocolate chips, for garnish

Directions

1. Place a mixing bowl (stainless steel preferably) and the whisks of your mixer in the refrigerator for 20 minutes.

2. In the mixing bowl, combine heavy cream, cottage cheese and mascarpone. Beat until stiff, then add vanilla sugar, lime zest and vanilla extract. Continue mixing until you obtain a thicker consistency.

3. Line the loaf pan with cling wrap and arrange chocolate chips in the bottom. Cover with a layer of vanilla and lime cream. Arrange a first layer of Finger biscuits lengthwise on top of the cream; space them evenly to cover all the width and length of the pan.

4. Spread another layer of cream and top with a second layer of biscuits. Repeat this process one last time and finish with a layer of biscuits. Place in the freezer for 4h minimum to set.

5. Un-mold form the loaf pan and allow the cake to sit at room temperature 10 to 15 minutes before serving. Decorate with more chocolate chips if needed.

Note: You can decorate the top of the cake with whatever garnish you like: sprinkles, crushed nuts, almond brittle…

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Mini Molten Chocolate Cakes Dessert Recipes

Mini Chocolate Raspberry Fondants—A simply amazing dessert to satisfy your sweet tooth this Valentine’s Day.

Prep time: 15 mins
Baking time: 8-12 mins

Mini Molten Chocolate Cakes Dessert Recipes

Ingredients list for the chocolate fondant

Makes 10:

• 3 1/2 oz (100g) dark chocolate, broken into pieces
• 1 stick (110g) butter, plus for greasing
• 4 eggs
• 3/4 cup (150g) granulated sugar
• 1/4 cup (40g) all-purpose flour, unsifted
• 1 tablespoon unsweetened cocoa + for dusting
• 20 raspberries

Directions

1. Pre-heat your oven to 410°F (210°C). Melt chocolate and butter in the microwave. Mix with a wooden spoon until combined and smooth.

2. Brush thoroughly the inside of muffin molds with butter, then dust with cocoa.

3. Using an electric mixer, whisk together the eggs, sugar and a pinch of salt until pale and foamy. The mixture should almost double in volume. Gently fold in the melted chocolate and butter, and then the flour and cocoa powder.

4. Spoon into the prepared muffin pan, stopping just below the edge. Insert two raspberries in the center and cover with the chocolate batter.

5. Transfer onto a baking tray and bake for 8-12 minutes at 410°F (210°C) until the tops are set and coming away from the sides of the cavities. Verify with a toothpick, the center must still be runny. Allow to rest for 30 secs, then serve on individual dessert plates with a sprinkle of castor sugar.

Notes: You must beat eggs and sugar for quite a long time to get that moussey texture. Check the cakes in the oven, make sure they don’t overcook.

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