A creamy chocolate mousse, Christmas candy canes ice cream and a chocolate lava cake, this is a grand dessert with a capital G. And the recipes you get here.
Instead of one large dessert I opted this year for a grand dessert with three different (small) desserts. The chocolate mousse melts on your tongue, the Christmas candy canes ice cream is sweet with a fresh mint flavor and the warm chocolate lava cake is ... delightful.
And although it looks awkward and maybe it seems like it is a lot of work it's really not that much. And you can preprepared everything the day before (and the cakes in the morning) prepared. All you have to do is get the ice in time out of the freezer and put the cakes in the oven. That's should be managable.
Because...
- there is chocolate liquor used in this recipe, so therefor this recipe is not suitable for children. If you want to make a children's mousse use a creamy chocolate milk instead of the liquor.
- you can make the mousse and ice cream the day before it will save you a lot of stress. The cake batter can be made in the morning (and stored in the refrigerator).
- you can't get tartufetto liquor, use Baileys or Sheridan's instead.
- This is a grand dessert so make the desserts in small tins or amuse bowls.
Recipe: Grand dessert
📖 Recipe
RECIPE CARD
Ingredients
- ½ teaspoon gelatin powder
- 2 tablespoons hot water
- 1¼ cup heavy cream
- ½ cup sugar
- 2 tablespoons Dutch unprocessed cocoa
- ¼ cup chocolate liquor
- 1 teaspoon vanilla extract
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Soak the gelatin in 2 tablespoons hot water until soft.½ teaspoon gelatin powder, 2 tablespoons hot water
- Heat the cream until it is almost boiling and dissolve the gelatin in the cream. Remove from the heat.1¼ cup heavy cream
- Allow 10 minutes to cool.
- Whip the cream with the sugar and cocoa powder until it is stiff, pour while continuing to mix the vanilla extract, gelatin and chocolate liquor in and when fully incorporated, stop mixing.½ cup sugar, 2 tablespoons Dutch unprocessed cocoa, ¼ cup chocolate liquor, 1 teaspoon vanilla extract
- Pour the mousse into the dessert glasses and store in the refrigerator for at least 3 hours until firm.
Nutrition
📖 Recipe
RECIPE CARD
Ingredients
- 1 cup milk
- 5 egg yolks
- ¾ cup sugar
- ⅛ teaspoon salt
- 2¼ cups heavy cream
- 1 teaspoon peppermint extract
- 3 oz. candy canes, crumbled
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put the milk and salt in a saucepan and let it come to the boil, while you stir.1 cup milk
- Meanwhile, whisk the yolks with the sugar and salt until they are pale yellow in color.5 egg yolks, ¾ cup sugar, ⅛ teaspoon salt
- Add the hot milk in a thin stream, while continuing to beat.
- Put the custard back into the pan on low heat and stir with a wooden spatula until the custard begins to thicken. It's thick enough as you draw a line on the spoon and the line doesn't fill immediately. Remove from heat.
- Put a sieve on top of a bowl.
- Pour the custard through the strainer and mix the cream with the custard.2¼ cups heavy cream
- Put a plastic foil on top of the custard and allow to cool for 1 hour in the refrigerator.
- Beat with a mixer 1-2 minutes until the mixture is airy.
- Mix the peppermint extract and crumbled candy canes into the cream and pour into a freezer box.1 teaspoon peppermint extract, 3 oz. candy canes
- Place the box in the freezer and freeze the ice for at least four hours until it's frozen.
Nutrition
📖 Recipe
RECIPE CARD
Ingredients
- 3 egg yolks
- 3 eggs
- ⅜ cups sugar
- 6 oz. Milk Chocolate, dark
- 1 ½ stick butter, unsalted
- 3 tablespoons all-purpose flour
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat oven to 350 ℉.
- Grease a cupcake tin pan with oil.
- Whisk in a bowl the egg yolks, eggs, and sugar until airy and pale yellow.3 egg yolks, 3 eggs, ⅜ cups sugar
- Place a pan of water on the stove and hang a heatproof bowl in the pan. Make sure the bottom of the bowl doesn't touch the water (au bain-marie).
- Melt the chocolate with butter in the bowl and when fully molten mix with a spatula the chocolate through the egg mixture.6 oz. Milk Chocolate, 1 ½ stick butter
- Then sieve the flour over the egg mixture and mix in with a spatula.3 tablespoons all-purpose flour
- Spoon with an ice cream scoop the batter into the tin and bake the cakes for 12 minutes in the oven.
Nutrition
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