Decorate your Christmas cookie tray with this tasty - and pretty - holiday treat.
If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars.
Chewy nut meringue and bittersweet and milk chocolate mousse combine in this stunning dessert.
First Prize in Bars and Squares Category
Karen DeBeer of Moose Jaw, Sask., created this prize-winning square for her annual bake sale. The square was such a huge success that she now makes it all the time for family and friends.
Coffee and chocolate are a match made in heaven, and when they are combined in this rich, creamy-smooth layered cheesecake, each mouthful is divine. If you like, decorate the cake with Chocolate Trees, supporting each with a small piece of chocolate if desired.
Bittersweet and white chocolate pair in a very rich frozen two-layer mousse created for Christmas in November by executive chef Michael Mandato. In his pastry kitchen, there is a good supply of rounded silicone moulds necessary for the igloo shape. But layering the rich dessert in ramekins is just fine, especially if, instead of turning out the dessert igloo-style, you simply garnish each with a dollop of whipped cream and chocolate shards. Or garnish with a coffee bean, edible gold, raspberries or even finely diced mango and kiwifruit.
Since fudge is always a favourite, this is a gift to please just about anyone. A good-quality chocolate, such as Lindt or Callebaut, gives a smooth, rich result.
Sure to please every chocoholic, these brownies are so chocolaty that there is no need for icing.
Just a bite of these truffles sweeps you away to tropical flavours. For simple rum truffles, omit the coating and roll the centres in cocoa powder. Use good-quality chocolate, such as Lindt or Callebaut.
This tart is more candy than dessert and is best served in small 1 inch (2.5 cm) wide slices along with a cup of coffee. Garnishes such as drizzled chocolate, sliced hazelnuts or a light sprinkling of Hazelnut Brittle (recipe below) are lovely ways to finish it off.
