Recipes for Simple Chocolate Sweets

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Then, we’ll whip up a batch of Mississippi Mudd Cake, a simple dessert that will have your visitors begging for more.

Finally, I’ll do something a little out of the ordinary and demonstrate how I whip up a simple Pot de Creme. It’s a French treat that looks fancy but is shockingly simple to make: luscious chocolate mousse.

My final recommendation is a dessert I made recently: chocolate cream cups. You can have this for breakfast, brunch, or tea time and it will go perfectly with your morning coffee.

Easy as mud in Mississippi

This is so simple to prepare, you’re going to adore it. Get two boxes of fudge brownie mix and prepare it as directed on the package. Bake the mixture in a buttered 13-by-9-inch pan until it is almost set, about 30 minutes.

When done, transfer to a serving dish and top with chopped walnuts and small marshmallows. Add the hot fudge ice cream topping and put it back in the oven for another 10 minutes. Take out of the oven and rest for at least 10 minutes before serving. Relax and enjoy seeing your loved ones argue. Simply put, it’s that wonderful.

Bowls of chocolatey cream

This one is simple and entertaining. What you’ll require is:

A pistachio pudding mix Baklava, two packages in.

You’ll need 2 cups of semisweet chocolate chips.

Twelve individual shortcakes.

12 berries, stemmed and halved.

a topping made of whipped cream.

Making the shortcake cups is the first order of business here. Use a double boiler to melt the chocolate. Dip each shortcake cup into the chocolate, coating the top two-thirds of the cup.

Serve each person their own cake by setting the cup on a saucer.

Put the cake portions in the fridge to chill.

Combine the pudding and 2 cups of whipped topping in a mixing bowl. Chill the pudding cups for at least an hour before serving. Strawberry halves and whipped topping make a lovely garnish. Dessert as it should be: simple, tasty, and entertaining.

Cream Pot

Now, for a change of pace, we’ve added some wonderful pot de crème for a touch of the old world. Melt the dark chocolate (about 2/3 of a cup) in a double boiler.

A basic crème anglaise will serve as the base for the custard (pudding).

1 mug of full-fat cream.

Extract of vanilla, 2 tablespoons’ worth.

Four egg yolks.

Around a third of a cup of white sugar.

Espresso coffee powder, 1 tsp.

Bring cream and vanilla to a boil in a small, sturdy pot.

Whisk together the egg yolks and sugar while the cream is boiling. Whisking continually, add half a cup of the heated milk mixture to the egg yolks. Whisking constantly, slowly pour the “egg yolk” combination back into the leftover “milk” mixture. Keep cooking, stirring frequently, until the mixture is thick enough to coat the back of a spoon. Put an end to the cooking and add the espresso to the mixture.

The next step is to temper the chocolate by folding in 1/4 cup of pudding mixture. The pudding and chocolate are combined before being divided into pot de creme plates (or other tiny serving dishes) and chilled for 4 hours. Whipped cream and chocolate shavings go on top before serving. This decadent dessert is sure to please.