Chocolate Chia Pudding with Orange Flavoured Prunes

Raw Chocolate Chia Pudding with Orange flavoured Prunes

It always helps me to tame the chocolate cravings without consuming any processed sugar. Surprisingly, even a small serving is quite satisfying. The pudding takes no time to make, it just needs a couple of hours in the refrigerator to chill and firm up. I like to divide the pudding between small Mason jars with screwed-on lids which gives me an opportunity to pack it for lunch and take it with me.

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Lemon and Basil Strawberry Trifle

Lemon and Basil Strawberry Trifle

This is truly a spring-celebrating dessert. Light lemon génoise cake is soaked in tangy, Limoncello-spiked syrup, layered with fragrant basil strawberry salad and white chocolate crème Chantilly. White chocolate doesn’t just add interest to the whole flavour palette, it also stabilizes the cream, so the dessert can be completely assembled a day before. I roasted half of the strawberries to boost the flavour, but if you are lucky to get well-ripened ones, you can skip this step.

Here the dessert is shown in individual (they were surely advertised like individual) bowls, but frankly, these particular bowls are too big for a single serving (the recipe makes 6 of those). I recommend assembling a trifle in a big bowl, only making it from three layers of cake. You will be able to feed a crowd then – at least 16. From the other hand, you could choose smaller glasses for these trifles and make real individual desserts.

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Chocolate and Mocha Chantilly Mini Trifles

These chocolate cubes at the bottom are actually Alice Medrich’s “Chocolate deception” cake that I failed to unmold and extracted in two pieces. I should have known better that this kind of cake wouldn’t be easy to separate from the pan after an overnight refrigeration. I should have trusted my inner voice and baked it in a spring-form pan wrapped in foil, just like a cheesecake. But frankly, I was too lazy to bother with foil, and Alice’s suggestion was to use a regular pan, so … that’s how it ended.

Since the initial plan to present the cake in one piece and slice it at the table was out of the question, I needed a plan B. The cake was chopped in cubes, divided between small bowls and topped with mocha chantilly – milk chocolate whipped cream infused with French-roast coffee beans. It all ended well. And nobody would have known about my little mishap if I hadn’t blogged about it.

By the way, the cake – is to die for. It’s rather melt-in-your-mouth dense chocolate mousse, than a cake. But what surprises the most is how being so rich in taste the cake contains so little fat. I do highly recommend it, only bake it in a spring-form pan.

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Dulce de Leche Rice Pudding

The pudding of pure dulce de leche flavor. There are people who either love or can’t stand the rice puddings. But there’s a chance for the latter to be converted if they try this particular one (I happened to witness such a miracle the other day).

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Chocolate Cranberry and Cream Cheese Mousse Trifle

This is not a traditional English trifle. There is no dense pound cake, crème anglaise, and whipped cream inside. My trifle is assembled from light chocolate génoise soaked in Grand Marnier syrup, freshly made cranberry sauce, chocolate pastry cream, and tangy cream cheese-sour cream mousse. The whipped cream is only a topping here.

If you haven’t decided what dessert to make for the New Year celebration, you might want to consider this trifle. It is absolutely delicious, it can be made well in advance and the whole prep can be stretched over several days, so you definitely wouldn’t exhaust yourself preparing it. If you don’t have a large trifle bowl, the dessert can be assembled in individual little bowls or brandy glasses. In this case, you will only need two layers of génoise to fill the glasses.

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Eggnog Panna Cotta with Penny-Size Espresso Shortbread Kisses

I admit I had been skeptical about store-bought eggnog until I tried organic whole fat all-natural one. It was pretty good. And so I thought of a super-quick and easy dessert utilizing some leftovers. I topped the panna cotta with a very thin (2-3 mm) layer of white chocolate-espresso ganache (they go together nicely) and served with miniature barely sweet espresso cookies filled with the same ganache.

I want to wish everyone a Merry and Relaxing (as/if possible) Christmas! It’s always so hectic right before the holidays.

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