Tuesday, April 5, 2011

Chocolate Dessert for Two!

Since we’re empty nesters, every now and then, I’d just like to make desserts just for the two of us. Do you, empty nesters, feel the same way?

Do you always feel that whole “16-servings” chocolate desserts get “old” and don’t feel good throwing them away? I get the guilt if I do dispose them! Ugh!

I have found a few and I hope this helps you as well as it did for me…

check them out!


Chocolate Whiskey Pots de Crème for Two


½ cup half and half or light cream (light cream recommended)

2 tablespoons plus one teaspoon honey

Seeds from ¼ vanilla bean or ¼-1/2 teaspoon vanilla extract

2-2.5 oz. dark chocolate (I think I used 2.3)

1 tablespoon plus one teaspoon whiskey

2 egg yolks


Set a teakettle of water to boil and preheat oven to 350. In small saucepan, heat half and half (or cream) with honey and vanilla until just simmering. Chop chocolate into small pieces and stir into half and half mixture until melted. Add whiskey and stir well. Add egg yolks.

Divide evenly between two ramekins and prepare a bain marie by setting a towel in the bottom of a baking dish (I used an 8x8 Pyrex dish), setting the ramekins atop it, and pouring boiling water over the towel.


Put into oven and bake 35-40 minutes or until set.  Let cool at room temperature for an hour or so, then refrigerate until fully set, an hour or two.



PHILADELPHIA Chocolate Cheesecakes for Two


2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 Tbsp. sugar

1 square BAKER'S Semi-Sweet Chocolate, melted

1/2 cup  thawed COOL WHIP Whipped Topping

2 OREO Cookies


BEAT first 3 ingredients in medium bowl with whisk until well blended. Stir in COOL WHP.

PLACE 1 cookie on bottom of each of 2 paper-lined muffin cups; top with cream cheese mixture.


Kraft Kitchens Tips:


One of these mini cheesecakes is all you need for big flavor.

Special Extra

Dust surface of chilled cheesecake with unsweetened cocoa powder just before serving. Top with heart-shaped stencil; dust with powdered sugar. Remove stencil.



Chocolate Soup for Two

Ingredients for Soup:

1 cup of skim milk

1 cup of fat free half and half

⅓ cup fat free sweetened condensed milk

1 teaspoon vanilla extract

1 cup bittersweet chocolate chips OR 6 oz. bar chocolate chopped

2 tbsp. cornstarch

2 tbsp. cold water


2 oz. low fat cream cheese

2 heaping tbsp. marshmallow creme



In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil.

Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.


Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.



Chocolate Raspberry Croissant Panini Recipe…for Two!


3 egg yolks

1/4 cup granulated sugar

1/2 cup whole milk

1/2 cup heavy cream

2 teaspoons vanilla

1 croissant

2 oz. semi-sweet or dark chocolate, grated

2 teaspoons raspberry preserves

1/4 cup semi-sweet or dark chocolate chips

raspberries for garnish


To make crème anglaise, whisk together egg yolks and sugar in a medium bowl; set aside. In a medium heavy saucepan cook milk and heavy cream over medium heat, stirring constantly until milk begins to simmer (bubbles will form around the edge of the saucepan). Remove from heat. Gradually stir milk into the egg mixture. Clean the saucepan that was used to heat the milk and cream, removing any cooked-on bits. Transfer the custard mixture back into the saucepan. Heat custard over low heat, stirring constantly with a wooden spoon. Remove from heat once custard is slightly thickened (you should be able to draw a line with your finger on the back of the spoon), about 5 minutes. Strain custard into a small bowl. Let cool 10 minutes, stirring occasionally so that a film doesn’t form on the surface.

Heat the panini grill to 350 degrees.

Cut an opening around the inside edge of the croissant, creating a pocket for the chocolate and raspberry preserves. Spread preserves inside the croissant pocket. Sprinkle chocolate on top of the preserves. Grill sandwich at medium grill height for 4-5 minutes until chocolate is completely melted.

Meanwhile, heat chocolate chips in the microwave on high in a small microwave-safe bowl for 1 minute. Stir until smooth; set aside.

Spoon 3 tablespoons of creme anglaise onto a dessert plate (you can discard the remaining creme anglaise). Place croissant on parchment paper or other nonstick surface. With a spoon, drizzle chocolate over the top of the croissant. Transfer the croissant to the dessert plate, positioning it in the center of the pool of crème anglaise. Garnish with raspberries and enjoy!



Cappuccino Soufflé for Two

Ingredients for Cappuccino Soufflé:

1 teaspoon butter or margarine

1 tablespoon sugar

1/4 cup sugar

1 tablespoon instant coffee

1 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

2 large egg whites

1/8 teaspoon cream of tartar

Ingredients for Chocolate Sauce:

1/4 cup half-and-half or light cream

1 ounce semisweet chocolate

1 teaspoon butter or margarine

1/2 teaspoon instant coffee

1/8 teaspoon ground cinnamon


Preheat oven to 375 degrees F.

Prepare Cappuccino Soufflé: Grease two 6- to 8-ounce ramekins with butter; sprinkle with 1 tablespoon sugar.

In cup, stir coffee, vanilla, cinnamon and 1 teaspoon water until dissolved. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.

Spoon mixture into ramekins. Bake 10 minutes or until soufflés are puffed and edges are browned.

Meanwhile, prepare Chocolate Sauce: In microwave-safe 1-cup liquid measure, combine sauce ingredients. Cook in microwave oven on High 30 seconds; stir, scraping chocolate from bottom of cup. Cook 15 seconds; stir until smooth.

Serve soufflés immediately. With spoon, break centers of soufflés and pour in sauce.


Did you see anything you’d like? I’d like to try the Chocolate Raspberry Croissant Panini, it looks so good and I lurve croissants!

Hope you enjoyed the recipes!
Happy chocolate day!





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