Upgrade your desi dessert indulgences and opt for trying and serving something unique, instead of the usual Navratri sweets at your party. When served fresh, these are the perfect party desserts for guests to sample and schmooze without worrying about disposal or wiping off grease. Take your pick from cheesecake-filled fresh strawberries that are bite-sized, red velvet brownies with frosting, and a chocolate salami with colorful marshmallows studding it.
Cheesecake-filled Strawberry Bites (Serves 20)
Ingredients
- 225 gm cream cheese, softened
- 40 gm caster sugar
- ¼ tsp vanilla extract
- 20 large fresh strawberries (about 700 gm approx)
- 45 gm semisweet chocolate chips
- 1 tsp butter
- Digestive biscuits crumbs, optional
Instructions
- Let’s make the filling first, take a mixing bowl, and add the softened cream cheese, caster sugar, and vanilla extract.
- Using a whisk or electric mixer on high speed, beat until smooth and creamy, around two to three minutes.
- Wash the strawberries and pat them dry with a paper towel, then remove the stems.
- Using a knife or small melon baller, carefully cut a 1-inch deep opening in the stem end of each strawberry.
- Pipe or spoon the cream cheese mixture into the holes created in each strawberry.
- Arrange the strawberries on a baking sheet lined with wax paper.
- Add the butter and chocolate chips into a microwave-safe bowl, and microwave for one to two minutes. At 15-second intervals, pause to stir with a spatula until the chocolate is melted.
- Drizzle the melted chocolate over the strawberries and sprinkle the biscuit crumbs over it. Refrigerate the strawberries to set chocolate, for about 30-60 minutes.
Colorful Chocolate Salami (Makes 20 slices)
Ingredients
- 340 gm semi-sweet chocolate chips
- 115 gm unsalted butter
- 300 gm colorful mini marshmallows
- 120 gm walnuts, finely chopped
- 160 gm sweetened shredded coconut
Instructions
- Take a heavy-bottomed saucepan, add chocolate chips and butter, and heat over low flame; stirring until smooth.
- Remove from heat and let cool for 5-10 minutes.
- Lay out two large pieces of parchment paper or wax paper on a clean counter and sprinkle half of the coconut evenly on each piece of paper.
- Mix marshmallows and chopped nuts in a big bowl, then pour the chocolate mixture over them. Stir carefully until all ingredients are coated.
- Divide the chocolate mixture in half and place each half on top of the coconut-covered paper.
- Shape each half into a log, about 20 cm long, and roll up the logs tightly in the coconut-sprinkled paper.
- Refrigerate the logs for two to four hours, to be firm enough to cut, and then unwrap the logs and cut them into 10 slices each.
- Store the slices in an airtight container, with parchment paper separating each piece, and refrigerate, until ready to serve.
Red Velvet Brownies (Makes 24 pieces)
Ingredients
For the brownies:
- 115 gm Cadbury Bournville 70% Dark Chocolate Bar, chopped
- 170 gm salted butter
- 300 gm granulated sugar
- 4 eggs
- 155 gm all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 30 ml liquid red food coloring
- 2 tsp vanilla extract
For the cream cheese frosting:
- 225 gm cream cheese, room temperature
- 115 gm salted butter, room temperature
- 750 gm powdered sugar
- 2 tsp vanilla extract
Directions
- Preheat the oven to 180°C and liberally grease a 9-inch square baking pan with butter. Line the bottom and sides with parchment paper, with ample overhanging on the sides. Grease the paper as well.
- Add the chocolate and butter to a microwave-safe bowl, and microwave for two minutes. At 30-second intervals, pause to stir with a spatula, until the concoction is all melted and smooth.
- Let the chocolate cool until warm, then into the same bowl, whisk in the sugar. Add the eggs next, one at a time, constantly whisking while adding.
- In another sift flour, baking powder, and salt. Whisk to combine.
- Add this flour mixture to the chocolate-eggs bowl in batches, mixing after adding. Then add the food coloring, and vanilla and mix until well incorporated.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few crumbs.
- Remove from the oven and transfer to a wire rack and let cool completely, for about two hours.
- Next, prepare the cream cheese frosting. Beat cream cheese and butter in a large bowl using an electric mixer on high speed, until creamy.
- Gradually add the powdered sugar on low speed until blended, then add the vanilla. Increase speed to medium-high, and beat until light and fluffy, for one to two minutes.
- Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Spread the frosting evenly over the brownies or pipe it using a large star tip.
- Cut into 24 squares and arrange on a serving platter.