Here Are The Most Delicious Dessert Recipes For Your Romantic, Cozy Date Night In

Date nights are fun, but date nights where you decide to stay in are cosy and intimate in an exciting way. By lighting candles, adding room freshener and putting out vases of flowers, you can create a romantic and special night right in your home. And if there’s one thing that goes well with such a fun night, it's desserts. So here are our picks for the most delicious dessert recipes so you can light up your date night.

Creme Brulee

This classic French dessert is sophisticated and indulgent, just like your night will be. It's also surprisingly easy to make, only requiring a few ingredients and minimal effort on your part.

Ingredients:

• 5 large egg yolks
• 150 gm granulated sugar, divided
• 720 ml heavy cream or heavy whipping cream
• 1/2 teaspoon espresso powder (optional but recommended)
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 325°F (163°C).
2. Whisk the egg yolks and 1/2 cup (100 gm) of granulated sugar together. Set aside.
3. Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat.
4. Stir in the vanilla extract.
5. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble.
6. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
7. Place ramekins in a large baking pan. Divide custard between each ramekin, filling to the top.
8. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.
9. Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).
10. Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan.
11. Place on a wire rack to cool for at least 1 hour.
12. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
13. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving.

Panna Cotta

This Italian dessert is creamy, light and elegant, and will pair well with a variety of toppings like fresh berries, fruit coulis or caramel sauce.

Ingredients:

• 60 ml cold water or milk
• 4 gm unflavored powdered gelatin
• 480 ml heavy cream
• 50 gm granulated sugar
• 1 teaspoon pure vanilla extract

Directions:

1. Place water in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
2. Meanwhile, in a medium saucepan, heat cream, sugar, vanilla extract, on medium heat and bring just to a boil until sugar dissolves.
3. Remove from heat. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
4. Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.
5. If you like, top with fresh fruit, berries, berry sauce, or lemon curd.
6. Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.

Chocolate Mousse

This light and airy dessert is indulgent and perfect to satisfy your sweet cravings.

Ingredients:

• 3 eggs
• 125 gm dark cooking chocolate
• 10 gm unsalted butter
• 125 ml cream
• 35 gm caster sugar

Directions:

1. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Whisk yolks until uniform.
2. Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside.
3. Beat cream until stiff peaks form, being careful not to over-whip. Add sugar.
4. Beat whites until firm peaks form.
5. Fold egg yolks into cream using a rubber spatula.
6. The chocolate should still be runny but warm. Pour chocolate into cream yolk mixture. Fold through.
7. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated.
8. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain.
9. Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
10. To serve, garnish with cream and chocolate shavings.