Be it a date night, an intimate anniversary celebration, or your spouse’s birthday, these desserts are perfect ranging from the sweet and smooth chocolate mousse to the fun-size chocolate-coated bananas. This is how to surprise your husband on his birthday or your wife and bring a smile to his or her face. In case you fancy a cake, there’s a moist chocolate fudge cake recipe here too.
1. Chocolate Mousse(Serves 4)
Ingredients
- 170 gm semisweet chocolate chips
- 115+150 gm heavy whipping cream, chilled (second portion)
- 1 tbsp powdered sugar
- ¼ tsp vanilla extract
Instructions
- Take a saucepan, add chocolate chips and 115 grams of heavy cream, and heat until the chocolate melts and you have a smooth liquid. Stir to mix. Keep aside to cool.
- Take a metal mixing bowl, attach it to a stand mixer, or use a handheld mixer with the whisk attachment, and beat the chilled cream, powdered sugar, and vanilla for 1-2 minutes on high speed. Stop when stiff peaks form. Refrigerate this to chill.
- Once the chocolate cools, take out the whipped cream from the refrigerator, and fold it into the melted chocolate bowl. Use a spatula.
- Once combined, transfer into 4 dessert glasses or serving bowls and chill for 2-3 hours before serving. More chilling time equals more firmness and a better mousse.
2. Creme Brulee(Serves 2)
Ingredients
- 240 gm heavy cream
- 35+25 gm granulated sugar
- 3 egg yolks
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 180°C.
- Take a microwave-safe bowl, add the cream and 35 grams of sugar, and whisk to combine. Microwave for 1-2 minutes whisking in between to dissolve the sugar. Once the sugar dissolves, add egg yolks and vanilla and whisk to combine.
- Pour the hot cream into 2 ramekins, and place them in a baking dish. Pour hot water into the pan to cover them halfway.
- Bake both in the preheated oven for 50 minutes, after the baking time, the custard will set but will have a jiggly in the center when shaken. Take out the ramekins, remove the water bath, and let it cool. Then pop into the refrigerator for 2-3 hours until it’s cold.
- Once chilled, take them out and sprinkle the 25 grams of sugar between the two ramekins.
- Heat a spoon over the stovetop, and use the backside to caramelize the sprinkled sugar. Your aim is to toast not burn the sugar. Stop when it's golden all over, the sugar might bubble. Let it harden into a shell then serve.
3. Lemon Souffle(serves 2 persons)
Ingredients
- 2 eggs, separated
- 1 lemon
- 45 gm sugar, divided
- Extra sugar and butter for the ramekins
Instructions
- Preheat the oven to 180°C. Butter the insides of two ramekins, then sprinkle sugar to coat, and shake off the excess.
- Grate the lemon rind to get 1 teaspoon of lemon zest and then juice all of it. Keep 1 ½ tablespoons of the lemon juice aside.
- Take the egg yolks first and ⅔ of the sugar, whisking until pale and all combined. Then add the lemon zest and juice and mix again.
- Take the egg whites now, add the remaining sugar to it, and whisk to combine. Fold the meringue into the whipped egg yolks bowl, in three batches, to have a smooth batter.
- Divide the mixture between two ramekins and smoothen the tops. Clean the little gap on top, if any, along the rim of the ramekins.
- Fill a baking dish with hot water and place the ramekins in it. Make sure the hot water only rises halfway, to avoid mishaps in the oven.
- Bake for 15-20 minutes until set in the middle and serve immediately.
4. Chocolate Fudge Cake(Serves 24)
- 1 pack chocolate cake mix (500 gm approx)
- 60 gm butter
- 400 gm white sugar
- 40 gm unsweetened cocoa powder
- 225 gm heavy whipping cream
- 1 tbsp vanilla extract
- 30 gm toasted walnuts, chopped
Instructions
- Bake the chocolate cake as per the box mix instructions. It will need an oven unless you are making a cooker cake. Once baked, perforate the cake all over, by poking holes with a fork.
- Let the cake cool as you prepare the chocolate sauce. Take a saucepan, and add the butter, sugar, cocoa, and cream. Cook for 2 minutes on medium heat. Keep stirring until it starts to boil. Let it boil for 2 minutes, then take off from heat and add the vanilla.
- While still hot, pour it carefully over the warm cake.
- Sprinkle the toasted walnuts over the cake and eat with ice cream.
5. Chocolate Banana Bites
Ingredients
- 2 bananas
- 340 gm dark or semi-sweet chocolate chips
- 115 gm almond butter
- Flaky sea salt, optional
Instructions
- Slice bananas vertically, width-wise, and line them on a parchment line baking tray.
- Take a bit of almond butter, peanut butter will also do, and put it on one banana piece and top with another piece, to have a sandwich. Repeat to use up all the pieces.
- Freeze for 1-2 hours to set.
- Take a microwave-safe bowl, put the chocolate chips in it, and microwave for 2 minutes pausing to stir in between, until the chocolate melts.
- Once the bananas are frozen, poke a fork or skewer into each and dip into the chocolate. To coat each of them.
- Put them back on the tray and sprinkle the sea salt and freeze for 30 minutes, for the chocolate to harden.
7. This dessert is perfect for couples who like their desserts to be fun-sized and less on the calorie scale. You can make them ahead and keep them in the fridge until the big date.