Picture serving chocolate-dipped strawberries, raspberry tartlets, or zesty orange-chocolate fondue. The rich flavors of chocolate combined with fresh fruit create a perfect balance of sophistication and indulgence. These fancy chocolate desserts are guaranteed to impress your guests at an elegant high tea event. If you're looking to make your high tea unforgettable, knowing how to make fancy desserts is essential. Let's explore some simple yet elegant chocolate and fruit pairings that will bring a touch of luxury to your gathering.
1. Chocolate-Dipped Strawberries with a Twist
Nothing screams “fancy” quite like a platter of Chocolate Covered Strawberries. But why stop at the basics when you can elevate this classic treat to new heights?
Ingredients:
- 200 gm Fresh strawberries
- 100 gm Bournville Dark chocolate
- 50 gm White chocolate
- 20 gm Coconut flakes
- 20 gm Crushed pistachios
Instructions:
- Melt the dark chocolate in a double boiler until smooth and glossy.
- Dip each strawberry into the dark chocolate, allowing the excess to drip off. Place on a parchment-lined tray.
- Melt the white chocolate and drizzle it over the dark chocolate-covered strawberries in delicate zigzags.
- Sprinkle half of the strawberries with coconut flakes and the other half with crushed pistachios.
- Allow them to set in the fridge for 15 minutes before serving.
The contrast between the dark chocolate and the white chocolate drizzle, combined with the vibrant colors of the coconut and pistachios, makes these strawberries look as good as they taste.
2. Chocolate Raspberry Tartlets
Chocolate Tart is always a hit. These mini tartlets are the perfect high tea treat, and when filled with rich chocolate ganache and topped with fresh raspberries, they’re nothing short of luxurious.
Ingredients:
- 200 gm All-purpose flour
- 100 gm Unsalted butter (cold, cubed)
- 50 gm Icing sugar
- 20 gm Cadbury Cocoa powder
- 1 Egg yolk
- 150 gm Bournville Dark chocolate
- 100 ml Heavy cream
- 100 gm Fresh raspberries
- Edible gold leaf (optional)
Instructions:
- Preheat your oven to 180°C.
- Combine the flour, cocoa powder, and icing sugar in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
- Add the egg yolk and mix until the dough comes together. Chill for 30 minutes.
- Roll out the dough and cut circles to fit into mini tartlet pans. Press the dough into the pans and prick the base with a fork.
- Bake for 10 minutes at 180°C, then let cool.
- For the ganache, heat the cream until just simmering. Pour it over the chopped dark chocolate and stir until smooth.
- Fill each tartlet shell with ganache and top with fresh raspberries. Add a fleck of edible gold leaf for an extra touch of elegance.
3. Orange-chocolate Fondue with Fruit Skewers
Chocolate Fondue is a personal favorite for everyone, and when infused with a hint of orange, it becomes an irresistible treat. Paired with fruit skewers, this dessert is interactive and fun.
Ingredients:
- 200 gm Bournville Dark chocolate
- 100 ml Heavy cream
- 5 gm Orange zest
- 100 gm Fresh strawberries
- 100 gm Pineapple chunks
- 100 gm Banana slices
- 100 gm Kiwi slices
- Wooden skewers
Instructions:
- Melt the dark chocolate with the cream in a fondue pot or double boiler, stirring constantly.
- Add the orange zest and stir until well combined.
- Thread the fruit pieces onto the wooden skewers, alternating between different fruits for a colorful display.
- Serve the skewers with the warm chocolate fondue for dipping.
4. Chocolate and Fig Mini Pavlovas
Pavlovas are traditionally a meringue-based dessert, but adding chocolate to the mix makes them truly decadent. Topped with fresh figs, these mini pavlovas are both elegant and indulgent.
Ingredients:
- 3 Egg whites
- 150 gm Caster sugar
- 30 gm Cocoa powder
- 50 gm Bournville Dark chocolate (finely chopped)
- 4 Fresh figs, quartered
- 150 ml Whipping cream
- 15 ml Honey
Instructions:
- Preheat your oven to 120°C and line a baking sheet with parchment paper.
- Whisk the egg whites until stiff peaks form, then gradually add the sugar, whisking until glossy.
- Fold in the cocoa powder and chopped chocolate.
- Spoon the mixture onto the baking sheet in small rounds, creating a slight dip in the center of each.
- Bake for 1 hour at 120°C, then turn off the oven and leave the meringues to cool completely inside.
- Whip the cream until soft peaks form, then dollop it into the center of each pavlova.
- Top with fresh fig quarters and drizzle with honey.