Party desserts should be fun and bite-sized or served in individual portions, perfect to scoop up or bite into without taking much effort, while you catch up on the good times. So, we’ve got panna cotta, a creative no-bake cake served in slices, and Oreo truffles that are perfect for anyone who loves desserts. These recipes for party desserts are also perfect for different age groups if you want to serve a variety to a family-friendly gala.
1. Neapolitan coconut ice slice
Ingredients
- 2 x packs of Oreo cookies
- 60 gm butter, melted, cooled
- 400 gm sweetened condensed milk (1 can)
- 200 gm desiccated coconut
- 100 gm shredded coconut
- 240 gm icing sugar
- Pink food coloring
- Icing sugar, for dusting (optional)
Instructions
- Grease an 8-inch square cake pan with butter, then line it with parchment paper with enough overhanging on the sides, to easily allow you to remove the cake later.
- Crush Oreos in a mixer grinder into a crumbly mixture then add the melted butter. Run it again then transfer it to the lined pan, pressing down firmly. Chill for 15 minutes.
- Mix condensed milk, the desiccated and shredded coconut, and icing sugar in a bowl.
- Spread half of the mixture over the chilled base and use wet fingers to smooth it.
- Add food coloring to the remaining mixture, then spread it over the white layer, pressing down gently to make a firm layer.
- Refrigerate for an hour until firm. Cut into squares and dust with icing sugar if desired.
2. Chocolate Panna Cotta
Ingredients
- 300 ml cream
- 250 ml milk
- 3 tsp powdered gelatin
- 1 ½ tbsp sugar
- 100 gm Cadbury Bournville 70% dark chocolate, finely chopped
- ½ vanilla pod
Instructions
- Sprinkle gelatin over three tablespoons of cold water in a small bowl and set aside for the gelatin to bloom in this period.
- Add milk and sugar in a saucepan. Scrape vanilla seeds from the pod and add both to the pan. Place the saucepan over medium-low heat, while stirring until the sugar dissolves. Bring to a simmer, then remove from heat.
- Add the chopped chocolate to the hot cream mixture, stirring slowly until completely melted.
- Whisk the softened gelatin into the chocolate mixture until fully dissolved and not clumpy. Let the mixture cool slightly, then strain using a metal mesh strainer, into serving glasses.
- Refrigerate for two to three hours until set with a plastic film touching the surface. Serve chilled.
3. Oreo Truffles
Ingredients
- 300 gm Oreo cookies
- 250 gm cream cheese, softened
- 150 gm Cadbury dairy milk chocolate, chopped
Instructions
- Crush biscuits into fine crumbs using a mixer grinder or transfer them to a sealed pouch with the end a little ajar and crush with a rolling pin.
- Mix the Oreo crumbs thoroughly with softened cream cheese until combined.
- Roll the mixture into 1-inch balls and place on a parchment paper-lined tray.
- Place the chopped Dairy Milk chocolate in a microwave-safe bowl and microwave for 2-3 minutes, in 30-second intervals, stirring between each, until completely melted.
- Dip each truffle into melted chocolate using two forks, and let the excess drip off before placing it back on the tray.
- Sprinkle with toppings like crushed Oreos or sprinkles over the still-wet truffles and refrigerate for an hour to set before serving.
4. Colorful Jelly Cups
Ingredients:
- 4 packs of assorted flavored gelatin, divided
- 6 envelopes of unflavored gelatin, divided
- 1.4 liters boiling water, divided
- 400 gm sweetened condensed milk
- 60 ml cold water
Instructions:
- In a small bowl, mix a pack of flavored gelatin with an envelope of unflavored gelatin.
- Pour 240 ml of boiling water into the bowl and stir continuously until all the gelatin has completely dissolved.
- While the gelatin is still hot, pour it into a 13x9-inch baking dish, nicely greased with butter.
- Place the dish in the refrigerator and let it set partially, for about 20 minutes. The layer should be slightly firm but still sticky to the touch.
- In another bowl, add sweetened condensed milk with 240 ml boiling water. Stir to combine.
- Sprinkle two envelopes of unflavored gelatin over the cold water. Let it in a bowl. Let it stand for a minute. Then add 180 ml of boiling water to the bloomed gelatin and stir until fully dissolved. Add this to the milk mixture, and stir well.
- Carefully spoon around two cups of creamy gelatin mixture over the first flavored gelatin layer in the dish. Return the dish to the refrigerator for about 25 minutes to firm.
- Repeat the same process with the rest of the gelatin, alternating between flavored gelatin layers and creamy gelatin layers.
- For the last layer, prepare another flavored gelatin as in steps 1-2, and pour it over the top of all the previous layers.
- Refrigerate the dish for at least an hour after completing the final layer. Once fully set, cut the jelly into one-inch squares. Serve chilled.