Recipes for stovetop indulgent and warm desserts for One

Solo desserts are hard to come by and when you click on something that reads, “no bake, solo serving” it ends up showing you portions for two. The more the merrier is a great sentiment, but sometimes you just want recipes for warm desserts, for one day, single serve, and not overindulge or carry over your calorie guilt to the next day. Here are some recipes you can fix yourself on your induction oven or gas stovetop.

1. Apple Crisp

Ingredients

•  1 golden apple, peeled and diced
•  1 tbsp butter, cold
•  1 tbsp brown sugar
•  ¼ tsp ground cinnamon
•  1 tbsp rolled oats
•  1 tbsp choice of nuts, chopped (optional)

Instructions

1. Wash, peel, core, and dice the juicy and sweet golden apple first. You can use Granny Smith too, but increase the sugar in that case because green apples are sour. Set aside.
2. Take a small nonstick pan and on medium heat, add the butter, straight from the fridge.
3. Once the butter melts, add the diced apple, brown sugar, and cinnamon. Use a spatula to stir around the ingredients in the pan and combine.
4. Cook until the apples are tender, about five minutes, and stir occasionally.
5. Evenly sprinkle the rolled oats and chopped nuts into the pan, cover the pan, and let it cook for 2-3 minutes. The oats will soften during this time.
6. Remove from heat and let the crisp cool for 1-2 minutes before serving in a bowl.

2. Chocolate Lava Cake

Ingredients

•  4 tbsp all-purpose flour
•  4 tbsp granulated sugar
•  2 tbsp Cadbury Cocoa Powder
•  1 egg
•  3 tbsp milk
•  3 tbsp vegetable oil
•  ¼ tsp vanilla extract
•  1 tbsp chocolate chips

Instructions

1. Take a small bowl, sift flour, and cocoa powder, then add the sugar to it and mix. Crack the eggs into it, and pour milk, oil, and vanilla. Whisk until you have a smooth batter.
2. Add the chocolate chips and lightly mix to incorporate.
3. Grease a microwave-safe mug or small bowl and pour the batter into it.
4. Place the mug in a saucepan filled with about 1 inch of water.
5. Cover the pan and cook on medium heat for 15-18 minutes, until the cake is set but the center is still gooey.
6. Carefully remove the mug from the pan and directly eat.

3. Kheer

Ingredients

•  2 tbsp basmati rice
•  235 ml milk
•  1 tbsp sugar (adjust to taste)
•  ⅛ tsp cardamom powder
•  A few saffron strands (optional)
•  1 tbsp cashews, chopped
•  1 tsp raisins
  
  

Instructions

1. Rinse the rice until the water runs clear, then drain well.
2. Take a small saucepan, add the rice and milk, and simmer over medium-low heat.
3. Once it starts bubbling, reduce heat to low and cook, stirring frequently to prevent the rice from sticking to the bottom. Simmer for about 20-25 minutes more, or until the rice is soft and the mixture is thick.
4. Add sugar, cardamom powder, and saffron. Stir and cook for another 5 minutes.
5. Add the chopped cashews and raisins, mix, and cook for 2-3 minutes.
6. Remove from heat and let the kheer cool.
7. Serve warm or eat it chilled, garnished with more cashews.

4. Eggless Chocolate Mousse

Ingredients

•  30 gm Cadbury Bournville Dark Chocolate, chopped
•  1 tbsp unsalted butter
•  1 tbsp milk
•  1 tbsp powdered sugar
•  60 ml heavy cream, chilled

Instructions

1. Take a small saucepan, and add chocolate, butter, and milk, heating over low flame. Stir constantly, until it is all melted and smooth.
2. Remove from heat and add sugar if you want more sweetness, and mix until the sugar has dissolved. Let it cool.
3. In another bowl, preferably chilled, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cooled chocolate mixture.
5. Transfer to a serving glass and refrigerate for at least an hour before eating.

5. Matcha Mochi

Ingredients

•  2 tbsp sweet rice flour (mochiko)
•  1 tbsp sugar
•  ¼ tsp matcha powder
•  2 tbsp water
•  Corn starch for dusting

Instructions

1. Take a small microwave-safe bowl, and sift rice flour, matcha, and sugar, then add the water and mix until you have a smooth paste.
2. Seal the bowl with microwave-safe cling film and microwave for 1 minute.
3. Fill a small saucepan with water and bring to a simmer on low heat.
4. After microwaving, remove the cling film, wet your fingertips, and knead the mochi mixture, with wet hands to avoid burning.
5. Place the bowl over the simmering water, once the water starts bubbling, use chopsticks or your fingertips to keep kneading for 2-3 minutes until the mochi is stretchy and glossy.
6. Dust a small dish with cornstarch and transfer the mochi to the plate. Let cool slightly, then shape into a round flattish shape.