Wife or husband birthday celebration ideas at home ft. Sweet treats

Kill two birds with one stone and make it a date night when you plan on how to surprise your husband on his birthday. If this doesn't sound like the reason you're reading this article, then perhaps you're looking to celebrate your anniversary with your spouse or partner? Your partner will love these dessert recipes you put together for the both of you, after all, love is in the little things.

1. White chocolate mousse(Makes 8 servings)

Ingredients

• 340 gm white chocolate, chopped
• 240 gm heavy whipping cream
• 1 tbsp caster sugar
• 1 tsp vanilla extract
  For garnish:
• fresh berries of choice

Instructions

1. Take a small but heavy saucepan, add the chopped white chocolate, and 150 gm of the heavy whipping cream. Cook over medium-low heat, stirring occasionally, until smooth. Don’t boil.
2. Pour into a large bowl and let it cool.
3. Take a small bowl, add the remaining whipping cream, and beat, until it begins to thicken. Once it does, add the caster sugar and vanilla. Beat until soft peaks form.
4. Scoop up 1/4 cup whipped cream and fold it into the chocolate bowl. Then fold in the remaining whipped cream.
5. Spoon your white mousse into dessert glasses or bowls and refrigerate for 2-3 hours. Cover the mouth with cling film and once chilled, garnish with your choice of berries.

2. Brownies(Serves 2)

Ingredients

• 60 gm unsalted butter
• 90 gm semisweet chocolate chips
• 1 tbsp unsweetened cocoa powder
• 100 gm granulated sugar
• 1/4 tsp salt
• 1 egg, room temperature
• 1 tsp vanilla extract
• 30 gm all-purpose flour
• To top: Vanilla ice cream or whipped cream

Instructions

1. Preheat the oven to 180°C, and liberally grease two 6-ounce ramekins. Set aside.
2. Take a big saucepan, and melt butter and the chocolate chips, keeping aside 2 teaspoons of chocolate chips. Stir often so the mixture doesn't burn.
3. Once combined, remove from the heat, and add the cocoa powder, sugar, and salt. Whisk to combine to have a grainy but lump-free batter. Add the egg and vanilla and whisk to mix.
4. Add the flour next and use a spatula to mix, taking care not to overmix.
5. Pour the batter equally between the two ramekins. Sprinkle 1 teaspoon each of chocolate chips into the middle of each brownie and press down into the batter.
6. Bake for 20-25 minutes, until the tops are bubbly but dry and crisp.
7. Let cool for 15-20 minutes then serve with a scoop of vanilla ice cream or whipped cream

3.Tiramisu Cups(Serves 2)

Ingredients

• 115 gm cream cheese, softened
• 115 gm heavy cream
• 30 gm caster sugar
• 15 ml dark rum or bourbon (optional, but recommended)
• 6 ladyfingers, halved crosswise
• 115 ml brewed strong coffee, cooled
• 170 gm fresh strawberries, cubed and divided, some extra for topping
• 30 gm Cadbury Bournville 70% dark chocolate, for serving

Instructions

1. Take a medium bowl, and use an electric mixer to beat cream cheese on high speed, for 1 minute. Then add the heavy cream, and sugar and pour the liquor. Beat again on high speed, for 2 minutes, until thick and smooth.
2. Put the ladyfingers in a dish, and soak them in coffee for 5 seconds. Shake out the liquid and in two 12-ounce dessert glasses or goblets, place three pieces each, at the bottom. Layer with ¼ cup of strawberries, then spoon ⅓ cup of cream cheese mixture over it. Repeat with both dessert glasses, ending with cream cheese on top.
3. Cover the tops and refrigerate for 2 hours before serving. Grate dark chocolate over the tiramisu before serving.

4. Mango Sorbet(Makes 500 ml)

Ingredients

• 450 gm frozen mango chunks
• 45 ml maple syrup or honey
• 15 ml lemon juice

Instructions

1. If you don't have frozen mangoes, wash, skin, and extract the mango flesh and dice it. Seal it in a ziplock pouch and freeze overnight.
2. The next day take out the frozen mango chunks, transfer to a blender and run it for a few seconds. Let it stand to thaw, for a few minutes, then add the honey or maple syrup, lemon juice, and a spoonful of water.
3. Blend again for a few seconds, scraping down sides as needed, until you have a smooth and thick mixture. If it feels too thick, add a little more water and blend again.
4. Take a freeze-proof container and transfer the contents of the blender into it. Seal the container and freeze until it firms up, for 5-6 hours.
5. Before serving, keep the mango sorbet at room temperature for 5 to 10 minutes.

5. Chocolate covered strawberries(Makes 4 servings)

Ingredients

• 450 gm fresh strawberries
• 115 gm Cadbury Bournville 70% Dark Chocolate, coarsely chopped
• 115 gm white chocolate, coarsely chopped
• 3 tbsp unsalted butter (1 tablespoon for greasing)
• 30 gm toasted coconut flakes (optional)
• 30 gm toasted nuts, chopped (optional)

Instructions

1. Rinse and dry fresh strawberries in a colander. Take a baking tray and line it with aluminum foil and set aside. You can grease the tray first to avoid the foil from flying off.
2. Take a small saucepan, boil water and add the chopped chocolate, and half a tablespoon of butter, in a heatproof bowl. Put it on the saucepan to cover its opening, and stir with a spatula until melted and smooth.
3. Take the washed strawberries one at a time and dip them into the chocolate to coat. Shake the excess chocolate into the bowl. Immediately dip the tip of the strawberries into either the toasted coconut or nuts. Repeat for half of the strawberries and keep them on the prepared baking tray.
4. Clean out the heatproof bowl, and melt the white chocolate and 1/2 tablespoon butter, the same way as in the previous bowl. Repeat the dipping the rest of the strawberries in the chocolate and arrange on the prepared baking sheet.

5. Refrigerate to chill until the chocolate sets, for about 30 minutes.