The end of the year is fast approaching and that means it's time to plan your festive menu! One element that absolutely must not be missing from your festive table is a tempting dessert. Want to really go all out this year and amaze your guests? We have a collection of unique and irresistible dessert recipes for you with a (not so) surprising twist - spirits! Curious about the magical fusion of sweet treats and bold spirits? Then read on quickly...
Whisky Chocolate Mousse
Ingredients
- 200g dark chocolate
- 3 eggs, split
- 50g sugar
- ¼ cup whisky
- 1 cup whipped cream
Preparation
- Melt the dark chocolate au bain-marie or in the microwave and let it cool slightly.
- Beat the egg yolks and half the sugar in a separate bowl until the mixture is light and creamy.
- Add the melted chocolate to the egg yolk mixture and mix well.
- Stir in the whisky.
- Beat the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Beat the whipping cream to soft peaks.
- First add one-third of the beaten egg whites to the chocolate mixture and gently fold together to keep it fluffy.
- Then add the whipped cream and fold gently again.
- Finally, add the remaining beaten egg whites and fold everything together to form a smooth mousse.
- Divide the mousse between individual glasses or bowls and leave to set in the fridge for at least 2 hours.
- Garnish with some grated chocolate or whipped cream before serving.
Baileys Tiramisu
Ingredients
- 250g mascarpone cheese
- 200ml whipped cream
- 3 eggs
- 100g sugar
- 200ml Baileys Irish Cream
- 200ml strong coffee (cooled)
- 24-30 long fingers
- Cocoa powder (for sprinkling)
- A pinch of salt
Preparation
- Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form.
- Beat the egg yolks with the sugar until light and creamy.
- Add the mascarpone to the egg yolk mixture and beat until everything is well blended.
- In a separate bowl, beat the whipping cream until soft peaks form.
- Gently fold the whipped cream and beaten egg whites into the mascarpone mixture.
- In a shallow bowl, mix the coffee and Baileys.
- Briefly dip each long finger in the coffee-Baileys mixture and place them in a rectangular dish to cover the bottom.
- Spoon half of the mascarpone mixture over the long fingers and smooth.
- Make another layer of dipped long fingers and place them on top of the mascarpone mixture.
- Spoon the rest of the mascarpone mixture over the second layer of long fingers and smooth again.
- Sprinkle the top generously with cocoa powder.
- Cover the dish with plastic wrap and put the tiramisu in the fridge for at least 4 hours (or preferably overnight) to stiffen.
- Serve chilled and enjoy your Baileys Tiramisu!
Grand Marnier Crème brulée
Ingredients
- 4 egg yolks
- 100g caster sugar
- 475ml whipped cream
- 1 vanilla pod (or 1 teaspoon vanilla extract)
- 3 tablespoons Grand Marnier liqueur
- Extra sugar (to caramelise)
Preparation
- Preheat the oven to 150°C.
- Cut the vanilla pod in half lengthwise and scrape out the seeds.
- Heat the cream, vanilla seeds and vanilla pod (or vanilla extract) in a pan over low heat to just below boiling point. Then remove from the heat and let the mixture steep for 10-15 minutes.
- Meanwhile, whisk the egg yolks and sugar together in a bowl until the mixture becomes light and creamy.
- Remove the vanilla pod from the whipped cream and gradually add the whipped cream to the egg yolk mixture, while continuing to beat.
- Add the Grand Marnier and mix well.
- Place four fireproof bowls or ramekins in a baking tin or baking dish.
- Pour the mixture evenly into the dishes.
- Place the baking tray in the oven and add boiling water to the tray so that the water reaches halfway up the sides of the ramekins. This creates a water bath for even cooking of the crème brûlées.
- Bake the crème brûlées in the preheated oven for 30-40 minutes, or until they are firm at the edges but still a little wobbly in the middle.
- Remove the dishes from the oven and let them cool completely. Then chill them in the fridge for at least 2 hours.
- Before serving, sprinkle a thin layer of fine granulated sugar over the top of each crème brûlée. Use a kitchen torch to caramelise the sugar to a crisp, golden layer.
- Leave to cool for a while so that the sugar layer hardens and then serve immediately.
Amaretto Chocolate Fondue
Ingredients
- 200 g dark chocolate (broken into pieces)
- 150 ml of whipped cream
- 2 tablespoons Amaretto liqueur
- Fresh fruit, marshmallows, biscuits, ...
Preparation
- Place the dark chocolate pieces in a heatproof bowl.
- Heat the whipping cream in a pan over low heat to just below boiling point.
- Pour the warm whipping cream over the chocolate pieces and leave it to stand for a minute to melt the chocolate.
- Gently stir the mixture into a smooth chocolate sauce.
- Add the Amaretto liqueur to the chocolate sauce and stir well to combine the flavours.
- Pour the chocolate sauce into a fondue pot or a heat-resistant dish suitable for fondue.
- Place the fondue pot on a heat source (e.g. a fondue burner) to keep the sauce warm, but be careful not to burn the sauce.
- Serve the chocolate sauce with a selection of freshly cut fruit, marshmallows, biscuits, or other treats to dip in the sauce.
- Use fondue forks or long skewers to dip things in the chocolate sauce and enjoy.
Note: A real chef secretly tastes the ingredients while preparing these treats - but be warned, before you know it, you'll be dancing before the guests arrive!
Cheers to a year full of joy, treats and spirits!
Marketing • Blogger
As a creative jack-of-all-trades in the marketing world, I also bring that imaginative flair to my drink choices. Whether on a night out, sunny vacation or social gathering with girlfriends, I'm always in my element with a refreshing cocktail in hand. Cocktails have stolen my heart because of the endless possibilities to experiment and explore. My favorite cocktail of the moment is the "Lazy Red Cheeks"! A delicious cocktail using vodka as a base. I love vodka because it mixes perfectly with non-alcoholic drinks. My favorite spirit? Rum!
