Help: V-Day Dessert for Two
I just got back from a week in Taiwan for Chinese New Year. After feasting on copious amounts of delicious food, I now need to lose a few pounds. I'd like to still treat myself and my husband for Valentine's Day, but don't want to be tempted by a week's worth of leftover dessert.
Can you recommend a good dessert I can make that only serves 2-4 people? Preferably chocolate.
Three favorites. I make a chocolate flan with a chocolate raspberry sauce and garnish of marscapone and fresh chocolate shavings
Second I make a very simple one buy utilizing chocolate store bought ice cream (a good quality), add some mascerated raspberries), some toasted nuts and some crunched up chocolate cookies. Serve with a nice warmed chocolate sauce, fresh raspberries and a good chocolate whipped cream and chocolate shavings. Easy, elegant and you only need to make 2 servings, Serve with a couple of your favorite cookies dipped in chocolate or not. It is pretty easy.
Third I use again prebought or you can make from scratch. If I have time absolutely I make it from scratch. I take a large thick brownie slightly freeze and then cut in thirds. I mix a good coffee ice cream with a candy bar, snickers or heath bar and crunched up ... then I mix with a little caramel and then spread on one of the brownie pieces. Top with the second piece and then top with more ice cream and then top with the third brownie piece. Freeze. Before serving drizzle with caramel and top with chocolate shavings and whipped cream. and nuts. I know it is very generic but it has always been loved. Sometimes I will bake the brownie in a small round pan and then cut in thirds. This makes a pretty pie slice to serve 4-5 people and is alot of fun. You could also bake brownies in heart shapes too. It is easy but really good. You can also add some almond flavoring to the brownie mix or kaluha which is great.
They are three easy ones, I have tons of very formal fancy deserts but these usually get the best response.
Not all chocolate, but it has chocolate component.
The video reveals how to cut the fruit, I'll help you with the rest.
Half a fresh pineapple, if memory serves me correctly, is about 150 calories. Combine the chopped pineapple with chopped fruits of other varieties (apples, oranges, mango, banana) and fill the "boat" with as much as you like. You can store the unused portions of the fruit in the fridge - they keep well and you'll find that breakfast is a good way to use them up in a day or two. Put scoops (large or small) of ice cream or sherbet on top of the fruit and drizzle your choice of toppings (e.g. banana split fashion) over top. You can add nuts or anything else you'd care to share. It's a romantic dessert (darn near a meal in itself) and you can make them any size you like.
As an alternative take a look at this Jacques Pepin video (the part that deals with the apricot tart) for an easy dish that's sure to please.
Click on the "Spice Up Your Life" selection.
My recipe for molten chocolate cakes makes 2 (you can multiply the recipe for guests). Bonus, you can make the batter the day before, refrigerate it in the ramekins, and bake it after dinner. Serve them with a scoop of ice cream or just some raspberry coulis. I recommend baking spray or Pam-type spray for easiest unmolding, but if you're averse, butter the molds well and dust with flour or cocoa.
2 oz bittersweet chocolate
2 oz unsalted butter
2 large egg yolks
1 large egg
1/4 cup sugar
2 tablespoons cocoa powder
2 teaspoons all-purpose flour
1 teaspoon vanilla extract or 1 tablespoon liqueur of your choice
Melt chocolate and butter over double boiler or in the microwave, and cool for a few minutes. Whisk the egg yolks and whole egg and sugar in thoroughly, then whisk in the cocoa, flour, and vanilla or liqueur. Pour the batter into 2 very well-greased 6-oz ramekins or custard cups and refrigerate until ready to bake.
When ready to bake, preheat oven to 350F. Place ramekins in oven and bake for about 22 minutes, until shiny but set on top and a tester comes out with wet batter attached. Let rest 5 minutes, then invert onto plates and serve immediately.
Ball-park, I'd use half the amount of batter that you'd normally use for your pan size, and bake them a little drier than you would if you like moist, fudgy brownies. Since they are thinner, this will still probably take less than the full-recipe baking time. You COULD just make them as usual and cut into 2 layers but I think that's asking for crumbling. If you really want to gild the lily you could pour on the store-bought chocolate topping that's made to form a shell when poured on ice cream.
You could make hand rolled truffles. You can make a small amount of ganache (chocolate and cream), put it in the fridge to set up, roll into balls and roll in nuts or cocoa powder. Once you figure out the ratio of chocolate to cream you could make as little or as much as you want.
I think you'd probably just be better off halving a larger recipe, say for cookies. Or taking the leftovers to work or freezing them. I suppose you could do chocolate dipped strawberries or any kind of fruit with whipped cream. You can also do a chocolate tasting. We did this once-- just got lots of different chocolates, broke them in pieces and arranged them on a tray-- would be nice with red wine or cognac.
pots de creme - standard recipes usually make anywhere from 4 large to 8 small servings, so you can just halve the recipe, each enjoy a large one for the special occasion, and be done with it.
see if one of these strikes your fancy:
my other thought was individual chocolate soufflés - you could even use a lighter recipe that calls for mostly egg whites. Alice Medrich has a great one, as does Cooking Light magazine.
A recent thread posed a similar question, looking for dessert recipes for two:
I posted a link in that thread to Nigella Lawson's Gooey Chocolate Puddings, our favorite chocolate dessert and it makes a small enough quantity to suit your needs.
Not chocolate, but tasty, simple, and scalable to any size: apple crisp. Peel & core an apple or two, cut into bite-sized chunks. Sprinkle with lemon juice and put into an oven safe dish that holds the chunks snugly. Combine a couple tablespoons flour, 2 T brown sugar, 1 T rolled or quick-cooking oats, 2 T chopped pecans, 1/2 tsp cinnamon, 1/4 tsp ginger, and 2 T butter (softened). Spread this mixture over the apples and bake until browned & bubbly, about 20-25 minutes at 375 degrees. Serve warm with vanilla or caramel ice cream.
You can also bake apple crisp in individual dishes, too.