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Best little rich dessert that can be served in a lil glass cup!

lexpatti Apr 15, 2010 07:44 AM

I have these really cute lil glass square cups and want to serve something very rich but lil and pretty - clear glass.

I don't want simple pudding or ice cream, any ideas??

  1. Cherylptw Apr 15, 2010 07:49 AM

    creme brulee, mini cheesecake, flourless chocolate cake baked in muffin tins, etc.

    1. Aravisea Apr 15, 2010 07:54 AM

      How about pots de creme?

      4 Replies
      1. re: Aravisea
        lexpatti Apr 15, 2010 08:58 AM

        sorry, meant to add - NO oven, only presentation wow factor!

        1. re: lexpatti
          Aravisea Apr 15, 2010 11:21 AM

          Here's a few pots de creme recipes for refrigerator only, so I guess the oven is optional:


        2. re: Aravisea
          SilverlakeGirl Apr 15, 2010 03:29 PM

          My last cooking class featured Nutella Panna Cotta which was out of this world. Very little prep.

          Served with a small dollop of whipped cream.

          1. re: SilverlakeGirl
            chowser Apr 15, 2010 03:59 PM

            Could you share the recipe? That sounds so good. Thanks!

        3. visciole Apr 15, 2010 07:56 AM

          Blackberry or raspberry mousse.

          1 Reply
          1. re: visciole
            lexpatti Apr 15, 2010 09:00 AM

            yes, a mousse would work wonderfully thanks.

          2. greygarious Apr 15, 2010 08:01 AM

            Are they oven/broiler-safe?

            2 Replies
            1. re: greygarious
              lexpatti Apr 15, 2010 08:54 AM

              not oven or broiler safe, things can be baked/cooked ahead of time then dished up in these. not sure cake type items would work but maybe a no cook cheesecake would.

              1. re: lexpatti
                bluemoon4515 Apr 15, 2010 07:38 PM

                Be careful with the kitchen torch, too. It comes with the possibility of shattering your glass cups.

            2. j
              Jemon Apr 15, 2010 08:27 AM

              If they are oven safe, you could probably bake a really nice looking chocolate soufflé in them!

              1. s
                susan1353 Apr 15, 2010 09:00 AM

                How about a trifle? The layers would look beautiful.

                1 Reply
                1. re: susan1353
                  lexpatti Apr 15, 2010 09:01 AM

                  yes, trifle might work as well if rich enough. I figure if it's rich, folks will be ok with a small portion. thanks

                2. mnosyne Apr 15, 2010 09:06 AM

                  Nancy Silverton's Butterscotch Budino (here in Ruth Reichl's column) is perfect, and so rich you really don't need a whole lot!


                  1 Reply
                  1. re: mnosyne
                    amyzan Apr 15, 2010 10:22 AM

                    Oh, I second that recommendation. That recipe is delicious.

                  2. greygarious Apr 15, 2010 10:15 AM

                    Trader Joe's had a holiday-season powdered "sipping chocolate" which was to be mixed with milk into the consistency of melted chocolate - very rich but unlike actually melting chocolate, wouldn't solidify when cool. I don't know enough about chocolate to suggest how to replicate this but perhaps other can suggest a method.

                    Since others have ignored your pudding parameters, I'll suggest the Maple-Mocha pudding from The Maple Syrup Cookbook (I have posted it on other threads), since it is not a typical pudding combo, but very delicious.

                    1 Reply
                    1. re: greygarious
                      amyzan Apr 15, 2010 06:11 PM

                      Dagoba makes sipping chocolate mixes, as does a local chocolatier named Christopher Elbow.

                    2. amyzan Apr 15, 2010 10:21 AM

                      How about mini trifles? but, how little of a glass are you talking? Maybe something like a parfait, say whipped cream layered with different flavor and color mouses or fruit coulis. Rhubarb is in season and you could cook it down stovetop with sugar and orange or strawberry (or both) layered with whipped cream, and topped with candied pecans.

                      1. maplesugar Apr 15, 2010 10:25 AM

                        I've been looking for ideas for small rich desserts for an upcoming party...I'm thinking of making this one: http://lesgourmandisesdisa.blogspot.com/2009/12/verrines-croustillantes-aux-trois.html (it's in french however) which I found via a search on tastespotting - you may find inspiration here: http://www.tastespotting.com/search/v...

                        1. blue room Apr 15, 2010 10:37 AM

                          This is a rich chocolate mousse:

                          6 (1 oz.) squares semisweet chocolate
                          3 tablespoons strong black coffee
                          1 tablespoon orange juice
                          1 tablespoon rum (or brandy)
                          4 eggs, separated

                          The chocolate, coffee and OJ can be warmed in microwave until chocolate is melted--add liquor and stir smooth. Add egg yolks, beat well. Let cool.
                          Beat egg whites (in a separate clean bowl) until stiff--stiff peaks. Fold a little (3 tablespoons or so) into the chocolate mixture. Then gently fold in the rest, easy does it to keep mix light and full of air bubbles. Chill at least 3 hours, up to 8.

                          If you don't want chocolate, and prefer something sweeter) you could bake a crustless cheesecake (coconut cheesecake or peanut butter pie!) in a square pan to transfer into square glass cups.

                          1. j
                            Jason1 Apr 15, 2010 11:11 AM

                            I've had great success with the Cook's Illustrated Stovetop Pots de Creme recipe, although you say no pudding, so I'm not sure if this is too close.

                            1. c
                              cookie44 Apr 15, 2010 11:27 AM

                              I'm curious why you instantly ruled out pudding. I think a sinfully rich homemade chocolate pudding, like this one: http://www.101cookbooks.com/archives/..., would be perfect and a real treat for guests.

                              1. n
                                nemo Apr 15, 2010 12:04 PM

                                Here's a link to Foodgawker and verrines. I left both sweet and savory in the search. There's even a mango panna cotta in a square glass a couple rows down! After dessert, you can branch out into apps.


                                1 Reply
                                1. re: nemo
                                  lulou23 Apr 15, 2010 04:07 PM

                                  Oh my, love the inspiration. Thanks nemo, I can't wait til I get summer guests to serve these.

                                2. chowser Apr 15, 2010 12:07 PM

                                  Cimui's lemon mascarpone mousse in this thread w/ cut berries.


                                  The lace cookies recipe is also good--you could crumble them on top, too.

                                  Or, something fun would be to make little tres leches cakes in them. Bake in a pan and layer in it.

                                  1. greygarious Apr 15, 2010 12:24 PM

                                    How about melon-ball-sized scoops of various ice creams or sorbets? (Scoop onto a chilled sheet pan, then return to freezer until ready to assemble and serve). Garnish with pomegranate arils scattered between the balls, mint sprigs or edible/candied flowers.

                                    If your main motivation is to use the cups, you could use them for an appetizer or amuse bouche. (This reminds me of the newspaper article on the Hawaiian chef, which misspelled it "a mouse douche" - kinda ruins the concept forever, doesn't it?) What's the capacity of these things, and do they have handles?

                                    1. Caitlin McGrath Apr 15, 2010 12:52 PM

                                      Perhaps a berry fool? Berry purée folded into lightly sweetened whipped cream - rich and pretty.

                                      1. Uncle Bob Apr 15, 2010 01:58 PM

                                        Home made French Vanilla ice cream......


                                        1. l
                                          lexpatti Apr 15, 2010 06:24 PM

                                          lots of great ideas, thanks all.

                                          I'm against pudding I guess because I've never really had an outstanding one that was really rich. Of course I'm not a great dessert person, completely fine without desserts most often but something lil and rich might work.

                                          these hold only 1.7 fl oz - they are small and look like glass but really some kind of plastic or plexiglass.

                                          please don't laugh but I just bought a box of 24 lemon gelatos from BJ's and they are in these adorable cups and I want to keep them - yes, call me crazy (and thrifty I am)!

                                          I'm thinking of trying a no bake cheese cake and mousse together, layered! maybe?? not sure......thoughts?

                                          I see these coming out on a nice platter, 1 or 2 for each.

                                          1. chef chicklet Apr 15, 2010 07:13 PM

                                            look at these, I was thinking a strawberry or mango or even a coconut creme dessert
                                            so much embellishment that you can do...

                                            2 Replies
                                            1. re: chef chicklet
                                              lexpatti Apr 16, 2010 06:30 AM

                                              awesome, yes, perfect. I also found a lil rich coffee inspired mousse like this:

                                              these cups are lil like these and square

                                              1. re: lexpatti
                                                chef chicklet Apr 17, 2010 02:02 PM

                                                ohh very nice and different too! This mousse looks really really good.....

                                            2. Kajikit Apr 16, 2010 02:26 PM

                                              You can't go past a chocolate cream... all you need is the best chocolate you can lay your hands on, some cinnamon, and whipped cream. Melt the chocolate and fold in the cream and it's oh so very rich and delicous that you don't need more than a small serve.

                                              1 Reply
                                              1. re: Kajikit
                                                lexpatti Apr 17, 2010 05:56 AM

                                                yum! tahnks

                                              2. c
                                                Cakegirl Apr 16, 2010 03:33 PM

                                                How about a posset? Couldn't be simpler...cook cream and sugar, add lemon juice and pour into glasses...easy, quick and delicious...always impresses.

                                                1 Reply
                                                1. re: Cakegirl
                                                  lexpatti Apr 17, 2010 05:55 AM

                                                  oh and I love lemon anything, thanks - I've never heard of posset so I'm going to do some searches.

                                                2. a
                                                  amazinc Apr 17, 2010 05:51 AM

                                                  I made a blood orange panna cotta topped with a blood orange gelee and served it in tiny fluted shot glasses, The shot glasses hold just a little over 1 ounce when filled to the very
                                                  top. The color of the blood oranges is gorgeous and made a beautiful dessert. preserntation. No oven/broiler involved as gelatin is the thickener in a panna cotta so the
                                                  dessert is finished by "chilling" rather than "cooking".

                                                  1 Reply
                                                  1. re: amazinc
                                                    lexpatti Apr 17, 2010 05:54 AM

                                                    awesome awesome!

                                                  2. amyzan Apr 17, 2010 01:13 PM

                                                    Pichet Ong's book The Sweet Spot has some wonderful gelatin based sweets as well as interesting tapioca desserts that would be great in your little cups.

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