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Mar 5, 2011 08:41 AM

Dessert Contest

If you were going to be in a Desert "tasting" Contest what would you make?They don't see your desert as a whole, you put bite size pieces in a little cup (about two bites) .What would your wonderful two bites be? Need ideas. :)

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  1. Anything that combines chocolate and raspberries.

    1. What did you end up making the last time you asked this question?

      6 Replies
      1. re: Chris VR

        How about your Oreo truffles or pumpkin crack, Chris?

        Though I can usually take or leave chocolate, I am currently jonesing for Ghirardelli Dark Chocolate Brownie mix (note: the DARK one; they have 4 varieties), to which I add a generous amount of chopped walnuts. They are good when made with melted butter, but the little hint of coconut flavor when I use virgin coconut oil instead makes them truly luscious.

        1. re: greygarious

          Ahh yes, the crack! (Sheesh that thread has gotten big!) Also from that post, the Triple Chocolate Mess with a bit of vanilla ice cream might be a game-winner. The truffle recipe is there too, although buried down in the thread somewhere.

          The brownies sound delicious- I love the idea of using the coconut oil!

          1. re: greygarious

            Wow!! Pumpkin Crack sound good,Love the Apeshit part. I'll have to make it and test it out on the neighbors.(My poor neighbors I'm always blowing their diets) If they love it it's a winner. lol
            Thank you!

          2. re: Chris VR

            I made Red Velvet Cake Balls. I took first place.And since then people want me to make them for them all the time. I'm so burnt out on making those that when asked, I now hand out the recipe. lol

            1. From the other thread, I have the impression, you have participated 4 times. What kind of thing placed highly the last 4 years. Take one of those and modify it to make it even better.


              I already answered my question. truffles --- twice; pavlova and a chocolate cake.

              9 Replies
              1. re: Hank Hanover

                I can give you some unusual truffle recipes.

                Black Forest

                16 oz dark Chocolate
                8 tbls cream
                3 tbls butter
                4 tbls cherry brandy (DeKuypers not Kirchwasser it’s too strong)
                10 drops flavoring
                ½ cup dehydrated cherries

                Pina Colada

                16 oz white chocolate
                5 tbls cream
                6 tbls dark rum
                8 drops pina colada flavoring
                ½ cup sweet shredded coconut
                6 tbls pineapple chopped

                Almond Joy

                16 oz white chocolate
                16 tbls cream
                4 drops coconut flavor
                4 drops ameretto flavor
                ½ cup coconut
                1/3 cup chopped almonds

                White chocolate Peanut Butter

                16 oz white chocolate
                18 tbls cream
                16 tbls creamy peanut butter (commercial stuff like jiff)

                Melt chocolate in microwave with 30 second bursts on level 6.
                Heat cream in pot to about 180.
                Stir together until blended.
                Add the rest of the ingredients and stir until combined.
                Let set until about 80 degrees.
                Allow to set up in refrigerator at least 2 hours.

                Note: with the peanut butter truffles you have to minimize the stirring and you don’t whip it to prevent the oil from separating….Use commercial peanut butter that doesn’t separate also.

                Here is a link to where you can buy the flavor drops.

                  1. re: Hank Hanover

                    Oh man...almond joy truffles?! Gahh I just went to the dentist for 2 fillings and my teeth are a little sensitive but ALMOND JOY freaking trufffles? I think I'm going to the grocery store right now in the snow...

                    1. re: sjahns

                      Just keep in mind that with all the coconut and pecans, they aren't exactly light and fluffy like most truffles, more like a bon bon.

                      But all those truffles are insanely good. Be sure to use good chocolate. I use callebaut. Dove is good. A lot of the chowhounders say Traders Joes is good.

                      Pecans work well in those Almond Joy ones ....but then they just wouldn't be Almond Joys would they?

                      1. re: Hank Hanover

                        I actually have *good* chocolate thx to my hubby! Callebaut bittersweet, belcolade semi-sweet and a 2 lb. bag of Callebaut cocoa powder. You commented on my chocolate post with truffles recipes but I havn't tried them..I guess I don't have *good* white chocolate, at least not callabeaut white chocolate. I can probably get lindt bars at the supermarket, though.

                        The nearest TJ is in ann arbor about 1 1/2 hours away...I've never been there. once it quits snow/ice/raining my Nana and I are going to make a special trip up there and by that time I will probably have a list a mile long...

                        1. re: sjahns

                          Lindt will probably do. White chocolate just isn't that difficult for these companies. It is cocoa butter and powdered milk and lecithin, a stabilizer.

                          Here is a hint. If the white chocolate is white, don't use it. White chocolate is yellow from the cocoa butter. If it is white it is from our friends in the chemistry lab.

                          I think I gave you a link to Emerils chocolate souffle using Hawaiin vintage chocolate which I didn't use. It is a killer.

                          1. re: Hank Hanover

                            ohhhhhhhhhh no. I thought it went bad I dumped mine!

                            1. re: chef chicklet

                              oh no! you tossed your chocolate because it was yellow? *bummer.* if the label doesn't list titanium dioxide or any other colors or whitening agents, then your "white" chocolate should have a noticeably yellowish hue akin to raw cocoa butter...


                    2. re: Hank Hanover

                      On the truffles with alcohol in them, you are supposed to rehydrate the dried fruit with the alcoholic beverage and then use the fruit and the left over alcohol in the genache.

                      By the way, I hope everybody realized that you have to roll the genache into balls and dip them in chocolate or roll them in something like cocoa, chopped nuts or coconut.

                  2. I have never tried these but have been meaning too. It sounds wonderful.


                    1. chocolate-covered cheesecake pops? you have tons of possibilities for the cheesecake flavor itself, and you can dip the balls/chunks in white, milk or dark chocolate ganache. and if you really want to gild the lily , before the ganache hardens you can even roll them in sprinkles, crushed nuts or pretzels, cookie crumbs...

                      i'm thinking key-lime cheesecake dipped in dark or white chocolate and covered with graham cracker crumbs would be pretty fabulous.

                      1 Reply
                      1. re: goodhealthgourmet

                        Yum ! reading all these ideas is making me hungry. :)