5 KINDS OF

DESSERT

Submitted to : Mr. Erwin Rivera

Submitted by : Wayne Sapitula

10-A
 5 KINDS OF
DESSERT

Submitted to : Mr. Erwin Rivera

Submitted by : David Uychoco

10-A
Classic Chocolate Mousse

Creamy chocolate mousse is an

absolute classic, and this
indulgent gluten-free dessert
recipe is so easy to follow. Whip
up the mousse with rich dark
chocolate and allow to set
overnight, before serving with
whipped cream and chocolate
shards, if you like.

Ingredients

 100g classic 74% dark chocolate, chopped, plus extra shards to

decorate (optional)
 25g butter, cubed
 3 large eggs, separated
 2 tbsp caster sugar
 2 tbsp whipping cream (optional)

Method

1. Put the chocolate, butter and 75ml warm water (see tip, below) in a heatproof
bowl set over a pan of barely simmering water. Push the chocolate and butter gently
into the warm water with a wooden spoon to help it melt, but avoid stirring too much.
Once three-quarters of the butter and chocolate is melted, remove the bowl from the
heat. Stir until melted, smooth and glossy. Set aside until lukewarm.

2. Working quickly, use a spatula to stir the egg yolks into the chocolate mixture,
one at a time. In a separate bowl, use an electric whisk to whip the egg whites to soft
peaks, then gradually add the sugar, whisking, until stiff peaks form.

3. Gently fold about a fifth of the egg whites into the chocolate mixture, then fold in
the rest, being careful not to knock out the air bubbles. Pour into wine or dessert
glasses, cover with clingfilm and chill overnight to set.

4. When ready to serve, whip the cream (if using) to soft peaks. Top each glass
with a spoonful of cream and decorate with chocolate shards, if you like.
Tip: For the ideal warm water temperature, mix one-third boiling water with two-
thirds cold water.
 Peach Custard Tart

The sweetest peaches, crumbly pastry

and creamy custard make this pretty
fruit tart the ultimate summer pud. As
our peaches are taste tested every
week before picking, you'll be
confident knowing that every bite is
bursting with flavour from only the
tastiest fruits. 

Ingredients
 butter, for greasing
 375g pack ready rolled light shortcrust pastry
 peaches (minimum 4 – about 600g), 2 roughly chopped and 2 thinly sliced
 100g caster sugar
 300ml double cream
 3 large eggs, 2 separated into yolks only
 2 tsp cornflour
 1 tsp ground cinnamon
 chopped pistachios or flaked almonds, to serve (optional)

Method
1. Grease a 23cm loose-bottomed fluted tart tin and line with the pastry. Trim the
edges to fit, prick the base with a fork then chill for 30 mins.
2. Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry with baking paper
and fill with baking beans. Bake for 20 mins, remove the beans and paper and
bake for 10 mins.
3. Put the chopped peaches in a pan over a medium heat with 1 tbsp water and 50g
sugar. Stir for 8 mins until softened. Blitz in a food processor to a smooth purée,
then spread over the pastry.
4. Heat the cream in a pan over a medium heat to just below boiling. Whisk the egg
and yolks with the cornflour, cinnamon and 50g sugar in a large bowl.
5. Slowly pour the hot cream over the egg mix, whisking continuously. Pour into the
pan and cook for 6-8 mins, stirring, until the custard has thickened.
6. Pour over the peach purée and arrange the sliced peaches on top. Bake for 20-
25 mins until golden and set.
7. Cool in the tin for 30 mins. Decorate with the nuts (if using). Serve at room
temperature or chill until ready to serve.
Fudge Ice-Cream Dessert

Get your ice cream, cookies

and cake in one with this
decadent fudge-filled treat. With
Betty Crocker™ Super Moist™
chocolate fudge cake mix, prep
time is just 15 minutes.

Ingredients

 1 box Betty Crocker Super Moist chocolate fudge cake mix

 1 /2 cup butter or margarine, melted
 3 eggs
 1 can or jar (16 oz) hot fudge topping, warmed
 2 cups chopped Oreo chocolate creme sandwich cookies (20 cookies)
 1 /2 gallon vanilla ice cream, slightly softened

Method

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-
inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or
spray bottom only of foil.
2. In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be
very thick). Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or
until surface appears dry and is no longer shiny. Run knife around side of cake to
loosen. Cool completely in pan, about 1 hour.
3. Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped
cookies. Freeze until firm, about 30 minutes.
4. Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until
firm. Sprinkle with remaining 1 cup chopped cookies. Let stand 15 to 20 minutes
before serving. For easier cutting, remove from pan, using foil to lift. Store covered in
freezer.
Caramel Topped Ice Cream Dessert

This ice cream

cake is the
perfect frozen
dessert, with
fudge, caramel
and salty
pretzels!

Ingredients

CRUST
2 cups (about 16) finely crushed
shortbread cookies
1
/4 cup cashews, finely chopped
1
/3 cup Land O Lakes® Butter , melted

ICE CREAM
1 half gallon vanilla ice cream, softened

FUDGE LAYER
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar
1
/2 cup Land O Lakes® Butter
2 (5-ounce) cans evaporated milk
1 teaspoon vanilla

TOPPING
1 cup pretzel sticks, coarsely crushed
1
/2 cup cashews, coarsely chopped
1 (12-ounce) jar caramel ice cream topping, warmed

Method

STEP 1 Combine all crust ingredients in bowl; mix well. Press onto bottom of
ungreased 13x9-inch baking pan. Freeze 10 minutes.
STEP 2 Spread ice cream over crust. Cover; freeze 1-2 hours or until set.
STEP 3 Meanwhile, combine all fudge layer ingredients except vanilla in 2 quart
saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture
comes to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 5
minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool
completely.
STEP 4 Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or
overnight until set.
STEP 5 Combine pretzel sticks and cashews in bowl; set aside.
STEP 6 Let dessert stand at room temperature 10-15 minutes before serving. Cut
into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle
each with about 1 tablespoon caramel topping.
Coffee Gelatin Dessert

Sweetened coffee flavored

gelatin is best eaten with a dollop
of whipped cream on top. This is
a fabulous dessert I once enjoyed
at a Japanese restaurant, of all
places!

Ingredient

¾ cup white sugar

3 (.25 ounce) envelopes unflavored gelatin powder

3 cups hot brewed coffee

1 ⅓ cups water

1 tablespoon lemon juice

1 cup sweetened whipped cream for garnish

Method

Step 1. In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water.
Cook over low heat, stirring frequently until the gelatin and sugar have completely
dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold.
Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.
Fast Truffle Fudge

Make our truffle fudge in mere minutes

and box it up with pretty tissue paper
for the perfect homemade gift. It uses
just four ingredients and very little
effort

Ingredients
 250g dark chocolate
 25g butter
 30g dried sour cherries
 150g caramel or dulce de leche

Method
STEP 1. Line a 18cm x 18cm brownie tin or similar-sized square food box with cling
film. Put the dark chocolate and butter in a heatproof bowl and microwave until melted,
stopping to stir the mixture every 30 seconds. Add in the sour cherries along with the
caramel. Mix everything together then put into your prepared tin. Chill in the fridge until
set (around 1 hr) then turn it out onto a board and remove the cling film. Chop into
squares to serve.
Cherry Chocolate Meringue Pots

Need a pudding fast? These four-

ingredient pots taste as good as they look
and will save the day in under 20 minutes

Ingredients

 300ml pot double cream

 4 shop-bought meringues nests, roughly broken
 50g dark chocolate
 8 tbsp cherry compote (we used Bonne Maman)

Method

STEP 1

Whip the cream to soft peaks, then fold in the meringue pieces. Heat the chocolate in
the microwave for 30-45 secs or until melted, stirring halfway through. Spoon 2 tbsp
cherry compote into each of 4 glasses, then top with the meringue mix. Drizzle melted
chocolate on top of each glass and serve.
Peach and Almond Slices
A fruity pud is a brilliant way to end a meal
- this speedy number can be whipped up in
minutes, then cooked while you're eating
your main course.

Ingredients:
 375g pack puff pastry sheet
 1 egg , beaten
 175g marzipan , chopped
 3 peaches , halved, stoned and
thinly sliced
 1 tbsp flaked almonds
 crème fraîche , to serve

Method
STEP 1. Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured
surface and cut in half horizontally. Slice each half into 3.

STEP 2. Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on
each – be careful not to go all the way through. Prick inside the border with a fork, then
brush all over with beaten egg.

STEP 3. Bake for 10 mins until golden and slightly risen. Divide the marzipan equally
between the pastry squares and fan out the peach slices on top, followed by a sprinkling
of almonds.

STEP 4. Put the slices back into the oven for 10 mins until they have puffed up and are
golden. Serve with a dollop of crème fraîche.
Pears with Speedy Choc Sauce

This super-quick pud is a crowd-pleaser -

and is easily dressed up for grown-ups with
a splash of Disaronno

Ingredients
2 x 410g cans pear halves in syrup
100g chocolate , chopped into small chunks
8 scoops vanilla ice cream
2 tbsp chopped hazelnuts

Method
STEP 1. Drain the pears over a small pan. Divide between 4 dessert glasses or bowls.
Boil the syrup on a high heat until reduced and thick. Take off the heat and stir in the
chocolate until melted.

STEP 2. Add 2 scoops of ice cream onto each portion of pears and pour over the hot
choc sauce. Top with the chopped nuts.
Coffee Ice Cream Terrine

Try this twist on a favourite childhood

ice-cream dessert with coffee and
chocolate layers. Made with just five
ingredients, it's a great make-ahead
pud .

Ingredients:

 300g coffee ice cream

 300g vanilla ice cream
 1 tbsp vegetable oil , for the tin
 300g dark chocolate , roughly chopped
 50g coconut oil
 50g honeycomb or Maltesers, crushed

Method:

STEP 1. Leave the ice creams out at room temperature for a few mins to soften slightly.
Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark
chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering
water. Stir to melt, then set aside to cool.

STEP 2. Spoon half the coffee ice cream into the base of the tin and level the surface.
Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice
cream and another quarter of chocolate sauce. Repeat with the remaining chocolate
sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling
film and freeze for at least 2 hrs, or ideally overnight.

STEP 3. Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering
water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted
chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to
serve.