Individual Desserts Recipes

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Chocolate Pistachio Cream Pie (Easy Dessert Recipe) Recipe

I love the combination of pistachio and chocolate. These mini pies are made with a filling of pistachio pudding nestled in a chocolate-flavored graham cracker crust. To accentuate the chocolate flavor, I added a thin layer of Nutella in between.

For the pistachio cream, I made a hassle-free pudding using pistachio-flavored Jell-O instant pie filling. I've made pistachio pudding in the past using corn starch, half and half and pâte de pistache but the pistachio flavor doesn't come as well. So why go through the headache when the Jell-O product tastes better?

You could top the mini pies with meringue or whipped cream but I thought it wasn't necessary, so I decorated them with crushed pistachios. Voilà!


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Chocolate Pear Entremet Recipe

Chocolate Pear Entremet

02.15.10 by Jackie

Un entremet poire chocolat is an ultra-refined dessert made of layers of chocolate cake, pear flavored mascarpone and covered in chocolate cream. The key to this dessert is to use very fragrant and juicy pears. I waited a few days for the pears to reach the peak of ripeness. I baked the mini chocolate cakes in 4-½" diameter pans so we could each have our own serving.

Of course, we ended up sharing one individual cake and feeding each other. Lulu commented that the entremet was almost too pretty to be eaten, but he soon got over his initial reaction. It was the perfect way to end our Valentine's Day dinner, and I'm sure I'll be making more of these in the near future.  There's no reason to wait a whole year to enjoy this decadent treat again!

Entremet Poire Chocolat


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Black Forest Cake Recipe

Black Forest Cake

02.10.10 by Jackie

Black forest cake is a very moist chocolate cake made with crème fraîche and cocoa powder and layers of kirsch (cherry liqueur), cherry jam, mascarpone, maraschino cherries and chocolate shavings. I baked the cakes in mini heart-shaped springform pans, perfect to surprise my husband Lulu for Valentine's Day! Of course, now that I've written it here, he won't be surprised. I'll have to come up with something else. What can I say; his loss is your gain.

I had my first black forest cake (Schwarzwälder Kirschtorte) in 8th grade during German class. We were learning the German words for different ingredients and I remember that it made us all very hungry. In the German textbook, there was a recipe for black forest cake. One of the girls in the class decided to make the cake and brought it in the next day. It was so delicious that I've kept the recipe ever since, though with a few changes. Guten Appetit!


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Chocolate Persimmon Trifle Recipe

Chocolate Persimmon Trifle

01.20.10 by Jackie

Chocolate Persimmon Trifle is a unique dessert creation, inspired by my friend Carole's suggestion that I should try using Hachiya persimmons (the soft variety) in puddings and custards. I love Hachiya persimmons and I usually eat them as is, but I'm always up for a challenge. At first, I wanted to play it safe and make a persimmon almondine tart but that would have been too easy. So I made a trifle with layers of basic white cake, persimmon pudding and chocolate.

I usually cook with Fuyu persimmons (the hard variety) but after this decadent dessert, I'm definitely going to test out more recipes using the Hachiya variety.


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Mango Mousse Recipe

Mango Mousse

12.16.09 by Jackie

After making mango lassi, I add some leftover mango pulp and I had a tin full of ginger snaps from yesterday. I knew I was onto something decadent. I ran to the grocery store and got some heavy cream and some white chocolate. At the store, it occurred to me that the lemon apeels (lemon-flavored chocolate chips) would give the dessert more flavor than plain white chocolate.

So what could I make with all these lovely ingredients? The answer is an egg-free mango mousse flavored with lemon apeels and garnished with homemade ginger snap cookies.

Mango Mousse Recipe with Picture


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