LORETTA'S CHANNEL

Posted on Apr 12 2013

Dessert in a Glass

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Get out your prettiest cocktail glasses and turn an ordinary dessert into something chic and modern.

Everything looks better presented in a beautiful small vessel, especially something decadent and creamy.

You can savor every bite, and given the intensity of flavors, there will be more than enough to satisfy even the sweetest tooth.

There are so many options for these yummy little treats and most are make-ahead.  I recently made Pumpkin and Mocha Mousse – both were delicious and devoured. 

Mocha Mousse

Ingredients

  • 2 tablespoons Kahlua
  • 1 tablespoon instant coffee granules
  • 2 (12-ounce) packages of light extra-firm silken tofu
  • ½ cup baking cocoa
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

Preparation:
1. Heat the Kahlua in a small saucepan. Add the coffee granules and stir to dissolve completely. Combine the tofu with the baking cocoa, maple syrup, vanilla and cinnamon in a food processor fitted with a metal blade.

2. Add the coffee mixture and process for 7 to 10 minutes or until thickened and smooth. Spoon into a bowl and chill for 20 minutes or longer.

3. For a simple presentation, start with a small layer of crushed chocolate cookies, alternate layers of the mousse with fresh whipped cream.  Top with some extra cookie crumbs or shaved chocolate and a raspberry.  Pretty and super simple.

 

Yield: 6 servings

Recipe courtesy of affluentmagazine.com

 

 

Pumpkin Mousse in a Glass 

Pumpkin Mousse

Ingredients

  • 1 (15-ounce) can pumpkin (not pumpkin pie filling)
  • 1/2 c. heavy whipping cream
  • 1/2 c. sugar
  • 1 t. pumpkin pie spice
  • 1 t. maple syrup
  • 1 t. cinnamon

Maple Caramelized Pecans (Due to time constraints, I replaced this step with a simple gingersnap cookie and it was still fantastic)

  • 1 (6-ounce) bag pecan chips (1 1/3 c. chopped pecans)
  • 2 T. brown sugar
  • 2 T. maple syrup

Whipped Cream

  • 3 c. cold heavy whipping cream
  • 3/4 c. cold maple syrup
  • Place a large bowl and the electric mixer’s beater(s) in the fridge to chill for later use with the whipped cream.
  • For the pumpkin mousse, in a medium saucepan, stir the pumpkin, cream, sugar, pumpkin pie spice, maple syrup, and cinnamon over medium-high heat for about 5 minutes, or until heated through.  Transfer the mixture to a large bowl, cover with plastic wrap with the wrap in direct contact with the mousse mixture, and put in the refrigerate while preparing the other components.
  • For the nuts, spray a non-stick skillet with cooking spray.  Heat the skillet over medium-high heat and add the nuts, stirring constantly until they become fragrant.  Add the brown sugar and maple syrup and stir constantly.  When the pieces are all coated, remove them from the heat and let them cool on a plate.
  • For the maple whipped cream, remove the large bowl and beater(s) from the fridge.  Place the cold heavy whipping cream in the bowl and begin to whip.  When the cream is frothy (after about 1 minute), gradually stream the cold maple syrup into the cream.  Continue whipping until the cream develops soft peaks.

Preparation:

1. To assemble, measure out 4 cups of whipped cream and set the rest aside.  Remove the pumpkin mixture from fridge.  Fold the 4 cups of maple whipped cream into the pumpkin mixture until the streaks of white have disappeared.

2. If serving immediately, the pumpkin mousse, remaining maple whipped cream, and maple pecans may be layered into the glasses whichever way the host decides!  Sprinkling freshly grated nutmeg finishes the dessert nicely.

3. If serving later, fill each verrine 3/4-full of the pumpkin mousse.  Top with a dollop of maple whipped cream and place in the refrigerator to chill for up to 5 hours.  Top with maple pecans just before serving.

Makes 8-10 in a low ball cocktail glass

Recipe courtesy of madewithatwist.com

 

**All images courtesy of Loretta Soffe

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Loretta Soffe - Principal

lorettasoffe@live.com