Mini Chocolate Cream Tarts
- 1¼ cups granulated sugar, divided
- ¼ cup unsweetened cocoa
- ¼ cup cornstarch
- 1/8 teaspoon salt
- 2 cups nonfat milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 45 mini phyllo shells
Heat oven to 350 F.
Combine 1 cup of sugar, cocoa, cornstarch and salt in a medium saucepan. Whisk in combined milk and egg yolks. Cook over medium-low heat until mixture thickens, whisking constantly. Boil 1 minute. Stir in vanilla.
Meanwhile, bake phyllo shells on baking sheets 3 minutes or until slightly crisp. Cool on a wire rack.
Fill each shell with about 1 tablespoon of chocolate filling.
Beat egg whites in a medium bowl with an electric mixer on high speed until foamy. Stir in cream of tartar. Gradually add remaining 1/4 cup of the sugar, beating until stiff peaks form.
Spread meringue over the top of each tart, making sure to seal edges.
Bake tarts on baking sheets for 5 to 7 minutes or until lightly browned.
Serve warm or refrigerate before serving. The tarts are best served warm; refrigerating causes the shells to lose crispness.
Filling can also be spooned into small oven-proof ramekins, topped with meringue and baked at 350 F until meringue is golden.
Recipe and photo courtesy of Incredible Edible Egg
Chocolate Lava Mug Cakes
- 4 foil-wrapped milk chocolate squares, unwrapped
- 5 seconds chocolate dairy whipped topping (about 2 cups)
- 1/2 cup dry chocolate fudge brownie mix or cake mix
Place two chocolate squares each in the bottom of two microwave-safe mugs. Whisk together whipped topping, egg and brownie mix in a medium bowl. Place half of the batter in each mug.
Microwave each mug individually on high for 1 minute to 90 seconds. Invert each cake onto a plate. Serve immediately with additional whipped topping.
A variety of chocolate candies may be used. In place of the chocolate squares, try chocolate bite-size candy bars, chocolate mints or whatever flavor you desire.
Flourless Chocolate Cake
- No-stick cooking spray
- 6 eggs
- 2 tablespoons granulated sugar
- 12 ounces bittersweet or semisweet bar chocolate (60
- percent cocoa), chopped
- 3/4 cup unsalted butter, cut into 1-inch pieces
- Dairy whipped topping
Heat oven to 325 F. Spray the bottom and sides of an 8-inch cake pan with cooking spray. Line the bottom with parchment paper. Set aside.
Beat eggs and sugar in a large mixing bowl on high speed with a hand-held electric mixer until doubled in volume, about 5 minutes. If using a stand mixer, beat on medium speed.
Place chocolate and butter in a large heat-proof bowl. Place in a large skillet of almost-simmering water. Heat until chocolate and butter are melted and smooth, stirring occasionally. Remove from heat.
Fold one-third of beaten eggs into the chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly combined. Pour batter into prepared pan.
Place cake pan into a 9-by-13-inch baking pan. Place in the oven. Pour enough boiling water to reach about halfway up the sides of the cake pan. Bake 30 minutes or until edge starts to firm up.
Carefully remove from the oven. Remove cake from the water bath. Cool on a wire rack for 1 to 2 hours, then refrigerate at least 3 hours.
Remove cake from the pan and place on a serving plate. Cut into slices. Top each slice with a serving of whipped topping just before serving.
Tip: To melt chocolate and butter in the microwave, place the chocolate in a large microwave-safe bowl. Microwave on medium power 1 minute; stir. Add butter and continue to microwave on medium power for 11/2 minutes, stirring every 30 seconds until chocolate and butter are melted and smooth. Cool the chocolate mixture for 5 minutes if it is above 120 F. Continue as directed above.
Red Velvet Mini Cheesecakes
- 8 chocolate sandwich cookies
- 1 tablespoon butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons sour cream
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons red food coloring
- 1/2 teaspoon vanilla extract
- 1 egg
- Dairy whipped topping
Heat oven to 325 F (or 300 F if using a dark, nonstick pan). Place paper liners in 24 miniature muffin cups.
Place cookies in a food processor; pulse until finely ground. Add melted butter and pulse until combined. Press 1 teaspoon cookie mixture firmly into the bottom of each prepared muffin cup. Bake for 5 minutes. Cool.
Place cream cheese and sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add sour cream, cocoa powder, food coloring and vanilla; beat until well blended. Add egg, beating on low speed just until blended. Spoon evenly over crusts.
Bake for 20 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or until chilled. Top with the whipped topping just before serving.
Variation: Substitute medium muffin pan for the miniature muffin pan. Spoon 2 teaspoons of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups. Bake for 8 minutes. Cool. Prepare filling as directed. Pour evenly over crusts. Bake for 40 minutes or until centers are almost set.
Strawberry and Chocolate Dessert Quesadilla
- 8-inch flour tortilla
- 2 tablespoons chocolate-flavored hazelnut spread
- 1/4 cup sliced fresh strawberries
- 1 tablespoon spreadable butter
- 2 servings dairy whipped topping
Heat a large, nonstick skillet over medium-high heat.
Meanwhile, place tortilla on a flat surface and spread hazelnut spread on tortilla to within one-half inch of edge. Place strawberries on half of the tortilla; fold tortilla over strawberries. Brush both sides with butter.
Place tortilla in the skillet. Cook 3 to 5 minutes, or until lightly browned and crisp, turning once. Cut in half. Top each half with a serving of whipped topping.
Recipes courtesy of ReadySetEat