Easy Chocolate Dessert Recipes

Delicious Chocolate

First we are going to make a very easy Mississippi Mudd Cake that only takes a few minutes to make and your guests will keep coming back for more.

Then I’m going on the wild side for a bit and show y’all how I make an easy version of Pot de Creme. It’s a rich creamy chocolate dessert from France that looks like gourmet food but is really very easy to prepare.

The last dish I’d like to share with you is my own recipe for chocolate cream cups. This one is good for after a meal with good coffee or for a brunch or tea time snack.

Easy Mississippi Mudd

You are going to love how easy this is to make. First get 2 boxes of fudge brownie mix and mix ingredients according to instructions given. Pour the mix into a greased 13 by 9 inch rectangular pan and bake until nearly set.

Remove from the oven and sprinkle chopped walnuts and mini marshmallows on top. Pour hot fudge ice cream topping over it and return to oven for 10 minutes. Remove from oven and let rest for 5-10 minutes prior to service. Now stand back and watch your family fight over it! It’s just that good.

Chocolate Cream Cups

This one is fun and easy to do. You are going to need:

2 packages pistachio pudding mix.

milk.

2 cups semi-sweet chocolate morsels.

12 shortcake cups.

12 strawberries,capped and cut in half.

whipped cream.

The first step in this recipe is preparing your shortcake cups. Melt the chocolate in your double boiler. Dip each shortcake cup into the chocolate to coat the top 2/3 of each cup with chocolate.

– Place each cake cup on a saucer for individual service.

– Place the cake cups in the fridge until completely cooled.

Mix the pudding and fold in 2 cups whipped cream. Pipe the pudding mix into each cake cup and chill at least 1 hour prior to service. Garnish with whipped topping and strawberry halves. Easy, delicious and fun, dessert the way it should be.

Pot de Creme

Now for something different we add a taste of the old world with delicious pot de creme! In a double boiler melt 2/3 cup dark chocolate.

For the custard we are going to make a simple creme anglaise (pudding).

1 cup heavy cream.

2 teaspoons vanilla extract.

4 egg yolks.

1/3 cup white sugar.

1 tsp powdered espresso coffee.

1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.

2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add “egg yolk” mixture back to remaining “milk” mixture and whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and stir espresso into mixture.