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Elegant Holiday Desserts
By Ann Martin
 
What better way to share the holiday season with family and friends than by sharing a decadent holiday dessert! Host a dessert party, or even bring one of these delicious desserts to the next holiday party you attend. You will be sure to impress everyone's taste buds with these top-rated, fabulous and elegant holiday desserts!

Mexican Chocolate and Dulce de Leche Crepe Torte

Ingredients:

  • 2 cup(s) all-purpose flour
  • 2 tablespoon(s) granulated sugar
  • Pinch of salt
  • 2 1/2 cup(s) plus 2 tablespoons milk
  • 1 teaspoon(s) pure vanilla extract
  • 6 large eggs, lightly beaten
  • 4 tablespoon(s) melted butter, plus more for brushing
  • 1 cup(s) plus 2 tablespoons heavy cream
  • 10 ounce(s) bittersweet chocolate, chopped
  • 1 teaspoon(s) cinnamon
  • 4 large egg yolks
  • 1 1/2 cup(s) dulce de leche (see Note)
  • Confectioner's sugar, for dusting
Directions:

  1. In a medium bowl, whisk the flour with the granulated sugar and salt. Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
  2. Heat a 10-inch nonstick skillet and lightly brush with melted butter. Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side. Pour any excess batter back into the bowl. Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute. Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots. Transfer the crêpe to a baking sheet lined with wax paper. Repeat with the remaining batter, brushing the skillet with butter only as needed.
  3. In a medium saucepan, bring 1 cup of the cream to a boil. Remove the pan from the heat and add the chocolate and cinnamon. Let stand for 5 minutes, then whisk until smooth. Whisk in 2 of the egg yolks. In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
  4. Preheat the oven to 350°F. Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper. Fit a crêpe in the bottom of the pan, pressing to flatten it. Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
  5. Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe. Top with another crêpe, pressing to flatten it. Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe. Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe. Any leftover crêpes can be frozen between sheets of wax paper for later use. Fold the overhanging crêpes over the top. Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
  6. Bake the torte for 1 hour, or until puffed. Remove the foil and let cool for 1 hour. Remove the parchment and run a knife around the edge of the pan. Invert a plate over the pan and then invert the torte onto the plate. Remove the pan and parchment paper and let cool completely. Sift confectioner's sugar over the torte just before serving.
  7. Make Ahead: The baked torte can be refrigerated for up to 2 days. Reheat slightly in a 350°F oven.
  8. Notes: Dulce de leche is a caramel-like boiled sweetened milk. Smuckers is a good supermarket brand. Turning crêpes with a spatula often causes them to break. The easiest way to flip them is with your fingers. Use a spatula or a table knife to lift up the edge, then gently pick up the crêpe and flip it over.
Source: Delish.com

Red Velvet Cheesecake

Ingredients:

  • 1 pound milk chocolate, chopped
  • 1/2 cup butter
  • 1 9 ounce package chocolate wafer cookies (40 to 45 cookies)
  • 1 cup semisweet chocolate pieces
  • 1 cup slivered almonds
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 4 8 ounce packages cream cheese, softened
  • 1 8 ounce carton dairy sour cream
  • 1/3 cup granulated sugar
  • 1/3 cup buttermilk
  • 1 1 ounce bottle red food coloring (2 Tbsp.)
  • 4 eggs
  • 2 egg yolks
  • Chocolate leaves (optional)
  • Powdered sugar (optional)
  • Unsweetened cocoa powder (optional)
  • Fresh raspberries and/or small whole strawberries (optional)
Directions:

  1. In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.
  2. Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.
For filling:

  1. In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.
  2. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
  3. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
  4. To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
  5. Bake and chill up to 24 hours. Garnish just before serving.
Source: Midwestliving.com

Chocolate Caramel Cream Pie

Ingredients:

  • 8 tablespoon(s) unsalted butter
  • 2 cup(s) (about 5 ounces) finely crushed chocolate wafer cookies
  • 2 tablespoon(s) Cognac
  • 5 ounce(s) bittersweet chocolate, finely chopped
  • 4 large egg yolks
  • 2/3 cup(s) dark brown sugar
  • 2 tablespoon(s) dark brown sugar
  • 1 tablespoon(s) cornstarch
  • 1/8 teaspoon(s) salt
  • 2 cup(s) heavy cream
  • 2 tablespoon(s) heavy cream
  • 1 cup(s) (plus 2 tablespoons) whole milk
  • 1 1/2 teaspoon(s) pure vanilla extract
  • 1 tablespoon(s) cocoa powder
Caramel Ingredients:

  • 3/4 cup(s) sugar
  • 1/4 cup(s) heavy cream
  • 1 tablespoon(s) unsalted butter
Directions:

  1. Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
  2. Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
  3. Finish the pie: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.
  4. To make the caramel sauce: Combine sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Increase the temperature to high and cook until the caramel reaches an amber color. Remove pan from heat and stir in cream 1/8 cup at a time until smooth. Add the butter, and stir until melted. Cool until caramel is slightly thickened and use immediately.
Source: Countryliving.com

Ann Martin is a writer for Dinnerware Center, which offers an array of dinnerware and tableware sets such as the classic Reed and Barton set. Dinnerware Center has a line of beautiful Christmas ornaments as well. In addition, Ann is a writer for wedding and travel websites. When Ann is not writing, she enjoys experimenting in the kitchen.  
 
 
   
 
 

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