Dessert

You’ve designed the perfect romantic dinner — and now it’s time for a tempting dessert to sweeten the night. Here are a few sensual dessert recipes you can enjoy with your sweetheart any night of the year.  When your partner least expects it, with a spoon, by being indulging desserts, flick some whipped cream at your partner and volunteer to clean it off them sensually. Thus, you may end up in a food fight, which could be body licking good.

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Mini Pyramid Black Frozen Margarita Pie

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Illustrious desserts get off to the right start, with this delicious dessert, consisting of a black Oreo cookie crust and delectably creamy lime filling. This spectacular dessert has vibrant colors, fantastic, distinguished shapes, a trouble-free cooking process, and “oh, so good” taste.

  • 5 ounces whipped topping, thawed
  • ¼ can sweeten condensed milk
  • ¼ can frozen margarita mix, thawed
  • ¼ medium lime juice
  • 5 each oreo cookies
  • 1 tablespoon butter, melted

Whisk together whipped topping, condensed milk, margarita mix, and lime juice. Scrape pulp from lime and blend into mixture. When well blended, divide into two mini pyramid molds. Fill molds about 90 percent from the rims. Leave sufficient room for crust.

Next, using the Oreo cookies, crumble until fine, add melted butter and mix. Place the Oreo cookie mix on top to create a crust. Place in the freezer until hardened. Serve when completely frozen.

To serve, place mold upside in a bowl of slightly hot water. Hold carefully, so the margarita pie does not get wet. This will help separate the pie from the mold. You can use a small, heated knife to separate if needed. You are now ready to serve. Artistically design the plate with your favorite sauce(s) and garnish as needed.

Frangelico Chocolate Sorbet Quenelles

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Traditional Chinese spoons are a distinctive, sensational method of serving appetizers, mini desserts, and sorbet. Your guest will be amazed by the charming presentation of this unique dessert.

  • 4 tablespoons powdered sugar
  • 2 tablespoons dutch processed cocoa
  • 6 tablespoons water
  • ¼ teaspoon vanilla extract
  • ½ tablespoon Frangelico liqueur

Place the first three ingredients in a saucepan, whisk together, and bring to a boil for one to two minutes. Remove from heat, add vanilla extract and Frangelico liqueur, pour into a bowl, cover, and freeze.

Make quenelles of frozen sorbet by forming small oval shapes, using 2 teaspoons to transfer the mixture from one teaspoon to the other until they resemble footballs. Serve on chilled Chinese spoons.

Tropical Upside-Down Mini Cake

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Miniature cakes comprise a highly established vogue for dessert favors. If you take great pleasure in the fantastic taste of tropical upside-down cakes, you will undoubtedly treasure these miniature wonders.

  • 1 mini-quick mix for a mini cake
  • ¼  ripe banana, sliced on the diagonal
  • 1 round slice canned or fresh pineapple, cut in half
  • ¼ small papaya, small thin slices
  • 3 tablespoons brown sugar
  • 1 teaspoon butter

Prepare Mini-Quick Mix for Cake below (Pineapple syrup can be substituted for part of the water indicated in a cake recipe). Use small custard cups. Make a paste of butter and brown sugar. Spread paste around the bottom of custard cups. Arrange banana, pineapple, and papaya over the butter/sugar mixture. Pour cake mix into cups, filling cups halfway.

Bake at 350°F., for twelve to twenty minutes, or until a toothpick inserted into the center comes out clean. Use caution when removing them from the oven and turning out onto a plate.

Mini-Quick Mix for Mini Cake

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

The preparation of this recipe is very prompt and tremendously delightful. Making this flavorsome cake mixture encompasses two simple steps. There is hardly any room for error, even by a culinary amateur, when making this cake.

Mini-Quick Mix for Cake

  • ½ cup flour
  • ⅔ teaspoon and 1 pinch baking powder
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • 1 tablespoon nonfat dry milk
  • 2 tablespoons oil

In a large mixing bowl, with a pastry blender, mix ingredients until fine. Store in an airtight container or plastic bag and use within 2 months. Keep in the refrigerator.

Mini Vanilla Cake Mix

  • 1 cup quick mix for the cake
  • 1 large egg, separate white and yolk
  • 4 teaspoons water
  • ½ teaspoon vanilla extract
  • 1 tablespoon sugar

Pour one cup of cake mix into a large mixing bowl. Mix ½ of yolk (discard other half) with four teaspoons of water and vanilla; beat well and stir into the dry mix in a bowl. Beat egg white until foamy and add salt and sugar; continue to beat until meringue forms stiff peaks. Fold beaten egg white into the cake batter. Use mix according to the recipe.

Baileys Kahlúa Martini with Mini Melting Chocolate Cake

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW”

This recipe entails the creation of the perfect martini for the martini fanatic in your life. In unison, Kahlúa liqueur and Bailey’s Irish Cream complement each other brilliantly as they create a delightfully tantalizing drink, accompanying a succulent, miniature chocolate cake. You can prepare the chocolate cake a few days in advance.

Mini-Melting Chocolate Cake

  • ¼ cup (½ stick) butter
  • 3 ounces bittersweet chocolate (not unsweetened)
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 1 tablespoon flour
  • cocoa, for dusting

Baileys Kahlúa Martini

  • ½ cup bailey’s Irish cream
  • ¼ cup kahlúa
  • 2 martini glasses
  • martini glass garnish
  • as needed, honey
  • as needed, chocolate, finely chopped
  • as needed, chocolate syrup
  • 2 vanilla ice cream balls (use a small melon baller)
  • 2 mint sprigs, garnish

Heat oven to 450°F. Butter three 4-ounce ramekins and lightly dust with cocoa. Tap out the excess cocoa. Set the ramekins on a cookie sheet. A small saucepan over medium-low heat, melt chocolate and butter, stirring until smooth; remove from heat and cool. In a small mixing bowl, combine egg, egg yolk, and sugar, beating at high speed until the egg mixture is thickened and pale yellow.

Whisk the chocolate until smooth. Fold the cooled chocolate mixture into the eggs, as well as the flour. Spoon cake batter into the prepared ramekins and bake for twelve minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for one minute, and cover each with an inverted dessert plate. Carefully turn each one over, let stand for ten seconds, and then remove from the molds.

Martini Glass Garnish: Put honey and chocolate each in wide, shallow bowls separately. Coat edges of glasses in honey, and then coat with the chopped chocolate.

A small spoon creates designs with chocolate syrup on the inside of the martini glasses, without disturbing the chocolate-coated rims. Refrigerate glasses until ready to serve. Carefully pour ¼ cup Irish cream and 2 tablespoons Kahlúa into each glass without disturbing the rims.

How to Serve: Remove cakes from molds by placing them upside down on individual serving plates. Embellish each mini cake with ice cream ball and mint sprig. Serve with Baileys Kahlúa Martini. Intimately snuggle up against your partner, enjoying the warmth of your bodies, and enjoy taking turns feeding each other.

Miniature Strawberry Vanilla Shortcake Biscuits

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

A delicious slice of strawberry shortcake is infallibly irresistible on regular occasions. Still, this recipe is even more enticing than you might expect, as it possesses a mouth-watering vanilla essence and a wonderfully timeless, homemade appearance.

  • 1 pint fresh strawberries
  • 2 tablespoons granulated sugar
  • shortcake biscuits
  • 1 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • ¼ teaspoon vanilla extract
  • ¼ cup butter or margarine, cut into chunks
  • ¼ cup and ½ teaspoon milk
  • 1 cup fresh whipped cream or redi-whip or cool whip

Thoroughly wash strawberries before hulling (otherwise, the juice is lost into the water, and berries become waterlogged). Drain and remove hulls. Thinly slice berries into a small bowl; toss with 2 tablespoons sugar. Refrigerate. As the strawberries sit, they will form additional juices. Heat oven to 425°F.

To make shortcakes: In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender (or two knives), cut in ¼ cup butter until mixture resembles coarse cornmeal. In the center of the mixture, make a well; pour in the milk. Lightly mix with a fork until the flour mixture is moistened. The dough will be lumpy.

Turn dough out onto a clean, lightly floured work surface; knead dough eight to ten times, or smooth. (Do not over-work, or biscuits will be tough). Roll dough to ¾-inch thick. Divide the mix in ½ and shape out two homemade biscuits. Place biscuits about 1-inch apart on an ungreased cookie sheet. Bake on center rack of the oven for twelve to fifteen minutes, or until tops of biscuits are a light golden color.

Split biscuits; place two halves, cut sides facing upward, onto two dessert plates. Spoon half of the strawberries over the biscuits. Top strawberries with other biscuit halves, cut sides facing downward. Spoon remaining strawberries over the biscuits. Garnish each serving with a generous spoonful of whipped cream. Serve immediately.

Naughty and Heavenly Cannoli Cups

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Without a doubt, cannolis can be heard yelling, “Eat me! Eat me!” The emphasis of consumption may be interpreted in a slightly naughty fashion, but it would nonetheless be scrupulous.

  • ⅓ cup all-purpose flour
  • ⅛ teaspoon white sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon shortening
  • ⅛ large egg white
  • 2 tablespoons red wine
  • oil for deep frying
  • ricotta and mascarpone filling
  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • ¾ cup confectioners’ sugar, sifted
  • 1 tablespoon amaretto (optional)
  • 2 tablespoons miniature semisweet chocolate chips
  • 1-½ teaspoons candied orange peel, chopped or the grated zest of orange
  • ¼ cup confectioners’ sugar, sifted

Heat oil in a deep fryer to 375°F. Divide dough into 2 parts. On a lightly floured surface, roll the dough out to ⅛-inch thickness. Cut into four-inch-long ovals.

In a deep fryer or deep, heavy skillet, heat the oil to 375°F. Fry one cup at a time for two to three minutes, until golden. Place a five-inch circle in the oil, immediately retrieve a heat-safe ladle, and push it down into the center. Use a tong to turn as needed. Carefully remove using the tong, and place on a cooling rack set over paper towels. Cool shells.

Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in a container of an electric blender or food processor, and process until smooth.

Combine ricotta, mascarpone cheese, ¾ cup confectioners’ sugar, and, if desired, amaretto, in a medium-sized mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in the vanilla, chocolate chips, and candied orange peel. Chill for at least a half-hour before filling shells. Drain any excess liquid. Fill cooled shells and smoothen the filling at the edges. Keep refrigerated until serving.

Pipe or spoon filling into shells. Sprinkle shells with ¼ cup confectioners’ sugar, and cover the exposed filling with remaining grated chocolate. Serve immediately.

Strands of Chocolate Pasta with a Champagne Cream Sauce

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Do you remember when Romeo and Juliet met and fell in love at the Capulets’ ball (make sure you end up with the same strand of pasta!)? What is chocolate pasta? Chocolate pasta is an innovative, delicious version of actual pasta created from flour, sugar, and cocoa. Serve it as a dessert with a sweet, delectable sauce. Make sure you tap into your artistic, inventive persona! Countless creative opportunities can be utilized in this recipe.

  • ¾ cup plus 2 tablespoons flour
  • 2 tablespoons cocoa powder
  • 1 large egg
  • 2 tablespoons water
  • 1 order manhattan champagne cream sauce
  • 2 sprigs fresh mint, garnish

Mix flour and cocoa well. Create a mound on your work surface or in a large bowl. Make a deep well in the center of the mound and break the eggs into it. Beat the eggs with a fork, adding about two tablespoons water. With a circular motion, draw the flour and cocoa into the center. Toss in another tablespoon of water. Stir with your fork until all the flour is moistened. Add a little more water as needed.

Finish mixing the dough by hand. Pat the dough into a ball. Clean off your work surface and flour it. Knead the dough for about ten minutes or until the dough becomes silky and elastic. Cover the dough and rest for half an hour, allowing the gluten to activate within the flour. Roll out ¼ of the dough at a time, as you would do with any other pasta.

A machine would facilitate this process. Let the pasta dry before cooking. This recipe will make yield two to three cups of cooked pasta, which is plenty for dessert. Serve in large martini glasses with a warm champagne cream sauce and fresh mint leaf to garnish. Another ideal serving suggestion would be a raspberry coulis and chilled whipped cream and fresh mint leaf to garnish. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.

Like the movie Lady & Tamp sharing a strand of pasta, show your sweetheart how much you love them by serving the pasta on one dish you’ll share.

Snow Eggs with Kahlúa and Custard Sauce

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Your mouth will anxiously await the sampling of this magnificent dessert, as you slip your spoon into the fluffy, tender dollop of meringue, which floats in a warm custard sauce. Your unbearable cravings for dessert will induce a state of ecstasy when the subtly decadent combination fills your mouth and delightfully surprises your palate. Snow eggs are beautifully sophisticated, yet so simple to create. This French, custard-based dessert will surely dazzle your dinner guest. This is a meringue lovers’ dream, perfectly topped off with a Chocolate Kahlúa Sauce. It’s so deliciously creamy!

  • 3 large egg whites
  • ¼ cup granulated sugar
  • 3 cups whole milk
  • 2 tablespoons granulated sugar
  • ½ tablespoon vegetable oil
  • 1 a la vanilla sauce (crème anglaise)
  • 1 silky chocolate kahlúa sauce
  • 2 sprigs fresh mint, garnish

Using an electric mixer, beat egg whites until soft peaks form. While still beating, add ¼ cup sugar and beat until very firm. In a small saucepan, heat milk and two tablespoons of sugar to about 194°F. Bring to a very gentle simmer. With a large kitchen spoon, form the beaten whites into two large egg shapes, smoothing their surfaces carefully with a metal spatula coated with oil. Gently lower each into the simmering (not boiling) milk, rinsing the spoon in cold water between each operation.

Poach egg shapes for three minutes on one side, turn, and poach for three minutes on the other side. With a slotted spoon, transfer the snow eggs to a dishtowel to drain. They should be firm to the touch, but still light and delicate. Cover plates with a layer of crème anglaise, and place one snow egg on each plate.

Next, use a squeeze bottle or small spoon to decorate the custard with the Chocolate Kahlúa Sauce. Do not cover snow eggs. Embellish with mint leaves. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.

Romantic Desserts to Unleash the Imagination

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  • This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

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