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 sweet heart any night of the year.  By being indulging desserts, when your partner least expects it, with a spoon flick some whipped cream at your partner and volunteer to clean it off them sensually. This may end up in a food fight which could be body licking good.


Dessert Recipes

  • Mini Pyramid Black Bottom Frozen Margarita Pie
  • Frangelico Chocolate Sorbet Quenelles
  • Tropical Upside-Down Mini Cake
  • Mini-Quick Mix for Mini Cake
  • Baileys Kahlúa Martini with Mini Melting Chocolate Cake
  • Miniature Strawberry Vanilla Shortcake Biscuits
  • Rose Crème Brûlée with a Gold Leaf
  • Sinful Savory Passion Soufflé
  • Naughty and Heavenly Cannoli Cups
  • Coffee Ice Cream Baked in Meringue (Flambé)
  • Cream Cheese Hearts with Vibrant Pearls
  • Ricotta Mascarpone Mousse with Balsamic Strawberries
  • Strands of Chocolate Pasta with a Champagne Cream Sauce
  • Chambord Raspberries with Vanilla Ice Cream
  • Cookie and Cream Cheese Fruit Pizza
  • Sweet Peaches in Champagne
  • Tempting Tiramisu, “Martini” Style
  • Adam and Eve Coated Truffles
  • Snow Eggs with Chocolate Kahlúa and Custard Sauce



The Professional Pastry Chef

Fundamentals of Baking and Pastry, 4th Edition. The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today’s pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. The Professional Pastry Chef

Ateco Small Stainless Steel Pyramid Mold, Set of 2

Mini Pyramid Black Bottom Frozen Margarita Pie

Yields two servings.
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 is distinguished by its vibrant colors, wonderful, distinguished shapes, trouble-free cooking process, and “oh, so good” taste.

  • 5 ounces WHIPPED TOPPING, thawed
  • 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 Oreo cookie mix on top to create crust. Place in freezer until hard. 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.
The Elements of Dessert

In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts–like mousses, doughs, and ganaches–showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. The Elements of Dessert

Frangelico Chocolate Sorbet Quenelles

Yields two servings.
The use of traditional Chinese spoons is a distinctive, sensational method of serving appetizers, mini desserts, and sorbet. Your guest will be undeniably enthralled with 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

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

  • 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 cake recipe). Use small custard cups. Make paste of butter and brown sugar. Spread paste around 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

Yields two to four servings.
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
  • 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 refrigerator.

Mini Vanilla Cake Mix

  • 1 cup QUICK MIX for 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 4 teaspoons of water and vanilla; beat well and stir into dry mix in 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 recipe.

Baileys Kahlúa Martini with Mini Melting Chocolate Cake

Yields two servings.
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.

Shop Baker’s Secret outlet deals!

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

  • ¼ cup KAHLÚA
  • 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.

In a small saucepan over medium low heat, melt chocolate and butter, stirring until smooth; remove from heat and cool.

In small mixing bowl, combine egg, egg yolk, and sugar, beating at high speed until the egg mixture is thickened and pale yellow in color.

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 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.

With a small spoon, create 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.

Grand Finales: The Art of the Plated Dessert
This unique book does for pastry making what no book has done before–it offers the first examination of the creative process of developing desserts. The authors formally define the eight “schools” of pastry that are present today and detail the design principles and motivations behind each dessert type. 50 recipes. 20 illustrations.

Grand Finales: The Art of the Plated Dessert

Miniature Strawberry Vanilla Shortcake Biscuits

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

  • 2 tablespoons GRANULATED SUGAR
  • Shortcake Biscuits
  • 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

Thoroughly wash strawberries before hulling (otherwise, 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 center of mixture, make a well; pour in milk. Lightly mix with a fork until the flour mixture is moistened. Dough will be lumpy.

Turn dough out onto a clean, lightly floured work surface; knead dough eight to ten times, or until smooth. (Do not over-work, or biscuits will be tough). Roll dough to ¾-inch thick. Divide 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 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 additional biscuit halves, cut sides facing downward. Spoon remaining strawberries over the biscuits. Garnish each serving with a generous spoonful of whipped cream. Serve immediately.

Rose Crème Brûlée with a Gold Leaf

Yields two servings.
As a renowned, time-honored dessert, vanilla crème brûlée should be initially sampled in its purest form before you opt to embellish it with additional ingredients. For a pleasantly tangy jolt, you might try steeping lemon or orange peel with the vanilla bean. Alternatively, to add a subtly spicy element to the custard, try adding a pinch of cinnamon, nutmeg, or cardamom. This recipe produces a fabulous flan, exuding the charming aroma of roses with every bite; it is also perfect as a special treat for your lover on Valentine’s Day.

  • 1 whole VANILLA BEAN
  • 2 cups HEAVY CREAM
  • 1 tablespoon ROSE WATER
  • 3 large EGG YOLKS
  • 1 pinch SALT
  • ¼ cup plus 3 tablespoons GRANULATED SUGAR
  • 2 sprigs FRESH MINT, garnish
  • 2 EDIBLE GOLD LEAVES (optional), available at art supply stores

Position a rack in the center of an oven and preheat to 300°F. Have a pot of boiling water ready. Line a shallow baking pan with a small kitchen towel. Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a two-quart saucepan. Add the cream and rose water, stir to mix, and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan, and steam begins to rise from the surface. Remove from the heat and set aside to steep for about twenty minutes.

Using a large bowl, whisk together the egg yolks, salt, and some of the sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve, set over a bowl. Divide the custard among four six-ounce ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is set simply around the edges, after approximately twenty-five to thirty minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Next, cover and refrigerate for three hours, or up to a maximum of three days.

When ready to serve, sprinkle remaining sugar over each crème brûlée. For best results, use a small handheld torch. Hold the torch four to five-inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after the flame has been removed. If you don’t have a torch, place crème brûlées six-inches below the broiler for four to six minutes, or until sugar bubbles and turns golden-brown.

Embellish each ramekin with three raspberries, one mint leaf, and edible gold leave. Serve chilled. Snuggle up and enjoy taking turns feeding each other. Embellish with a silver leaf.

Edible Silver Leaves: Use the undeniable magic of this precious material to bring an ancient Renaissance tradition to your table and impress your guest with its charming appearance.

Sinful Savory Passion Soufflé

Yields two servings.
This heavenly, light-as-a-feather soufflé is infused with flavorful vanilla beans and complemented by pungent, savory passion fruit. If you can’t find fresh passion fruit, you may alternatively utilize its canned pulp.

  • 1 cup MILK
  • 1 medium VANILLA BEAN
  • ½ cup SUGAR
  • 4 tablespoons BUTTER
  • 4 tablespoons ALL-PURPOSE FLOUR
  • 3 large EGGS, separate whites and yolks
  • 1 medium, PASSION FRUIT or ¼ cup of canned passion fruit pulp
  • POWDERED SUGAR, for dusting

Preheat oven to 375°F. In a saucepan, bring the milk, vanilla bean, and sugar to a boil over a medium heat; take it off the heat and set aside.

Remove the vanilla bean and cut it down the middle. Scrape out half of the seeds with a sharp knife tip, and place them back into the milk. Discard the pod.

In a medium saucepan, melt the butter over medium heat. Gradually whisk the flour into the mixture. Keep whisking for approximately one minute. Remove from the heat and continue to stir.

Return the pan to medium heat and bring the sauce to a boil, stirring the whole time. Cook sauce for about forty seconds, and remove from heat. Cover the surface of the sauce with plastic wrap, and set aside to cool slightly. Grease several small soufflé ramekins with butter, and dust with a sprinkling of sugar. Set aside. Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passion fruit pulp and stir well. In a clean, metal bowl, beat the egg whites until stiff, using an electric beater. Spoon half of the egg whites into the sauce with a clean, metal spoon; gently fold egg whites into mixture. Once sufficiently mixed, fold in the remaining egg whites. Using the mixture, fill the soufflé ramekins to their rims. Level the mixture with a small spatula so that it’s even.

Bake until soufflé rises and slightly golden on top for approximately fifteen to twenty minutes. Dust with powdered sugar and serve immediately, as the soufflé will begin to deflate after approximately two minutes. Passionately cuddle up against your partner, thoroughly enjoying the closeness of your bodies, and enjoy feeding each other

Naughty and Heavenly Cannoli Cups

Yields two servings.
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 be scrupulous, nonetheless.

  • 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
  • ¾ cup CONFECTIONERS’ SUGAR, sifted
  • 1 tablespoon AMARETTO (optional)
  • 1-½ teaspoons CANDIED ORANGE PEEL, chopped or the grated zest of orange
  • ¼ cup CONFECTIONERS’ SUGAR, sifted

Heat oil in 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 completely.

Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in 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 exposed filling with remaining grated chocolate. Serve immediately.

Coffee Ice Cream Baked in Meringue (Flambé)

Yields two servings.
The exquisite concoction is then wonderfully veiled with uncooked meringue. Once serving time approaches, it is placed in a very hot oven, long enough to simply bronze the meringue. Some individuals opt to brown it under a broiler, while I employ a small blowtorch.

  • ¼ package WHITE CAKE MIX
  • ¼ large EGG
  • ⅛ teaspoon ALMOND EXTRACT
  • 2 large EGG WHITES
  • ⅛ teaspoon CREAM OF TARTAR
  • ⅛ teaspoon SALT
  • ¼ cup POWDER SUGAR

Using foil, line the bottom and sides of an eight-inch, round mixing bowl or a deep, eight-inch, square container. Spread ice cream in container, packing firmly. Cover and freeze for eight hours or until firm. Preheat oven to 350°F. Grease and flour an 8” x 8” cake pan. Prepare cake mix with egg and almond extract. Pour into prepared pan. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. Cool and slice into ½-inch layers.

Make meringue by beating egg white with cream of tartar, salt, and sugar, until stiff peaks begin to form.

Line a small bowl with parchment or heavy brown paper. Next, line with a layer of cake. Sprinkle with brandy and add the ice cream. Invert ice cream cake onto an ovenproof dish or platter and cover with the meringue. If you want to be more festive, use a pastry bag with a star tip. Return to freezer for two hours.

When you are ready to serve, place in a preheated oven at 400°F., for five to six minutes, until the meringue has slightly browned. Remove from the oven; splash with high-proof brandy or rum, dim lights, and ignite! Serve immediately. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.


90 Cheesecake recipes inside this ebook!!!

Cheesecake is a Sinfully Delicious Melt In Your Mouth Dessert! Smooth and Rich, cheesecake is the most tasteful and unforgettable way to end a dinner meal. Now with Deliciously Decadent Cheescake Recipes, you can easily treat yourself to a delicious homemade slice of heaven or try some of these gourmet cheesecake recipe ideas with friends or family.

This Wonderful & Marvelous Collection includes 90 cheesecake recipes that are sure to delight your senses.

Cream Cheese Hearts with Vibrant Pearls

Yields two servings.
End your evening meal with a vibrant surprise, by serving this unusual, delicious, and sensual cheese delight. To cut out the pearls of fruit, you will require a small- or medium-sized melon baller, which are available in several sizes, from a ¼-inch thickness to approximately 1-inch in thickness. Using your imagination, create a combination of any kinds of fruits to be incorporated into this exceptional dessert.

  • 4 ounces CREAM CHEESE, softened
  • ¼ teaspoon VANILLA EXTRACT
  • 2 tablespoons POWDERED SUGAR, sifted
  • ¼ ripe PAPAYA, peeled and with seeds removed
  • 2 sprigs FRESH MINT, garnish

Line 2 one-cup, heart-shaped molds (or molds of your choice) with damp cheesecloth, hanging over the edges. In a small mixing bowl, beat cream cheese and vanilla with an electric mixer at medium speed, until well combined. Using Rich’s whipped cream, fold into the cream cheese mixture. Mix thoroughly. Spoon the cream cheese mixture into the prepared molds. Cover and chill for six to twenty-four hours.

While the cream cheese molds are being set up, prepare your papaya and raspberry coulis. Using a tiny melon baller tool, make vibrant balls out of papaya and place in a bowl. Refrigerate until needed.

To serve, invert molds onto plates. While tightly holding cheesecloth ends, lift molds from cheesecloth. Carefully remove cheesecloth. Dribble papaya and raspberry coulis around cream cheese heart. Surround with cantaloupe pearls and embellish with mint leaves. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.

Ricotta Mascarpone Mousse with Balsamic Strawberries

Yields two servings.
This dessert includes a delightful, refreshing blend of fresh strawberries, sugar, and a splash of balsamic vinegar. It’s wondrously delicious!

  • ¼ medium LEMON, grated for zest
  • ½ pound STRAWBERRIES, stemmed and cut into quarters
  • 1 tablespoon BALSAMIC VINEGAR, or to taste

In a large bowl, combine the ricotta, mascarpone, lemon zest, and 2 tablespoons of the sugar. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.

Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.

Put strawberries in another bowl. Half an hour before serving, gently mix in the remaining sugar and balsamic vinegar. The acidity of the vinegar will cook the strawberries so make sure you don’t let the strawberries marinate in the balsamic vinegar for longer than thirty minutes.

When you are ready to serve the dessert, fill two martini glasses halfway with the strawberries and their juices. Spoon the ricotta-mascarpone mousse into the glasses, or use a pastry bag to pipe the mousse. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.

Strands of Chocolate Pasta with a Champagne Cream Sauce

Yields two servings.
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 innovate, scrumptious 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! There are countless creative opportunities that can be utilized in this recipe.

  • ¾ cup plus 2 tablespoons FLOUR
  • 2 tablespoons COCOA POWDER
  • 1 large EGG
  • 2 tablespoons WATER
  • 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 let it 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 that you’ll share.

Chambord Raspberries with Vanilla Ice Cream

Yields two servings.
Chambord Liqueur Royale is a richly aromatic French black raspberry liqueur. If you wish to substitute another French liqueur for Chambord, Grand Marnier would be the most ideal option. The preparation of this dessert is notably quick and effortless! Find a single, extra-large martini glass and prepare one dessert to share with your loved one. Baci biscotti are chocolate biscotti cookies with hazelnuts, dipped in dark chocolate.

  • 2 scoops VANILLA ICE CREAM
  • 2 sprigs FRESH MINT, garnish

Combine raspberries, Chambord, and chocolate sauce in a medium bowl; toss gently. To serve, spoon ice cream into one martini glass and top with raspberry mixture.

Place dessert on a plate covered with a doily. Embellish with fresh mint leaves. Snuggle up with your loved one, and enjoy feeding each other this remarkably delicious and sophisticated dessert.

Cookie and Cream Cheese Fruit Pizza

Yields two servings.
There are three mouth-watering components to this unique, flavorsome dessert: cookie dough, whipped cream cheese, and fresh seasonal berries and fruits (whatever is ripest and in season). To quickly prepare the crust, use one package of ready-made sugar cookie dough, and roll out to fit a pizza pan. For best results, use a flamboyant medley of refreshing, delectable fruits, such as bananas, peaches, blueberries, kiwi, raspberries, pineapple, and strawberries.

  • ¼ cup BUTTER, softened
  • ¼ cup plus 2 tablespoons POWDERED SUGAR
  • ½ large EGG, beaten
  • ½ cup plus 2 tablespoons ALL-PURPOSE FLOUR
  • ½ teaspoon CREAM OF TARTAR
  • ¼ teaspoon BAKING SODA
  • ⅛ teaspoon SALT
  • 4 ounces CREAM CHEESE
  • 2 tablespoons POWDERED SUGAR
  • 1 teaspoon VANILLA EXTRACT
  • 2 cups FRESH FRUIT, assorted
  • 1 FRESH MINT LEAF, garnish

Preheat oven to 350°F. In a large bowl, cream the butter and sugar together, until mix is smooth. Mix in the egg. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until just blended. Spread out dough into a ¾-inch even circle on ungreased pizza pan. Bake in a preheated oven for eight to ten minutes, or until lightly browned. Cool.

Next, in a large bowl, beat cream cheese with powdered sugar and vanilla until light and fluffy. Spread on cooled crust. Artistically arrange desired fruits onto the crust and filling; chill until ready to serve. When ready, pull pizza out and garnish with mint leaf. Poached

Sweet Peaches in Champagne

Yields two servings.
This exclusive, stylish dessert consists of fresh peaches, poached in champagne. Once it is sampled, it will surely be appreciated by you and your partner.

  • 2 ripe PEACHES, preferably white
  • 2 cups DRY CHAMPAGNE
  • ½ cup MAPLE SYRUP
  • ½ medium VANILLA BEAN
  • 4 medium STRAWBERRIES
  • 2 tablespoons POWDERED SUGAR, sifted
  • ¼ medium LEMON, squeezed for juice
  • 2 sprigs FRESH MINT, garnish

Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow simmer over low heat and poach peaches at about 185°F., but do not allow boiling to occur. If peaches are very ripe, they will be poached after approximately five minutes.

Drain peaches, reserving the poaching liquid. Place poaching liquid in refrigerator to chill. Wash strawberries; remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir whipped cream into the strawberry purée and add lemon juice.

Serve on round plates, glass dishes, or small bowls. Line the bottom of the dishes with strawberry cream and arrange the slightly cooled peaches on top. Embellish each peach with a mint leaf. Serve the chilled poaching liquid separately, preferably in a sauceboat. Place dessert on two plates, covered with doilies. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.

Tempting Tiramisu, “Martini” Style

Yields two servings.
Exceptional coffee acts as an impeccable chaperon to this recipe. For a delightfully spicy boost and kick to your taste buds, sprinkle cinnamon, cloves, nutmeg, and/or grated orange peel over the grounds in the filter before brewing.

  • 4 LADYFINGERS, store-bought
  • ⅛ cup strong BREWED COFFEE, room temperature
  • 1 tablespoon MAPLE SYRUP
  • 1 ounce CREAM CHEESE, softened
  • 3 tablespoons SOUR CREAM
  • 2-½ tablespoons MAPLE SYRUP
  • 2 ounces RICH’S WHIPPED TOPPING, thawed
  • 1 teaspoon UNSWEETENED COCOA POWDER, for dusting
  • 2 sprigs FRESH MINT, garnish

Split ladyfingers lengthwise and use them to line the bottom and sides of two martini glasses, split sides facing inward. Stir coffee and one tablespoon of maple syrup until smooth. Spoon the mixture over ladyfingers. In a large bowl, beat the cream cheese, sour cream, and maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and refrigerate for at least two hours.

Dust with sifted cocoa just before serving. Embellish each martini glass with whipped cream and mint leaves. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment.

Fine Chocolates Great Experience 3: Extending Shelf Life

The third in the “Fine Chocolates” series, this book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.

Fine Chocolates Great Experience 3

Adam and Eve Coated Truffles

Yields eighteen truffles.
Many fairy tales typically feature truffles, which hold are widely believed to possess mysterious aphrodisiac properties. These scrumptious, melt-in-your-mouth truffles are simply effortless to make, due to the minimal number of ingredients involved. As an added benefit, they are not dependent upon a temperamental sugar syrup for their base.

  • 8 ounces SWEET BAKING CHOCOLATE, chopped up
  • 3 tablespoons SALTED BUTTER or margarine
  • ½ teaspoon VANILLA EXTRACTS or other flavored extract
  • Adam and Eve Truffle Coatings
  • 2 tablespoons POWDERED SUGAR, sifted
  • 2 tablespoons ALMONDS, finely chopped
  • 2 tablespoons COCONUT, shredded

Line an 8” x 4” loaf pan with plastic wrap. Set aside. In a double boiler, add chocolate, whipping cream, and butter (Tempering Techniques). Heat mixture until chocolate melts, and mixture is smooth and shiny. Blend in vanilla or flavored extract. Pour mixture into a prepared loaf dish. Refrigerate for four hours. Lift chocolate mixture from the dish, and cut into eighteen equal portions. Let stand for twelve minutes. Coat hands lightly with powdered sugar and roll each portion into a ball. Work quickly when rolling mixture into balls: chocolate mixture is rich and melts easily. In four small bowls, place coatings and roll each ball in different coatings.

Place each truffle in a paper candy cup and chill for at least one hour before serving. Passionately cuddle up against your partner, and enjoy feeding each other, taking advantage of your intimate moment. These truffles can be stored in a refrigerator for approximately one week.

White or Chocolate-Flavored Candy Coating: Combine ¼ pound candy coating and 2 tablespoons shortening in a small double boiler, or microwave until mixture melts (Tempering Techniques). Using a fork, dip each rolled truffle ball in candy coating. Place on a prepared baking sheet. Chill until set. Reheat chocolate candy coating, then dip truffles again; chill until coating is set.

Flavor Variations: Follow recipe above, but omit vanilla and substitute a flavored extract or liqueur (e.g. maple, almond, cherry, orange, or peppermint).

Snow Eggs with Chocolate Kahlúa and Custard Sauce

Yields two servings.
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-lover’s dream, perfectly topped off with a Chocolate Kahlúa Sauce. It’s so deliciously rich!

  • 3 large EGG WHITES
  • 3 cups WHOLE MILK
  • 2 tablespoons GRANULATED SUGAR
  • ½ tablespoon VEGETABLE OIL
  • 1 A LA VANILLA SAUCE (crème anglaise)
  • 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 ladle 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.

Chocolate of the Month Club Club

Copyright 2014