what is a good rich creamy dessert that would impress my fiance?

Answer 1

Put some of this on your belly

Cherry-Almond Cheesecake Squares

Prep Time: 30 min
Total Time: 5 hr 0 min
Makes: 9 servings, 1 square each
1 large egg white

1 Tbsp. granulated sugar substitute

1 cup PLANTERS Slivered Almonds, toasted

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Sugar Free Low Calorie Gelatin

ice cubes

1/2 cup cold water

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup milk

1/8 tsp. almond extract

1 cup thawed COOL WHIP LITE Whipped Topping


PREHEAT oven to 350°F. Line 8-inch square baking pan with foil; spray lightly with cooking spray.

BEAT egg white and sugar substitute in small bowl with wire whisk until well blended. Add almonds; stir gently to coat. Spread into prepared pan. Bake 10 to 12 minutes or until lightly browned. Set aside

STIR boiling water into dry gelatin in medium bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

BEAT cream cheese, milk and extract in large bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping; spread over almonds in pan. Refrigerate 4 hours or until firm. Cut into 9 squares to serve. Store leftover dessert in refrigerator.

Answer 2

Depends on what type of dessert you're looking for. My husband doesn't like desserts much, but a "flourless chocolate cake" (just do a web search for recipe) is nice served warm (or very rich, dense and fudgy if left in the fridge for some hours or overnight) is ALWAYS a hit.

Top with a little fresh (real) whipped cream and some fresh raspberries, strawberries or blackberries or drizzled with warmed jam or both. Make sure you use a good quality chocolate - look for a 70% cocoa bar. VERY EASY!

Answer 3

Better Than Sex Cake

1(6 oz) package chocolate chips
3/4 cup pecans (opt)
1 box yellow butter cake mix (without pudding)
4 eggs
1/2 cup oil
1/4 cup water
1 tsp vanilla
1 small box instant vanilla pudding
1 (8 oz) carton sour cream

Mix cake mex, eggs, oil, water, vanilla, vanilla pudding, and sour
cream thoroughly. Fold in chocolate chips and pecans. Pour into a greased
and floured baking pan for about 50 minutes at 350 degrees. Cool
before frosting.

Chocolate Frosting:
1 (16 oz) box powdered sugar
3 squared baking chocolate, melted
3/4 stick of butter, softened
Milk

Prepare chocolate frosting by combining all ingredients except milk.
Add enough milk to make the frosting of a spreading consistency. Frost
and serve - then judge for yourself!!

Answer 4

flan is one of my favorite creamy deserts...its pretty easy to make and absolutely delicious!

INGREDIENTS:

* 1 cup and 1/2 cup sugar
* 6 large eggs
* 1 14oz can sweetened condensed milk
* 2 13 oz cans evaporated milk
* 1 teaspoon vanilla

PREPARATION:
Preheat oven to 325 degrees. You will need 6 ramekins and a large baking pan to put them in. Pour 1 cup sugar in warm pan over medium heat on the stove. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added. Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Answer 5

Mud Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 Chocolate Wafer Cookies (8 1/2 Oz. Pkg) -- crushed
1 1/3 cups
1/4 Cup (1/2 Stick) Butter Or Margarine -- softened
1/2 Gal Coffee Ice Cream -- slightly softened
1/4 Cup Fudge Topping (11 Oz Jar)
Whipped Cream
Toasted Sliced Almonds

Combine cookie crumbs and butter in medium bowl, using a fork to cut in
butter. Press firmly over bottom and sides of 9" pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread. Spoon
into chilled crust, smoothing surface. Freeze until firm. Drizzle fudge
topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.

Answer 6

Well, all my friends call me the "cheesecake lady" because I can whip up some pretty mean cheesecakes! When we have company I make cheesecakes most of the time because we don't have a good, homemade cheesecake place near us. Those are the absolute best! If you are interested in a recipe, depending on what your fiance likes, I can email you one as I have a recipe for many different kinds!

[e-mail]

Answer 7

Try the chocolate souffle from the Take Home Chef show. Its definately rich and creamy. Absolutely delicious! It takes a bit of work to make it but the results are amazing. I'm sure he will like it. My husband loved it. Here's the website : http://tlc.discovery.com/fansites/takehomechef/recipes/episode136_02.html

Answer 8

Hmm I would have to go with Tirimasu.....it's not hard to amke just time consuming because you have to soak the lady fingers. Very impressive to get it homemade. A really good italian bakery would be a great place to check out though if you don't want to do it yourself. And to go along with the est of the crowd here.....it does make for a tasty body dessert!

Answer 9

If he likes chocolate then try warm chocolate fudge brownie square topped with a scoop of vanilla ice cream, drizzle chocolate sauce and caramel sauce in opposite directions over the ice cream. You can add pecans if you want... Good luck to ya....

Answer 10

This recipe is not too sweet and nice and rich. I think it is just perfect.

Tiramisu

Ingredients: Hot Milk Sponge

MILK, 1/4 cup
BUTTER, 2 teaspoons butter
FLOUR, 1-1/4 cups
BAKING POWDER, 1 teaspoon
EGGS, 3
SUGAR, 1-1/4 cups
EGG YOLKS, 3
Ingredients: Mascarpone Cream
ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
HOT WATER, 1/2 cup + 2 tablespoons
GRAND MARNIER, 3 tablespoons
MASCARPONE, 1 cup
RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
EGGS, 3 separated
SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
VANILLA, 1/4 teaspoon vanilla
SALT, a pinch
COCOA POWDER, enough to sprinkle
POWDERED SUGAR, enough to garnish
Directions: Sponge Cake

Preheat the oven to 350 degrees.
Grease and lightly flour an 8 by 11-inch sheet tray.
Heat milk and butter until the butter melts.
Stir the flour and baking powder together.
Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
Fold in the flour mixture and the milk.
Pour into the prepared pan.
Bake for 10 minutes.
Directions: Mascarpone Cream

Combine the espresso, water and the Grand Marnier, set aside.
Combine the mascarpone and the rum in a large bowl, beat until smooth.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly

Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.
I TRULY HOPE YOU TWO ENJOY THIS!!!!!!!!!!!!!!!