I Need a Christamas dessert recipe to go into a white chocolate cup.?

Question

I plan to make decorated white chocolate sleighs for Christmas dessert. The sleighs when completed, serve as fancy chocolate dessert cups. This begs the question, what should I put in the dessert cups?

I can flavor the white chocolate to match the recipe. The sleighs/ cups have to be white chocolate for decorative purposes, so milk or dark chocolate is not an option.

The sleighs/cups are individual servings, holding a little more than a cup.

Of note, my sister hates nuts, my father hates cream cheese. Both will be at dinner.

Please, be as specific as possible. Include recipes or link to recipe if avialable.

Thanks for your help. Merry Christmas.

Answer 1

I think that if you served any of these in your sleighs that it would be beautiful and taste wonderfu!!
Happy Holidays :)

Chocolate Mousse
Ingredients

4 ounces semisweet chocolate

4 tablespoons unsalted butter or ghee

4 large eggs, separated

Pinch of cream of tartar

1/2 cup heavy cream

Serves 4

1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.


2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.


3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, about 1 hour.

Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.

OR

Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


OR

Chocolate Cherry Trifle

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:
3 cups heavy cream
1-ounce bittersweet chocolate

Special Equipment: Large wide trifle bowl


Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Answer 2

How about a Fool, it is an English desser with fruit fruit and a bit pureed and folded into whipped cream, you can use any soft fruit, raspberrys, blackberrys, strawberrys or a combination of them all.

Just take some of them and put a 1/2 cup in a blender with a dash of sugar, some liquer is nice, but careful if there are kiddies present. then whip a pint of whipping cream to a soft peaks, add the puree, whip til just barely stiff, setup your white chocolate cups, and then fold in the whole and or sliced berries.

I did this alot when I was a chef, trained in Canadian Hotels and worked for 20 yrs in many 3&4 star places including Montego Bay Jamaica.

Answer 3

White and dark chocolate dipped strawberrys and figs, mini candy canes, truffles, little caramels with white icing for ribbons (the caramels will look like little presents), chocolate turtles, chocolate kisses, Nonpareils, gum drops, bon bons. I made a chocolate bowl and filled it with coffee ice cream and dipped strawberrys -- very pretty. Be careful of hot fudge, or anything wet -- it might melt the bowl. Hope that helps. Happy Holidays.

Answer 4

Vanilla pudding with a dollop of rasberry jam on top (or a cranberry or a fresh rasberry if avail) and a mint leaf. Sounds so festive. Maybe cherry pie filling? A dollop of whip cream on top with a mint leaf? Yes--and how do you make chocolate sleighs???

Answer 5

After this pie is completed, take a tea spoon and scoop out and put into your white chocolate cups. Then after that, you will be saying good eats.

OLD IVORY'S EGG CUSTARD PIE

6 whole eggs
2 c. milk
1 c. sugar
1 tsp. vanilla
Dash salt
1/4 tsp. nutmeg or 1 tsp. vanilla

Combine all ingredients in deep mixing bowl and beat until sugar is dissolved. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set. Let cool before slicing.

Answer 6

I think I'd put white chocolate mouse, topped with a cranberry or gumdrop, or even a sliver of candied orange peel.
http://www.cooks.com/rec/view/0,1613,142178-249193,00.html

How do you make white chocolate sleighs? Sounds very cool.

Answer 7

Why not do layers of sliced fruit and french vanilla pudding, top it with a swirl of cool whip and a sprinkling of red and green candy sprinkles or m&m's

Answer 8

hagen daas raspberry sorbet, and maybe some whip cream on top with white or milk chocolate shavings

Answer 9

Try using raspberries they will add a beautiful red accent .

Answer 10

Off the top of my head, a couple of sites you could look at...
http://www.northpole.com
http://www.santaclaus.com