Indulge in the Ultimate Holiday Grand Dessert: Chocolate Mousse, Candy Cane Ice Cream, & Lava Cakes
This year, elevate your festive celebrations with a truly spectacular Grand Dessert, a magnificent trio designed to delight every palate. Forget the stress of a single, monumental dessert; instead, embrace the elegance of three perfectly crafted, smaller indulgences. We’re talking about a luscious, creamy chocolate mousse that melts effortlessly on your tongue, a vibrant Christmas candy cane ice cream offering a sweet and refreshing minty burst, and a warm, decadent chocolate lava cake with a molten center that simply oozes delight. This is a dessert experience with a capital ‘G’ for Grand, and we’re here to guide you through each exquisite recipe.
While this opulent spread might appear intricate and time-consuming, the beauty of this grand dessert lies in its remarkable manageability. Each component is designed for maximum flavor with minimal last-minute fuss. Many elements can be meticulously prepared the day before, allowing you to relax and enjoy your guests. Imagine having your chocolate mousse perfectly set and your ice cream beautifully frozen, leaving you only with the pleasant task of baking the lava cakes on the morning of your event and timing the ice cream’s arrival from the freezer. It’s a perfectly orchestrated symphony of flavors and textures, all achievable without breaking a sweat.
Why This Grand Dessert is Your Perfect Holiday Treat
- A Symphony of Flavors: This trio offers a diverse taste experience – rich chocolate, cool mint, and warm, gooey chocolate – ensuring there’s something to please everyone. It’s a culinary journey from cool and refreshing to warm and intensely satisfying.
- Elegance Without the Effort: The individual portions of each dessert create an impressive presentation that looks far more complicated than it actually is. Serving three distinct desserts instantly elevates your dining experience, making it feel like a gourmet tasting menu.
- Stress-Free Preparation: The key to enjoying your own party is preparation. Both the velvety chocolate mousse and the refreshing candy cane ice cream can be made a day in advance, significantly reducing your stress on the big day. The chocolate lava cake batter can also be prepared in the morning and stored in the refrigerator, ready to be popped into the oven just before serving.
- Adult-Friendly Indulgence (and Kid-Friendly Alternatives): The chocolate mousse recipe includes a hint of rich chocolate liquor, making it an exquisite treat for adults. For the younger guests, a simple substitution of creamy chocolate milk instead of liquor ensures everyone can enjoy a delightful chocolate experience. This flexibility makes the grand dessert truly inclusive.
- Ingredient Flexibility: If you find yourself without a specific chocolate liquor like ‘Tartufetto’, don’t fret! Delicious alternatives such as Baileys or Sheridan’s will lend a similar creamy, alcoholic depth to your chocolate mousse, proving that gourmet results can often be achieved with adaptable ingredients.
- Perfect Portion Sizes: As this is a ‘grand dessert,’ the intention is to enjoy a taste of each, not a full serving of one. Preparing these desserts in small tins, ramekins, or elegant amuse-bouche bowls ensures that guests can savor each distinct flavor without feeling overwhelmed, making it the perfect grand finale to any meal.
Recipe: Creamy Chocolate Mousse with a Hint of Liquor
This silky smooth chocolate mousse is the epitome of elegance. Infused with a touch of chocolate liquor, it offers a deep, rich flavor that is both comforting and sophisticated. Its light, airy texture melts beautifully, making it an essential part of our grand dessert collection.
RECIPE CARD: Chocolate Mousse with a Tic
By Andréa
A creamy chocolate mousse, perfect as one of three grand desserts. This rich and airy delight is sure to impress.
20 mins
3 hrs
3 hrs 20 mins
Dessert
Other
4 persons
400 kcal
Ingredients
- ½ teaspoon gelatin powder
- 2 tablespoons hot water
- 1¼ cup heavy cream
- ½ cup sugar
- 2 tablespoons Dutch unprocessed cocoa
- ¼ cup chocolate liquor (or Baileys/Sheridan’s for substitution)
- 1 teaspoon vanilla extract
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Soak the gelatin in 2 tablespoons of hot water until it softens completely. This ensures a smooth dissolution later.½ teaspoon gelatin powder, 2 tablespoons hot water
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Gently heat the heavy cream in a saucepan until it is almost boiling, but do not let it fully boil. Remove from heat immediately. Stir in the softened gelatin until it’s fully dissolved.1¼ cup heavy cream
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Allow the cream mixture to cool for approximately 10 minutes. This prevents it from deflating the whipped cream in the next step.
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In a separate bowl, whip the remaining heavy cream with the sugar and Dutch unprocessed cocoa powder until firm peaks form. While continuously mixing, slowly pour in the cooled gelatin mixture, vanilla extract, and chocolate liquor until everything is just incorporated. Be careful not to overmix, which can make the mousse grainy.½ cup sugar, 2 tablespoons Dutch unprocessed cocoa, ¼ cup chocolate liquor, 1 teaspoon vanilla extract
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Carefully spoon or pipe the prepared mousse into your chosen dessert glasses or amuse bowls. Refrigerate for at least 3 hours, or preferably overnight, until the mousse is perfectly firm and chilled.
Nutrition
Carbohydrates: 29g
Protein: 3g
Fat: 28g
Saturated Fat: 18g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Cholesterol: 85mg
Sodium: 23mg
Fiber: 1g
Sugar: 28g
Vitamin A: 1109 IU
Vitamin C: 0.5mg
Iron: 0.4mg
Tried this recipe? Let us know how it was!
Recipe: Refreshing Candy Cane Ice Cream
A burst of festive flavor, this homemade candy cane ice cream is surprisingly simple to make without an ice cream machine. Its creamy texture and refreshing peppermint notes, combined with delightful crunchy candy cane pieces, make it a holiday showstopper that perfectly complements the richer chocolate elements of our grand dessert.
RECIPE CARD: Candy Cane Ice Cream
By Andréa
A sweet and minty, no-churn ice cream, perfect for a festive grand dessert spread.
30 mins
4 hrs
4 hrs 30 mins
Dessert
American
4 persons
721 kcal
Ingredients
- 1 cup milk
- 5 egg yolks
- ¾ cup sugar
- ⅛ teaspoon salt
- 2¼ cups heavy cream
- 1 teaspoon peppermint extract
- 3 oz. candy canes, crumbled
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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In a saucepan, combine the milk and ⅛ teaspoon salt. Bring the mixture to a gentle boil over medium heat, stirring continuously to prevent scorching. Remove from heat once it reaches a boil.1 cup milk
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While the milk is heating, whisk the egg yolks with the ¾ cup sugar and remaining ⅛ teaspoon salt in a heatproof bowl until the mixture is pale yellow and slightly thickened.5 egg yolks, ¾ cup sugar, ⅛ teaspoon salt
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Gradually temper the egg yolk mixture by slowly pouring the hot milk in a thin stream, continuously whisking to prevent the eggs from scrambling.
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Return the tempered custard to the saucepan over low heat. Stir constantly with a wooden spatula until the custard begins to thicken. It’s ready when you can draw a clean line on the back of the spoon with your finger, and the line doesn’t immediately fill in (this is called “nappe” consistency). Immediately remove from heat.
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Place a fine-mesh sieve over a clean bowl. Pour the custard through the strainer to ensure a perfectly smooth base, removing any small cooked egg bits.
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Stir the heavy cream into the strained custard until well combined.2¼ cups heavy cream
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Cover the surface of the custard with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or until thoroughly cold.
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Once chilled, beat the mixture with a hand mixer for 1-2 minutes until it becomes light and airy.
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Gently fold in the peppermint extract and the crumbled candy canes. Pour the mixture into a freezer-safe container.1 teaspoon peppermint extract, 3 oz. candy canes
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Place the container in the freezer and freeze for at least four hours, or until the ice cream is firm and scoopable. For the best texture, stir it every hour for the first 3 hours to break up ice crystals.
Nutrition
Carbohydrates: 46g
Protein: 9g
Fat: 57g
Saturated Fat: 35g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 15g
Cholesterol: 404mg
Sodium: 145mg
Sugar: 45g
Vitamin A: 2421 IU
Vitamin C: 1mg
Iron: 1mg
Tried this recipe? Let us know how it was!
Recipe: Decadent Chocolate Lava Cakes
The grand finale to our festive trio, these individual chocolate lava cakes are a study in contrasting textures and temperatures. A crisp exterior gives way to a gloriously warm, molten chocolate center, offering a truly indulgent experience. They’re surprisingly quick to prepare and bake, making them ideal for serving fresh from the oven.
RECIPE CARD: Lava Chocolate Cakes
By Andréa
Warm, gooey chocolate lava cakes, the perfect hot accompaniment to a grand dessert.
15 mins
12 mins
27 mins
Dessert, Sweets and Sweet Baking
Other
4 persons
516 kcal
Ingredients
- 3 egg yolks
- 3 eggs
- ⅜ cups sugar
- 6 oz. Milk Chocolate, dark
- 1 ½ stick butter, unsalted
- 3 tablespoons all-purpose flour
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to 350 ℉ (175 °C). This ensures the cakes bake evenly and quickly for that perfect molten center.
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Lightly grease a cupcake tin or four individual ramekins with oil or butter. Dust with a little cocoa powder if desired for easy release and an extra chocolatey flavor.
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In a large bowl, whisk together the egg yolks, whole eggs, and sugar until the mixture is light, airy, and pale yellow. This process incorporates air, giving the cakes a beautiful texture.3 egg yolks, 3 eggs, ⅜ cups sugar
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Set up a bain-marie: Place a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. This gentle heat is crucial for melting chocolate without burning.
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Add the dark milk chocolate and unsalted butter to the bowl over the bain-marie. Melt them together, stirring occasionally, until smooth and fully combined. Once molten, remove from heat and gently fold the warm chocolate mixture into the whisked egg mixture with a spatula until just combined.6 oz. Milk Chocolate, 1 ½ stick butter
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Sift the all-purpose flour over the chocolate-egg mixture. Gently fold it in with a spatula until no streaks of flour remain. Be careful not to overmix, which can develop gluten and make the cakes tough.3 tablespoons all-purpose flour
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Using an ice cream scoop or a large spoon, divide the batter evenly among the prepared cupcake tin cavities or ramekins. Bake for approximately 12 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. This ensures the coveted molten center.
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Let the cakes cool in the tin for just 1-2 minutes, then carefully invert them onto serving plates. Serve immediately, perhaps with a dusting of powdered sugar or a dollop of fresh cream, to enjoy that perfect warm, gooey center.
Nutrition
Carbohydrates: 28g
Protein: 9g
Fat: 42g
Saturated Fat: 24g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 12g
Trans Fat: 1g
Cholesterol: 362mg
Sodium: 354mg
Fiber: 0.2g
Sugar: 23g
Vitamin A: 1515 IU
Vitamin C: 0.2mg
Iron: 1mg
Tried this recipe? Let us know how it was!
With these detailed recipes for our Grand Dessert, you’re now equipped to create an unforgettable culinary experience that will impress your guests and make your holiday celebration truly special. The rich chocolate mousse, the refreshing candy cane ice cream, and the warm, gooey lava cakes come together in a symphony of flavors and textures, proving that elegance and ease can indeed go hand-in-hand. Enjoy the process, savor the flavors, and relish the compliments!