For my family, Christmas day is always very relaxed.
After we exchange gifts, there will always be Champagne and prawns cooked on the BBQ, followed by a traditional roast lunch, followed by two desserts – and at least one of these will feature chocolate.
Below I have listed some quick and easy NO-BAKE dessert ideas for the festive season; Triple Chocolate Trifle Cups, Mini Ice-Cream Puddings and a Rocky Road Log. I haven’t yet decided which of these desserts I will serve this year, but my son’s reaction to the Triple Chocolate Trifle Cups tells me it might have to be these!
Wishing you and your family a sweet and happy festive season!
Triple Chocolate Trifle Cups
Makes 12 mini serves (or four mini and four adult serves)
250g dark chocolate, melted
1 cup (250ml) thickened cream
200g store-bought chocolate cake or brownie, crumbled
Festive chocolates for decorating (I used homemade gingerbread boy chocolates, however the Lindt mini Teddy Bears or Lindt Reindeer chocolates would also be perfect.)
1. Seperate the eggs and place the egg whites in a bowl and beat on high until light and fluffy.
2. Add the egg yolks to the cooled melted chocolate and whisk until combined. Add the chocolate mixture to the egg whites and beat on low until well combined.
3. Fold the cream into the mixture and stir until well combined.
4. Place cake crumbs in the bottom of each serving glass, top with chocolate mousse, then add another layer of cake crumbs and mousse. To finish, top with raspberries and chocolates and refrigerate until set.
Mini Ice-Cream Puddings
For the last couple of years I have made a large ice-cream pudding at Christmas. But this year, to make it even easier to serve, I am making them mini. These are so quick to make and can be customised for your guests – experiment with ice-cream flavours and fillings to suit.
Ice-cream of your choice (allow 2 scoops ice-cream per mini pudding)
Lollies, chocolate or candy of your choice (crushed mint chips, Smarties or Cherry Ripe work well)
Dark chocolate (allow 20g per mini pudding)
Line a muffin tin with cupcake liners.
Fill the liners with melted ice-cream of your choice. Add crushed chocolates or candy to the ice-cream and then place the muffin tin in the freezer until the ice-cream has set.
Remove the tin from the freezer, remove the cupcake liners and turn each ice-cream cupcake upside down. Top with melted chocolate and raspberries and return to the freezer until it is time to serve.
Rocky Road Log
200g milk chocolate (I used Cadbury Fruit & Nut)
2 cups marshmallows
250g store-bought sweet biscuits, crushed (I used Arnott's Marie Biscuits)
1/3 cup desiccated coconut
1/2 cup milk
150g dark chocolate
Handful of frozen raspberries and icing sugar
Place marshmallows, crushed biscuits/ cookies and coconut in a bowl.
Place the milk, butter and milk chocolate in a microwave-safe bowl and heat on high until melted and smooth.
Add the melted chocolate mixture to the marshmallow mixture and stir until well combined.
Allow the mixture to cool and thicken slightly and then pour it on to a piece of baking/ parchment paper. Roll into a Bon Bon/ Christmas cracker shape, twist the ends, and then place in the freezer to set. I left the log overnight and then placed it in the fridge the next day before decorating it with melted dark chocolate, raspberries and icing sugar.
Ps. One final Christmas treat idea is chocolate Christmas trees. I made these for my kids last year and they were their absolute favourite dessert of the season! All you need to make them is chocolate, sprinkles and lollies (I used mini jellybeans). Find a tree stencil online, trace straight on to baking/ parchment paper, melt the chocolate, spread it onto the baking paper and decorate. They take two minutes to make and make super sweet little Christmas gifts, or you could even wrap them and use them as an edible place card.