Dense dark bittersweet Valrhona Chocolate with Grand Marnier. There are many ways of presenting dessert as demonstrated - in a large bowl, garnished with chocolate shavings and raspberries.
Or in chic looking expresso cups or mini glass (candle holder in fact).
Variation from the chocolate pots - a light & rich chocolate mousse which can be piped into store-bought tart cases lined with dark chocolate and topped with rasberry and icing sugar.
With gold leaves and gold dust - definitely impressive enough to create an impression if you are serving this to guests.
Or better still, serve the mousse in a martini glass. Anything served in a martini glass creates a wow factor it seems.
Cream Brulee which is essentially vanilla-infused egg custard with a crispy caramel crust baked in a ramekin and is always an all-time favourite of dessert lovers. It's really easy to make as well :D
And of course, the cooked version egg nog, supposedly a rich creamy Christmas drink garnished with cinnamon and freshly grated nutmeg. I love the creamy richness of the milk, cream and egg. The rum and spices add depth to the drink and I confess I'm quite hooked.
Do we drink this only during Christmas? I guess because it goes really well with the Christmas Stollens and Puddings. Yummy... must drink as much as I can this Christmas.