New Year’s Eve Desserts
A delightful array of desserts combining rich chocolates, tart fruits, and creamy textures, perfect for celebrating the New Year.
Ingredients
For the Chocolate Brownies
- 200 g dark chocolate, chopped
- 150 g unsalted butter divided into two portions
- 150 g granulated sugar total of four portions
- 50 g plain flour two portions
- 3 large eggs plus one more for other components
For the Caramelized Apples
- 4 Golden apples, peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- 2 tablespoons water
For the Puff Pastry
- 1 sheet puff pastry
For the Berry Mousse
- 300 g mixed red berries
- 4 sheets gelatin plus 2 more later
- 300 ml whole cream
- 150 g red berry purée
For the Cheesecake Layer
- 1 pot natural yogurt approx. 125 g
- 200 g fresh cheese like cream cheese
- 1 sachet baking powder approximately 11 g
- 150 g salted butter caramel
- 20 g cocoa powder
- 100 ml water
- 1 tablespoon strong coffee
Instructions
Melt Chocolate & Butter
- In a heatproof bowl over simmering water, gently melt the dark chocolate and unsalted butter until smooth. Let cool slightly.
Prepare Batter
- In a separate bowl, whisk eggs with granulated sugar until pale and doubled in volume.
- Fold in the slightly cooled chocolate-butter mixture, then add plain flour until just combined.
Bake Brownies
- Pour batter into a lined baking tin and bake at 180°C for about 20 minutes.
- Allow it to cool once done.
Caramelize Apples
- In a heavy skillet, combine sugar and water.
- Cook until a light caramel forms, then add the remaining butter and apple slices.
- Cook until tender and coated in the caramel, then sprinkle with cinnamon.
Create Puff Pastry Base
- Arrange the caramelized apples in a baking dish and cover with puff pastry, tucking in the edges.
- Bake at 190°C for 25–30 minutes, or until golden.
Prepare Berry Mousse
- Whip the cream until soft peaks form and chill.
- Puree berries with sugar, then soak gelatin in cold water and dissolve it in warm berry puree.
- Fold this mixture into the whipped cream, pour into molds, and chill until set.
Make the Cake
- In a bowl, whisk yogurt with sugar, eggs, and lemon zest and juice.
- Mix in flour and baking powder, then blend in vegetable oil until smooth.
- Bake at 180°C for 35–40 minutes.
Cheesecake Layer
- Combine shortbread crumbs with melted butter.
- Press into a lined springform pan and refrigerate until set.
- Beat together cheese, sugar, eggs, and vanilla, and pour over the base.
- Bake at 160°C for 45 minutes, then chill.
Finish the Cheesecake
- Spread salted butter caramel over the chilled cheesecake and refrigerate until set.
Cocoa Dessert
- Beat eggs with sugar until light.
- Sift flour and cocoa, then fold into the mixture.
- Combine water, sugar, and coffee to create syrup, mix into batter, bake at 180°C for 15–20 minutes, and cool.
Notes
You can substitute cream cheese with mascarpone for a richer cheesecake texture. Use any seasonal berries to switch up flavors in the berry mousse.