Dessert/7 recipes

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.

No-bake raspberry chiffon pie in a cinnamon vanilla wafer crust with whipped cream, gelatin-set raspberry filling, and lemon zest. A light, creamy frozen raspberry dessert that chills to a mousse-like texture.

Foolproof chocolate mousse made with just two ingredients: instant chocolate pudding folded into whipped cream. A 5-minute no-bake dessert that's light, fluffy, and impossible to mess up.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Brownie mousse delight layered in a glass bowl with crumbled brownies, chocolate mousse pudding, and whipped topping. A no-fuss trifle dessert using simple pantry mixes.

Besan burfi, a traditional Indian fudge of chickpea flour slow-toasted in ghee with cardamom and sugar. A four-ingredient festival sweet cut into diamond pieces.

Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.

Three-ingredient chilled coffee caramel pudding with caramelized sweetened condensed milk, hot coffee, and chopped pecans. A retro dulce de leche dessert served in sherbet glasses.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

No-bake cafe au lait cheesecake: silky coffee-and-Kahlua cream cheese filling on a buttery cookie crust. Whipped cream and folded egg whites give it a mousse-light texture.

Eggnog gelatin mold sets chilled eggnog with ground almonds, then unmolds onto a platter with mandarin oranges and whipped topping. A nostalgic holiday dessert.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

Practically fat-free York gingerbread bars made with pureed carrots, buttermilk, fresh ginger, and molasses. No butter, no oil. Moist crumb with bright orange zest and a cinnamon-sugar top.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.