Joy Magazine

Mocha Mousse Puffs & Honey Poached Pears with Amaretti Raisin Topping

You can never go wrong with a great dessert. If you're in the mood for chocolate (and who isn't?) we have a small, yet scrumptious dessert that packs a huge, delicious punch. Looking for something a little more elegant with some fruit perhaps? We have that, too. Try them both. They are sure to please all your friends and family who are lucky enough to get an invitation!

Mocha Mousse Puffs

1 cup whipping cream

2 teaspoons instant espresso coffee granules

3/4 cup dark chocolate chips

1 teaspoon vanilla

1 can (8 ounces) refrigerated dinner rolls

1 egg, beaten with 2 tablespoons powdered sugar

12 chocolate-covered coffee beans or fresh strawberries

1 teaspoon powdered sugar or cocoa powder

Ingredients:

In 1-quart saucepan, mix 1/4 cup of the whipping cream and the coffee. Cook over low heat, stirring constantly, until mixture simmers; remove from heat. Using wire whisk, stir in chocolate chips until melted. Stir in vanilla." 

Pour into medium bowl; cool about 10 minutes or until at room temperature. In another medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Refrigerate half (about 3/4 cup) whipped cream for garnish. Fold remaining whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

Heat oven to 375 degrees F. Unroll dough on work surface; firmly press perforations to seal. Using ruler, push dough into 10 by 7-inch rectangle. Cut into 24 squares, 6 rows by 4 rows. Place 1 inch apart on ungreased cookie sheet. Brush with beaten egg and powdered sugar mixture.

Bake 8 to 10 minutes or until puffed and golden brown. Cool completely, about 10 minutes.

Just before serving, spoon about 2 tablespoons chocolate mixture on 12 of the crescent squares. Place remaining crescent squares on top. Top each with about 1 tablespoon reserved whipped cream and 1 chocolate-covered coffee bean. Measure 1 teaspoon powdered sugar into fine mesh strainer. Sift powdered sugar or cocoa powder over tops of puffs.

Serves 12

Honey Poached Pears with Amaretti Raisin Topping

Ingredients:

2 firm ripe pears, peeled

2 cups red wine

1/2 cup honey

1/2 cup water

Juice of 1 lemon (3 tablespoons)

Peel of 1/2 lemon (1 teaspoon)

1/2 cup raisins

1/2 cup coarsely crushed amaretti cookies

Honey Cream

1/4 cup low fat sour cream

1 teaspoon honey

Pinch of cinnamon

Cut each pear in half; remove core and seeds with a small knife or melon baller. Place in large saucepan with wine, honey, water, lemon juice and lemon peel. Bring to boil; reduce heat and simmer for 10 minutes. Turn pears over and simmer for 10 minutes more. Remove from liquid and let cool. Place 3/4 cup poaching liquid in small saucepan with raisins. Bring to boil; reduce heat and simmer over low heat for 10 minutes or until raisins are plump and sauce is syrupy. Place each pear half, cut side up, on individual dessert plate. Top with equal amounts of raisins. Then, sprinkle with crushed cookies. Stir together sour cream, honey and cinnamon; place a spoonful beside each serving.

Serves 4


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