desserts for two

This small batch recipe for chocolate Bavarian cream features a rich chocolate custard that has been paired with whipped cream for a wonderful airy texture.

Chocolate Bavarian Cream

g whole milk, cold (0.7 oz.)

gelatin powder (1 teaspoon, 0.1 oz.)

chocolate

50 g whole milk (1.8 oz.)

heavy cream (35% fat) (2.5 oz.)

g white granulated sugar (1.4 oz.)

g heavy cream (35% fat), cold (5.3 oz.)

Bloom the gelatin: Pour the cold milk (20 g/0.7 oz.) into a small bowl and sprinkle the gelatin over it. Mix it briefly using a fork then set aside.

Melt the chocolate: Place the chocolate pieces in a large bowl (microwavable). Heat in the microwave in 20-second increments, stirring in-between, until completely melted. You can melt the chocolate in a double-boiler if you don't want to use a microwave.

Prepare the crème anglaise: Pour the milk, heavy cream and part of the sugar (about 1/3) into a small pot. Heat over medium heat until simmering.

Meanwhile, whisk the egg yolks with the remaining sugar in a bowl for about 2 minutes, until slightly lighter in color. Start whisking as soon as you add the sugar to the egg yolks to avoid getting a lumpy mixture.

Gradually pour the hot liquids (milk/cream) into the egg mixture, whisking constantly. Add the liquids very slowly to raise the temperature of the eggs without scrambling them.

Return the mixture to the pot. Cook over medium heat, stirring constantly with a wooden spoon (or heatproof spatula) until slightly thickened, about 3 minutes. It's done when: The cream coats the spatula/spoon and if you run a clean finger through the spatula, the trace remains. Tip: Reduce the heat to medium-low if you notice the mixture sticking to the pot at any point.

Off the heat, add the bloomed gelatin and stir to dissolve. Tip: If the crème Anglaise isn't completely smooth, place a fine-mesh sieve over the chocolate bowl before moving on to the next step.

Pour the crème Anglaise over the melted chocolate in 3-4 additions, stirring from the middle and moving outwards in circles, until fully combined and smooth. Optional: Mix with an immersion blender to ensure the chocolate mixture is completely smooth.

Set aside to cool down at room temperature, stirring occasionally with a spoon. The chocolate mixture should cool down to about 24°C to 29°C (75°F to 85°F) before adding the whipped cream. If it's too hot, it will deflate the whipped cream. It took about 20 minutes in a 20°C/68°F kitchen.

Whip the heavy cream: In the meantime, pour the heavy cream into a mixing bowl and whip on medium-low speed until soft-medium peaks form. The whipped cream shouldn’t be too firm or you'll have trouble incorporating it into the cream. Tip: Return the whipped cream to the fridge if the chocolate isn't at the right temperature yet.

Add a heaping tablespoon of whipped cream to the chocolate mixture (to lighten it) and mix until combined. There's no need to be gentle when mixing at this point.

Add the remaining whipped cream in 3 additions, carefully folding it in with a spatula to avoid deflating the cream. Mix just until you no longer see streaks of white. If you mix for too long, the air will escape and the cream will be quite dense.

Pour into desired cups and cover tightly (without touching the surface). Chill for at least 4 hours or until completely set. Enjoy!

This is the perfect dessert for two! These skillet cookies are so rich and gooey and the recipe makes exactly two cookies. They're also ready in under 30 minutes and completely gluten and dairy free!

Deep Dish Skillet Cookies for Two

tbsp natural almond butter (any natural nut or seed butter will work)

tbsp melted coconut oil,

tbsp coconut sugar (or brown sugar)

tbsp maple syrup

tsp vanilla extract

kosher salt

tsp baking soda

(50 grams) almond flour (or oat flour

(40 grams) dairy free semisweet chocolate chips

vanilla ice cream,

Preheat the oven to 350F and place two 8oz ramekins (see notes for different baking options) on a baking pan. Lightly grease the inside of each with some coconut oil.

In a small bowl, mix together the nut butter, coconut oil, sugar, maple syrup, egg yolk, and vanilla.

Then mix in the almond flour followed by the chocolate chips.

Divide the dough between the two ramekins and press even.

Top with a sprinkle of extra chocolate chips (if desired) and bake for 15-18 minutes. 15 minutes is the perfect amount for the shallow ramekins I used, but if you&#8217;re using deeper dishes shoot closer to 18 minutes.

Allow the cookies to cool for about 5-10 minutes, then top with ice cream and dig in!

Made some minor modifications. Didn’t have eggs so used oat milk and used oat flour in place of almond. 
Thank you for this simple yet delicious recipe

This was dangerously good LOL I had an emergency cookie craving and decided to give this recipe a try since it has healthier ingredients than a regular cookie. I cut the maple syrup by half and used dark chocolate chips and it was AMAZING

Made these tonight and OMG these are so delicious! I omitted the sugar and used almond milk instead of egg, made it in 4 cupcake liners and baked for 12 minutes. The outside was perfectly golden crispy and the inside was delightfully gooey. Used 85% bittersweet chocolate chips (Pascha brand) and it was just the perfect touch of sweetness without overdoing it. Definitely will try with ice cream next time. Thanks for a great recipe!

I love this recipe! I’ve made it twice now, including for my parents, brother, and husband, and they all loved it. Love that you get nutrients while eating what tastes like  decadent dessert. Will be making this more often! Thank you for a great recipe!

Made these during a snow storm and wow, what a perfect treat! So tasty and easy to make :)

These mini skillet cookies came out amazing and weren’t overly sweet at all. I swapped the coconut sugar for brown sugar since that’s what I had on hand, and used natural MaraNatha crunchy almond butter, which added a really nice texture and extra flavor. Paired with vanilla ice cream—chef’s kiss.

I’ve made these a couple of times now. Since I used deep ramekins, I split the dough into four instead of two so they’d cook through evenly. I’m not much of a baker, and this recipe was still pretty easy to make. Definitely a repeat recipe for something sweet!

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Chocolate Bavarian Cream

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