A Trifle But NO Cookies

Last night was our annual Holiday Party.

After cooking all week, we welcomed more that 50 people into our condo to celebrate the magical holiday season.

The centerpiece of the dessert bar was this Gingerbread Trifle. Click here to see the recipe.

Gingerbread layered with lemon curd, blackberry sauce and whipped cream.

One of my favorite party treats are luscious, classic desserts served in tiny, individual portions.

This year I paired Eggnog Creme Brulee with Chocolate-Espresso Pots de Creme.

Beth made me promise to include the recipe for the Pots de Creme.

2 1/2 cups chilled whipping cream, divided

1 tablespoon plus 1 teaspoon instant espresso powder

5 oz bittersweet or semisweet chocolate, finely chopped

6 large egg yolks, room temperature

2 tablespoons sugar

1 teaspoon vanilla extract

pinch of salt

Preheat oven to 325 degrees

Combine 2 cups cream, and espresso powder in heavy medium saucepan. Bring to simmer, whisking to dissolve espresso powder. Remove from heat. Add chocolate; whisk until smooth.

Whisk egg yolks, sugar, vanilla and salt in large bowl until well blended. Gradually whisk in chocolate mixture.

Divide custard equally among custard cups, tiny glasses or whatever your vessels may be.

Place cups in large roasting pan and pour in enough hot water to come halfway up sides of cups. Cover with aluminum foil and bake until custard is just set around the edges but still soft in the center. Time depends on size of cups. Could be 18-25 minutes.

Remove cups from hot water and chill at least 2 hours until serving.

Whip remaining cream until soft peaks form. Top cups with a small dollop of whipped cream. Garnish with berry or chocolate covered coffee bean.

My dessert bar also included 3 types of brownies and that delicious candy I blogged about Dec 1 BUT NO COOKIES!