Lazy Girl’s Guide to Easy, Fuss-Free, No Bake Desserts

Those days when you need an after-dinner fix or want something sweet right after a stressful meeting, you could try these chef recommended speedy sweets and easy, fuss-free desserts. You could make these impressive desserts that don’t involve you even turning on the oven.

Rich chocolate pudding

Ingredients

550 ml whole milk
80 ml heavy cream
100 g dark chocolate, finely chopped
10g rice flour
15g cocoa powder
15g corn starch
2g salt
5g vanilla extract
100g sugar

Method

1.      Combine sugar, cocoa, cornstarch, salt and rice flour in a medium saucepan. Gradually add milk and whisk until well combined. Place over medium heat.
2.      Cook stirring constantly, until pudding is bubbling and thickens. Stir in the chopped chocolate and heavy cream. After the chocolate melted, turn off the heat, add vanilla and whisk until well blended.
3.      Pour into dessert dishes. 
4.      Let cool at room temperature and then refrigerate until ready to serve.

Recipe by Chef Rajnish Dubey at Honey & Dough

Berry Mousse Cheesecake 

Ingredients 

1000 grams Butter  

1000 grams Biscuit Crumb

300 grams Cream Cheese

115 grams Caster Sugar

110 grams Cream

1000 grams Mixed Berries

100 grams Caster Sugar

36 grams Gelatine

300 grams Water

600 grams White Chocolate

190 grams Cocoa Butter  

1200 grams Whipped Cream

Method 

1. In a mixing bowl add the biscuit crumb and butter and mix it. 

2. Spread an even layer onto the baking tray.

3. In a mixing bowl whisk cream cheese, 115 g of sugar and cream until mixed well.

4. Add the cream evenly on top of the biscuits crumb and place in freezer to set. 

5. Heat the mixed berries and sugar until the berries are soft and mushy.

6. Grind and sieve the berries over white chocolate.

7. Mix the puree and chocolate together until the chocolate has melted.

7. Melt bloomed gelatine and add in the puree.

8. Melt cocoa butter and add in the puree, mix it well. Gently fold in the whipped cream.

9. Demould the cake from baking tray and place it on a plate. 

10.Take the glaze and gently pour it over the cake till it fully covers the cake and immediately refrigerate.

11.Once the cake is set, slice the blueberry cheesecake into two halves.

12.Garnish with a coloured hazelnut.

Recipe by Amit Kumar, Chef at L’Opéra

Chocolate Mushroom Mousse 

Ingredients 

250gm Philadelphia cheese
120gm Whipping Cream
150gm Callebaut chocolate
30ml Rum
50gm Egg white
50gm Icing sugar
50gm Flour
50gm Melted butter

Method
1.Cream the Philadelphia cheese with whipping cream, make a smooth batter.
2.Melt the callebaut chocolate in a double boiler and mix it with the batter.
3.Add rum in the above mix.
4.Keep the cheese mixture in a silicon moulded pad and put the rum ball in the centre and keep it in the freezer for just 2 hour.
5.Finish it with fresh fruits, strawberries, and micro greens.

Recipe by Chef Amit Singh, Ophelia