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Showstopping Christmas Dessert Recipes

A creamy chocolate mousse, candy cane ice cream and a warm chocolate lava cake — a grand dessert trio that delights every chocolate lover. The recipes are all included below.

Instead of serving one large dessert this year, I chose a grand dessert composed of three small treats: a silky chocolate mousse, festive candy cane ice cream, and warm chocolate lava cakes. The mousse melts on your tongue, the ice cream is sweet with a fresh mint note from peppermint, and the lava cakes offer molten chocolate bliss.

While the platter may look elaborate, it isn’t difficult. Most of the work can be done ahead of time: the mousse and ice cream can be prepared the day before, and the lava cake batter can be made earlier in the morning and stored in the refrigerator. When it’s time to serve, simply remove the ice cream from the freezer and bake the cakes. Small portions in tin molds or amuse-bouche bowls make this an elegant, manageable finale.

Notes & tips

  • These recipes include chocolate liqueur in the mousse, so they are not suitable for children. For a child-friendly mousse, substitute a chocolate milk or omit the liqueur.
  • Make the mousse and the ice cream a day ahead to reduce stress on the day you serve them. The lava cake batter can be prepared in the morning and chilled until baking.
  • If you don’t have the specific liqueur called for, suitable alternatives like Baileys or Sheridan’s work well.
  • Serve in small tins, ramekins or amuse bowls for an upscale presentation and portion control.

Recipe: Grand dessert

Grand dessert

Chocolate mousse with a tic

three amuse glasses filled with chocolate mousse with a tic

A light yet creamy chocolate mousse flavored with vanilla and a splash of chocolate liqueur. Chill for a smooth, airy texture.

Cook time: 20 mins | Cooling time: 3 hrs | Total time: 3 hrs 20 mins | Serves: 4

Ingredients

  • ½ teaspoon gelatin powder
  • 2 tablespoons hot water
  • 1¼ cup heavy cream
  • ½ cup sugar
  • 2 tablespoons Dutch-process cocoa powder
  • ¼ cup chocolate liqueur (or substitute chocolate milk for a non-alcohol version)
  • 1 teaspoon vanilla extract

Instructions

  1. Soak the gelatin in 2 tablespoons hot water until softened.
  2. Heat the cream until almost boiling, then dissolve the gelatin into the hot cream. Remove from heat and allow to cool for 10 minutes.
  3. Whip the remaining cream with the sugar and cocoa powder until stiff peaks form.
  4. With the mixer running, stream in the cooled gelatin-cream mixture, then add vanilla and chocolate liqueur. Mix until fully incorporated.
  5. Divide the mousse into small dessert glasses or bowls and refrigerate for at least 3 hours, until firm.

Nutrition (per serving, approx.): 400 kcal.

Candy cane ice cream

A glass bowl with a ball of candy cane ice cream. Some candy canes in the back

No-churn peppermint ice cream studded with crumbled candy canes — bright, creamy, and perfect for the holidays.

Cook time: 30 mins prep | Freezing time: 4 hrs | Total time: 4 hrs 30 mins | Serves: 4

Ingredients

  • 1 cup milk
  • 5 egg yolks
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 2¼ cups heavy cream
  • 1 teaspoon peppermint extract
  • 3 oz (about 85 g) candy canes, crumbled

Instructions

  1. Heat the milk with the salt until it just comes to a boil, stirring constantly.
  2. Whisk the egg yolks with the sugar until pale yellow. Slowly add the hot milk in a thin stream while whisking.
  3. Return the mixture to low heat and stir until it begins to thicken (it should coat the back of a spoon). Remove from heat.
  4. Strain the custard into a bowl, then fold in the heavy cream. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  5. Beat the mixture 1–2 minutes until airy. Stir in peppermint extract and the crumbled candy canes.
  6. Pour into a freezer-safe container and freeze for at least 4 hours or until firm.

Nutrition (per serving, approx.): 721 kcal.

Lava chocolate cakes

A white jar with molten chocolate in it. A pink white cloth in the background

Quick molten lava cakes with a tender shell and a molten chocolate center — best served warm straight from the oven.

Prep time: 15 mins | Cook time: 12 mins | Total time: 27 mins | Serves: 4

Ingredients

  • 3 egg yolks
  • 3 whole eggs
  • ⅜ cup sugar (about 6 tablespoons)
  • 6 oz (170 g) dark or milk chocolate
  • 1½ sticks unsalted butter (about ¾ cup / 170 g)
  • 3 tablespoons all-purpose flour

Instructions

  1. Preheat the oven to 350 °F (175 °C). Grease a cupcake tin or small ramekins with oil or butter.
  2. Whisk the egg yolks, whole eggs and sugar together until airy and pale yellow.
  3. Set a pan of simmering water on the stove and place a heatproof bowl above it (bain-marie). Melt the chocolate with the butter in the bowl, stirring until smooth.
  4. Fold the melted chocolate into the egg mixture with a spatula. Sift the flour over the batter and gently fold it in until combined.
  5. Portion the batter into the prepared tin (an ice-cream scoop helps), and bake for about 12 minutes. The edges should be set while the center remains gooey.
  6. Let cakes rest briefly, then unmold and serve warm — ideal with a scoop of the candy cane ice cream or a spoon of mousse.

Nutrition (per serving, approx.): 516 kcal.

Assemble small portions on a platter for a striking presentation: a dollop of mousse, a scoop of candy cane ice cream, and a warm lava cake. Guests can taste all three textures and flavors — creamy, minty-cold, and molten-warm — making this a truly memorable grand dessert.

If you try these recipes, leave a comment to share how they turned out and any variations you enjoyed.