NO-BAKE DESSERTS

Make these no-bake desserts in no time at all. Let your refrigerator do the work!

DARK CHOCOLATE MOUSSE

The secret ingredient is chili pepper.

INGREDIENTS

3 1/2 ounces dark chocolate, chopped

1 tablespoon butter

2 tablespoons water

118 teaspoon of Chili Pepper Oil or 1/4 teaspoon chili pepper powder

1 pinch salt

2 large egg yolks

2 tablespoons water

1 tablespoon white sugar

1/2 plus 1 tablespoon cup heavy whipping cream, chilled

DIRECTIONS

 Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.

Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins or 8 mini graham cracker crusts or 1 prebaked pie crust.

Cover mousse with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving

PUMPKIN ICE CREAM

The mixture can be poured into ice cube trays and frozen overnight. Simply pop the frozen treats out of the tray for bite sized ice cream.

SERVES: 8 to 10

INGREDIENTS

1 pint vanilla ice cream

1 cup pure pumpkin

1/2 teaspoon pumpkin pie spice

Whipped cream, for decorating and/or serving

Salted Nuts, for garnish

DIRECTIONS

1. Soften the vanilla ice cream in the microwave, about 30 seconds.

2. Beat the ice cream, pumpkin and pumpkin pie spice until smooth. Pour mixture into a freezer proof container or flexible ice cube trays. Cover with plastic wrap and freeze at least 3 hours or until firm.

3. Garnish and/or serve with whipped cream, salted nuts for garnish if desired.

WHITE CHOCOLATE-CRANBERRY CHEESECAKE

Prepare the cheesecakes up to 2 days in advance and refrigerate, covered, until ready to serve (just keep the cranberries separate and top right before serving). This can be parfaits or cheesecakes with other fruit toppings.

SERVES: 8

INGREDIENTS

• 1 pound cranberries, fresh or frozen

• 3/4 cup granulated sugar

• 25 gingersnap cookies (for parfait layers or to garnish)

• 3 tablespoons butter, melted (if making parfait)

• 2 (8-ounce) blocks cream cheese, softened

• 3 ounces white chocolate, melted and cooled slightly

• 2 tablespoon heavy cream

 DIRECTIONS

1. Put the cranberries and 1/2 cup sugar in a microwave-safe bowl; cover with vented plastic wrap. Microwave on High 4 minutes or until syrupy, stirring halfway through. Refrigerate, stirring occasionally, until cool.

2. Meanwhile, pulse the gingersnap cookies and butter in a food processor fitted with the blade attachment until finely ground.

3. Beat the cream cheese, white chocolate, heavy cream and remaining 1/4 cup sugar until smooth.

4. For each cheesecake parfait: Layer crumbs, cheesecake filling and cooled cranberries in a jar or dessert cup. Keep cool until ready to serve