Rum truffles, champagne jelly and more

Christmas holidays are a great opportunity to learn how to cook something new. We have chosen ten dessert recipes, each of which contains alcohol: you won’t be able to get drunk from them, but the taste will certainly turn out to be interesting. If now there is absolutely no time, postpone this business for the first week of the year: there will be more time, and after the celebration, some of the drinks will probably remain.

Rum truffles

Made from leftover biscuits. You don't need an oven - just blind and let dry.

Ingredients:

dried biscuit (for example, the remains of a cupcake or cake)

cocoa powder

rum

chocolate or colored topping

Cooking:

Crumble the biscuit and mix in the cocoa crumbs, adding the rum until the mixture is sticky but not runny.

Blind balls from the resulting mass.

Roll the balls in the sprinkles and let dry.

Apples in caramel with cognac

Another way to force yourself to eat more fruits.

INGREDIENTS :

4 large green apples

100 g brown sugar

60 g butter

½ teaspoon cinnamon

a pinch of nutmeg or spice mix of your choice

2 tablespoons brandy

COOKING:

Melt butter and brown sugar in a skillet over low heat.

Add spices and cognac, mix.

Add peeled and sliced ​​apples and cook until slightly tender (about 3-5 minutes).

Serve with ice cream, Greek yogurt or cake slices.

Cherry amaretto crumble

It pairs well with ice cream but is delicious on its own.

INGREDIENTS:

600 g frozen cherries

1 tablespoon amaretto

½ teaspoon almond extract (or 1 more amaretto)

1 large egg

150 g sugar

200 g flour

a pinch of salt

60 g almond flakes

90 g melted butter

COOKING:

Grease a baking dish with oil, put all the cherries in it and pour over the amaretto.

In a bowl, mix the egg, sugar, salt and flour until a crumb-like consistency. Add almonds. Spread the mixture over the surface of the cherry.

Mix melted butter with almond or amaretto extract and pour over the crumble.

Bake for 45 minutes at 190 degrees and serve warm.

Chocolate cake with red wine

It is prepared without flour, so it is also suitable for people with gluten intolerance.

Ingredients:

450 g butter

250 g chocolate with 70-75% cocoa

100 ml red wine

4 large eggs

150 g sugar

1 teaspoon vanilla extract

whipped cream (optional)

Cooking:

Remove the eggs from the refrigerator in advance and let them warm to room temperature. Preheat oven to 180 degrees. Prepare a baking dish with a diameter of about 22 cm (grease with oil or line with paper).

Melt butter and chocolate in a water bath or microwave. Remove from heat, pour in red wine and let cool.

Mix eggs, sugar and vanilla extract with a mixer at medium speed until light and fluffy foam. The mixture should double in size.

Gently mix the chocolate mixture with the egg and sugar. Transfer the resulting mass to the mold and bake for 35-40 minutes.

Cool and serve with whipped cream.

Beer cupcake

Perhaps the most "classic" dessert on this list.

INGREDIENTS:

200 g softened margarine or butter

400 g sugar

4 eggs

150 ml light beer

350 g flour

2 teaspoons baking powder

COOKING:

Preheat oven to 180 degrees. Grease the mold and sprinkle with flour.

Beat butter or margarine with sugar until light soft cream. Continue beating while adding eggs one at a time. Add beer and beat for two more minutes.

Add flour and baking powder, mix well and transfer the dough to the mold.

Bake for 40-45 minutes.

Tartlets with cream cheese and tequila

The most savory option in this collection, similar to Margarita.

Ingredients:

200 g prepared cake mix

200 g cream cheese

1 bottle of whipped cream

100 ml tequila

100 ml lime juice (you can add sugar to taste)

ready-made tartlets

Cooking:

Combine the cake mix, cream cheese and whipped cream and beat with a mixer for 1 minute. The mixture should be very thick.

Add tequila and lime juice and mix for another minute.

Divide the mixture into tartlets and serve immediately or refrigerate.

Gummy bear ice cream with vodka

Looks impressive, just do not give to children.

INGREDIENTS:

300 ml vodka

80-100 gummy bears

750 ml lemonade or soda like Sprite

ice cream molds

COOKING:

Pour vodka over bears and leave for two or three days.

Strain the bears and place a third of them on the bottom of ice cream molds. Pour in lemonade so as to just cover the surface of the bears, and freeze for an hour and a half.

When the first layer is solid, add the second layer of bears and soda, as well as ice cream sticks. Repeat adding the last layer. The entire freezing process will take about five hours.

Cake "Potato" with whiskey

Without flour, sugar, eggs - and you can do it even if you don't have an oven.

Ingredients:

80 g 100% cocoa powder

80 g coconut flour

50 g almond flour

60 g soft almond butter

50 g melted dark chocolate

2 tablespoons whiskey

1 teaspoon vanilla extract

150 g honey

a pinch of sea salt

cocoa powder and coconut sugar
for decoration

Cooking:

In a large bowl mix all dry ingredients. Then add almond butter, and then chocolate, honey, vanilla and whiskey. Mix well with your hands and roll into balls or cylinders.

Put in the freezer.

When the cakes are firm, roll them in cocoa powder and coconut sugar. Keep refrigerated.

Pears in white wine

In fact, they can be cooked in the same way in red.

INGREDIENTS:

500 ml sweet white wine (such as Muscat or Riesling)

250 ml water

100 g sugar

3 slices fresh ginger

zest of 1-2 lemons

cinnamon stick

4 pears, peeled (large or very hard pears are best cut in half)

COOKING:

Combine wine, water and sugar in a wide saucepan over medium heat. Add ginger, lemon zest and cinnamon. Bring to a light boil, stirring until the sugar is completely dissolved.

Add pears, loosely cover with a lid, reduce heat. Cook until the pears are soft (10-15 minutes).

Serve warm or chilled.

Champagne jelly

You can also add sparkling, which is exhausted in an open bottle.

Ingredients:

500 ml hot water

30 g gelatin

350 ml sweet soda (like cream soda)

750 ml sparkling wine

colored sugar or sprinkles
for decoration

Cooking:

Boil water and dissolve gelatin in it. Let cool for a few minutes.

Add lemonade and champagne. Pour the mixture into a flat dish.

Refrigerate for 4-5 hours, preferably overnight.

With a buttered knife, cut into rectangles.

Refrigerate until serving, and sprinkle with decorations right in front of it (do not do this in advance, because the sugar can melt).

Things to know (Q&A)