This is my version of a classical dessert “Peach Melba”. You just need roasted peaches, a red berry sauce and an exquisite whipped cream.

Peach Melba
Ingredients
- 3 peaches
- 1 Tbsp brown sugar (or sugar)
- 250 g berries (raspberries, strawberries, blackberries)…)
- 200 ml heavy whipping cream ( 35%) very cold
- 2 tsp sugar
- 1/2 l vanilla ice cream
- Some dark chocolate
- Some sliced almonds
Instructions
- Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
- Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
- Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
- Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
- Whip the heavy cream with the sugar until fluffy. Don’t over beat.
- In each glass, put one half of peach and one ball of vanilla ice cream.
- Pour 2 tablespoons of berries puree.
- Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.
French Chocolate Mousse
Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no sugar added; all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.
In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!

French Chocolate Mousse
Ingredients
- 200 g dark or milk chocolate chips or break chocolate into small pieces
- 6 fresh eggs (at room temperature)
- 1 pinch salt
Instructions
- Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
- Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold the egg whites into chocolate using a spatula.
- You should have a smooth and fluffy mousse.
- Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.
Three Layer Chocolate Mousse
Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.

Three layer chocolate mousse
Ingredients
Dark chocolate ganache
- 120 ml heavy whipping cream
- 100 g dark chocolate
Milk chocolate mousse
- 100 g milk chocolate
- 2 eggs
- 1 pinch salt
White chocolate mousse
- 150 ml heavy whipping cream
- 100 g white chocolate
For garnishing
- 6-8 fresh raspberries
Instructions
Dark chocolate ganache
- In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
- Divide dark chocolate ganache among six glasses. Refrigerate for one hour.
Milk chocolate mousse
- Separate egg yolks from the egg whites.
- Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold in the egg whites into chocolate.
- Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.
White chocolate mousse
- Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
- Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
- Beat the chilled chocolate until soft foam.
- Using piping bag or small spoon, spread the mousse into the glasses.
- Refrigerate your dessert for 4-6 hours.
- Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.
Creamy Vanilla And Chocolate Jelly
Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

Creamy Vanilla And Chocolate Jelly
Ingredients
Vanilla layer
- 1/2 cup water cold
- 3 packs Knox original gelatin unflavored
- 500 ml heavy whipping cream
- 500 ml whole milk
- 8 Tbsp sugar
- 1 Tbsp vanilla extract
Chocolate layer
- 60 ml whole milk
- 3 Tbsp water cold
- 1/2 pack Knox original gelatin unflavored
- 1 Tbsp sugar
- 1 Tbsp cacao powder
Instructions
Vanilla layer
- In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
- In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
- Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
- Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
Chocolate layer
- In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
- Place over medium heat and heat until barely boiling, stirring constantly.
- Remove from the heat and strain through a fine sieve. Let the mix cool down.
- Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
- Refrigerate for 2 more hours.