Delightful December Dessert Recipes

Tony Mai, Megan Nguyen, and Grace Adamson

In the last issue of The Herald, an article included about some delicious seasonal treats called “Delightful December Desserts”. The recipes were reviewed and a few tips were given. However, we bet you are wondering “how can I get my hand on these recipes?” Luckily for you, we have the recipes and steps ready for you and the holidays!


Peppermint Truffles:


  • 8 oz. package of cream cheese
  • 16 oz. pack of Oreos
  • 1.5 tsp of peppermint extract
  • Melting chocolate of your choice (white, milk, dark)
  • Candy canes or peppermint candies (for topping)



  1. Smash Oreos into small, fine crumbles
  2. Add peppermint extract and softened cream cheese into the Oreos.
  3. Mix well and store in refrigerator for an hour until set and firm.
  4. Remove mix from the refrigerator and roll chunks of the mix into balls in order to form the truffle.
  5. Melt coating of your choice.
  6. Dip each truffle into the coating and immediately place on wax paper
  7. Optional: Sprinkle with crushed candy cane.
  8. Refrigerate finished truffles for an hour.
  9. Serve and enjoy!


Dark Chocolate Brownies



  • 140 g butter
  • 225 g sugar
  • 200 g dark chocolate
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 60 g plain flour
  • 60 g cocoa powder


  • 150 g dark chocolate
  • 75 g butter


  • 100 g white chocolate
  • 100 g crushed peppermint
  • 150 g fresh raspberries
  • 1 bunch of fresh mint



  1. Preheat the oven to 340°F and line a rectangular baking tin with greaseproof paper (let it go up two of the sides to make it easy to pull out).
  2. Put the butter, chocolate and sugar into a bowl and microwave until melted, stirring every 30 seconds or so. (Or over a bowl of simmering water if easier). Crack in the eggs and add the vanilla extract and mint essence. Mix until smooth and glossy.
  3. Add the flour and cocoa into the chocolate mix and beat well. Pour into the lined baking tin.
  4. Poke half of the white chocolate chunks, half of the crushed peppermint and half of the raspberries into the batter randomly, aiming for an even spread. Bake for 15 minutes. Grab them out of the oven and leave in the tin to cool.
  5. Melt the chocolate and butter together for the ganache. Combine to a smooth mixture and spread it over the cooled brownie. Poke in the remaining white chocolate chunks, peppermint and raspberries, then finish with the mint leaves too. Lift the brownie out of the tin using the greaseproof paper and transfer to a chopping board. Cut the brownie into squares, as big as you like. Makes 16 squares


Ginger Cookies


  • 2 ¼ cups flour
  • 2 tsp. Baking soda
  • ¼ tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1 tsp. Ground ginger
  • 3 /4 cup cup (1 ½ sticks) unsalted softened butter
  • 1 cup dark brown sugar
  • 1 egg
  • ¼ cup unsulfured molasses



  1. Heat oven to 375 degrees
  2. Cover 2 baking sheets with parchment paper
  3. Sift flour, cinnamon, ginger, baking soda, and salt into a medium bowl
  4. In another bowl mix brown sugar and butter together for 1 minute until fluffy
  5. With mixer on medium speed beat in the molasses and egg
  6. Turn mixer on high and mix for 1 minute
  7. Mix in flour on low speed (the batter will be on low speed)
  8. Scoop batter into ¼ balls and roll into balls
  9. Roll balls of batter in sugar and place 6 to a baking sheet
  10. Dip your fingers in water and flatten cookies out a bit and dampen the top of each cookie
  11. Bake for 6 minute and rotate the pan and bake for another 6 minutes
  12. Cook on a rack and ENJOY!


Mint Soufflés:


1 knob(s) butter
90 g dark mint flavoured chocolate
1 tbsp double cream
3 eggs, separated
2 tbsp caster sugar

*mugs also work as a replacement for ramekins



  1. Preheat an oven to 395°F
  2. Grease two 250ml ramekins with the softened butter. Dust cocoa powder into the ramekins to stick to the butter.
  3. Melt the chocolate and double cream gently in a microwave.
  4. Whisk the egg whites until you have stiff peaks then add the sugar and whisk again.
  5. Add the egg yolks to the chocolate mix, once it has cooled down a little. Fold the whisked egg whites to the chocolate mix in two batches.
  6. Divide the mix between the 2 ramekins and run a finger round the rim of the ramekin to clean it and allow it to rise evenly. Bake for 10-15 minutes until risen and just set.
  7. Remove from the oven, dust with icing sugar and serve immediately with a scoop of vanilla ice cream on the side. Serves 2


There you have it! We hope you try some of these recipes and spread a little joy with them this holiday season.