Festive Dessert Recipes to Sweeten Your Holiday Season

S.Pellegrino® Sparkling Natural Mineral Water has all the fixings for an extra special meal.

The holidays are coming, but there’s no reason to fret. While the holidays can instill fear and stress in the lives of many, we here at Bravo believe a holiday meal should be fun — and always leave room for dessert. 

The below concoctions — Not Without Salt’s Dark Chocolate Bark with Candied Ginger and Chocolate Panna Cotta with Blackberry Caramel — are perfect for sharing, and will help make your upcoming get togethers that much sweeter. Read on for more great recipes to add to your holiday repertoire, and practice the art of fine food, courtesy of S.Pellegrino®.

Dark Chocolate Bark with Candied Ginger, Hazelnuts and Smoked Salt

Recipe & Image: Not Without Salt

Prep Time 20 mins

Serves 4 - 6

Prep/Cook time 25 mins

Dark Chocolate Bark with Candied Ginger, Hazelnuts and Smoked Salt

Ingredients

Pinch of kosher salt10 ounces chopped chocolate (60–70% cacao)

1 tsp espresso powder

½ cup toasted hazelnuts, chopped

¼ cup candied ginger, finely chopped

Steps

¼ tsp smoked sea salt flakes or plain fleur de sel 

Directions

Step 1. Line a small baking sheet with foil or parchment.

Step 2. Melt the chocolate in a medium bowl over a saucepan of simmering water, stirring until melted and smooth.

Step 3. Stir in kosher salt and espresso powder until well combined.

Step 4. Pour melted chocolate mixture onto foil, spreading with an offset spatula to about ¼" thickness. 

Step 5. Scatter hazelnuts and ginger evenly over chocolate, finishing with the sea salt.

Step 6. Chill until chocolate is set, about 30 minutes.

Step 7. Peel off foil and cut into squares for a more refined look or break into irregular pieces for a more rustic look. Serve slightly chilled

Chocolate Panna Cotta with Blackberry Caramel

Recipe & Image: Not Without Salt

Chocolate Panna Cotta with Blackberry Caramel

Prep Time 15 mins

Serves 6

Prep Time 15 mins; inactive time, 3-24 hours

Ingredients

1 packet gelatin (2¼ tsp)

3 Tbsps cold water

3 cups heavy cream

½ cup dark brown sugar

1 vanilla bean, split

5 ounces bittersweet chocolate, chopped

Pinch of salt

Blackberry caramel

½ cup sugar

¼ cup cream

¾ cup fresh blackberries

Pinch of cinnamon

Pinch of salt

Directions

Step 1. In a small bowl, combine gelatin and cold water.

Step 2. Combine cream, brown sugar and vanilla bean in a saucepan and bring to a simmer. 

Step 3. Remove from heat and add chocolate and salt. Whisk to combine.

Step 4. Add gelatin and whisk. Pour about ⅔ cup into each ramekin. 

Step 5. Chill 3 hours in fridge or overnight. Serve panna cotta in the ramekins, topped with the blackberry caramel.

Blackberry Caramel

Step 1. Add sugar to a hot large skillet, let it caramelize, swirling pan occasionally. This will take 4–5 minutes—don’t walk away. When the sugar dissolves and is dark amber, remove from heat and carefully add cream. Be careful when adding the cream as it will bubble up. Allow it to settle, then whisk together. 

Step 2. Add blackberries, mushing a bit with the back of a spoon and stirring to combine. 

Step 3. Add cinnamon and salt and stir. Let cool. Spoon directly onto panna cotta.