Dessert Nachos Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
• Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
• In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
• Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
• Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.

Steps:

• For the chocolate-orange cake "beef": Preheat the oven to 350 degrees F. Prepare a baking sheet with cooking spray and parchment.
• Sift together the flour, sugar, cocoa, baking powder and salt and set aside.
• Combine the cream, orange zest and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed just until cream holds its shape, but before soft peaks form. Gradually add the beaten eggs--the mixture will thin a bit.
• Switch to the paddle attachment. On low speed, add the flour mixture and beat until smooth. Scrape down the sides of the bowl and mix again until just combined. The batter will be quite thick, kind of like a stiff frosting.
• Distribute the batter in five large dollops on the prepared baking sheet and spread evenly with an offset spatula.
• Bake until the cake springs back when gently pressed in the center, about 15 minutes. Transfer to a wire rack to cool completely, about 15 minutes. Adjust the oven temperature to 400 degrees F for the "chips".
• For the matcha green tea ice cream "guacamole": In a small saucepan, combine the half-and-half, cream, sugar, matcha and vanilla. Whisk over low heat until the sugar and matcha are dissolved. Remove from the heat and pour into an ice cream maker.
• Churn according to manufacturers' instructions. Remove and store in freezer.
• For the white chocolate "cheese": Melt the white chocolate in a heatproof glass bowl set over a pot of simmering water. Stir until completely melted and smooth. Remove from the heat and let cool slightly.
• For the puff pastry "chips": Combine the sugar and cinnamon, and set aside.
• On a lightly floured work surface, roll out the puff pastry to a 1/8-inch thickness. Cut into 24 triangles and place on a parchment-lined baking sheet.
• Mix the beaten egg and the cream, and liberally brush over the triangles. Sprinkle the triangles with the cinnamon sugar. Poke each "chip" with a fork 4 or 5 times to prevent rising during baking.
• Bake until golden brown and sugar has started to caramelize slightly, 7 to 10 minutes. Remove from oven and let cool.
• For the fruit "pico de gallo": Combine the sugar and 1/4 cup water in a small saucepan and cook over medium-low heat to dissolve the sugar. Add the jalapenos and simmer for 5 to 7 minutes. Remove the jalapenos and chop into small pieces.
• In a glass bowl, combine the chopped jalapenos with the strawberries, blueberries, nectarines, and orange zest and juice. Stir to combine.
• To assemble: Divide the "chips" among six plates, or place on serving platter.
• Crumble some chocolate cake over the "chips," about 1/4 cup per serving.
• Transfer the melted white chocolate to a pastry bag, snip a tiny opening, and drizzle over the "chips". Top with a spoonful of "pico de gallo" and then a dollop of creme fraiche.
• With a 2-inch scoop, place scoops of the "guacamole" alongside the creme fraiche, or serve separately in ramekins.

Steps:

• In a large microwave-safe bowl, microwave the tortilla chips for 1 minute on high. Mix the brown sugar with the cinnamon in a small bowl. Sprinkle the warm tortilla chips with the cinnamon sugar and toss to coat. Lay out the chips on a flat serving plate or baking sheet.
• In a microwave-safe bowl, microwave the speculoos until slightly thinned, 1 to 2 minutes. Pour it over the tortilla chips, then sprinkle with the sliced strawberries.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Mix together 1 cup of the sugar and the cinnamon in a bowl.
• Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
• While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
• Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
• Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy.
• When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
• Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
• Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.