Make desserts the easy way with cookbook

A new book aims to make desserts that are tasty and simple with “Super Easy Sweets” by Natacha Arnoult.

The second in the “Super Easy” series, this book has 69 recipes for desserts that will serve your sweet tooth and won’t be too overly complicated for novice cooks.

Arnoult, a food stylist and recipe developer for French and American magazines and cookbooks dishes up a variety of sweets for all palates. The book is divided into seven sections: Cakes, Chocolate, Cookies and More, Fruit, Tarts, Creamy Treats and Frozen Desserts.

Cake has recipes for a basic pound cake and a hazelnut cake.

Chocolate has dishes like Chocolate Fondant Cake, Brownies, Chocoalte tarts and Chocolate Truffles.

The chocolate mousse I made for the family one evening. (Photo by Amy Phelps)

Cookies and More has recipes for Amaretto Cookies, Shortbread Thins and Palmiers.

Fruit has dishes such as Baked Apples, Rhubarb Crisp and Pineapple Flan.

Tarts has recipes for Easy Mini Lemon Tarts, Cherry Turnovers and Country Fruit Galette.

Creamy Treats includes Tiramisu, Rice Pudding and Raspberry Cream Sandwiches.

Frozen Desserts ends things with Lemon Meringue Ice Cream, Affogato, Roasted-Marshmallow Sundae and Frozen Tiramisu.

I made Easy Chocolate Mousse one evening. Using three ingredients: eggs, dark chocolate and sugar, this is a quick fix that really brought the flavor. It was a delicious, dark chocolate treat that made enough for all of the family and didn’t leave leftovers, which is a good thing. If you’d like to try it, the recipe follows below.

“Super Easy Sweets” is published by Clarkson Potter. It is $15.99.


Easy Chocolate Mousse

Serves 4

15 minute prep time

No bake


4 eggs

1/3 cup of sugar

6 1/2 ounces of dark chocolate

Separate the egg yolks and whites. Melt the chocolate in a double boiler, stirring until smooth. Remove from the heat and let cool. Gently fold in the egg yolks with a spatula. In a medium bowl, beat the egg whites along with a pinch of salt until stiff. Gradually add in the sugar while beating. Gently fold the egg white mixture into the chocolate, making sure to not collapse the egg whites. Scoop the mousse into 4 ramekins and refrigerate for 2 hours

“Reprinted from Super Easy Sweets. Translation copyright 2019 by Hachette Livre (Marabout) Photographs copyright 2019 by Valery Guedes. Published by Clarkson Potter, an imprint of Penguin Random House LLC.”

Contact Amy Phelps at aphelps@newsandsentinel.com


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