• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Desserts

    Dessert Bowls

    February 21, 2018 Updated August 19, 2022 BySam 12 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    Dessert Bowls

    Today’s post is sponsored by Nielsen-Massey®, but all thoughts and opinions are my own.  Thank you for supporting the brands that support Sugar Spun Run!

    Introducing the next big thing in desserts — Dessert Bowls!  A cross between a de-constructed cake and a trifle, it’s a dessert soiree and a new way to enjoy your favorite sweets!

    A dessert bowl decorated with star-shaped cake slices and fruit

    Step aside, Buddha bowls.  Goodbye, smoothie bowls.  There’s a new bowl in town.  

    Say hello to Dessert Bowls, every bit as beautiful and Instagram-able as the Instagram food trends of the past few years, but (in my humble, sweet-tooth-ruled opinion) so much tastier.

    Ok, so that’s a big statement and maybe a bit too bold, but I am so excited about these dessert bowls right now.  They’re an idea that I’d been toying with for a while after seeing my first smoothie bowl on Instagram… it was beautiful and I instantly wanted to recreate it… until I realized that it was mostly healthy fruit.

    Don’t get me wrong, I enjoy a good smoothie, but imagine my disappointment when what I thought was a bowl of strawberry mousse and sprinkles turned out to be strawberry almond milk and chia seeds 💔.  

    Maybe I have a problem, I know my sweet tooth is strong, but, as a result, I can now share with you these dessert bowls (which, you may have noticed, also contain fruit, so there’s that).

    Dessert bowls made with premium vanilla extract

    Let’s break down these Dessert Bowls and everything you need to know about how to make them.

    What is a Dessert Bowl?

    It’s a new way to enjoy dessert.  Mine are made with a bottom layer of rich, chocolate cream cheese mousse, cut-outs of vanilla bean cake, a homemade vanilla bourbon whipped cream, and plenty of fresh berries.  

    It’s a bit like a trifle, a bit like a de-constructed cake, and a bit irresistible.

    I think that you’ll find that each component of the dessert bowl plays nicely with the other.  The chocolate cream cheese mousse is rich and dark while the whipped cream is soft and light, the cake is sweet and perfectly textured while the berries are slightly tart and refreshing.

    Two dessert bowls on marble

    What do I Need to Make Dessert Bowls?

    Besides pretty bowls (and maybe some impractical, but very pretty, gold-plated twig-shaped silverware) there are a few things I recommend.  

    • Star-shaped or heart-shaped cookie cutters (or your preferred shape!).  If you don’t have cookie cutters you can just cut the cake into squares, but I really like the effect that the cut-out shapes have on the presentation!
    • Your favorite fruit — I used blueberries, blackberries, and strawberries, but raspberries or cherries would also work very well!  I was tempted to try pomegranate seeds, they would be both beautiful and delicious, too!
    • Quality ingredients — particularly vanilla extract.  There is a reason I teamed up with Nielsen-Massey for this post — Nielsen-Massey understands that vanilla is its best when the natural essence is allowed to shine, and so I highly recommend using their Madagascar Bourbon Pure Vanilla Extract and Pure Vanilla Bean Paste throughout this recipe as indicated.  Nielsen-Massey keeps its ingredient list short and sweet when producing their pure vanilla, so you’re getting true vanilla flavor that will really shine through in your baked goods.  All of their vanilla beans are hand-examined and they use a proprietary cold extraction process (instead of heat extraction) to preserve all of the 300+ distinctive flavor compounds present in vanilla beans for a rich, complex flavor profile.
    • And finally, a smart phone to take a picture and share it to Instagram.  It’s what all the cool kids are doing these days, right?  (I’m mostly kidding about Instagram but if you do snap a pic, please do tag me @sugarspun_sam so I can see your creation!)

    Soft vanilla cake cut into star shapes an dusted with powdered sugar

    TIPS FOR MAKING DESSERT BOWLS:

    • I recommend making the vanilla cake portion first as it will need to cool before you can cut it and use it in your dessert bowls.  If you try to cut the cake before it is cooled it may fall apart, and if you try to add the powdered sugar while the cake is still warm it will just melt.
    • Each component of the dessert bowls can be made in advance — the cake and chocolate mousse can be made 1-2 days in advance.  The vanilla bean whipped cream that I’m using here is based off of my whipped cream recipe, which I have successfully stored for days, but just to be on the safe side I recommend making it the same day you intend to serve.
    • While the dessert bowl components can be made in advance, I recommend keeping them separate and assembling the dessert bowls just before serving.
    • This recipe will make 4 dessert bowls the size of the ones shown in the photos.  Just a fair warning — that’s a lot of dessert and is best if you want to split with one or two friends.  To serve more people individually, just use smaller bowls.

    A dessert bowl with a bite out of the cake

    Alright, I think we’ve covered all the bases of what I believe is going to be one of the biggest food trends of 2018 😉

    I hope you’ll try them out, and be sure to follow Nielsen-Massey on Facebook, Twitter, and Instagram for more recipe ideas!

    Enjoy!

    How to Make Dessert Bowls

    Dessert Bowl with star shapes and berries

    Dessert Bowls

    How to make Dessert Bowls -- the next big food trend of 2018!
    Recipe from SugarSpunRun.com
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour hour
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 large bowls or 8 small
    Calories: 1680kcal
    Author: Sam Merritt

    Ingredients

    Vanilla Cake (adapted from my Vanilla Cake)

    • ½ cup (113 g) unsalted butter softened to room temperature
    • ½ cup (120 ml) canola or vegetable oil
    • 1 ½ cup (300 g) sugar
    • 4 large eggs room temperature preferred
    • 1 Tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    • 3 cups (390 g) all-purpose flour
    • 1 Tablespoon baking powder
    • ½ teaspoon salt
    • 1 ¼ cup (300 ml) buttermilk room temperature preferred
    • Powdered sugar for topping

    Chocolate Mousse

    • 1 cup (175 g) dark or semisweet chocolate chips
    • 2 cups (474 ml) heavy cream divided
    • 8 oz (227 g) cream cheese softened
    • 1 cup (150 g) powdered sugar
    • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

    Vanilla Bean Whipped Cream (adapted from my Homemade Whipped Cream)

    • 1 ½ cups (355 ml) cold heavy cream
    • ½ cup (60 g) powdered sugar
    • 1 ½ teaspoon Nielsen-Massey Pure Vanilla Bean Paste

    Additional Toppings:

    • 3 cups (400 g) assorted berries
    • Chocolate shavings I simply used a vegetable peeler on a chocolate bar for my chocolate shavings
    Prevent your screen from going dark

    Instructions

    Vanilla Cake

    • Preheat oven to 350F (175C) and prepare a jelly roll pan (12x17x1”) or cookie sheet by lining the bottoms with parchment paper. Set aside.
    • In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, oil and sugar, until well-combined.
      ½ cup (113 g) unsalted butter softened to room temperature, ½ cup (120 ml) canola or vegetable oil, 1 ½ cup (300 g) sugar
    • Add eggs, one at a time, beating well after each addition.
      4 large eggs
    • Stir in Nielsen-Massey Pure Vanilla Extract.
      1 Tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    • In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
      3 cups (390 g) all-purpose flour, 1 Tablespoon baking powder, ½ teaspoon salt
    • Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
      1 ¼ cup (300 ml) buttermilk room temperature preferred
    • Spread batter evenly into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes. When the cake is finished, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
    • Allow cakes to cool in the pan completely.
    • Once cake has completely cooled, either cut into squares or use star or heart or preferred cookie cutter to cut into shapes and lightly dust with powdered sugar. Set aside until ready to serve dessert bowls.
      Powdered sugar

    Chocolate Mousse

    • In a small saucepan, combine chocolate chips and ½ cup (118.5 ml) of the heavy cream over medium-low heat, stirring frequently until chocolate chips are completely melted and mixture is smooth.
      1 cup (175 g) dark or semisweet chocolate chips, 2 cups (474 ml) heavy cream
    • Remove from heat and pour into a heatproof bowl. Stir in Nielsen-Massey Pure Vanilla Extract.
      1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    • Allow mixture to cool completely before continuing.
    • In a clean, medium-sized bowl, use an electric mixer to beat remaining 1 ½ cups (355.5 ml) heavy cream to stiff peaks. Set aside.
    • In bowl of stand mixer, combine cream cheese and (cooled) chocolate mixture, stirring until completely combined.
      8 oz (227 g) cream cheese
    • Gradually add powdered sugar until completely combined. Scrape down sides of bowl as needed.
      Fold in prepared whipped cream until completely combined (don't over-mix).
      1 cup (150 g) powdered sugar
    • Set aside until you are ready to assemble dessert bowls (keep refrigerated in an airtight container if not assembling immediately)

    Vanilla Bean Whipped Cream

    • Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
    • Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and Nielsen-Massey Pure Vanilla Bean Paste.
      1 ½ cups (355 ml) cold heavy cream, ½ cup (60 g) powdered sugar, 1 ½ teaspoon Nielsen-Massey Pure Vanilla Bean Paste
    • Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat on high until stiff peaks form.
    • Transfer whipped cream to a piping bag fitted with a large closed-star tip.

    To Assemble

    • Set out the bowls that you are using for serving and evenly divide the Chocolate Mousse into each bowl, using a spoon to spread it around the bottom and up the sides to form a “nest” that covers the entire bottom of each bowl.
    • Pipe your whipped cream inside the “nest” until it is completely filled
    • Place powdered sugared cake cut-outs around the bowl.
    • Strategically place berries around the cake cut-outs and top with chocolate shavings, if desired.
      3 cups (400 g) assorted berries, Chocolate shavings
    • Serve immediately. Make sure to share a pic to Instagram and tag me @sugarspun_sam so I can see what you’ve created!

    Nutrition

    Serving: 1bowl | Calories: 1680kcal | Carbohydrates: 199g | Protein: 21g | Fat: 92g | Saturated Fat: 54g | Cholesterol: 450mg | Sodium: 590mg | Potassium: 632mg | Fiber: 3g | Sugar: 121g | Vitamin A: 3457IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 6mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Shop the Post:

    [show_shopthepost_widget id=”3034796″]

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

    « Kitchen Tips: Easy Slow Cooker Shredded Chicken
    White Chicken Chili »

    Reader Interactions

    Comments

    1. Pam

      February 28, 2024 at 7:04 pm

      5 stars
      This recipe turned out amazing!! (of course, all of your recipes are pure perfection 👌🏽 🥰)
      I just had to try this because it reminded me of Cookie Salad, except the salad is made with pudding instead of mousse. I made homemade Nilla Wafers for the cookie in this recipe 😋
      I’ll be adding this dessert bowl to the rotation!

      Reply
      • Sam

        March 03, 2024 at 9:43 pm

        I’m so glad you enjoyed this one so much, Pam! 🙂

        Reply
    2. Emmalee

      December 18, 2020 at 6:45 pm

      5 stars
      Hey, Sam! I was wondering how many cups of mousse the mousse portion of the recipe makes.

      Thanks!

      Reply
      • Sam

        December 18, 2020 at 9:52 pm

        Hi Emmalee! Unfortunately I have never measured it out after making it. 🙁 I will make a note and be sure to do so next time I make them.

        Reply
    3. Liz

      April 21, 2018 at 1:22 pm

      5 stars
      I was never into smoothie bowls, but dessert bowls WILL happen at my house! Especially when chocolate mousse is involved!

      Reply
      • Sam

        April 26, 2018 at 9:32 pm

        I hope you love them, Liz!!

        Reply
    4. Dana DeVolk

      April 21, 2018 at 8:58 am

      5 stars
      These were so so good! I love Nielsen-Massey products so I already had a stash in my pantry! The favorite part was the chocolate mousse of course, hehe!

      Reply
      • Sam

        April 21, 2018 at 10:06 am

        I’m so glad to hear you enjoyed them, Dana! I think the chocolate part was my favorite, too (no surprise there!!) 🙂

        Reply
    5. Chandra Persaud

      February 21, 2018 at 5:02 pm

      Hi Sam, is there a step missing in making the chocolate mousse? Does the whipped cream get folded into the chocolate/cream/cream cheese/confection sugar mixture? TIA!

      Reply
      • Chandra Persaud

        February 21, 2018 at 5:05 pm

        OK powdered sugar and around step 6 and 7.

        Reply
      • Sam

        February 21, 2018 at 5:30 pm

        Yikes, sorry, yes you add it after the powdered sugar! Not sure how I missed that, I’ll fix it as soon as I get back to my desktop, thanks Chandra!!

        Reply
    6. Carrie

      February 21, 2018 at 2:20 pm

      5 stars
      These are stunning Sam!! Had to pick my jaw up off the floor after seeing the email!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    Cozy Soups

    Small white crock of potato leek soup topped with croutons and chives.

    Potato Leek Soup

    bowl of chicken corn chowder topped with bacon and green onions

    Chicken Corn Chowder

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Bowl of cream of crab soup topped with old bay, parsley, and crab meat.

    Cream of Crab Soup

    Bowl of butternut squash soup topped with roasted pumpkin seeds.

    Butternut Squash Soup

    white bowl of hearty homemade tomato soup garnished with parmesan cheese, fresh basil, and cracked black pepper

    Tomato Soup Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    Name and email are required