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Decadent Dessert Sampler

Item #: DSM66

Decadent Dessert Sampler



Elegant and delicious, this dessert collection is the step to ending any gourmet meal on a high note. Enjoy two Molten Chocolate Cakes, featuring a moist texture, a pronounced bittersweet chocolate flavor and molten filling, this is a true classic. Sweet, creamy Crème Brûlée comes in two reusable ramekins with fired sugar for that uniquely intense, crunchy, caramel topping. Mere words cannot describe the masterpiece that is Sticky Toffee Pudding. You get two individual servings of this buttery, rich, and comforting treat. Everyone can indulge as they like with this luscious selection of decadent sweets.

Molten Chocolate Cakes, two 3.17 oz. cakes
Creme Brûlée, two 2.9 oz. reusable ramekins
Sticky Toffee Pudding, two single servings


This item is sold out. We apologize for the inconvenience. 

Molten Chocolate Cakes: Prepare from frozen.
Conventional Oven: Preheat oven to 350°F. Place on a parchment-lined baking sheet and into the preheated oven. Bake for about 10 minutes.
Microwave Oven: Place one molten chocolate cake on a microwave-safe plate. Microwave for 45 seconds at 850W power (HIGH, adjust depending on the power of your microwave oven).

Creme Brûlée:
Oven Broil from frozen (preferred method): Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!
Thaw and serve (alternative method): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. Can be topped with berries. Once thawed, may be refrigerated for up to 2 days.

Sticky Toffee Pudding: Warm the frozen pudding in a preheated oven 350°F for 20 minutes. Containers are oven-proof. Some sauce may leak out, simply scoop up and spoon over the top!


Molten Chocolate Cakes: Egg, Sugar, Chocolate (Cocoa Mass, Sugar, Emulsifier: Soy Lecithin, Natural Vanilla Flavor), Butter, Wheat Flour, Water, Cocoa Powder, Semi Skim Milk Powder.

Creme Brûlée: Heavy Cream (less than 1% mono and diglycerides, carrageenan), Skim Milk, Pasteurized Egg Yolks, Sugar, Brown Sugar, Natural Vanilla, Starch.
Contains: Milk, Eggs.
Produced in a facility that uses Peanuts and Tree Nuts.

Sticky Toffee Pudding: Date Puree (Water, Dates, Dextrose), Sugar, Enriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Eggs, Butter (Pasteurized Cream, Salt), Cream (Cream, Carrageenan), Vanilla Extract (Vanilla, Alcohol), Baking Soda, Baking Powder (Sodium Acid, Pyrophosphate, Sodium Bicarbonate, Potato Starch).
Contains: Milk, Egg and Wheat.
Produced on machinery that is also used to process Tree Nuts.