The Cambro Sweet Experiment garnered some great responses and terrific recipes. This first image is a quick view infographic of the 12 most stand-out recipes.

The following chart details some of the Sweet Experiment recipes.

Recipe Name and Photo	Recipe
Chocolate Hazelnut Brownie Mousse	The perfect sized satiny rich chocolate dessert with parfait layers of chocolate, coffee, & cream!Ingredients: 4 ea Egg Yolks 3/4 C Powder Sugar 2 Tbs. Hazelnut or Coffee Liquor 4 oz Chocolate Hazelnut Spread 2 ½ C Heavy Whipping Cream Brownies Garnish with Chocolate Espresso BeansPreparation Directions: 1. Combine yolks, ½ of powder sugar & liquor in top of double boiler, over simmering, not boiling water. Then whip with handheld mixer for 8-10 minutes, or until think & lemon colored. 2. Whisk in chocolate hazelnut spread & set aside to cool. 3. Whip cream until stiff. 4. Fold in ¾ of the whipped cream into the chocolate hazelnut base. 5. Place into piping bag & set aside. 6. With remaining whipped cream fold in the remaining powder sugar. Place in second piping bag. 7. You will assemble the dessert glass into layers, like a parfait: 8. Crumble brownies into bottom of dessert glass. 9. Pipe Chocolate Mousse into dessert glass, filling 1/3 full. 10. Repeat with more brownie crumbles. 11. Repeat Chocolate Mousse to top of cup. 12. Tap dessert glass to settle contents. 13. Pipe Whipped Cream in a swirl on top of dessert glass. 14. Add chocolate covered coffee bean. 15. Chill or serve immediately.Serves 12 in Cambro Dessert Glasses Submitted by: B. Melnick
Blueberry Cheesecake Shots	A celebration of the amazing berries available in BC. We began with homemade shortbread crumbs then layers of cream cheese mousse and blueberry compote. It was garnished with a mint leaf not just for colour but because the flavours taste great together. Submitted by: T. Bacon
A Modern Twist on Dessert Classics!	1. S’mores – graham cracker, melted marshmallows, and chocolate layered in Cambro’s Dessert Glass.  2. Orange Cream’sicle – vanilla bean and orange sherbet layered and topped with an orange in Cambro’s Dessert Glass. 3. Peach Cobbler – reminiscent of the traditional peach cobbler but with a modern day twist this dessert is layered with banana bread, peaches, homemade granola and caramel sauce with just a dash of cinnamon on top in Cambro’s Dessert Glass. Submitted by: T. Barton
Pumpkin Shooter	This is made with Butterscotch Pudding and Pumpkin Puree, whipped cream and pumpkin pie spice folded in. Garnished with candied walnuts and butterscotch chips between layer of the pudding mixture. Finally garnished with whipped cream and a cinnamon stick. This is a great dessert the fall and the Holiday’s. Submitted by: P. Kliefoth
Chocolate Candy Cane Dessert Shooter	This is a great dessert for year round with or without the candy cane garnish.Ingredients: 1 batch 50-second Peppermint Hot Fudge 8 mini candy canes, crushed 6 brownie bites, crumbled 1 cup heavy whipping cream 1/4 cup sugar 2 tablespoons cocoa 1 teaspoon pure vanillaDirections: In a mixer, beat the whipping cream until soft peaks form.  Slowly add the sugar, cocoa and vanilla.  Whip until the cream holds its shape.  Spoon into an icing bag with a large star tip on top. Spoon a small amount of warm fudge sauce in the bottom of each shot glass.  Sprinkle a layer of crushed candy canes on top.  Fill 3/4 of the glass with brownie bite crumbles.  Pipe the chocolate cream on top of the glass.  Sprinkle with crushed candy canes.  Serve immediately, or refrigerate until ready to serve. Submitted by: S. Seaman
The Maple Bacon Donut Shooter	Layers of spice cake donut, crumbled crispy bacon, and maple Bavarian. Of course the whole this is speared with crispy smoky bacon! Submitted by: R. Levi
BOB	Bottom layer: Dark chocolate/spiced rum mousse  Middle layer: Jellied raspberry purée  Top layer: White chocolate whipped cream Garnish: Jellied raspberry purée ball. Submitted by: O. Block
Raspberry Double Chocolate Moose	This starts with a graham cracker crust bottom then layered with a chocolate ganache, chambord chocolate moose, topped with homemade chambord whip topping. Submitted by: K. Bresette
Cranberry Ginger Parfait	A parfait consisting of Ginger cranberry chutney, Ginger molasses cookie, Maple mousse, Pecan brittle, and Champagne and pear gelee. Submitted by: T. Runyan
Cranapple Delight	Cranberry and pineapple are favorite flavors – so decided to marry  the two flavors for a light but not too sweet dessert to follow Thanksgiving or Christmas dinners.  Layers from bottom up are: rice infused with coconut milk and vanilla bean, lemon\pineapple jelly, cranberry/pineapple jelly, lemon/pineapple jelly, cream cheese/whipped cream flavored with clear vanilla. Submitted by: J. Topp
Peppermint Dessert Parfait	This is a simple after dinner dessert, that is refreshing to the taste as well as to the eyes. This parfait is guaranteed to have the customers asking for more. Submitted by: H. Moline
Kir Royale Verrine	Kir Royale: A red fruit preserve, champagne gelee, almond cake, and cassis cream. Submitted by: A. Schneider

Thanks to all who participated and if you’re interested in learning more about these great little mini dessert glasses that can be used for a lot more than dessert, you can download the spec sheet here: Cambro Dessert Glass Spec Sheet
or by contacting your local Cambro rep – Find A Rep here!