Peppermint Mousse
· 2 cups whipping cream
· ½ cup powdered sugar (more or less to taste)
· ¾ cup mini marshmallows
· 1 cup ground peppermint candy (reserve ¼ cup for garnish)
· 1 tsp. vanilla
· ½ cup pecans (optional)
Whip cream, then fold in remaining ingredients. Dollop into purchased chocolate cups or spread into the following crust formed in a small springform pan:
· 2 cups finely crushed chocolate cookies (without cream center, Oreos don’t work)
· ½ cup butter, melted
Combine crumbs and butter. Press into the bottom and sides of a small springform pan. Fill with mousse. Pipe on whipped cream and top with additional crushed peppermint and chocolate curls.
Seven Layer Brownies
(aka Rocky Road Fudge Bars)
Bar:
½ c. butter
1 sq. unsweetened chocolate (1 oz.)
1 c. sugar
2 eggs
1 c. flour
1 tsp. vanilla
1 tsp. baking powder
½ c. chopped nuts
Filling:
6 oz. cream cheese, softened
½ c. sugar
½ c. butter or margarine
2 T. flour
1 egg
½ t. vanilla
1 6-oz. pkg (1 cup) chocolate chips
2 c. mini marshmallows
Frosting:
¼ c. butter
1 tsp. milk
¼ c. milk
1 sq. unsweetened chocolate (1-oz)
2 oz. cream cheese
1 lb (3 c.) powdered sugar
Preheat oven to 350 F. Grease and flour a 13 x 9 x 2 pan. In microwave, melt ½ c. butter and 1 oz. chocolate. Add remaining 6 bar ingredients, mix well, and spread in prepared pan.
In a small bowl, combine 6 oz. cream cheese with next 5 filling ingredients. Blend until smooth and fluffy. Spread over choc. mixture and sprinkle with chocolate chips. Bake 20 to 25 mins. until cream cheese mixture just starts to brown. Don’t OVERBAKE. Sprinkle with marshmallows and bake 2 minutes longer.
In microwave, melt ¼ c. butter, 1 oz. chocolate, 2 oz. cream cheese, and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and gently swirl together.
Chocolate Bread Pudding
Makes One 9” round (7 cups)
Total Time: About 1 ½ Hours
Melt:
2 c. semisweet chocolate chips (12 oz.)
1 c. brown sugar
1 stick unsalted butter, cubed
Whisk together; pour over:
2 c whole or 2% milk
3 eggs
2 T. vanilla
2 t. instant espresso powder (optional)
½ t. table salt
1 lb croissants, cut into 1” cubes (I used my food scale, but I think it was about 7 or 8 croissants)
Fold in:
Chocolate mixture
Serve with:
German Chocolate Sauce* or
White Chocolate Amaretto Sauce
*We made the German Chocolate Sauce for gourmet club
Preheat oven to 350 degrees; coat a 9” springform pan with 1 T softened unsalted butter.
Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
Whisk milk, eggs, vanilla, espresso, and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape.
Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 minutes, remove the sides of the pan, and slice. Serve with toppings.
Per 1/10 recipe: 577 calories, 42% calories from fat; 27g total fat
German Chocolate Sauce
Makes 1 Cup
Total time: 20 minutes
Melt and stir in:
2 T unsalted butter
½ c brown sugar
½ c heavy cream
1 egg yolk
Pinch of salt
Off heat, add:
¼ c pecans, toasted and chopped
¼ c sweetened shredded coconut, toasted
2-3 t. brandy
Melt the butter with the sugar for the sauce in a small saucepan over medium heat. Stir in cream, yolk, and salt; boil for 1 minute, or until thickened slightly.
Off heat, add pecans, coconut, and brandy. Transfer to a bowl and cool to room temperature.
Serve with whipping cream.
Per 1/10 recipe: 214 calories; 17 g total fat
White Chocolate Cream
Makes 1 Cup
Total time: 20 minutes
Melt:
4 oz white chocolate, chopped
2/3 c heavy cream
2 T powdered sugar
Pinch of salt
Combine and stir in; garnish with:
2 T. amaretto
2 t. cornstarch
Fresh raspberries
Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minutes.
Combine amaretto and cornstarch to make a slurry*, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries
Per 1/10 recipe: 135 calories; 9 g total fat
*A slurry is a thin paste used to thicken soups and sauces. It’s made by blending a thickening agent, usually cornstarch or flour, with a liquid, such as water or broth.
· 2 cups whipping cream
· ½ cup powdered sugar (more or less to taste)
· ¾ cup mini marshmallows
· 1 cup ground peppermint candy (reserve ¼ cup for garnish)
· 1 tsp. vanilla
· ½ cup pecans (optional)
Whip cream, then fold in remaining ingredients. Dollop into purchased chocolate cups or spread into the following crust formed in a small springform pan:
· 2 cups finely crushed chocolate cookies (without cream center, Oreos don’t work)
· ½ cup butter, melted
Combine crumbs and butter. Press into the bottom and sides of a small springform pan. Fill with mousse. Pipe on whipped cream and top with additional crushed peppermint and chocolate curls.
Seven Layer Brownies
(aka Rocky Road Fudge Bars)
Bar:
½ c. butter
1 sq. unsweetened chocolate (1 oz.)
1 c. sugar
2 eggs
1 c. flour
1 tsp. vanilla
1 tsp. baking powder
½ c. chopped nuts
Filling:
6 oz. cream cheese, softened
½ c. sugar
½ c. butter or margarine
2 T. flour
1 egg
½ t. vanilla
1 6-oz. pkg (1 cup) chocolate chips
2 c. mini marshmallows
Frosting:
¼ c. butter
1 tsp. milk
¼ c. milk
1 sq. unsweetened chocolate (1-oz)
2 oz. cream cheese
1 lb (3 c.) powdered sugar
Preheat oven to 350 F. Grease and flour a 13 x 9 x 2 pan. In microwave, melt ½ c. butter and 1 oz. chocolate. Add remaining 6 bar ingredients, mix well, and spread in prepared pan.
In a small bowl, combine 6 oz. cream cheese with next 5 filling ingredients. Blend until smooth and fluffy. Spread over choc. mixture and sprinkle with chocolate chips. Bake 20 to 25 mins. until cream cheese mixture just starts to brown. Don’t OVERBAKE. Sprinkle with marshmallows and bake 2 minutes longer.
In microwave, melt ¼ c. butter, 1 oz. chocolate, 2 oz. cream cheese, and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and gently swirl together.
Chocolate Bread Pudding
Makes One 9” round (7 cups)
Total Time: About 1 ½ Hours
Melt:
2 c. semisweet chocolate chips (12 oz.)
1 c. brown sugar
1 stick unsalted butter, cubed
Whisk together; pour over:
2 c whole or 2% milk
3 eggs
2 T. vanilla
2 t. instant espresso powder (optional)
½ t. table salt
1 lb croissants, cut into 1” cubes (I used my food scale, but I think it was about 7 or 8 croissants)
Fold in:
Chocolate mixture
Serve with:
German Chocolate Sauce* or
White Chocolate Amaretto Sauce
*We made the German Chocolate Sauce for gourmet club
Preheat oven to 350 degrees; coat a 9” springform pan with 1 T softened unsalted butter.
Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
Whisk milk, eggs, vanilla, espresso, and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape.
Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 minutes, remove the sides of the pan, and slice. Serve with toppings.
Per 1/10 recipe: 577 calories, 42% calories from fat; 27g total fat
German Chocolate Sauce
Makes 1 Cup
Total time: 20 minutes
Melt and stir in:
2 T unsalted butter
½ c brown sugar
½ c heavy cream
1 egg yolk
Pinch of salt
Off heat, add:
¼ c pecans, toasted and chopped
¼ c sweetened shredded coconut, toasted
2-3 t. brandy
Melt the butter with the sugar for the sauce in a small saucepan over medium heat. Stir in cream, yolk, and salt; boil for 1 minute, or until thickened slightly.
Off heat, add pecans, coconut, and brandy. Transfer to a bowl and cool to room temperature.
Serve with whipping cream.
Per 1/10 recipe: 214 calories; 17 g total fat
White Chocolate Cream
Makes 1 Cup
Total time: 20 minutes
Melt:
4 oz white chocolate, chopped
2/3 c heavy cream
2 T powdered sugar
Pinch of salt
Combine and stir in; garnish with:
2 T. amaretto
2 t. cornstarch
Fresh raspberries
Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minutes.
Combine amaretto and cornstarch to make a slurry*, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries
Per 1/10 recipe: 135 calories; 9 g total fat
*A slurry is a thin paste used to thicken soups and sauces. It’s made by blending a thickening agent, usually cornstarch or flour, with a liquid, such as water or broth.
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