Chocolate Cherry Layer Cake

3/4 cup unsweetened cocoa powder 1/4 cup sugar 1/2 cup boiling water 1 package (16 oz.) angel food cake mix 1 1/4 cups water 1 can (20 oz.) lite cherry pie filling Prepared chocolate frosting (reduced−fat if possible) Chocolate shavings Preheat oven to 350F. Line a jelly roll pan with wax paper (pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk together cocoa, sugar and boiling water. Cool mixture to lukewarm. Prepare angel food cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Spread batter evenly into prepared jelly−roll pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and wax paper; cool. Slice cake into three equal parts. Start with cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer. Frost and decorate with chocolate shavings. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Chocolate Candy Cheesecake

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter or margarine 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup sugar 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract 2 light Milky Way bars, cut up 1/4 cup fat−free caramel ice cream topping Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside. In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Chocolate: Magic Cookie Bars III

2 cups melted butter6 cups graham cracker crumbs3 (14 ounce) cans sweetened condensed milk3 cups semisweet chocolate chips3 2/3 cups flaked coconut2 1/2 cups chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo". Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares. Amount Per Serving  Calories: 153 | Total Fat: 9.8g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 96

Amount Per Serving

Calories: 153

Total Fat: 9.8gCholesterol: 14mgSodium: 83mgTotal Carbs: 15.9g    Dietary Fiber: 0.9gProtein: 2.1g VIEW DETAILED NUTRITION
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Chocolate Praline Layer Cake

1/2 cup butter 1/4 cup heavy whipping cream 1 cup packed brown sugar 3/4 cup chopped pecans 1 (18.25 ounce) package devil's food cake mix with pudding 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 3/4 cups heavy whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator. Amount Per Serving  Calories: 295 | Total Fat: 20.3g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 295

Total Fat: 20.3gCholesterol: 68mgSodium: 205mgTotal Carbs: 26.4g    Dietary Fiber: 0.5gProtein: 3.3g

English Royalty Chocolate Chip Scones

1 3/4 cups all-purpose flour 1/3 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, chilled and cubed 1/2 cup miniature semi-sweet chocolate chips 3 tablespoons orange juice Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Amount Per Serving  Calories: 167 | Total Fat: 7.1g | Cholesterol: 13mg Powered by ESHA Nutrient Database

English Royalty Chocolate Chip Scones

Servings Per Recipe: 12

Amount Per Serving

Calories: 167

Total Fat: 7.1gCholesterol: 13mgSodium: 180mgTotal Carbs: 24.6g    Dietary Fiber: 0.9gProtein: 2.3g

Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

Candy: Chinese New Year Chocolate Candy

2 cups semisweet chocolate chips2 cups butterscotch chips2 1/2 cups dry-roasted peanuts4 cups chow mein noodlesButter a 9x13 inch dish. Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares. Amount Per Serving  Calories: 276 | Total Fat: 18.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Chinese New Year Chocolate Candy

Servings Per Recipe: 24

Amount Per Serving

Calories: 276

Total Fat: 18.1gCholesterol: 0mgSodium: 51mgTotal Carbs: 25.5g    Dietary Fiber: 2.3gProtein: 4.8g VIEW DETAILED NUTRITION
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Mousse: Ultimate Irish Cream Chocolate Mousse

4 ounces dark chocolate, chopped3 eggs, separated1 tablespoon Irish cream liqueur1 cup whipped creamchocolate shavingsMelt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving. Amount Per Serving  Calories: 458 | Total Fat: 36.7g | Cholesterol: 243mg Powered by ESHA Nutrient Database

Ultimate Irish Cream Chocolate Mousse

Servings Per Recipe: 4

Amount Per Serving

Calories: 458

Total Fat: 36.7gCholesterol: 243mgSodium: 81mgTotal Carbs: 22.9g    Dietary Fiber: 2.3gProtein: 8.2g VIEW DETAILED NUTRITION
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Chocolate: Tip Top Toffee Ice Cream Pie

5 cups sliced almonds21 chocolate sandwich cookies with creme filling1 cup all-purpose flour1/2 cup butter, melted1 1/3 cups butter1 1/2 cups white sugar1/3 cup cold water1 tablespoon fresh lemon juice1/4 teaspoon salt1/2 teaspoon vanilla extract1/2 teaspoon almond extract3 (1 ounce) squares semi-sweet chocolate1 quart chocolate ice cream, softenedPreheat the oven to 350 degrees F (175 degrees C). Scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. Set almonds aside, but leave the oven on. In a food processor, grind the cookies until they are coarse crumbs. Transfer crumbs to a bowl, and stir in the flour. Stir in the 1/2 cup melted butter, and toss to moisten. Butter the bottom of a springform pan, leaving the sides unbuttered. Press the mixture onto the bottom of the pan. Bake until set, about 12 to 15 minutes. Transfer to a rack to cool. When crust has cooled, place it in the freezer for at least 30 minutes. In a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes. Remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds. Pour the mixture into a buttered 9 x 13 inch pan, and set aside to cool. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Spread melted chocolate over the cooled toffee. Immediately sprinkle with 1 cup almonds. Freeze for 1 hour, or until firm. Turn the toffee out onto a work surface, and break it into 1/2 inch pieces. Let the ice cream soften very slightly in a large bowl. Stir briefly, just until malleable. Fold in the toffee. With a large rubber spatula, spread the ice cream into the crust. Top with the remaining almonds. Place the pie in the freezer. When it has firmed up slightly, cover the top with plastic. Freeze until firm, about 6 hours. Place the pie in the refrigerator to soften about 20 minutes before serving. Run the tip of a knife around the sides of the pie to loosen. Carefully remove the spring form pan. Cut into wedges with a knife dipped in hot water. Amount Per Serving  Calories: 1249 | Total Fat: 88g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 1249

Total Fat: 88gCholesterol: 134mgSodium: 550mgTotal Carbs: 104.2g    Dietary Fiber: 8.7gProtein: 19g VIEW DETAILED NUTRITION
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Valentine's Day: Chocolate Pizzelles

4 eggs1/4 cup cocoa powder1 cup white sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1 tablespoon baking powder1 cup unsalted butter3/4 cup ground hazelnuts2 cups all-purpose flourWhisk the eggs with the sugar and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks. Sprinkle with powdered sugar. Amount Per Serving  Calories: 358 | Total Fat: 22.6g | Cholesterol: 111mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 358

Total Fat: 22.6gCholesterol: 111mgSodium: 197mgTotal Carbs: 35.5g    Dietary Fiber: 2gProtein: 6g VIEW DETAILED NUTRITION
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Christmas Recipes: Chocolate Thumbprints II

1 cup butter1 cup white sugar2 eggs, separated2 (1 ounce) squares unsweetened chocolate, melted1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon salt48 milk chocolate candy kisses, unwrapped1/3 cup granulated sugar for decorationPreheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired. Amount Per Serving  Calories: 215 | Total Fat: 12.3g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 215

Total Fat: 12.3gCholesterol: 40mgSodium: 117mgTotal Carbs: 25.4g    Dietary Fiber: 1gProtein: 2.6g VIEW DETAILED NUTRITION
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Meringues: Chocolate Chip Meringue Drops | Submitted By: S.N. Noble

2 egg whites1/2 cup white sugar1 teaspoon vanilla extract3 tablespoons unsweetened cocoa powder1/2 cup semisweet chocolate chipsPreheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside. In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container. Amount Per Serving  Calories: 22 | Total Fat: 0.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 40

Amount Per Serving

Calories: 22

Total Fat: 0.7gCholesterol: 0mgSodium: 3mgTotal Carbs: 4.1g    Dietary Fiber: 0.2gProtein: 0.3g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Low-Carb Chocolate Swirl Cheesecake | Submitted By: Syd

1 cup low-carb chocolate cookie crumbs1/4 cup butter, melted3 tablespoons SPLENDA® Granular1/2 cup finely chopped macadamia nuts, pecans, or almonds3 eggs, separated3 (8 ounce) packages cream cheese, at room temperature1 cup sour cream1 cup SPLENDA® Granular2 tablespoons low-carbohydrate baking flour substitute6 ounces low-carbohydrate, dark chocolate, melted3 ounces low-carbohydrate, dark chocolate, melted3 tablespoons finely chopped macadamia nuts, pecans, or almondsCombine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C) In a large bowl, whip egg whites until stiff but not dry. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake. Amount Per Serving  Calories: 381 | Total Fat: 34.5g | Cholesterol: 104mg Powered by ESHA Nutrient Database

Low-Carb Chocolate Swirl Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 381

Total Fat: 34.5gCholesterol: 104mgSodium: 230mgTotal Carbs: 9g    Dietary Fiber: 3.1gProtein: 8.3g VIEW DETAILED NUTRITION
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Chocolate: Chocolate Mayonnaise Cake I | Submitted By: Cyndie

4 (1 ounce) squares semisweet chocolate1 cup mayonnaise1 1/3 cups water1 teaspoon vanilla extract3 eggs1/4 teaspoon baking powder1 teaspoon baking soda1 2/3 cups white sugar2 1/4 cups all-purpose flourPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. To a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. Add mayonnaise and melted chocolate; beat on low until well blended. In a separate bowl, mix flour, soda, and baking powder together. Add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. Pour batter into prepared pan. Bake for 45 minutes. Cool. Amount Per Serving  Calories: 260 | Total Fat: 12.7g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 260

Total Fat: 12.7gCholesterol: 40mgSodium: 159mgTotal Carbs: 34.5g    Dietary Fiber: 0.9gProtein: 3.2g VIEW DETAILED NUTRITION
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Trifles: Double Chocolate Mocha Trifle | Submitted By: ADRSEW

1 (19.8 ounce) package brownie mix1 3/4 cups cold milk2 (3.3 ounce) packages instant white chocolate pudding mix4 teaspoons instant coffee granules2 tablespoons warm water2 cups frozen whipped topping, thawed3 (1.4 ounce) bars chocolate covered toffee bars, choppedPrepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving. Amount Per Serving  Calories: 249 | Total Fat: 10.1g | Cholesterol: 7mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 249

Total Fat: 10.1gCholesterol: 7mgSodium: 186mgTotal Carbs: 37.7g    Dietary Fiber: 1.3gProtein: 3.1g VIEW DETAILED NUTRITION
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"Excellent" is all I can say about this dessert. I read some reviews and took what I thought would work best with this dessert. I used 5 Skorr bars. I used the fat free white chocolate instant pudding but used 2% milk in making the pudding. Use the amount of milk that the box suggests. I also used 3 boxes of the pudding - 2 with the coffee ingredient and 1 without, which I used as the middle filling. (If you can find my picutre I submitted with my trifle bowl you can see how nice it turned out. I made the whipping cream and used a layer on the top. Adding the extra pkg of pudding layer and a top layer of whipping cream you do not have to double the recipe. Also I drizzled Hersheys Syrup over each brownie layer (3 layers). So the layers went like this: Bottom layer -thin layer of whipping cream, brownie layer, syrup, toffe pieces, white chocolate coffee pudding/whipping cream mixture, brownie layer, syrup, toffee pieces, white chocolate pudding/cream mixture (remember no coffee in this batch), brownie layer, syrup, toffee pieces, coffee pudding mixture, a nice layer of whipping cream, last Skorr bar pieces and syrup drizzled over the top. It is beautiful to look at too. Delicious and thanks for offering the recipe of this scrumptuous treat!!! Was this review helpful? [ YES ]
123 users found this review helpful "Excellent" is all I can say about this dessert. I read some reviews and took what I thought...

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Candy: Chocolate Covered Potato Chips | Submitted By: JAZZYTINA

1 pound high quality milk chocolate, chopped8 cups ridged potato chipsPlace about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 6mg Powered by ESHA Nutrient Database

Chocolate Covered Potato Chips

Servings Per Recipe: 16

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 6mgSodium: 261mgTotal Carbs: 35.3g    Dietary Fiber: 2.3gProtein: 4.6g VIEW DETAILED NUTRITION
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Mousse: Chocolate Mousse II | Submitted By: Sharon

1 cup semisweet chocolate chips5 tablespoons boiling water4 eggs, separatedGrind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each. In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set. Amount Per Serving  Calories: 158 | Total Fat: 10.1g | Cholesterol: 121mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 158

Total Fat: 10.1gCholesterol: 121mgSodium: 83mgTotal Carbs: 15.5g    Dietary Fiber: 1.4gProtein: 4.6g VIEW DETAILED NUTRITION
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Very impressive mousse! I melted the chocolate in a double boiler, because I'm paranoid about the chocolate seizing. I also whipped up a bit of cream, folded the chocolate in, and then added the whipped egg whites to make the mousse a bit creamier. I do like the fluffiness that comes from the egg whites in this recipe though... it's like eating a chocolate cloud! I used half milk & half dark chocolate (found pure dark to be too rich the first time around), and waited until it had cooled to body temperature (test temp on your wrist) before adding the egg yolks. The chocolate-yolk mixture gets quite thick, but if you fold it right after you combine the yolk & chocolate, it blends just fine. For added pizzaz, I drizzled some melted chocolate in random patterns onto waxed paper, cooled it in the refrigerator, then broke off the chocolate "designs" and stuck it into the mousse, which had been spooned into wine glasses. My friends loved the dessert, and now think I'm Martha, all for relatively little effort! Thanks for the yummy recipe!! Was this review helpful? [ YES ]
38 users found this review helpful Very impressive mousse! I melted the chocolate in a double boiler, because I'm paranoid about...

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Mousse: Raspberry White Chocolate Mousse | Submitted By: Stacey Walery

1 (10 ounce) package frozen raspberries, thawed2 tablespoons white sugar2 tablespoons orange liqueur1 3/4 cups heavy whipping cream6 ounces white chocolate, chopped1 drop red food coloringProcess berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake. Amount Per Serving  Calories: 180 | Total Fat: 13.4g | Cholesterol: 38mg

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Dessert Sauce: Chocolate Caramel Latte Syrup | Submitted By: rhonda

1 cup heavy cream1 cup light corn syrup1/2 cup white sugar1/2 cup packed brown sugar1/8 teaspoon salt8 ounces milk chocolate, chopped1/4 cup butterIn a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth. Amount Per Serving  Calories: 256 | Total Fat: 12.7g | Cholesterol: 31mg

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Cookies: Chocolate Mint Brownies | Submitted By: S. Hynek

1 cup white sugar1/2 cup butter, softened1 (16 ounce) can chocolate syrup4 eggs1 teaspoon vanilla extract1/2 teaspoon salt1 cup all-purpose flour2 1/2 cups confectioners' sugar1/2 cup butter, melted3 tablespoons creme de menthe liqueur1 cup semisweet chocolate chips6 tablespoons butterPreheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan. Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool. In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely. Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares. Amount Per Serving  Calories: 598 | Total Fat: 27.5g | Cholesterol: 126mg

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