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Super Chocolate Mousse
Card 1 Front:
SUPER CHOCOLATE MOUSSE
1 12-oz. pkg. (2 c.) semi-sweet chocolate mor-
sels
1 cup sugar, divided
1/4 c. water
1/4 c. brandy
4 egg yolks, beaten
1 1/2 c. heavy cream
1 measuring tablespoon vanilla extract
6 egg whites
Garnish (Optional) - whipped cream
In lg. heavy saucepan, combine chocl morsels,
1/2 c. sugar, water and brandy. Cook over low
heat until morsels melt and mixture is smooth;
stirring constantly. Bring just to a boil
over low heat; stirring occasionally.
Card 1 Back:
Remove from heat; set aside. In lg. bowl,
gradually beat melted chocolate mixture into bea
ten egg yolks, using a wire whisk. Beat until
smooth. Chill chocolate mixxture over ice
bath for about 10 minutes or until mixture
mounds from spoon; stirring occasionally.
In sm. chilled bowl, beat heavy cream and
vanilla until stiff peaks form; set aside.
In lg. bowl, beat egg whites until soft peaks
form. Gradually add remaining 1/2 c. of sugar,
beating until stiff peaks form. Gr
Gradually fold a small amount of beaten egg
whites into chilled chocolater mixture. Then
fold in remaining egg whites. Fold in whipped
cream. Pour into 8-cup souffle dish.
Chill in refrigerator several hours. Garnish
with rosettes of whipped cream. 15-16 servings.
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# Super Chocolate Mousse
*Makes 15–16 servings*
## Ingredients
- 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate morsels
- 1 cup sugar, divided
- 1/4 cup water
- 1/4 cup brandy
- 4 egg yolks, beaten
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 6 egg whites
- Whipped cream, for garnish (optional)
## Instructions
1. In a large, heavy saucepan, combine chocolate morsels, 1/2 cup sugar, water, and brandy. Cook over low heat until morsels melt and mixture is smooth, stirring constantly. Bring just to a boil over low heat, stirring occasionally.
2. Remove from heat; set aside. In a large bowl, gradually beat melted chocolate mixture into beaten egg yolks using a wire whisk. Beat until smooth.
3. Chill chocolate mixture over an ice bath for about 10 minutes, or until mixture mounds from a spoon, stirring occasionally.
4. In a small chilled bowl, beat heavy cream and vanilla until stiff peaks form; set aside.
5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, beating until stiff peaks form.
6. Gradually fold a small amount of beaten egg whites into the chilled chocolate mixture. Then fold in remaining egg whites. Fold in whipped cream.
7. Pour into an 8-cup soufflé dish.
8. Chill in refrigerator several hours. Garnish with rosettes of whipped cream before serving. -
Honey Grahams Special
Here's what's cookin': Honey Grahams Special Serves: 10
Recipe from the kitchen of: Miriam B. Lao
2 cups chocolate pudding
48 Graham crackers
2 tablespoon sugar
1 cup heavy cream, whipped
1 teaspoon vanilla
Use packaged or home
made chocolate pudding
Whip cream, add sugar
and vanilla. Layer
Graham crackers
Back:
and pudding until about
6 layers high. Frost the
top and sides with the
whipped cream. Chill
several hours in the refrigerator
Slice thinly to serve.
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# Honey Grahams Special
*Recipe from the kitchen of Miriam B. Lao*
*Serves 10*
## Ingredients
- 2 cups chocolate pudding (packaged or homemade)
- 48 graham crackers
- 2 Tbsp sugar
- 1 cup heavy cream, whipped
- 1 tsp vanilla
## Instructions
1. Use packaged or homemade chocolate pudding.
2. Whip the cream, then add the sugar and vanilla.
3. Layer graham crackers and pudding until about 6 layers high.
4. Frost the top and sides with the whipped cream.
5. Chill several hours in the refrigerator.
6. Slice thinly to serve. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
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# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Orange Cream Filling
Orange
Cream filling
2 egg yolks (a. white
½ cup sugar
juice + rind of
1 orange or lemon
1 cup heavy cream
dipped whipped
Heat + juice rind
+ sugar 1 minute
add yolks and cook
5 minutes.
cool + chill.
add + cup whipped cream
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# Orange Cream Filling
## Ingredients
- 2 egg yolks (and whites)
- 1/2 cup sugar
- Juice and rind of 1 orange or lemon
- 1 cup heavy cream, whipped
## Instructions
1. Heat juice and rind with sugar for 1 minute.
2. Add yolks and cook 5 minutes.
3. Cool and chill.
4. Add 1 cup whipped cream. -
Creme De Menthe Pie
Creme De Menthe Pie
28 lge Marshmallows
1/2 C milk
2 T creme de menthe
18 creme filled choc cookies - crushed
1/3 stick of butter
1/2 pt heavy cream, whipped
Combine marshmallows
& milk in double boiler; cook 'til
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dissolved. Cool; add creme
de menthe. Cool thoroughly.
Combine cookies & butter; mix
well. Press into 8" pie pan.
fold whipped cream into
marshmallow mixture; pour
into pie shell Sprinkle with
add'l crumbs - chill 5 hrs.
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# Creme De Menthe Pie
## Ingredients
- 18 creme filled chocolate cookies, crushed
- 1/3 stick butter
- 28 large marshmallows
- 1/2 cup milk
- 2 Tbsp creme de menthe
- 1/2 pint heavy cream, whipped
## Instructions
1. Combine marshmallows and milk in a double boiler; cook until dissolved.
2. Cool; add creme de menthe. Cool thoroughly.
3. Combine crushed cookies and butter; mix well. Press into an 8" pie pan to form the crust.
4. Fold whipped cream into marshmallow mixture; pour into pie shell.
5. Sprinkle with additional cookie crumbs.
6. Chill 5 hours.