Chocolate and strawberry bliss! My Mom’s “magical” jello popped into my mind. She used to make jello squares and pour heavy cream into the jello mix (including water); placed them in the refrigerator and a couple hours later, 2 tone jello… creamy on top and jello on the bottom. Our family and friends used to think it was pretty neat!
I love the color contrast! Poured into 4 stem glasses for a charming, Valentine style. It’s meant to share or not. Lol!
Ingredients: 1 cup semi-sweet chocolate, cut into pieces/chopped – 3 ounces 60% Ghiradelli – 1 cup cold heavy cream, – 3 egg whites
Strawberry – 3 oz strawberry jello (follow jello directions) – 2 cups heavy cream – allow jello to cool before adding whip cream/cool whip. At least 30 minutes. Whisk together the strawberry jello and whip cream until smooth.
Fill a medium saucepan with 1-2 cups of water and bring to medium heat. Place chocolate and 1/4 cup heavy cream in a heatproof bowl. Put remaining heavy cream back in the refrigerator. Place bowl over the saucepan (bowl should not touch the water). Melt chocolate, stirring with a rubber spatula until smooth. I suggest medium low heat. Carefully remove bowl from the saucepan and set aside to cool. Place egg whites in a separate medium/large bowl and whisk (you may use electric whisk) for 3 minutes until stiff peaks form. Place the remaining 3/4 cup heavy cream into a third medium bowl and whisk until soft peaks form. Use a rubber spatula to fold half of the whipped cream into melted chocolate. Gently fold egg whites into chocolate mixture. Thoroughly combine. Spoon mousse or pipe it from a pastry bag.
Diagonal inspiration TipBuzz on Pinterest.
Homemade Whip Cream – 1 1/2 cups heavy cream – 2 tablespoons sugar – 1 teaspoon vanilla extract/vanilla bean paste
Winter layers, not clothes… dessert!
Chocolate lovers dream. I wanted to try a no-bake; flourless cheesecake. Thanks to Yummiest Food on Pinterest — the texture reminds me of mousse. The layered combination is delicious! ❤️🍫
Baking & Spices
2 1/2 cups
Oreo cookie crumbs
4 (8 oz.) packages
2 3/4 cup
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
- Press crumb mixture onto the bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the filling
- Melt 10 ounces bittersweet chocolate and set aside to cool
- In medium bowl, mix cream cheese and powdered sugar until smooth
- In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Divide mixture into 2 equal portions in separate bowls
- To the first half of the mixture add melted chocolate and mix on low speed to combine then pour the filling over the crust then second half of the mixture carefully spoon over the top of the chocolate mixture
- Place the cheesecakes in the refrigerator and refrigerate for at least one hour
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
- Cool and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
- To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife. Drizzle chocolate sauce if desired.
This chocolatey mousse recipe is a holiday favorite among family, friends & colleagues.
Former colleagues raved about it. How do you make it? Can I have the recipe? Rumor had it a volunteer at work was caught licking her bowl, Lol. I typed the recipe & printed 30 copies to share with everyone.
Definitely a crowd pleaser!
Ingredients: 1 box devil’s food cake. 10 to 14 Skor candy bars. 2 packages chocolates mousse. 1 tub cool whip. 1 cup kahlua
Make devil’s food cake according to directions. Set aside to cool. Once cool, poke fork throughout cake. Evenly pour kahlua into cake holes. Cover cake with plastic wrap and marinate overnight.
Prepare mousse according to package and chill. (I make mousse same night as cake and place in refrigerator). Grind or crush skor bars into small fine pieces. Save bigger pieces and some small pieces to sprinkle on top of trifle.
Grab your trifle bowl — cut or break cake into pieces place one layer into bottom of bowl. Begin layering — spoon mousse on top of cake, next spoon cool whip then sprinkle skor bars around. Repeat layers. Decorate the top to your liking …I prefer finishing with cool whip and skor pieces on top. Keep chilled.