lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Chocolate Cupcakes
Ingredients:
- 1 cream cheese
- 1/4 creamy peanut butter
- 2 sugar
- 1 milk
- 2 sugar
- 1 3/4 flour
- 1/2 baking powder
- 1 1/2 salt
- 1 baking soda
- 1/4 eggs
- 2 water
- 1 milk
- 1 vanilla extract
- 1/2 butter
- 2 confectioners' sugar
- 1/3 milk
- 2
- 6
- 3 -4
Instructions:
1. In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
2. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil, and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
3. Fill paper lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Combine frosting ingredients; frost cupcakes. Store in refrigerator.
Title: Cream Wafers
Ingredients:
- 1 butter
- 1/2 heavy cream
- 2 flour
- 1/8 salt
- 1 vanilla extract
- 1 sugar
- 1 granulated sugar
- 1/4 butter
- 3/4 sugar
- 1 vanilla extract
- 1 1/2 chocolate
- 1/8
Instructions:
1. Combine butter and cream, and mix thoroughly.
2. Mix in extracts.
3. Add flour and mix well.
4. Flour your hands, and divide the dough into, an orange size, balls.
5. Place balls in a bowl, cover, and chill in the refrigerator for a couple of hours, or overnight.
6. Take out one ball at a time, and massage, by squishing it in your hands, for 8-10 seconds.
7. Flatten the ball, place it on a floured work area, and roll out to 1/8 inch thickness. (Sprinkle the dough lightly with flour as you are rolling it out. But use flour sparingly as not to make the dough too dense, thus taking away from the flakiness of the cookies).
8. Keep remaining dough balls in the fridge.
9. Using a cookie cutter, cut out 1½ inch cookies (I use a circular shape).
10. Fill a dinner plate with granular sugar.
11. Transfer the rounds into the sugar.
12. Coat both sides of rounds with sugar, pressing them lightly with your fingers.
13. Gather the remaining dough from your work area, form into a ball and follow the above process until all the dough is done. (I try to work with all the fresh dough balls first, as these make the best cookies. I keep the remnants of the dough from cut outs, in the fridge, until ready to use again. At the end, I combine all the dough remnants, form them into a ball and follow the rest of the rolling/cutting out process. These cookies will get denser with each roll out, as you are adding more flour during rolling. So use as little additional flour as possible).
14. Remove and place on an ungreased cookie sheet. You do not need to spread these far apart, as they do not spread out, but rather puff out upwards.
15. Prick each cookie, about 4 times, with a fork (it lets the steam out during baking, helping it to puff out).
16. If you choose to sprinkle these with colored sugar, this is the time to do it.
17. Place in a preheated oven at 375o for 7-9 minutes, or just until set, but not browned (these remain at a very light color, even after baking).
18. Remove and cool on cookie racks.
19. You can use them plain as they are, or make them into sandwich cookies, with the following filling (I love them the best with the chocolate filling).
20. Filling directions:.
21. Cream all ingredients well, to spreading consistency.
22. Add a drop of water, one at a time, if needed.
23. Keep refrigerated until ready to use.
24. Spread filling on the bottom side of each cookie, and cover it with another bottom side cookie (sandwich like).
25. Repeat until all are filled.
Title: Pineapple Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 pineapple
- 4 flour
- 1/2 baking soda
- 1/2 salt
- 1 vanilla
- 2
- 1
Instructions:
1. Cream together the shortening & sugars.
2. Beat in eggs & vanilla until creamy.
3. Stir in pineapple.
4. Combine the flour, salt & soda & add to creamed mixture.
5. Stir in chips & nuts.
6. Bake on sprayed sheets at 400 for about 10 minutes.
Title: Peanut Raisin Pie
Ingredients:
- 2 eggs
- 1/3 sugar
- 1 dark corn syrup
- 3 butter
- 1/8 salt
- 1/2 vanilla
- 1 ground cloves
- 1 white vinegar
- 1/3 raisins
- 1 salted peanuts
- 1
Instructions:
1. In medium bowl, beat eggs until foamy.
2. Add sugar, syrup, butter, salt, vanilla, cloves and vinegar. Continue tobeat utnil thoroughly blended.
3. Stir in raisins and peanuts.
4. Turn into pastry shell.
5. Bake at 375 degrees fro 45 minute or until firm.
6. Serve slightly warm or cool, with whipped cream or ice cream, if desired.
Title: Lemon Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/3 butter
- 3 lemon juice
- 1 lemon, rind of
- 4 powdered sugar
Instructions:
1. Beat together cream cheese, butter and lemon juice.
2. Add peel.
3. Gradually add powdered sugar; beat until smooth and creamy.
Title: Baba Au Rhum (Rum Cake)
Ingredients:
- 1/4 active dry yeast
- 1/4 warm water
- 6 eggs
- 1 lemon zest
- 2 2/3 all-purpose flour
- 3 sugar
- 1/2 salt
- 12 unsalted butter
- 2 sugar
- 2 water
- 1/2 dark rum
Instructions:
1. Butter a 10 inch Bundt or tube pan.
2. Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
3. In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
4. Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
5. Preheat oven to 400 degrees F.
6. Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
7. Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
8. For the syrup:
9. Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
10. Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
11. Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.
Title: Margarita Dip With Strawberry Shortcake Fruit K-Bobs
Ingredients:
- 1/2 nonfat sour cream
- 3 light cream cheese
- 1/3 powdered sugar
- 1 lime juice
- 1 vanilla
- 1 strawberries
- 1/2
- 3
- 12
Instructions:
1. In a blender, food processor or with an electric mixer combine sour cream, cream cheese, powdered sugar, orange juice, lime juice and vanilla until well blended.
2. Add whipping cream and process or mix until fluffy and mixture begins to thicken.
3. On 12 small wooden skewers thread strawberries and cake alternating each time.
4. Serve dip chilled with fruit kabobs.
Title: Fruitcake
Ingredients:
- 1 citron
- 1 brazil nuts
- 1/4 pecans
- 12 raisins
- 2 dates
- 2 butter
- 1/2 sugar
- 2 eggs
- 3 1/2 eggs
- 10 wine
- 1 all-purpose flour
- 4 cinnamon
- 1 1/2 allspice
- 1 1/2 nutmeg
- 1 clove
- 1 baking powder
- 1 1/2 salt
- 1 1/4
Instructions:
1. Cut up fruits and nuts.
2. Either soak overnight in 1 cup of wine or flour nuts and leave overnight.
3. I soak fruit in wine.
4. Makeup cake batter- Cream butter and sugar.
5. Then add 1 egg at a time until all eggs are added.
6. Then add flour.
7. After beating batter good, pur batter into pan with nuts and fruit and mix well.
8. Line pan with brown paper sack or wax paper.
9. Just line the bottom of the pan.
10. Grease paper with oil.
11. Bake 1 1/2 to 2 hours at 250 degrees.
12. My cakes took 4 hours.
13. Check cakes after 1 1/2 hours to see if cakes are light brown.
14. Cakes should bake until darker.
15. When cakes are done cool on rack in pan.
16. Use knife on sides to loosen after cakes cool.
17. Soak cheese cloth with wine and place on cakes.
18. Wrap cakes and store in cool place.
19. Cakes should be soaked 3 or 4 times.
Title: Apple Fritters
Ingredients:
- 1 all-purpose flour
- 5 granulated sugar
- 1/4 salt
- 2 apples
- 4 confectioners' sugar
Instructions:
1. Stir together flour, granulated sugar, and salt, and whisk to combine.
2. Heat oil in a 5-quart heavy pot until the thermometer registers 375 degrees F.
3. Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side.
4. Transfer fritters with a slotted spoon to paper towels to drain.
5. Serve warm, dusted with confectioners' sugar.
Title: Jelly Roll
Ingredients:
- 3 eggs
- 1 sugar
- 1 flour
- 5 water
- 1 baking powder
- 1 vanilla
- 1/4 salt
Instructions:
1. Beat eggs until thick. Gradually beat in remaining ingredients.
2. Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
3. While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
4. Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.
Title: Peanut Butter Banana Blossoms
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 unsalted butter
- 1/2 peanut butter
- 1 egg
- 2 milk
- 1 vanilla
- 1/4 sugar
- 1/2
- 48
Instructions:
1. In a medium bowl, mix flour, baking soda, and salt; set aside.
2. Cream sugar, brown sugar, butter and peanut butter until well blended.
3. Add egg, milk, vanilla and banana flavoring.
4. Add dry ingredients and mix well.
5. Form into balls and roll in sugar.
6. Bake in a 350 degree oven for 10 to 12 minutes.
7. Press a chocolate kiss in the center of each cookie and remove from cookie sheet.
Title: Hazelnut Cookies
Ingredients:
- 1/2 hazelnuts
- 1/4 sugar
- 3 sugar
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1/2 unsalted butter
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
3. Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
4. Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
5. Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
6. Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.
Title: Chocolate Malted Pudding
Ingredients:
- 4 1% low-fat milk
- 1/4 cornstarch
- 1 kosher salt
- 1/4 sugar
- 1/4 vanilla
- 2
- 6
- 1
Instructions:
1. In a small bowl, blend 1/2 cup of milk with the cornstarch.
2. Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
3. Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
4. Let cool, stirring occasionally until the custard is just warm.
5. Pour the pudding into small 1/2 c bowls.
6. Cover with plastic wrap and refrigerate until set.
7. You can make this up to 3 days in advance.
Title: Secret Strawberry Rhubarb Pie
Ingredients:
- 1 sugar
- 2/3 cornstarch
- 1/4 lemon juice
- 6 ground nutmeg
- 1 salt
- 1/2 rhubarb
- 1/4 fresh strawberries
- 3 margarine
- 2 1/2
- 1
- 2
Instructions:
1. Line a 9 in pie plate with 1/2 of pastry.
2. In a large bowl stir together sugar, cornstarch, almond filling, lemon juice,nutmeg, and salt.
3. Stir in rhubarb and strawberries.
4. Transfer mixture to pastry lined pie plate.
5. Trim pastry to edge of pie plate.
6. Dot filling with margarine or butter.
7. Roll out remaining pastry to a 12 inch circle.
8. Cut slits in it, and place on filling and seal.
9. Crimp edge.
10. To prevent over-browning, wrap edge of pie with strips of foil.
11. Place pie plate on baking sheet to catch any drips.
12. Bake in a 375 oven for 25 minutes for fresh fruit and 50 minutes for frozen fruit.
13. Remove foil.
14. Bake 35-30 minutes more until to is golden.
15. During the last 10 minutes of baking, brush the top with egg white and sprinkle with almonds.
16. Cook on wire rack.
Title: Old Fashioned Applesauce
Ingredients:
- 3 cooking apples
- 1 sugar
- 2/3 water
Instructions:
1. Simmer all ingredients, uncovered, in a large saucepan, stirring frequently, 20-25 minutes until mushy.
2. Serve hot or cold.
Title: Nuts for Nutella Banana Split
Ingredients:
- 1 banana
- 1/4 ice cream
- 1 1/4 hazelnuts
- 2 fresh strawberries
- maraschino cherry
Instructions:
1. Arrange the sliced banana on dessert plates.
2. Top each serving with the yogurt, Nutella hazelnut spread, whipping cream, hazelnuts, and strawberry slices or 1 or 2 maraschino cherries.
Title: Pumpkin Fruit Cake
Ingredients:
- 4 butter
- 1 brown sugar
- 1 pumpkin
- 2 self raising flour
- 1 plum jam
- 2 marmalade
- 2 golden syrup
- 1 eggs
- 1
- 2
Instructions:
1. Cream the butter and sugar.
2. Add all the other ingredients and mix with a wooden spoon.
3. Pour mixture into a greased and lined 8 inch square tin (needs to be deep).
4. Bake at 170oC for 1 1/2 - 2 hours, or until when cooked when tested.
5. Note - Blached almonds can be added to the top of this cake prior to baking to make it look pretty.
Title: Double Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 8 white chocolate chips
- 4 eggs
- 1 1/4 sugar
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 6
Instructions:
1. Over a pot filled with 2-inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add white chocolate chips. Stir until just melted and remove from heat (don’t worry if it separates); set aside.
2. Whip eggs with sugar and vanilla with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes.
3. In a separate bowl, combine flour, baking powder and salt.
4. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in semisweet chocolate chips. Cover batter with plastic and chill for at least 4 hours before baking.
5. Preheat oven to 325°F Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball and place on a parchment-lined or greased cookie sheet, leaving 2-inches between cookies.
6. Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.
7. For reverse double chocolate chip cookies:
8. Prepare the same recipe as above, except replace 8 ounces of white chocolate with 10 ounces of bittersweet chocolate and increase sugar to 1 1/2 cups. Prepare remaining recipe as above and enjoy!
Title: Espresso Cream Pie
Ingredients:
- 3/4 granulated sugar
- 1/4 cornstarch
- 1/4 salt
- 2 1/2 instant espresso powder
- 2 instant espresso powder
- 1 vanilla
- 4 unsalted butter
- 1/4 chocolate-covered coffee beans
- 1 heavy cream
- 4 confectioners' sugar
- 1/3 salt
- 1 1/4 sugar
- 1 unsalted butter
- 6
- 2
- 4
Instructions:
1. CHOCOLATE WAFER CRUST:
2. Preheat oven to 350°F Pulse ground chocolate wafers, butter , sugar and a pinch of salt in a food processor until well combined.
3. Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake util crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on wire rack. Crust can be stored overnight.
4. Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
5. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
6. Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoons at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
7. Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
8. With a flat side of a chef's knife, crush espresso beans , one at a time. Reserve 1 tablespoons large espresso bean pieces.
9. Whisk together cream, confetio'ners' sugar, and remaining espresso powder until stiff peaks form. Fold small espresso-bean pieces into whípped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
Title: Peanut Butter Cookies With Butterscotch Bits
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 8 butter
- 1 1/2 chunky peanut butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. in a med. bowl, mix flour, baking soda and salt.
2. In a large bowl, beat butter and peanut butter until smooth. Gradually add sugar, beating to blend. Beat in egg and vanilla. Stir in flour mixture and butterscotch morsels. Form into a large disk and wrap in plastic. Chill for 2 hours or overnight.
3. Preheat oven to 375°F Line baking sheet with parchment (I use baking stone). Use hands to form dough into 1 1/2 inch balls. Place balls about 2-inches apart on cookie sheet. Using a fork, press balls slightly flat both ways, forming a crisscross pattern. Bake cookies until lightly browned, about 15 minutes. Cool on sheet for 10 minutes, then transfer to racks to cook completely. Repeat.
4. Makes about 50 small cookies (2-inch diameter).
Title: Special Banana Blueberry Muffins
Ingredients:
- 2 flour
- 2 baking powder
- 1/4 baking soda
- 50 butter
- 1/2 sugar
- 1 banana
- 1/2 vanilla
- 2 eggs
- 1/2 milk
- 1 orange
- 1 blueberries
- 1/4 brown sugar
- 1/4 white sugar
- 1 cinnamon
Instructions:
1. mix flour, baking powder and baking soda together in a large bowl.
2. in another add the melted butter, then add the sugar, mashed banana, vanilla, eggs, milk, orange juice and rind.
3. mix with a fork to combine.
4. tip into dry ingredients and fold together until dry ingedients are barely damp.
5. stir in the (thawed) blueberries, taking care not to overmix.
6. spoon mixture into deep, buttered or sprayed muffin pans and sprinkle each muffin with 1/4 tsp cinnamon sugar.
7. bake at 200 degrees for 10-12 minutes or until muffins spring back when pressed in centre.
Title: Cranberry Coffee Cake
Ingredients:
- 1/2 margarine
- 1 white sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 plain yogurt
- 1 sour cream
- 1 cranberry sauce
- 1/2 walnuts
- 3/4 icing sugar
- 1 hot water
- 1/2
Instructions:
1. Cream margarine, sugar and eggs.
2. Sift dry ingredients. Mix alternately into creamed ingredients the dry ingredients and yogurt. Add almond extract; beat well.
3. Spread 1/2 batter in well-greased tube pan. Spread cranberry sauce on top. Spread the rest of the batter, then the remaining cranberry sauce. Sprinkle with walnuts.
4. Bake in 350F oven for 1 hour. Cool in pan. Run knife around edge: Remove from pan.
5. Pour glaze over cake.
Title: Apricot Almond Biscotti
Ingredients:
- 3 all-purpose flour
- 1 granulated sugar
- 3/4 baking soda
- 1/4 salt
- 1/2 eggs
- 1/3 margarine
- 2
- 3
- 1
Instructions:
1. preheat oven to 350f degrees.
2. In a large bowl, stir together flour, sugar, baking soda, salt, apricots and almonds.
3. Make a well in centre of flour mixture.
4. Drop in eggs, egg whites, margarine and almond extract, whisk until blended.
5. Stir in dry ingredients until combined.
6. Form dough into a ball.
7. Place on a baking sheet.
8. With slightly wet hands, form dough into a 16 inch long log.
9. Flatten log to 1 inch thickness.
10. Bake until light brown and cracked on top, about 30 minutes.
11. Cool log on baking sheet for 10 minutes.
12. Reduce oven temperature to 325f degrees.
13. Place warm log on cutting board.
14. Using a serrated knife, cut log on sharp diagonal into 1/3 inch slices.
15. Arrange on baking sheet.
16. Bake 20 to 25 minutes or until pale golden brown.
17. Cool biscotti on baking sheet (biscotti will harden while cooling).
18. Store biscotti in an airtight container to maintain crispness.
19. variation: Substitute golden raisins or dried cranberries for the apricots.
Title: Simply Divine Chocolate Torte.
Ingredients:
- 2 salt
- 1/4 vinegar
- 1/2 sugar
- 1/2 cinnamon
- 1/4 dark chocolate
- 1 water
- 2 heavy cream
- 1/4 sugar
- 1 cinnamon
- 1/4
Instructions:
1. Make shell:.
2. Beat whites of eggs, salt and vinegar in a bowl with an electric mixer until soft peaks form.
3. Blend sugar and cinnamon and add slowly to egg whites, beating well between additions.
4. Continue beating until stiff peaks form and sugar has dissolved.
5. Spread in an 8"/20cm circle on wet greaseproof paper on an oven tray.
6. Make the bottom 1/2"(15mm) thick and mound edge to 1& 3/4"(40mm). To neaten, form ridges on outside of shell with the back of a teaspoon.
7. Bake in a very slow oven 270'F/130C for 1 hour.
8. Turn oven off and leave shell in oven to dry with the door closed for about 2 hours.
9. Peel off paper and place on serving platter.
10. Filling:.
11. Melt chocolate either over hot water or in microwave.
12. Cool slightly then spread approx 2 Tbsp of the melted chocolate over the bottom of cooled meringue shell.
13. To remaining chocolate add the egg yolks and water and blend together.
14. Chill until mixture is thick.
15. Combine cream. sugar and cinnamon and whip until stiff.
16. Spread half of this plain cream over the chocolate in base.
17. Fold remaining cream into the chocolate mixture.
18. Spread on top.
19. Chill for several hours or overnight.
20. Decorate with rossettes of whipped cream and chopped nuts.