lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Snowballs
Ingredients:
- 4 shortening
- 1/2 sugar
- 2 vanilla
- 2 eggs
- 4 flour
- 2 baking powder
- 2 salt
- 1/2 chocolate chips
- 6 powdered sugar
- 1
Instructions:
1. Melt the chocolate and shortening together over hot water, cool.
2. Beat in the sugar until well blended. Add the vanilla.
3. Beat in the eggs one at a time, mixing well after each.
4. Sift together the flour, salt and baking powder, and stir into the chocolate mixture.
5. Stir in the chocolate chips.
6. Cover the bowl and chill for several hours or overnight.
7. Divide the mixture in the bowl into halves, then each half into three equal pieces. Each piece makes one dozen cookies. Roll one piece into a log and cut log in half, then each half in half. Cut each small piece into thirds and you will have 6 dozen equal sized cookies.
8. Roll each piece into a ball.
9. I always mix these up in November and freeze them raw. Just set the balls on a wax-paper lined cookie sheet and set them in the freezer until they are hard. Now put the frozen cookies into a zip lock bag or rigid storage container.
10. Now the fun part. If the balls are frozen roll each ball between your palms for a few seconds. Roll each ball in sifted powder sugar to coat thoroughly. Place the balls 2 inches apart on baking paper or lightly greased foil.
11. Bake at 375°F for 10 minutes. Check after 8 minutes, ovens vary quite a bit. The cookies will be very soft, but will become firm as they cool.
Title: Lemon Ricotta Pudding
Ingredients:
- 200 fresh ricotta
- 2 lemons
- 2 eggs
- 1/2 caster sugar
- 1 self-raising flour
- 1 honey
- 2 pistachios
Instructions:
1. Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
2. Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
3. Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.
Title: Chocolate Truffle Buttercream
Ingredients:
- 1 butter
- 3/4 heavy whipping cream
- 3 confectioners' sugar
- 1 vanilla
- 1 cocoa powder
- 1/2
Instructions:
1. cream butter, sugar, and whipping cream with a hand mixer.
2. add cocoa, vanilla, and espresso granules and beat until smooth and light.
3. If the frosting is too dry, add more cream in small increments at a time to get desired consistency.
Title: German Chocolate Cake Frosting
Ingredients:
- 1 granulated sugar
- 1 evaporated milk
- 1/2 butter
- 3 margarine
- 1 vanilla
- 1 1/3 flaked coconut
- 1 pecans
Instructions:
1. Place everything but nuts and coconut in sauce pan.
2. Cook over medium heat, cook for approximately 12 minutes.
3. Stir in nuts and coconut.
4. Frost cake.
Title: Fresh Strawberry Dessert
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 3/4 pecans
- 1 butter
- 1 cream cheese
- 2 confectioners' sugar
- 1 vanilla extract
- 2 fresh strawberries
- 1 sugar
- 3 cornstarch
- 1 water
- 3 strawberry gelatin
- 2 lemon juice
Instructions:
1. In a mixing bowl, combine crust ingredients and pat evenly over the bottom of a greased 13 x 9 baking pan.
2. Bake at 300° for 25 minutes and cool.
3. For filling, cream butter, cream cheese, confectioners' sugar and vanilla in a mixing bowl until light and fluffy.
4. Spread over cooled crust; cover and chill.
5. For glaze, 2 to 3 hours before serving, combine sugar and cornstarch in a saucepan.
6. Stir in water; cook and stir over medium heat until thick and bubbly.
7. Cook and stir 2 minutes longer.
8. Remove from the heat and stir in gelatin powder until dissolved.
9. Stir in lemon juice and cool to lukewarm, stirring occasionally.
10. Meanwhile, arrange strawberries atop filling.
11. Pour glaze over berries.
12. Chill until serving.
13. Top individual servings with a dollop of whipped cream.
Title: Malva Pudding
Ingredients:
- 1 sugar
- 1 egg
- 1 flour
- 1 bicarbonate of soda
- 1 baking powder
- 1 table salt
- 1/4 butter
- 1 white vinegar
- 1 milk
- 1 butter
- 1 white sugar
- 6 hot water
- 1
- 1/2
Instructions:
1. Beat the egg and sugar well in a mixer. Add the jam,
2. Sift flour, bicarbonate of soda, baking powder and salt.
3. Melt the butter add the vinegar and milk.
4. Add liquids to egg mixture alternately with the flour. Beat well .
5. Bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake.
6. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
7. You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is.
8. ENJOY!
Title: Simple Light Crepe
Ingredients:
- 2 flour
- 2 water
- 1/4 egg substitute
- vanilla
- Splenda granular
Instructions:
1. Mix all ingredients together.
2. Spray a skillet with non-stick cooking spray.
3. On medium heat pour about 1/4 cup batter on skillet. Cook till it has some brown spots on one side. Then flip to continue cooking on the other side.
4. Repeat with the rest of the batter.
Title: The Ultimate Peanut Butter Pie
Ingredients:
- 1 1/4 unsalted dry roasted peanuts
- 1/3 granulated sugar
- 3 ground ginger
- 1/4 ground cinnamon
- 1/4 unsalted butter
- 1/4 heavy cream
- 1/2 bittersweet chocolate
- 4 confectioners' sugar
- 1 1/2 creamy peanut butter
- 2 1/2 unsalted dry roasted peanuts
- 2 bittersweet chocolate
- 1 confectioners' sugar
- 1 1/4 creamy peanut butter
- 1 1/4 cream cheese
- 8 ground ginger
- 2 pure vanilla extract
- 2 heavy cream
- 1 1/3 heavy cream
- 3 white chocolate
- 2 creamy peanut butter
- 3 pure vanilla extract
- 1/4 bittersweet chocolate
- 1 roasted unsalted peanuts
- 1/2
Instructions:
1. Crust:.
2. Preheat oven to 325°F In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8 to 10 minutes until crust firms up and is set. Cool on wire rack.
3. Ganache:.
4. Combine cream and chocolate in glass measure or bowl. Microwave on high 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel.
5. Streusel:.
6. Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes.
7. Filling:.
8. Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard.
9. Glaze and Garnish:.
10. Combine cream and white chocolate in 2-cup glass measure. Microwave on high for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.
Title: Vanilla Wafer Coconut Crunch
Ingredients:
- 1 margarine
- 3 flour
- 1/2 brown sugar
- 1/2 flaked coconut
- 1 pecans
- 1 walnuts
- 1 instant vanilla pudding
- 1 instant coconut cream pudding mix
- 2 2/3 milk
- 2 bananas
- 3 -4
Instructions:
1. In mixing bowl, mix margarine, vanilla wafers, flour, brown sugar, coconut and nuts.
2. Preheat oven 350*.
3. Press the wafer mixture down into 9/13 pan.Bake for about 20 to 25 minutes stirring every five minutes.Cool.Take out of pan and divide in half. You will use each half as a layer between pudding mixtures.
4. In another mixing bowl mix pudding mixes,milk and whipped topping.
5. Place half of the cooked wafer mixture in the 9X13 pan, press down.
6. Spread the pudding mixture on top.
7. Sprinkle the other half of wafer mixture on top.
8. Refrigerate overnight.
9. For each serving, sliced bananas on top.
10. Note I use "I can Believe it is Butter"margarine spread #174536.
Title: Strawberries Savannah With Chocolate Crepes
Ingredients:
- 1 fresh strawberries
- 1/3 powdered sugar
- 2 powdered sugar
- 1/3 heavy cream
- 1/2 sour cream
- 1/2 mace
- 1/4 eggs
- 12 -14 flour
- 3 sugar
- 1 buttermilk
- 2 butter
- 2
- 1 1/4
- 2
Instructions:
1. Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
2. Cover and refrigerate several hours.
3. In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
4. Beat mixture until it begins to thicken.
5. Spoon strawberries and juice onto cooled, cooked crepes, fold over.
6. Top with whipped cream.
7. For the crepes, combine ingredients in blender jar.
8. Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
9. Refrigerate batter for at least 1 hour.
10. Cook on preheated crepe pan as per manufacturers instructions.
Title: Caramel Coated Baking dish
Ingredients:
- 1/2 sugar
- 1 butter
- 2 water
Instructions:
1. Mix all ingredients in saucepan and cook on medium high heat.
2. Stir until mixture begins to bubble and turn caramel brown but avoid burning.
3. Pour hot caramel into 1 1/2 quart baking dish.
4. Roll dish to coat sides.
Title: Grapefruit Cake
Ingredients:
- 250 all-purpose flour
- 1 baking powder
- 1 salt
- 200 sugar
- 85 butter
- 170 cream cheese
- 2 eggs
- 1/4 grapefruits
- 2 vanilla extract
- 1/2 milk
- 1/2 grapefruit juice
- 1/2 powdered sugar
- 1 1/4 butter
Instructions:
1. Combine flour, baking powder, and ½ teaspoon salt, stirring well. Place sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy.
2. Add eggs, 1 at a time. Beat in oil, rind, and vanilla. Add flour mixture and milk alternately to batter, beginning and ending with flour.
3. Spoon batter into a 10-inch tube pan with greased with butter. Bake at 160°C for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
4. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.
5. Place grapefruit juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining <U+215B> teaspoon salt. Drizzle over cake.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 3 1/2 flour
- 2 baking powder
- 1 salt
- 1/4 - 1/2 nutmeg
- 3 lemon juice
- 1 baking soda
- 1 buttermilk
Instructions:
1. CREAM together butter and sugar.
2. ADD- eggs and vanilla.
3. SIFT TOGETHER AND ADD TO WET INGREDIENTS 2 1/2 cups flour, baking powder, salt, nutmeg and few drops of lemon juice.
4. Stir baking soda into buttermilk and add to mixture. Stir in the last cup of flour.
5. Chill overnight. Roll out (1/4 to 1/2 thickness) on floured board. Cut into desired shapes. Sprinkle with sugar if you don't plan to ice them. Bake 8 to 10 minutes at 350 degrees.
Title: Triple Layer Cookie Bars
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 2/3 graham cracker crumbs
- 1 coconut
- 1 creamy peanut butter
- 1/2
Instructions:
1. Preheat oven to 350 deg F.
2. Melt margarine in a baking pan in the oven.
3. Sprinkle crumbs evenly over the margarine.
4. Top evenly with coconut followed by the milk.
5. Bake for 25 minutes or until lightly browned.
6. In the meantime, melt chips with peanut butter in a small saucepan.
7. Spread evenly over the hot coconut layer.
8. Cool for 30 minutes.
9. Chill and cut into bars.
10. Store loosely covered at room temperature.
Title: Gerhard Jenne's Gingerbread Men
Ingredients:
- 150 soft brown sugar
- 4 golden syrup
- 2 treacle
- 2 cinnamon
- 2 ginger
- 1 clove
- 1 orange, zest of
- 175 salted butter
- 1 baking soda
- 400 plain flour
Instructions:
1. Heat the first batch of ingredients until boiling in a small pot on the stove.
2. Stir in the butter until melted.
3. Remove from the heat.
4. Add the baking soda.
5. Stir quickly to mix and then add the flour.
6. Stir until well combined.
7. Form into a log and chill for at least 1 hour then cutting off 4 mm slices or chill the dough in the fridge before rolling out to a thickness of 4 mm and then cutting out gingerbread men shapes.
8. Bake in a preheated oven at 180 degrees Celcius for 13-15 minutes.
Title: Chocolate Peanut Butter Balls
Ingredients:
- 2 powdered sugar
- 1 graham cracker crumbs
- 1/2 peanut butter
- 7 pecans
- 1 vanilla
- 1 butter
- 1 chocolate chips
- 1
Instructions:
1. Line 2 or 3 cookie sheets with waxed paper.
2. Melt butter in microwave.
3. Mix all ingredients together in a large bowl.
4. Form into small balls (about 1/2 the size of a golf ball) and place onto cookie sheets.
5. Chop paraffin wax into small bits and place in double boiler with chocolate chips.
6. When chocolate and paraffin are melted, dip balls in to cover and then place back onto waxed paper to cool.
Title: "magic" Cookie Bars
Ingredients:
- 1/3 butter
- 1 1/2 Nestle sweetened condensed milk
- 170 egg
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat butter, condensed milk and egg until well blended.
3. Add cookie crumbs to mixture, blending well.
4. Pour mixture into 13x9 inch square baking pan.
5. Spread crumb mixture into pan WITHOUT PRESSING DOWN.
6. Once crumb mixture is evenly spread, sprinkle chocolate chips all over.
7. Press down with fork.
8. Bake 25 to 30 minutes or until lightly brown.
9. Cool, cut into slices, and ENJOY!
Title: Veggie Bran Muffins
Ingredients:
- 1 lite olive oil
- 2 vanilla
- 1 1/2 sugar
- 3 Splenda granular
- 2 eggs
- 1 whole wheat flour
- 2 baking soda
- 1 baking powder
- 5 cocoa powder
- 1 carrot
- 1 apple
- 1 zucchini
- 1/2 applesauce
- 1/2 raisins
- 1/2 craisins
- 1 chocolate chips
Instructions:
1. Combine oil,vanilla sugar. Mix in eggs.
2. Add flour,baking soda ,baking powder, cocoa.
3. Mix well & add carrots, apples, zucchini and any optionals.
4. Adding 1/2 cup apple sauce makes it very moist.
5. Mixture will be thick and not batter like. This is normal. They do not rise much so fill the muffin cups about to level of the top.
6. Place in muffin pans with papers or spray silicone pans.
7. Bake 28 minutes at 350 degrees.
8. Tasty dense moist muffin. I used splenda and egg substitute to reduce calories so I can justify the chocolate chips.
9. They freeze well and can be defrosted in micowave individually.
10. optional substitute for spice muffin 2 tsp cinnamon & 1 tsp nutmeg for cocoa powder.
Title: Brownies
Ingredients:
- 1/2 flour
- 3/4 sugar
- 1/3 salt
- 1/4 baking powder
- 1/4 ground flax seeds
- 2 eggs
- 2 canola oil
- 1/2 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350.
2. Whisk or sift dry ingredients together.
3. Add in flax seed, eggs, oil, and vanilla.
4. Mix well.
5. Pour into a greased 8x8, 9x9 or 9x13 pan.
6. Bake 20 - 25 minutes.
Title: Baked Apples With Dried Cherries and Maple Syrup
Ingredients:
- 4 apples
- 1/3 dried cherries
- 1/3 walnut pieces
- 1/3 maple syrup
- 2 unsalted butter
- 3 reduced-fat sour cream
- 3
Instructions:
1. Preheat oven to 350.
2. Core apples, making a 3/4"-wide cavity, stopping 1/2" from the bottom. Peel top inch of apples and fill with cherries and walnuts. Arrange in an 8" square baking dish.
3. Drizzle maple syrup over apples and top each with 1/2 tablespoons butter.
4. Bake, basting occasionally, until apples are tender (45-60 minutes).
5. Transfer apples to a plate. Pour the liquid fro the baking dish into a bowl; whisk in sour cream. Drizzle over apples and sprinkle with crushed gingersnaps.
Title: Date Raisin Squares - Microwave
Ingredients:
- 1 1/2 dates
- 1 water
- 1/2 raisins
- 2 lemon juice
- 1 all-purpose flour
- 1 rolled oats
- 1 brown sugar
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
Instructions:
1. Filling-------.
2. Combine dates, water, raisins and lemon juice in 4 cup measure.
3. Cover with vented plastic wrap and microwave at high 4-6 minutes or until boiling.
4. Stir every 2 minutes.
5. Dates should be soft.
6. Let stand, covered, 5 minutes.
7. Uncover and cool to lukewarm, stirring occasionally.
8. Crumbles------.
9. Combine first 5 dry ingredients in mixing bowl.
10. Cut in butter until mixture is crumbly.
11. Press half firmly into 8 inch square microwave baking dish.
12. Spread with date filling.
13. Sprinkle with remaining crumble mixture, patting down lightly.
14. Microwave at medium high for 9 minutes, rotating every 3 minutes, (not necessary if you have a rotating plate) remove from microwave and cover with aluminum foil.
15. Let stand covered directly on counter for 10 minutes.
16. Uncover and cool completely on wire rack.
17. Cut into small squares.
Title: Mint Chocolate Parfaits
Ingredients:
- 2 milk
- 1 milk
- 1 instant chocolate pudding mix
- 4 cream cheese
- 1 sugar
- 1/4
- 1
Instructions:
1. Whisk 2 cups milk with the pudding mix for 2 minutes.
2. In small bowl, beat cream cheese, sugar, mint, and remaining milk.
3. Fold in whipped topping.
4. In dessert glasses, layer pudding and cream cheese mixtures.
Title: Avochoc Dessert
Ingredients:
- 1 avocado
- 4 brown sugar
- 1 1/2 milk
- 1
Instructions:
1. Cut up the avocado into wedges and spoon out the green-white matter.
2. Chop that up and blend with cocoa, sugar and milk.
3. Eat like a choc pudding, serve cold.
Title: Italian Dessert
Ingredients:
- 1 1/3 zucchini
- 3 all-purpose flour
- 3 baking soda
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1 1/2 eggs
- 3 sugar
- 2/3 salt
- 1 walnuts
- 1 1/2 golden raisin
- 1
Instructions:
1. Preheat oven to 350 degrees and generously butter a 10 x 4 1/4 inch tube pan. In a large bowl beat eggs well, stir in sugar and blend in oil. Beat 1 minute, add zucchini, mix well.
2. In medium mixing bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Fold this into zucchini mixture, stir in nuts and raisins. Turn batter into well buttered tube pan.
3. Bake 1 hour or until toothpick inserted near center comes out clean. Let cool about 20 minutes. Invert cake onto dessert platter and serve with whipped cream.
Title: Butterscotch Pumpkin Pudding Pie
Ingredients:
- 1 butterscotch pudding
- 1 pumpkin
- 1/4 dark brown sugar
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/8 ginger
- 1 1/3 milk
- 2 nutmeg
- 8
- 1
Instructions:
1. Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
2. Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
3. Cook over medium heat, again stirring constantly until mixture comes to a boil.
4. Boil for 4 minutes.
5. Pour into baked pie shell.
6. Chill until firm.
7. Top with whipped cream sprinkled with nutmeg.
Title: White Chocolate Raspberry Mousse
Ingredients:
- 3 white chocolate
- 10 fresh raspberries
- 1/4 sugar
- 1/2 cream cheese
- 1 1/2 confectioners' sugar
- 3/4 confectioners' sugar
- 1
Instructions:
1. Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.
2. Remove double boiler from water and let cool.
3. Puree the raspberries together with the sugar in a food processor or blender.
4. Press the pureed raspberry through a fine sieve to remove seeds. Set aside.
5. In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.
6. In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.
7. Stir 1/3 of the whipped cream into cream cheese mixture.
8. Then gently fold in remaining whipped cream.
9. Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.
Title: Rice Pudding With Dried Apricots
Ingredients:
- 12 evaporated milk
- 14 eggs
- 4 salt
- 1 long grain rice
- 2 crystallized ginger
- 2
- 1
Instructions:
1. Spray the inside of a 4 or 5 quart slow cooker with cooking spray.
2. In a large bowl mix the evaporated milk, condensed milk, eggs, and salt.
3. Stir in the rice, crystalized ginger and dried apricots.
4. Cover and cook on low setting for 2-4 hours.
Title: Boiled Spice Cake
Ingredients:
- 3 unbleached white flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1 1/2 sugar
- 1 1/2 raisins
- 1 1/2 ground cinnamon
- 3/4 ground nutmeg
- 1/2 ground cloves
- 1/2 salt
- 3/4 vegan margarine
- 1/2 pecans
- 2/3 lemon juice
- 3 confectioners' sugar
Instructions:
1. To make Cake: Preheat oven to 350°F Sift together flour, baking powder and baking soda in bowl. Spray 12-cup Bundt pan with cooking spray, and set aside.
2. Combine sugar, raisins, cinnamon, nutmeg, cloves, 1/2 teaspoons salt and 1 1/2 cups water in large saucepan. Bring to boil, and cook 5 minutes, or until raisins plump up. Remove from heat, and stir in margarine.
3. When margarine has melted, add flour mixture and pecans to saucepan. Blend well, and pour into pan. Bake 35 to 45 minutes, or until toothpick inserted in cake comes out clean. Cool 10 minutes in pan, then invert onto wire rack and cool completely.
4. To make Glaze: Whisk lemon juice into confectioners’ sugar. Pour over cooled cake. Decorate with whole pecans, if desired.
Title: Strawberry-Chocolate Mousse Parfait
Ingredients:
- 1 strawberry
- 3 water
- 3 sugar
- 2 1/2 vanilla
- 1 mint sprig
- 1 1/2
- 1/2
Instructions:
1. In a bowl, toss strawberries and liqueur; cover and refrigerate.
2. To make chocolate mousse: In a small saucepan, mix water with 2 tablespoons of the sugar. Bring to boil; reduce heat and simmer 1 minute.
3. Place chocolate pieces in container of electric blender.
4. Immediately add hot sugar mixture.
5. Blend until chocolate is melted and smooth.
6. In medium bowl, whip 3/4 cup of the cream to form stiff peaks. With rubber spatula, fold chocolate into cream to blend thoroughly. Cover and refrigerate until firm, at least 2 hours or up to 3 days.
7. Just before serving, whip the remaining 3/4 cup cream to form soft peaks.
8. Beat in the remaining 1/2 tablespoon sugar and the vanilla.
9. In four 10 to 12 ounce stemmed wine glasses or in dessert bowls, layer mousse, whipped cream and strawberries, dividing equally.
10. Garnish with mint sprigs.
11. (Chilling time is included in the cooking time.).