lumicero/recipes-ing2inst huggingface dataset:
Title: Chef Og’s Best Carrot Cake
Ingredients:
- 4 eggs
- 1 1/2 dark brown sugar
- 2 unbleached all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 2 ground cloves
- 1/2 ginger
- 1 nutmeg
- 1/2 salt
- 1/2 carrots
- 3 walnuts
- 1
Instructions:
1. Preheat oven to 350° F and prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of pan with Parchment paper.
2. t Beat the eggs, oil and sugar at high speed until light and fluffy.
3. tsift the flour, baking soda, spices and salt together on to a piece of parchment or wax paper.
4. tadd the dry ingredients to the mixer bowl and mix on low speed until almost incorporated.
5. tadd the carrot and walnuts and mix at low speed just until smooth.
6. tDivide batter evenly into pans evenly and bake for approximately 35-40 minutes, until a cake tester comes out clean.
7. tcool in pan for 15 minutes then turn out onto rack and cool completely.
Title: Easy Rich Shortbread
Ingredients:
- 1 1/2 butter
- 2 3/4 flour
- 3/4 icing sugar
Instructions:
1. Sift the icing sugar --
2. Cream the icing sugar and the butter until smooth.
3. Gradually add the flour mixing thoroughly after each addition.
4. Pat into a 13 x 9 inch pan.
5. Bake at 325 degree oven for 20 minutes.
6. Cool and cut into small squares.
Title: Swedish Biscotti
Ingredients:
- 1 sugar
- 1 butter
- 2 eggs
- 3 flour
- 3 sour cream
- 1 baking powder
- 1 salt
- 1 baking soda
- 1/2 ground cardamom
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl cream sugar and butter; add both eggs.
3. Add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
4. Roll into 4 long narrow rolls.
5. Brush tops with egg white and sprinkle with sugar (coarse if you have it is best, but use what you have).
6. Use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
7. Bake at 350 degrees for 25 minutes or until golden.
8. Raise temperature of oven to 400 degrees.
9. Cut into thin slices.
10. Put back onto cookie sheets to toast.
11. Bake 10 minutes, then flip to other side and bake about 5 minutes.
12. You want it to be a light brown.
Title: Schwarzwaelder Torte (Black Forest Cake)
Ingredients:
- 6 eggs
- 1/2 vanilla
- 1 white sugar
- 1/2 all-purpose flour
- 1/2 sour cherries
- 1 potato starch
- 2 -3 rum
- 2 -3 vanilla
- 500 white sugar
- 1/2
- 4
Instructions:
1. Method:
2. Butter and flour two springforms (10 or 12" in diameter), preheat oven to 300°F.
3. cake:
4. Sift the flour and cocoa together several times until of uniform colour.
5. Use a handheld electric beater or a tabletop kitchenmachine and beat the whole eggs with the vanilla and sugar until the eggs are thick and drop off the beaters in a wide v-shape.
6. Using a large whisk, draw the flour/cocoa mixture in about three lots carefully under the eggmixture until the entire mixture is of an even colour.
7. Pour evenly into the prepared pans, bake on the middle shelf side by side for 10 to 15 min or until you can smell the cake, it's beginning to draw from the sides and a testing stick comes out clean from the middle.
8. (I have a convection oven, but an ordinary one should do just as well if you ensure that air can reach all around).
9. Let cool for about 15 minutes, remove the sides and let cool completely.
10. The cake will shrink and fall a little.
11. Filling 1:
12. Meanwhile, drain the cherries into a small pot.
13. Use about 1/4 of the liquid to dissolve the starch,heat the rest to boiling and stir in the dissolved starch.
14. The endresult should be a rather thick red`goo'.
15. Cool for about 5 minutes and add the rum, stir in 1 Tbsp at a time, then add the cherries, stir until well coated and cool completely.
16. Filling 2 and icing:
17. Whip the whipping cream with the vanilla until about half stiff, then add the sugar 1 Tbsp at a time and continue to whip until stiff.
18. Put together the cake as follows:
19. Remove first layer from springform bottom and put on fancy seving plate.
20. Cover with cherry filling reserving 9 or 13 cherries for decoration.
21. Cover with a thin layer of whipped cream.
22. Cover with layer number 2.
23. Cover top with a thin layer of whipped cream.
24. Fill leftover cream into a decoratorbag with a star tip.
25. Starting on the bottom, pipe a serries of rosettes around the cake.
26. Pipe another layer of rosettes on top of that one and a third layer.
27. This should cover the sides of the cake.
28. Pipe a stripe along the upper rim to cover all cake.
29. Pipe a small ring in the middle and 8 (for 10 inch cake) or 12 (for 12 inch cake) evenly spaced stars near the rim.
30. Place a cherry in center and on each star.
31. Shave chocolate lightly over cake.
32. Variations:
33. for celiacs or people who are sensitive to wheat/ gluten.
34. substitute potatoestarch or rice starch for allpupose flour.
35. If you would like to make 3 cake layers, use 6 extralarge or seven eggs and add 1 Tbsp each of flour and cocoa.
36. The layers will shrink a little less.
37. Seperate the filling layers to first cherries, then whipped cream then top layer of cake.
38. You may need a little more whipped cream to finish the cake as described.
Title: Dulce De Leche Bread Pudding
Ingredients:
- 1/2 unsalted butter
- 4 half-and-half
- 4 vanilla bean
- 3/4 sugar
- 2
- 1
- 1/2
- 4
Instructions:
1. Creme Anglaise: 1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
4. Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
5. Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.
Title: Go Nuts ...and Bananas!
Ingredients:
- 2 bananas
- 2 -4 brown sugar
- 2 butter
- 4 walnuts
- 1/4 - 1/2 cinnamon
- vanilla essence
Instructions:
1. Add the walnuts in a pan and roast them a little,until they become light brown.
2. Add 2 tablespoons brown sugar and stir. When the sugar melted remove and pour the walnuts in a wet dish. Break them up when cold.
3. Add the butter in a pan. Add the bananas and stir slowly.Add vanilla and cinnamon.
4. To serve,place the bananas in an ice cream bowl,slowly mixing with the caramelized walnuts.
5. Sprinkle with the chocolate chips and a little cinnamon.
6. Serve with whipped cream if desired.
Title: Boysenberry Apple Crumble
Ingredients:
- 770 sliced apples
- 3/4 flour
- 1 brown sugar
- 1/2 rolled oats
- 1 ground cinnamon
- 1 -2 cardamom
- 70 butter
- 150 plain yogurt
- 3
- 1
Instructions:
1. Mix Sliced Apple and Craig’s Boysenberry Jam together and turn into a deep ovenproof dish.
2. In a bowl, combine flour, brown sugar, rolled oats, ground cinnamon and almonds, stir in the melted butter until well combined.
3. Spoon over boysenberry apple mixture.
4. Cook at 180°C for 35-40 minutes or until crisp and golden.
5. Swirl Craig’s Boysenberry Jam into Tararua Natural Unsweetened Yoghurt.
6. Serve warm with boysenberry yoghurt.
Title: Healthy One Bowl Pumpkin Brownies - Precise Portions
Ingredients:
- 1/2 granulated sugar
- 1/2 baking powder
- 1/3 eggs
- 1/4 pumpkin puree
- 2
- 5
Instructions:
1. Preheat the oven to 350 F / 175C and line an 8" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
2. Make a well in the center of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
3. Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
4. When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.
Title: Strawberry-Blueberry-Banana 4th of July Pie
Ingredients:
- 3/4 white sugar
- 1/3 all-purpose flour
- 1/4 salt
- 2 milk
- 3 vanilla extract
- 1 1/4 strawberries
- 2 sugar
- 1/2 water
- 1 cornstarch
- 1/2 lemon zest
- 1/2 blueberries
- 2 cornstarch
- 1/4 cinnamon
- 1/2 salt
- 1/4 sugar
- 1/2 blueberries
- 1
Instructions:
1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and vanilla. Stir until the whole thing has a smooth consistency.
3. Clean and rinse berries. If they are large cut in halves or quarters.
4. Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
5. Dissolve cornstach in a little water and add to fruit, stirring constantly. Add zest if desired.
6. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
7. Repeat steps 4-6 with the blueberries.
8. Bake frozen pie crust according to a directions on the package.
9. When shell is cool, dump the three pudding/fruit mixtures into the crust in 3 vertical stripes.
10. Arrange strawberries on top of strawberry section, blueberries on top of blueberry section, and banana slices on top of vanilla section.
Title: Basic Gingerbred
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 3/4 dark molasses
- 1/3 cold water
- 3 1/2 all-purpose flour
- 1 baking soda
- 2 cinnamon
- 1/2 allspice
- 1 ground ginger
- 1/2 salt
- 1/4 ground cloves
Instructions:
1. In a large bowl, beat the first 4 ingredients with an electric mixer, or by hand, until smooth.
2. Stir the seven dry ingredients together in a large bowl.
3. Add flour mixture to molasses mixture, stirring by hand just until you have a soft dough.
4. Wrap in plastic wrap then refrigerate for 2 hours, or up to a few days.
5. When you're ready to bake, set oven to 350°F (180°C).
6. On lightly floured sirface, or between two sheets of waxed or parchment paper, roll dough to about â…› - ¼ of an inch. Cut with a knife or cookie cutters.
7. Put on non-stick sprayed cookie sheet about an inch apart, or on parchment paper lined cookie sheet.
8. Bake 10-15 minutes, until set. Put on wire rack to cool completely.
Title: Pumpkin Pecan Tassies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 flour
- 3/4 brown sugar
- 1/4 pumpkin
- 4 canned pumpkin
- 1 butter
- 1 half-and-half cream
- 1 vanilla extract
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1/8 pecans
- 1/2
Instructions:
1. In small mixing bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake at 325 for 8-10 minutes or until edges are lightly browned.
2. Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 t. melted butter, egg yolk, cream, extracts, cinnamon, and nutmeg.
3. Spoon into warm cups. Combine the pecans and remaining brown sugar and 1 T. melted butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Title: Apple Trifle
Ingredients:
- 3 cooking apples
- 1/2 sugar
- 1/2 vanilla extract
- 3 water
- 3/4 sugar
- 1/4 butter
- 5 red currant jelly
- 1
- 1/4
Instructions:
1. combine apples, first sugar, vanilla and water, simmer covered over medium heat until apples are soft but not mushy, check after 10 minutes Let cool.
2. Over medium heat, using saute pan, toast bread crumbs until golden brown, add second amount of granulated sugar, and cook 1-2 minutes until nicely browned.
3. Turn off the heat add butter and stir until combined with breadcrumbs, remove from pan and cool.
4. Layer apples and breadcrumb mixture in serving bowl, starting with apples and finishing with breadcrumbs.
5. Decorate trifle with whipped cream and jelly.
6. can replace bread crumbs with vanilla wafer, oatmeal cookies, etc -- .
Title: Vietnamese Yogurt
Ingredients:
- 1 sweetened condensed milk
- 450 boiling water
- 1 milk
- 175 plain yogurt
Instructions:
1. First mix the boiling water and sweet milk together until smooth in a bowl.
2. With a spoon or whisk.
3. Set Aside Mix the milk and plain yogurt together until smooth in another bowl; with a spoon or whisk.
4. Mix both mixtures together.
5. Until there are no yogurt lumps.
6. Pour this mixture into little plastic containers.
7. This makes 8 small yogurt containers.
8. You can also use baby food jars.
9. Place your yogurt containers into something that can hold water.
10. Make a bath for the containers.
11. I use a large pot.
12. Make a kettle of boiling water and pour it carefully into the pot until the water has reached almost to the top of your yogurt containers.
13. Do not get water into your yogurt mixture.
14. Place a towel over your bath.
15. When the boiling water has cooled completely.
16. The yogurt mixture should have set a little bit.
17. Repeat step 12.
18. You should only have a hot bath twice.
19. When the water bath has cooled completely.
20. Put in the refrigerator to keep cold until served.
21. *The yogurt should taste sweet and tart.
22. *If the yogurt is sweet and not set; then the bath of water was hot for too long.
23. Do not have your containers over a burner to keep the water warm.
24. This will cause it to be too sweet and not set.
Title: Chocolate Pecan Praline Cake
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 pecans
- 1 water
- 18 1/4 eggs
- 1 1/4
- 1/3
- 3
- 2
- 1/2 - 3/4
Instructions:
1. Preheat oven to 325.
2. In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9” cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
3. In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
4. Bake 50-60 minutes or until ice pick inserted in the center tests clean.
5. Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
6. When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
7. Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
8. Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Title: Holiday Brie En Croute
Ingredients:
- 0.5 puff pastry sheets
- 1 egg
- 1 water
- 1/2 dried cranberries
- 1/3 flour
- 1/4
- 1
Instructions:
1. thaw pastry sheet at room temp for 30 minute Prehaet oven to 400*F. mix egg and water set aside.
2. unfold pastry on lightly floured surface. roll into 14"square. cut off corners to make a circle. spread preserves to within 1" of pastry edge. sprinkle cranberries and almonds over preserves. top with cheese. brush edges of circle with egg mixture. fold two opposite sides over cheese. trim remaining two sides to 2" from edge of cheese. fold these two sides onto the round. press edges to seal. place seam-side down on baking sheet. decorate top with pastry scraps if desired. brush with egg mixture.
3. bake 20 min or until golden. let stand for 1 hours serve with crackers and enjoy. :).
Title: Swirled Holiday Cookie Pops
Ingredients:
- 1 all-purpose flour
- 3/4 all-purpose flour
- 2 1/4 baking soda
- 2 salt
- 1 butter
- 1 sugar
- 1 brown sugar
- 3/4 vanilla extract
- 3/4 eggs
- 1
- 2
- 12
- 1
Instructions:
1. Preheat oven to 350°F
2. Combine morsels in small bowl; set aside.
3. Combine flour, baking soda and salt in small bowl.
4. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
5. Stir in 1 c morsel mixture.
6. Drop dough by level 1/4 c measure and 3 inches apart on ungreased cookie sheet.
7. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
8. Bake for 14-16 minutes or until golden brown.
9. Cool on baking sheets on wire racks for 3 minutes; remove to wire racks to cool completely.
10. Spread frosting on tops of cookies. Sprinkle with remaining morsels.
Title: Hello Dolly Cookies
Ingredients:
- 1/2 butter
- 1 graham cracker crumbs
- 1 chocolate chips
- 1 walnuts
- 1
Instructions:
1. 9X13 pan sprayed.
2. Melt butter and mix with graham crackers, spread at the bottom of the pan and use your hands to mold it.
3. Layer the ingredients as listed.
4. Bake at 350°F for 1/2 hour.
5. Remove from oven and cut into small bars.
Title: Smoky Mountain Toffee Cookies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 3/4
Instructions:
1. In a sauce pan, combine sugar, butter and margarine.
2. Boil for 3 minutes, no longer.
3. Line a jelly roll pan with foil and lay crackers in a single layer.
4. Spread butter and sugar syrup over all the crackers- use a pastry brush to help along.
5. Sprinkle with chopped nuts.
6. Bake about 10 minutes at 350°.
7. Remove from oven and work fast to remove cookies onto a sheet of foil, leave on foil until cookies are set.
Title: Soft and Chewy Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 1 brown sugar
- 1 corn syrup
- 1 egg
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Preheat your oven to 375°F
2. Whisk the flour, salt and baking powder together. Set aside.
3. Cream the cold butter and sugar together by beating them until they are smooth in a stand mixer.
4. Add the corn syrup, egg and vanilla and continue beating until well combined.
5. Scrape down the bowl and gradually add the flour mix, beating just until combined.
6. Stir in the chocolate chips with a spoon.
7. Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray.
8. Flatten slightly.
9. Repeat leaving lots of room in between the balls for the cookies to expand.
10. Bake for exactly 12 minutes.
11. Cool for two minutes on the cookie sheet then remove and cool further.
Title: Peanut Butter Banana Bars (Healthy)
Ingredients:
- 1 egg
- 1/4 banana
- 1 skim milk
- 1/4 sugar substitute
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray an 8 X 8 pan with butter flavored cooking spray.
3. In a large bowl, combine egg, peanut butter and bananas.
4. Mix well.
5. Stir in milk.
6. In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
7. Add to wet mixture slowly.
8. Evenly spread battter into prepared pan.
9. Bake for 20 minutes.
10. Cut into 8 bars.
11. NOTE: Make sure your sugar substitute can be used for baking.
Title: Blackberry Grunt
Ingredients:
- 9 1/2 all-purpose flour
- 2 baking powder
- 1 kosher salt
- 1/4 baking soda
- 2 unsalted butter
- 1 buttermilk
- 19 blackberries
- 1 sugar
- 1 water
- 1/2 ground ginger
Instructions:
1. Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
2. Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses.
3. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces.
4. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together.
5. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
6. Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat.
7. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon.
8. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
Title: Brown Sugar Puddin' Pies (Gooseberry Patch)
Ingredients:
- 15 miniature phyllo cups
- 1/2 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1/2 half-and-half
- 1/2 vanilla extract
Instructions:
1. Bake mini cups on an ungreased baking sheet at 350 degrees for 4-5 minutes; set aside.
2. Beat butter and sugars together until light and fluffy.
3. Blend in eggs, half-and-half, and vanilla.
4. Spoon into cups.
5. Sprinkle tops with nutmeg.
6. Bake at 350 degrees for 15-20 minutes or until set.
7. Top with a dollop of whipped cream and a dusting of nutmeg before serving.
Title: Strawberries Divine
Ingredients:
- 1 fresh strawberries
- 8 cream cheese
- 3 powdered sugar
- 2
Instructions:
1. Beat cream cheese until fluffy.
2. Add powdered sugar and orange juice.
3. Fill a cake decorator tube with mixture or a Freezer Zip Lock with the tip snipped off works well for this.
4. From the point, slit each berry into quarters (do not cut through the bottom of the berry).
5. Pipe cream cheese mixture into each berry.
6. Arrange on a serving tray and garnish with fresh mint leaves.
7. Chill until ready to serve.
Title: Chocolate Mousse
Ingredients:
- 1 1/4 heavy whipping cream
- 2/3 chocolate chips
Instructions:
1. Combine 1/4 cup of the whipping cream with the chocolate chips.
2. Microwave for 1 minute or until mixture is smooth when stirred with a spoon.
3. Cool.
4. Beat the rest of the cream until stiff peaks form.
5. (don't let it turn into butter) Fold the chocolate mixture in to the whipped cream.
6. Chill and serve.