Sunday, November 8, 2009

Easy White Chocolate Mousse

This white chocolate mousse recipe is the easiest I have found and has the fewest ingredients.

Best White Chocolate Mousse

4 x Egg Yolks
6 x Squares Baker's White Choc.
1 x Envelope Unflavored Gelatin
3/4 c Hot Water
2 c Whipping Cream, whipped

Melt Chocolate. In a large mixing bowl, beat egg yolks until light in color. Blend in chocolate.

Dissolve gelatin in hot water, then gently whisk into chocolate mixture. Chill until mixture mounds slightly.

Fold whipped cream into chocolate mixture, and whisk just until combined. Pour into dessert glasses. Chill at least 2 hours.

Monday, November 2, 2009

Fudge that Doesn't Fail

We are big fudge lovers in this family. Its my husband that usually makes it using a recipe that his mother gave to him. The problem with that recipe is that it fails 50% of the time with no explanation. Instead of having beautiful chocolaty squares we will end up with a chocolate puddle.
This fudge recipe will never fail you. You will no longer have to worry about having a chocolate puddle.


1 1/2 cups of sugar
2 tbsp butter
1/2 tsp salt
1/2 cup evaporated milk
2 cups semisweet or bittersweet chocolate chips
2 tsp vanilla extract
3/4 cup walnuts in large pieces

Grease an 8-inch square baking pan with butter or vegetable shortening.

Combine sugar, butter, salt, and evaporated milk in a large sauce pan over medium heat. Stir constantly until mixture comes to a boil, then lower heat and stir in chocolate chips. Continue to stir gently until the chocolate melts and the mixture is smooth. Stir in the vanilla and walnuts.

Pour and scrape into prepared pan, cover and chill until firm, about 2 hours. Cut into squares to serve. Store in an air tight container at room temperature for up to a week.

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