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.

Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar

n bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Iced Chocolate

As I sit here in my family room with a fire burning in the fireplace and my husband refusing the admit its way to damn hot in here these iced chocolate drinks look really tasty.

Makes 4

4 teaspoons thick chocolate desert sauce
600ml skim milk
1/4 cup chocolate flavouring
12 ice cubes
4 scoops light vanilla icecream

Put thick chocolate dessert sauce on the end of a teaspoon and make chocolate dots on the sides of 4 tall glasses. In a blender or food processor, pour 600ml skim milk, 1/4 cup of chocolate flavouring and the ice from 1 tray of ice cubes. Process until crushed and smooth. Pour milkshake into glasses, top with a scoop of light vanilla ice cream and serve.

Fudge Sauce for Ice cream

In the store you’ll find strawberry syrup, butterscotch syrup, chocolate syrup, caramel, fudge, and even chocolate shell topping. The problem is, by the time you buy ice cream topping you might as well have bought the more expensive ice cream filled with candy and other goodies in the first place. its not as if groceries are getting any cheaper either. You can make some of these toppings from scratch at a fraction of the cost and store them in your refrigerator.

This recipe makes three cups of thick, rich, fudge sauce for ice cream. To make homemade this you’ll need . . .

1 twelve-ounce can of evaporated milk,
1 twelve-ounce package of semisweet chocolate chips
1 cup of granulated sugar
1 tablespoon of margarine
1 teaspoon of vanilla extract

Over medium heat, combine the milk, chocolate, and sugar. Stir the mixture constantly until it boils, and remove it from the heat. Blend in the margarine and vanilla. This delicious homemade fudge sauce can be served cold or warm, and it will keep in the refrigerator for up to one month.

How to Make a Chocolate Crumb Crust

This pie crust is very easy to do. So easy that you may never want to buy one again.

1 package chocolate cookie wafers
1/4 cup of sugar
1/3 cup of butter melted


Position a rack in the middle of your oven and heat it to 450 degrees. Select a 9 inch pie plate (preferably glass).
Crush wafers into fine crumbs. You can break them into pieces in a food processor and process until fine or put them into a zip lock bag and beat the crap out of them. In a mixing bowl combine crumbs, sugar, butter using a fork until all ingredients are slightly moistened. Press the crumb mixture into the sides of the pie plate with your fingers. Bake in the oven for 5 minutes and then allow to cool and chill before filling with what ever goodies your heart desires.