Archive | Whipped cream RSS feed for this section

Chocolate Macroon Bars

14 Feb

2 cups chocolate wafer cookie crumbs

6 TBSP butter, melted

6 TBSP powdered sugar

1 can (14 oz) sweetened condensed milk

3-3/4 cups sweetened flaked coconut

1 cup Dark Chocolate chips

1/4 cup whipping cream

 

Heat oven to 350

Grease a 13 x 9 x 2 baking pan. Combine cookie crumbs, melted butter and sugar in a large bowl. Firmly press in the bottom of prepared pan. Stir together sweetened condensed milk and coconut in a large bowl, mixing well. Carefully drop by spoonfuls over crust; spread evenly.

Bake 20 to 25 minutes or until edges of coconut begin to brown slightly. Cool.

Place chocolate chips and whipping cream in a medium microwave safe bowl. Microwave on medium ( 50 %) power 1 minute; stir. If necessary, microwave at medium in 15 second increments; stirring after each heating, until chips are melted and smooth. Cool until slightly thickened. Spread over cooled bars. Cover and refrigerate several hours. Cut into bars. Refrigerate leftovers.

Makes about 36 bars

Chocolate Caramel Torte

16 Jan

1-1/2 cups semi-sweet chocolate chips

2 (3 oz) packages ladyfingers

1 (13 oz) jar Nutella

20 Kraft caramels

2-1/2 cups whipping cream, divided

1-1/2 cups chopped pecans

1/3 cup confectioner’s sugar

1 ( 8 oz) package cream cheese, softened

3 ( 1 oz) semi-sweet baking squares

2 TBSP confectioner’s sugar

 

In a microwave safe bowl, melt chocolate chips on high 90 seconds or until melted; stirring at 30 second intervals. Cool 5 minutes and set aside. Split ladyfingers, and stand halves around the edge of a 9 inch springform pan, placing rounded sides against pan. Line the bottom of pan with remaining ladyfinger halves. Spread Nutella evenly on ladyfingers on bottom of pan.

Cook caramels and 1/3 cup cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon evenly over nutella spread.

Beat 1/3 cup confectioner’s sugar and cream cheese in a medium bowl at medium speed until fluffy. Beat in melted chocolate until blended.

Beat remaining 2 cups cream in a medium bowl at medium speed until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking chocolate squares with a vegetable peeler evenly on top. Sprinkle with 2 TBSP confectioner’s sugar. Chill 1 hour

 

White Chocolate Panna Cotta

12 Jan

Panna Cotta is a eggless custard. Put in High-Ball glasses for a pretty presentation.

 

1 (1/4 oz) envelope unflavored gelatin

1-1/2 cups cold milk, divided

1 cup whipping cream

1/2 cup white chocolate chips

1/4 cup sugar

 

Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moist. Let stand 5 minutes ( mixture will be lumpy) Cook whipping cream, chocolate, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until melted. Remove from heat, add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1-1/4 cups milk. Pour into 4 to 6 glasses. Cover and chill 24 hours.

Serve with Dark Chocolate Sauce

1 (3 oz) dark chocolate baking bar, chopped

3/4 cup heavy cream

Microwave chocolate and cream in microwave safe bowl at high 1-1/2 minutes or until melted; stirring at 30 second intervals.

 

%d bloggers like this: