Chocolate Mousse

Here's the scoop on the Relief Society Recipe Group last night. A fun time was had by all. Hope to see y'all at the next one.

A guest culinary artist - Missy - came to show us how to make delicious Chocolate Mousse with chocolate bowls ... so perfect for Valentine's Day dessert.

This is the Chocolate Mousse recipe she shared:

6 (4-ounce) bars semi-sweet chocolate.
4 large eggs, at room temperature separated
1 cup sugar, plus 1/2 cup
2 cups heavy cream
whipped cream, for topping
shaved chocolate, for garnish
berries, for garnish

Directions:

Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.

In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.

Using a handheld electric mixer, beat 4 egg whites until they form stiff peaks. Fold into chocolate mixture.

Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.

Serve in a beautiful crystal dish or chocolate cup. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.


Tips Missy shared...

To make darling edible chocolate bowls dip the bottom of a blown up small water balloon into warm (NOT HOT or the balloon will pop). Get a nice layer of chocolate on it. Set it on a tray and put in the fridge (if you're in a rush) or let harden for a few hours on the counter. Pop the balloon once the chocolate is hard and take balloon out. Really easy and really cute!~

Diagonally slice strawberries into little slivers. Only cut 2/3 the way up so it all stays connected at the top. This makes a great topper on the chocolate mousse.

Fill a ziplock bag with the mousse. Cut a small hole in the corner and pipe the mousse into the cups.

...Almond Joy Cake...

...Almond Joy Cake...

It is rich, but really yummy. I would suggest a little whipped cream (fresh if you've got it!) or ice cream with it...

1 box chocolate cake mix
1 C. evaporated milk
1 C. sugar
24 large marshmallows
1- 14 oz bag sweetened shredded coconut
1/2 C. evaporated milk
1/4 C. butter
1- 12 oz bag milk chocolate chips
1 C. toasted almonds

Bake cake mix according to box directions & poke holes with the end of a wooden spoon. In a large saucepan, combine 1 Cup evaporated milk & sugar. Bring to a boil and stir in marshmallows until melted. Add coconut & pour mixture over cake while both are hot. Melt together remaining milk, butter & chocolate chips. Stir until melted. Add almonds. Spread on top of cake.

Best Banana Nut Bread

Best Banana Nut Bread

½ c butter
1 c sugar
2 eggs
1 c mashed bananas
¼ c milk
1 tsp lemon juice

Mix all the above ingredients then add:
2 c flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

Mix all together and put in ½ c chopped nuts. Pour into well greased loaf pan. Bake at 350 for 1 hour.

Marshmallow Popcorn

Marshmallow Popcorn

4 1/2 qt. popped popcorn
1 c. coarsely chopped peanuts
1/2 tsp. vanilla
1 stick melted butter
1 lb. marshmallows

Melt the stick of butter with 1 lb marshmallow. Mix and press into desired shape. Wrap. You can also add crushed candy canes to the mix.

Rich 3 Ingredient Peanut Butter Cookies

Rich 3 Ingredient Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix all together. roll into 1 inch balls. Bake at 350 for about 8 minutes.

CRAZY PIE CRUST

CRAZY PIE CRUST

Mix in a medium bowl: 1 cup shortening
2 cups flour
Use a rubber spatula to mix flour and shortening until it looks like modeling clay.

In a small bowl, mix: 6 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
Mix well, then add 6 tablespoons of cold water and make a batter.

Pour batter over flour/shortening mix. Cut in with knife or rubber spatula until the batter disappears. Refrigerate for 10-60 minutes (do not skip this step!). Place half of the dough on a floured surface. (For a sweeter crust, use powdered sugar to flour the rolling surface.) Roll an 8" circle. Cut the circle into quarters. Stack the quarters on top of each other, press together, flour both sides, and roll out.

**For a flakier crust, after placing crust into pie pan, refrigerate for up to 24 hours.

**To prebake the crust, fill with pie weights or dry beans and bake at 400 degrees for 25 minutes.

TOFFEE APPLE DIP

TOFFEE APPLE DIP

Mix the following together & serve with apple slices:
8 oz. cream cheese
½ c. brown sugar
¼ c. white sugar
1 tsp. vanilla
1 pkg. Skor or Heath toffee bits (we prefer the kind with chocolate)Your family will lick the bowl!

Easy Triple Fudge Cake

Triple Fudge Cake
Heather Smith

This is a really easy (+ great for food storage) moist chocolate cake.

1 milk chocolate “Cook and Serve” pudding mix
2 cups milk
1 chocolate cake mix (I like chocolate, chocolate chip mix)
1 ½ cups chocolate chips (I like the mini ones)

Prepare pudding as on directions (add 2 cups milk to pudding in a mixing bowl and cook in microwave on high for 6 minutes, stirring every 2 minutes.)

Add a chocolate cake mix, mix and pour in a greased 9x13 pan.

Sprinkle 1 ½ cups chocolate chips on top before baking.

Bake at 350 for 30-35 minutes. Serve as warm cake with whipped cream or cool and cut into bars.

Food Storage Peanut butter Balls

Food Storage Peanut butter Balls

2 cups peanut butter
2cups powdered milk
3/4 cup of honey

mix all together, and shape into little balls then freeze.

Sopapilla Cheesecake

Sopapilla Cheesecake
Wendi Condi

2 cans crescent rolls
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!
2 C sugar (divided)
2 tsp vanilla
1/2 C butter
ground cinnamon (optional)

*Roll one can crescent dough into bottom of greased 9x13 baking pan.

*Stretch dough and pinch seams together to form crust.

*Blend together cream cheese, 1 C sugar and 1 tsp vanilla

*Spread over dough - not too close to edge

* Stretch second can of crescent rolls cream cheese layer to form top crust

*Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust

*Sprinkle with cinnamon

*Bake at 350 degrees for 30 minutes --it might take a few minutes longer--30 minutes left it a little gooey still in the middle.

*Let it cool for 15-20 minutes

We served it with fresh strawberries and raspberries, and whipped cream. Yummy! (This one is SO worth trying! It was great)

Coconut Pecan Cookies

Coconut Pecan Cookies

1 box yellow cake mix
2 eggs
1 can coconut pecan frosting
¾ cup butter, melted

Mix together bake about 10 minutes at 350.

Candied Corn Pops

Candied Corn Pops
Carolyn Carter

1/3 c sugar
½ c corn syrup
2 sticks butter
1 tsp vanilla
1 tsp coconut extract
almonds/pecans
corn pops

Boil first 3 ingredient to soft ball stage. Stir in vanilla and coconut extract. Pour over corn pops. Add almonds/pecans.

SUPER Easy Pantry Cobbler

SUPER Easy Pantry Cobbler
Keturah Woolston

You’ll Need:
2 cans of your favorite pie filling
1 yellow cake mix
1 stick of butter

In a 9x13 baker, spread the pie filling evenly.

Sprinkle the yellow cake mix evenly over the filling.

Using the stick of butter, dot the top of the mix.

Bake at 375 for 45 minutes

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
Melissa Dickson

1 spice cake mix
1 15oz can pumpkin pie filling
1 pkg chocolate chips
Mix together Bake 350 18 to 20 minutes.

Fluffy Lime Pie

Fluffy Lime Pie
Gloria Hough

1 (.13 oz) env. unsweetened lime soft drink mix
1 (14 oz) can sweetened condensed milk
1 (8 oz) ctn. Cool Whip
1 (9 inch) graham cracker crust

In a large bowl, dissolve soft drink mix in condensed milk; fold in Cool Whip. Spoon into crust. Cover and refrigerate for 3 hours or until set.

Julie’s French Chocolate Silk Pie

Julie’s French Choc. Silk Pie
Julie Grow

1 choc. pie shell: store bought

Beat until fluffy:
1 cube softened butter
3/4 c sugar
3 oz softened cream cheese
1 t vanilla
6 oz melted semi sweet pieces
1 8 oz cool whip

Pour into pie shell. top with real whip cream.. Keep refrigerated!

Creamy Coconut Cake

Creamy Coconut Cake

1 White Cake Mix
1 can Sweetened Condensed Milk
1/2 can Coconut Milk (you can find this in the Mexican isle of most stores)
1 8 oz. tub Cool Whip
Coconut

Mix and bake cake as directed in a 9x13 pan. While still warm, poke many holes all over the cake using a fork. Drizzle the whole can of sweetened condensed milk over the cake and then pour half of the coconut milk over that. Top with cool whip and then sprinkle with coconut.

Julie’s Halloween Frightful Finger Cookies

Julie’s Halloween Frightful Finger Cookies
Julie Grow

1 c softened butter
1/4 c powdered sugar
1 t vanilla
½ t salt
1 1/4 c flour
1 c ground pecans
red food coloring
blanched or slivered almonds (thin)

Beat butter and sugar until light and fluffy (about 5 minutes). Add vanilla and salt. Add flour ½ c at a time, blending after each addition. Stir in pecans. Dough will be heavy. Using 1 heaping tablespoonful per cookie, shape dough into “fingers” about 3 inches long and 1/4 inch in diameter. place cookies on parchment paper-lined cookie sheet. Using a knife, lightly score “fingers” a few lines across the center and near the top to resemble knuckles. Paint almonds with food coloring and press into the top of the cookie to resemble a fingernail. Bake at 300_ for 25 minutes or until brown. Makes about 4 dozen fingers.

Best Brownies

Best Brownies – Readers Digest ‘93

1 cup butter, melted
4 eggs
1 cup sugar
1 cup flour
1 cup brown sugar
1 tsp baking powder
1 cup cocoa powder
1 tsp vanilla

Preheat oven to 350. In mixing bowl blend butter, sugars, vanilla, and cocoa. Beat in eggs 1 at a time. Mix flour with baking powder stir into cocoa mixture. You can stir in 1 cup of nuts at this point. Pour into a greased 9x13 pan and bake 25-30 minutes.

White Chocolate Popcorn

White Chocolate Popcorn
Krista Macarthur

1/2 cup popcorn kernels
1 cup melted white dipping chocolate

Pop the popcorn, then add melted chocolate and mix until all popcorn is covered. Spread popcorn out onto wax paper and let dry (about 10 minutes). Enjoy!