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.

Cinnamon Chocolate Oatmeal Cookies

Cinnamon Chocolate Oatmeal Cookies
by Julie Steuart

Preheat Oven 350 degrees

Mix together:
2 sticks softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 egg

Then add:
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 1/2 cups oatmeal

Mix thoroughly, then add
1/2 bag of cinnamon chips
1/2 bag of milk chocolate chips

Form into balls and bake 11 minutes.

Cinnamon Chips can be found at the Associate Fresh Market. They are made by Hershey's.

Super Easy Thin Mint Cookies

Super Easy Thin Mint Cookies
by Jessica Mohlman

These taste similar to the girl scout cookie, but you can make them yourself anytime.

Ingredients:
Ritz Crackers
"Andes" mint chips (or chocolate chips and mint extract)

Melt your chips using your preferred method. When it is smooth, put each cracker into the chocolate, coating both sides. Put on wax paper. Place cookies in freezer until hard and cold. Enjoy!

These are best eaten cold, from freezer or fridge.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies
by Stephanie Childs

Prep: 25 Minutes
Bake: 7 minutes per batch
Oven: 375 degrees
 
1/2 C butter or margarine
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 C all purpose flour
1 bag of peanut butter cups - unwrapped
 

1. Mix butter and peanut butter in a large bowl. Add the sugar, brown sugar, baking soda and baking powder– Beat till combined. Beat in the egg with vanilla till combined. Beat in as much flour as you can with mixer and add remaining flour– mix with spoon. If necessary, cover and chill and easy to handle.

2. Shape dough into 1” balls. Roll in additional granulated sugar to coat. Place balls in an ungreased mini muffin pan. Bake in 375 degree oven for 6 minutes or until lightly brown. Note that dough will rise while baking and sink into a bowl shape once removed– you want the dough to rise to the rim of the cup but not overflow and so ball size will vary depending on the size of muffin pan used.

3. While cookies are baking- unwrap your candies. Let cookies cool for a minute or less and then place a peanut butter cup in the center of each cookie– pressing gently. Allow the whole cookie to cool before removing from tin as the chocolate will melt and needs to reset in the cookie– this usually takes no more than 5 minutes.

4. Eat and hide any leftovers as they don’t last long once someone spots them!

Chocolate Chip Cookies

Chocolate Chip Cookies
by Karen Gardner

1 cup butter flavored Crisco (NO substitutes)
1 cups brown sugar
1/2 cup white sugar
2 eggs
2 TBSP vanilla
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
1/2 bag chocolate chips

Cream crisco, brown sugar, white sugar, eggs, vanilla, salt, and baking soda together.

The secret of this receip is to mix these for a VERY long time until the mixture is very fluffy! (I mix it for 3 minutes).

Ad flour and mix. Stir in chocolate chips. Bake on a greased cookie sheet at 375 degrees for 9-10 minutes.

Note from Karen - The cookies I brought used 1/2 c. white flour, 1 cup wheat flour, and 1 cup oatmeal flour (grind dry oatmeal in a blender).

...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.

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.

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.

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!

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!

Pudding Cake

Pudding Cake
Gloria Hough

1 pkg devil’s food cake mix
2 pkgs instant French vanilla pudding *
4 cups milk
Cool Whip

Prepare cake mix according to directions for a 9 x 13 inch pan. Cook and cool completely. Prepare pudding. Spread on top of cake. Spread Cool Whip on top of pudding. Store in refrigerator. *If you can’t find French vanilla pudding, add 1-2 teaspoons vanilla to the pudding mixture.

Julie’s Perfect Chocolate Cake

Julie’s Perfect Choc. Cake
Julie Grow
Preheat to 350
3 9-by-1 ½ “ layer cake pans

In medium bowl, combine 1 c cocoa with 2 c boiling water, mixing with a wire whisk until smooth. Cool completely. In another bowl: sift 2 3/4 c flour with 2 t baking soda, ½ t salt, and ½ t baking powder, set aside.

Grease well and lightly flour cake pans. In large bowl mix at high speed beating 1 c softened butter, 2 ½ c sugar, 4 eggs, and 1 ½ t vanilla, scraping bowl occasionally, until light–about 5 minutes.

At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds) beginning and ending with flour mixture. Do not overbeat. Divide evenly winto pans, smooth top. Bake 25 minutes (toothpick test for doneness). Cool in pans 10 minutes. Carefully loosen sides with spatula: remove from pans; cool on racks.

Make frosting and filling and then assemble:

Frosting: in medium saucepan, combine 1 pkg (6 oz) semisweet choc. pieces, ½ c light cream, 1 c butter, stir over medium heat until smooth. Remove from heat. with whisk, blend in 2 ½ c powdered sugar. In bowl set over ice, beat until it hold shape.

Filling: whip 1 c heavy cream chilled with 1/4 c powdered sugar and 1 t vanilla. refrigerate.

To assemble: on plate place a layer, top side down, spread with half of filling, place 2nd layer on top, top side down and spread rest of filling. Place 3rd layer on top side up. Frost. Refrigerate at least 1 hours before serving. Serves 10-12.