Triple Chocolate Mousse

For the darker chocolate layer:

• 1 tsp powdered gelatin
• 2 TBS water
• 3/4 cup whole milk
• 6 oz dark chocolate
• 1 1/2 cups heavy cream

For the White chocolate layer:

• 1/2 cup whole milk
• 6 oz good quality white chocolate
• 1 tsp. gelatin
• 2 TBS water
• 3/4 cup heavy cream

For the chocolate glaze and sauce:

• 4 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 3 TBS corn syrup
• 1 TBS vegetable oil
• 1/2 tsp. vanilla

For each of the layers, Chop each bar of chocolate, & measure it into separate bowls.

For the darker and white chocolate layers, the process is the same.

Put gelatin in a bowl with water. Let stand at least five minutes, or until it becomes gelly.

Heat milk in a cooking pot, but do not boil. After gelatin is gelly, turn off heat on milk and add the gelatin. Stir together.

Pour milk/gelatin mixture over chopped up chocolate. Let stand for a minute, then whisk together. (this should melt the chocolate)

Whip cream. When the chocolate mixture has cooled, fold in whipped cream. Pour on top of crusts, and freeze while making the white chocolate layer.

Make the white chocolate layer in the same way, and freeze while making the chocolate glaze.

For the glaze:

Heat cream, oil and corn syrup. Do not boil, but let corn syrup dissolve. Pour over chocolate, whisk with vanilla. Pour on the parfaits. Freeze, but thaw before serving.

Fudge – tastic!

What better ingredients are there than chocolate, butter, and sugar?

• 1 1/2 Cups Sugar
• 2/3 Cup evaporated milk
• 4 Tablespoons butter 
• 1 1/2 Cups mini marshmallows
• 1(11oz) package milk chocolate chips
• 1 tsp Vanilla

Mix sugar, evaporated milk and butter.
Cook over medium heat, stir constantly to a full rolling boil.
Boil, stirring constantly, for 5 minutes.
Remove from heat, mix in the rest. tip:(Marshmallows first then choc chips works best. Add vanilla after those two are mostly melted.)
Pour fudge into pan and let set in fridge.
You can add nuts at this point or leave plain. If you wait until it has cooled a bit you can add nuts and mini marshmallows for Rocky Road.
Prep: Line an 8x8 or 9x13 pan with Tin Foil depending on how thick you want the fudge (I spray with a little veg oil) . (A double batch works well in a 9x13)
Variations
Add peanut butter chips instead of chocolate chips
Add mint chips instead of chocolate chips
This is a Lowder Family favorite…It appears during our holidays…Christmas, Thanksgiving, Wednesday’s… And any other excuse we can think of.

Peppermint Oreos

All we can say is OHH LA LA!

• 2 cups worth of peppermint flavored chips – Kitchen Kneads brand is best
• A spoonful of Crisco
• A bag of double stuff oreos

Melt the chips and Crisco in a glass dish.. we use a pyrex measuring cup. Start with 30 seconds and add 30 seconds at a time. Stirring after each time. Peppermint is done when you can stir in the last remaining lumps – DON’T OVERCOOK
Place on waxed paper- decorate at will
This recipe came from an old friend…There is generally begging and bribery associated with the making of these.. Our brother in law will do just about anything to have them.

S’mores Hot Chocolate

Hello Happiness!!!

• 2 cups heavy whipping cream
• 1 – 4 oz bar semisweet chocolate, chopped (I use Ghiradelli’s)
• 4 cups milk
• ¼ cup sugar
• 1 Tablespoon vanilla extract
• 1 – 8oz container frozen whipped topping
• 1 – 7oz jar marshmallow creme
• 1 cup graham cracker crumbs
• Garnish: crushed graham crackers, chocolate shavings

In a large saucepan, combine cream and chocolate over medium heat, whisking constantly, until chocolate is melted. Add milk, sugar, and vanilla, whisking until smooth. Bring to a simmer, stirring frequently: do not boil.
In a medium bowl, combine whipped topping and marshmallow crème. Beat at medium speed with an electric mixer until creamy. Add graham cracker crumbs, beating until well combined. Spoon or pipe cream mixture on top of hot chocolate. Top with garnish, if desired.
This is a new recipe that we just couldn’t pass up!

Bite-Sized Oreos

• 1 package of oreos(2 sleeves)
• 1 brick of cream cheese, softened
• dipping chocolate
Crush oreos in blender and add the brick of cream cheese. Blend both together and form into small balls. Chill in refrigerator until cold and firm. Dip in chocolate and put on wax paper in the refrigerator.

Cheesecake Chocolate Dipped Strawberries

• Strawberries, clean and dry (the bigger the better)
• original cheescake, prepared (Costco, easy and good or frozen)
• dipping chocolate (I like the Belgian chocolate from Trader Joe’s)
Slice the strawberries on the side with out breaking it open. Hull out the middle of the strawberry. Fill in the strawberry with as much cheesecake as you can. Dip the strawberry in your melted chocolate. Chilll-Sprinkle with powdered sugar and serve.

Fiesta Coconut Pecan Sundae

Mexican Chocolate Sauce
In a heavy small saucepan combine ¾ cup semisweet chocolate pieces, ¼ cup butter, ½ tsp ground pasilla or chili pepper (optional) and ¼ teaspoon ground cinnamon; cook and stir over medium heat until chocolate is melted. Add 2/3 cup granulated sugar; gradually add one 5-ounce can evaporated milk (2/3 cup), stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove heat. Cool slightly.

Toasted Coconut Ice Cream

• 2-12 ounce cans evaporated milk
• 1 cup unsweetened coconut milk
• 1 cup sugar
• 2 cups whipping cream
• 1 tbsp lemon or lime juice
• 1 2/3 cups coconut, toasted

In a large bowl combine evaporate milk, coconut milk, sugar. Stir until sugar dissolves. Stir in whipping cream, lemon/lime juice, and vanilla. Stir in 1 1/3 cups of the toasted coconut. Freeze in a 2-qt ice cream freezer according to the manufacturer’s directions.

Chocolate Panna Cotta

• 2 cups cold whole milk
• 1 cup sugar
• 1 tsp. pure vanilla
• 1 packet unflavored gelatin
• 4 eggs lightly beaten
• 1 (12 oz) bag bittersweet chocolate chips
• 1/4 cup toasted sliced almonds

Preheat oven to 350. Butter a 2- quart casserole dish.

In a small saucepan, combine 1 1/2 cups of the milk, sugar, and vanilla. Bring to a simmer and stir until sugar is dissolved. Remove from heat.

In a small bowl, sprinkle the gelatin over the remaining 1/2 cup milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 min. (Heat the milk gently if the gelatin is not dissolving). When dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine-mesh strainer into a lg. measuring cup or small pitcher.

Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the mild and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.

Pour the mixture into the prepared dish. Sprinkle the top with almonds. Place the casserole dish in a large baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake the panna cotta until the sides are firm and the center just jiggles slightly. (about 1 hour). Remove from oven and let cool for at least 30 minutes. Serve with whipping cream. (4-6 servings)

Devil’s Food Cake With Chocolate Satin Frosting

Devil’s Food Cake

• 5 oz. unsweetened chocolate, chopped
• 3 cups flour
• 2 tsp. baking powder
• ½ tsp. salt
• 12 Tb. unsalted butter, softened
• 1 ¾ cup firmly packed light brown sugar
• 3 large eggs
• 1 Tb. vanilla
• 1 ½ cup sour cream
• 1 ½ cups boiling water

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans and set aside. Place the chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until the chocolate melts Do not let the chocolate cool too much or it will harden. If this happens, place the pan back on the heat for a few minuets.

Sift together the flour, baking soda, and salt in a bowl and set aside. Cream together the butter and brown sugar in a separate bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture, and beating well after each addition. Beat until well blended, then add the vanilla and melted chocolate and stir by hand to mix.

Add the flour to the mixture, alternating with the sour cream, to the egg-butter mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Stir in the boiling water and mix until well blended (the batter will be fairly runny). Divide the batter evenly between the prepared pans. Bake 45 to 50 minuets, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean. Remove from the pans and continue to cool on a baking rack.

Once the cakes have cooled completely, use a serrated knife to slice the top rounded portion of each to make a flat, even surface. Discard trimmings. Place one of the layers cut side down on a cake plate. Top with about 1/3 of the frosting and spread evenly over the top of the cake. Place the other layer of the cake on top cut side down. Top with the remaining frosting and spread over the top and sides of the cake.

Mrs. Milman's Chocolate Frosting

• 24 oz. Nestle semi-sweet chocolate chips
• 4 cups whipping cream
• 1 tsp. light corn syrup

Place chocolate and cream a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened (about 20-25 minuets). Increase heat to medium, cook and stir 3 minuets more. Remove pan from heat.

Stir in corn syrup. Chill until cool enough to spread, about 2 hours, check and stir every 15-20 minuets. Use immediately.

Makes 6 cups