|Italian Farmhouse Cookbook|
|by Susan Herrmann Loomis|
They are Val d'Aosta cheese producers. Grandchildren of Sicilian sharecroppers returning to the soil.
1 - 10 of 39 for easy chocolate mousse
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In small saucepan, ... whipped topping and chocolate curls. Makes about ... stand 2 minutes or until gelatine is completely dissolved. Proceed as above.
Place chocolate pudding in mixing ... and stir. Then put the whole container of Cool Whip in the pudding mixture and stir until smooth. Then refrigerate.
In saucepan, place chocolate and water. Stir ... With rubber spatula, fold in chocolate mixture gently. Spoon into glass dishes and refrigerate until firm.
Whip the cream, ... salt together until stiff. Add chocolate and vanilla and mix well. Chill and freeze. Serve with whipped cream. Makes 8 small portions.
Melt together the semi-sweet chocolate pieces and the ... Serve with whipped cream. (I make ahead 1 day and put in Keebler chocolate pie crust. It's yummy!)
Place chips in ... until stiff. Fold chocolate into cream. Pour ... hour. Garnish with additional whipped cream, drizzle 1 teaspoon Kahlua over cream; serve.
Blend together in blender eggs and chocolate chips until smooth. ... large bowl and let cool. Fold in whipped cream and refrigerate. Serve cold. Serves 12.
Warm oil in double boiler, gradually add chocolate and melt. Fold ... into SPRINGFORM pan. Pour chocolate mixture into crust and chill 4 hours or overnight.
Line sides and ... liqueur over lady fingers. Mix pudding mix and chocolate milk. Let set for 5 minutes. Then, gently fold in four ounces of whipped topping.
Heat chocolate and water in ... is smooth. Cool and add vanilla. Fold into whipped topping. Spoon into glasses. Chill. Makes about 2 cups or 4 servings.
Result Page: 1
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