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|EVERY FEW MINUTES|
|CHOCOLATE CREAM PUFF RING|
1/4 tsp. salt
1 1/4 sticks and 1 tbsp. butter
1 c. all purpose flour
6 lg. eggs
1 (12 oz.) pkg. semi sweet chocolate pieces (2 c.)
1/4 c. milk and 1 1/2 tsp.
2 c. heavy or whipping cream
1 pt. strawberries
1 1/2 tsp. light corn syrup
In 2 quart pan over medium heat, heat salt, 1/2 cup (1 stick) butter, and 1 cup water until butter melts and mixture boils. Remove from heat and vigorously stir in flour all at once until mixture forms a ball and leaves sides of pan.
Add 4 eggs to mixture one at a time, beating well after each addition, until mixture is smooth and satiny. Cool slightly.
Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet, using a 7 inch plate as guide, trace a circle in flour on cookie sheet. Drop batter by heaping tablespoon into 12 mounds, inside circle, to form a ring.
Bake 40 minutes or until golden. Turn off oven; let ring remain in oven 15 minutes. Remove and cool on cookie sheet on wire rack.
Mousse Filling: In heavy 3 quart pan over low heat, heat 3/4 package (1 1/2 cups) chocolate pies (keep remaining 1/2 cup for glaze) with milk, and 2 tablespoons butter (1/4 stick), stirring occasionally until smooth. Add 2 eggs, one at a time, stirring mixture constantly with wire whisk. Continue stirring, about 5 minutes, until mixture thickens slightly. Remove from heat and let cool at room temperature, about 1 hour.
When mixture is cool, in large bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Gently fold in to chocolate mixture, half at a time, until blended.
With long serrated knife, cut cooled ring horizontally in half. Spoon chocolate mousse into bottom of ring. Replace top. Refrigerate.
Prepare chocolate glaze, spoon over ring. Garnish center with strawberries.
In 1 quart pan over low heat, heat the 1/2 cup chocolate pieces with 1 tablespoon butter, 1 1/2 teaspoons milk and 1 1/2 teaspoon light corn syrup until smooth, stirring constantly. Makes about 12 servings.
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