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Chocolate Three Way
White Chocolate Raspberry Parfait
2 c. heavy cream
Whip the white chocolate and cream together in mixer bowl with whisk attachment until stiff. Place in cellophane piping bag with star tip and pipe a layer into bottom of glasses. Stir the raspberries to distribute the juices and layer on top on the cream. Add another layer of the cream, followed by another layer of the raspberries finishing with a layer of cream. Garnish a few reserved berries.
Dark Chocolate Truffles
7 oz. heavy cream
Heat the cream until nearly boiling. Add the vanilla to the chocolate broken into pieces and pour the cream over top. Stir until completely melted. Refrigerate overnight. Shape truffle filling into balls with a mini scoop and roll in hands to make perfectly round. Roll in cocoa powder to finish.
Lacy Chocolate Cookies
1/2 c. unbleached all purpose flour
Sift together dry ingredients into mixer bowl. Stir to mix evenly. Add vanilla, egg and butter, mix until blended. Hand stir in chocolate chips. Place all of the dough in freezer bag and cut off very small corner. Pipe 1/2 tsp. sized dots three inches apart on parchment paper lined cookie sheet. Bake in 375 degree preheated oven for 4-6 minutes or until brown and bubbly. Cool until cookies can be transferred to paper towels.
No Bake Cookies
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