the spices. Add flour and vanilla. Beat together until well combined
or until melted. Prepare chocolate mousse mix according to package directions
nd salt; set aside. Mix vanilla with butter or margarine. Gradually
rocessor bowl; add chocolate morsels, vanilla, and salt. Process 30 seconds
Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
Stir in vanilla and rum, blending well.
Cool 5 minutes.
Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
Fold cream in chocolate mixture.
Pipe or spoon into a large serving bowl or individual dessert glasses.
Garnish with additional whip cream and grated chocolate, if desired.
Chill 2 hours.
Beat heavy whipping cream in a large bowl with an electric hand mixer until it begins to thicken. Add chocolate pudding and vanilla extract; continue beating until thick enough to hold shape and begins to gather on the beaters. Fold banana into the mousse.
Crumble remaining cookies.
Beat mousse mix and milk for 5
For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.
Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.
s smooth.
Add the vanilla and a pinch of salt
Mix sugar, egg yolks and vanilla extract. Gradually whisk in hot
Dump pie filling into a large bowl.
Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
Whip with electric mixer until fluffy.
Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.
or use your own vanilla cake recipe).
Reserve about 2 cups
Scrape the seeds from the vanilla bean and mix with the
Pour water and gelatin into blender.
Process on high for 30 seconds.
Add sugar.
Process 5 seconds.
Add remaining ingredients except fruit.
Process 1 minute or until mixture is smooth.
Pour into dessert dishes and chill 1 hour.
Serve, topped with fresh berries.
In electric blender, combine chocolate chips, sugar, vanilla, salt and eggs.
Heat milk to scalding point.
Pour hot milk into blender.
Cover and blend for 1 minute.
Pour into 4 cups and chill until set.
Garnish with whipped cream.
This is very rich and makes 8 good-sized servings.
Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute.
Add boiling water; stir until dissolved.
Stir together sugar and cocoa; add heavy cream and vanilla.
Beat at medium speed until stiff peaks form.
Pour in gelatin mixture and beat until well blended.
Spoon into serving dishes and chill at least 1/2 hour.
Makes 4 (1/2 cup) servings.
Prepare graham cracker crust; set aside.
Beat cream cheese and cocoa in large mixer bowl until fluffy and well blended.
Gradually add confectioners sugar; blend well.
Stir in vanilla.
Whip the cream until stiff; fold into cheese mixture.
Pour into cooled crust; chill until firm.
Garnish as desired.
Yields 8 servings.
Combine chocolate, vanilla and salt in blender or food processor, fitted with steel knife and mix 30 seconds.
Add boiling cream and continue mixing 30 seconds more, or until chocolate is completely melted.
Add yolks and mix about 5 seconds.
Transfer to bowls and allow to cool.
In a deep mixing bowl mix the sugar, vanilla and chocolate sweetened condensed milk.
Add in the unwhipped whipping cream and beat until stiff.
Chill for a minimum of 1 hour before serving.