Posts filed under ‘Chocolate’

Chocolate Mousse


  • 200 grams semi-sweet Chocolate
  • 1/2 cup Water
  • 5 Eggs; seperated
  • 1 teaspoon instant Coffee [if desired]
  • Vanilla flavouring [extract or powder]
  • 2 tablespoons Confectioner’s Sugar


Melt the chocolate in a pan, over low heat, with several tablespoons of water.

Beat the egg yolks and add them to the chocolate together with instant coffee.

Beat the egg whites with the Confectioner’s Sugar until thick. Then beat about 2 minutes more.

Add the beaten egg whites to the melted chocolate mixture and slowly mix it in.

Place in small glass bowl and refrigerate till it gets thick.


July 20, 2007 at 12:28 am Leave a comment

Chocolate Cheese Pie


  • 4 oz unsweetened baking chocolate –broken into pie
  • 1/4 cup butter or margarine – softened
  • 3/4 cup Sugar
  • 3 oz Cream Cheese – softened
  • 1 teaspoon Milk
  • 2 cups Frozen non-dairy whipped topping — thawed
  • 1 8-inch packaged crumb crust — 6 oz.
  • Additional whipped topping — optional


In a small micravable bowl, place chocolate.

Microwave at high heat (100%) for 1 to 1.5 minute, or until chocolate is melted and smooth when stirred. Set aside.

In small mixer bowl, beat butter, sugar, cream cheese and milk until well-blended and smooth. Blend in chocolate.

Gradually blend in whipped topping. Spoon into prepared crust. Refrigerate until firm.

Provides 6-8 servings.

July 8, 2007 at 4:22 pm Leave a comment

Bavarian Chocolate Pie


  • 1  9” baked pie crust
  • 1 envelope unflavored gelatin
  • 1 2/3 cups Milk, divided
  • 2/3 cup Sugar
  • 1/3 cup Hershey’s cocoa
  • 2 tablespoons Butter or Margarine
  • 3/4 teaspoons Vanilla
  • 1/2 cup Chilled whipping cream


Pour 1 cup of milk into medium-sized saucepan. Sprinkle gelatin over milk, allow to stand 2 minutes to soften.

Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils.

Remove from heat. Add butter, stirring until melted.

Blend in remaining 2/3 cup milk and vanilla.

Cool, then chill, stirring every once in a while until mixture begins to set.

Beat whipping cream till stiff, then carefully fold into chocolate mixture.

Garnish as desired.

July 6, 2007 at 4:02 pm Leave a comment

Peanut Butter Pie


  • 1 cup Graham cracker crumbs
  • 1/4 cup melted Butter
  • 2 cups Sugar
  • 2 tablespoons melted Butter
  • 2 cups Whipping Cream
  • 3 tablespoons Coffee Plus
  • 2 teaspoons Coffee
  • 1/4 cup Packed Light Brown Sugar
  • 2 cups creamy Peanut Butter
  • 16 oz Cream Cheese – room temperature
  • 1 teaspoon Vanilla
  • 4 Ounces semi-sweet Chocolate


Combine first 3 ingredients in 9-inch springform pan; mix well.

Press into bottom and halfway up side of the pan.

In a large bowl, mix peanut butter, sugar, cheese, butter, vanilla. Fold in peanut butter pour into crust.

Refrigerate for six hours, melt chocolate with coffee in double boiler over gently boiling water and spread this atop pie and refrigerate until firm. If too thin, add egg white.

July 5, 2007 at 8:50 am Leave a comment

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