Homemade Melt-In-Your-Mouth Dark
Chocolate (Paleo)
Ingredients
1/2 cup coconut oil
1/2 cup cocoa powder
3 tablespoons honey
1/2 teaspoon vanilla extract
Directions
Prep 10 m
Ready In 1 h 10 m
• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa
powder, honey, and vanilla extract into melted oil until well blended. Pour
mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1
hour.
Snow Cream
Ingredients
8 cups clean fresh snow1 (14 ounce)
can sweetened condensed milk
1 tablespoon vanilla extract
Directions
Prep 5 m
Ready In 5 m
Mix snow, sweetened condensed milk, and vanilla extract
together in a bowl until well mixed.
Easy OREO Truffles
Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions
Ready In 1 h 30 m
Crush 9 of the cookies to fine crumbs in food processor; reserve for
later use. (Cookies can also be finely crushed in a resealable plastic
bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs;
place in medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet.
(Any leftover chocolate can be stored at room temperature for
another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered,
in refrigerator.
Sweetheart Cupcakes
Ingredients
1 (18.25 ounce) package white cake mix
1 1/4 cups water1/3 cup vegetable oil
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil
Directions
Prep 20 m
Cook 20 m
Ready In 1 h 40 m
Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake
liners.
Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then
on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the
raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour
the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of
each cup of white batter and squeeze in about two tablespoons of red batter.
Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter
and squeeze about 1 tablespoon pink batter into each cup.
Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out
clean, 15 to 20 minutes. Cool completely before frosting.
Tiramisu Chocolate Mousse
Ingredients
2 tablespoons brewed espresso
1 tablespoon unsalted butter
3 1/2 ounces dark chocolate, broken into small pieces
2 tablespoons Marsala wine or rum (optional)
2 egg yolks
4 teaspoons white sugar
2 tablespoons mascarpone cheese
3/4 cup heavy cream
Directions
Prep 5 m
Cook 10 m
Ready In 2 h 45 m
Combine espresso and butter in the top of a double boiler over simmering water.
Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3
minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and
thickened, 3 to 5 minutes. Remove from heat.
Stir mascarpone cheese into marsala mixture.
Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
Fold half of whipped cream into cooled chocolate mixture.
Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at
least 2 hours.
DESSERT
RECIPE
(COOKERY)
Submitted By:
Colorado, Sheena Marie Agatha Q.
Submitted To:
Mrs. Estrellita Soriano
