My favorite taste is chocolate. I love everything chocolate. I would have it every day, in every way, if I could. But I can't, so I just close my eyes & imagine that I can taste it.
Most of the chocolate desserts that I consume are when I go out to dinner. I only make very easy desserts - usually from mixes. I know of some fast chocolate snacks that anyone can do, so I've included them here. I hope you enjoy these as much as I do.
Melt chocolate in double boiler & allow to cool for a couple of minutes. Spread thinly onto vein-side of leaves with pastry brush. Remember to leave a little of the leaf edge uncovered, so that it'll be easier to separate. Place leaves chocolate side-up on baking sheet lined with wax paper. Refrigerate until set. Gently peel off leaves starting from stem. Handling chocolate leaves too much will cause them to melt or lose shape.
- 2 oz semi-sweet chocolate per 10-12 leaves
- rose or lemon leaves (washed & dry)
Chocolate leaves are good to eat alone or as a topping on ANY dessert.
They even work with yogurt.
Melt chocolate in double boiler & allow to cool a bit. Then spread chocolate in the insides of paper cupcake liners. Freeze for 10 minutes. Repeat process for second and third coats. Fill with kiwi fruit & cherries. I usually add a little whip cream on top.
- 4 oz semi-sweet chocolate
- kiwi halves
- pitted cherries
Chocolate covered fruits
Melt chocolate in double boiler. Dip in individual pieces of fruit & place on baking sheet lined with wax paper. Refrigerate until set (5-10 minutes).
2 pints strawberries, or 6 mandarin oranges (sliced) or pears (sliced)
- 6 oz semi-sweet chocolate chips or white chocolate (chopped)
Instead of choosing just one of the chocolates, both can be used. Set with one type, & then dip into the other type & set again. Melted chocolate should be kept in double boiler to hold in heat during this process.
Drop the ice cream into a chilled glass. Pour in syrup & milk. Stir until smooth.
- 2 scoops chocolate ice cream
- 4 tablespoons grenadine syrup
- 1/2 cup milk
Frappe milk, Ovaltine, cocoa, and two scoops of ice cream in blender. Pour into two tall glasses & float a scoop of chocolate ice cream in each.
- 1 1/4 cups milk
- 2 heaping tablespoons Ovaltine
- 2 heaping tablespoons sweetened cocoa powder
- 4 scoops chocolate ice cream