My recipe for happiness starts with Dove and ends with this delicious treat: Flourless DOVE(R) Dark Chocolate Lover's Cake

My recipe for happiness starts with Dove and ends with this delicious treat: Flourless DOVE(R) Dark Chocolate Lover's Cake

Dark Chocolate Mousse - It doesn’t take a lot of time, fancy equipment or hard-to-find ingredients to make something that’s extra-special...  bursting with a clean chocolate flavor, a light, melt-in-your-mouth texture and silky smooth.

Dark Chocolate Mousse - It doesn’t take a lot of time, fancy equipment or hard-to-find ingredients to make something that’s extra-special... bursting with a clean chocolate flavor, a light, melt-in-your-mouth texture and silky smooth.

It's been too long since I last made proper Italian mousse. While the table cloth this chick uses does zip for me, the recipe sounds divine! From Junglefrog Cooking.

It's been too long since I last made proper Italian mousse. While the table cloth this chick uses does zip for me, the recipe sounds divine! From Junglefrog Cooking.

No bake dessert..oreos, cream cheese, powdered sugar, chocolate pudding, and cool whip. I need to try this!

No bake dessert..oreos, cream cheese, powdered sugar, chocolate pudding, and cool whip. I need to try this!

Passover Carmel Pie Filling:1 cup sugar,3/4 cup corn syrup,1 tea salt 2 tablesp unsalted butter,⅓ cup heavy cream 1 teaspoon vanilla bean paste Combine sugar, 1/3 c water, syrup, salt in heavy saucepan. cook, stirring, until  sugar melts. Stop stirring, increase heat and clip on a candy thermometer. Heat the sugar syrup to 245 degrees F. take pan off heat and add the butter and cream. The mixture will bubble. stir until butter has melted. Add the vanilla and Pour immediately into   crust.

Passover Carmel Pie Filling:1 cup sugar,3/4 cup corn syrup,1 tea salt 2 tablesp unsalted butter,⅓ cup heavy cream 1 teaspoon vanilla bean paste Combine sugar, 1/3 c water, syrup, salt in heavy saucepan. cook, stirring, until sugar melts. Stop stirring, increase heat and clip on a candy thermometer. Heat the sugar syrup to 245 degrees F. take pan off heat and add the butter and cream. The mixture will bubble. stir until butter has melted. Add the vanilla and Pour immediately into crust.

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