What is the chocolate dessert cup/thing that Alex ate in wizards of waverly place?
Q. No one has asked this question in a long time because the episode "I almost drowned in a chocolate fountain" was showed a long time ago. But I was wondering what that dessert was called the one that she mistook for a chocolate cup. Anyone know?
A. 2 Wizards, One Cup
Who is in the mood to eat tons of vanilla bread, and chocolate bread cup cakes?
Q. If you clicked on this question, tomorrow it will RAIN thousands of cup cakes in your front yard. And whether you are in the mood or not to drive to work, your car will be burried in cup cakes so you can't get to work in your car. I'm so very sorry. You might have to stay home and pout and feel sorry for yourself, walk to work, or have fun eating your vanilla and chocolate cup cakes.
A. notsureiftrollorjustretarded.jpg
I Need a Christamas dessert recipe to go into a white chocolate cup.?
Q. I plan to make decorated white chocolate sleighs for Christmas dessert. The sleighs when completed, serve as fancy chocolate dessert cups. This begs the question, what should I put in the dessert cups?
I can flavor the white chocolate to match the recipe. The sleighs/ cups have to be white chocolate for decorative purposes, so milk or dark chocolate is not an option.
The sleighs/cups are individual servings, holding a little more than a cup.
Of note, my sister hates nuts, my father hates cream cheese. Both will be at dinner.
Please, be as specific as possible. Include recipes or link to recipe if avialable.
Thanks for your help. Merry Christmas.
I can flavor the white chocolate to match the recipe. The sleighs/ cups have to be white chocolate for decorative purposes, so milk or dark chocolate is not an option.
The sleighs/cups are individual servings, holding a little more than a cup.
Of note, my sister hates nuts, my father hates cream cheese. Both will be at dinner.
Please, be as specific as possible. Include recipes or link to recipe if avialable.
Thanks for your help. Merry Christmas.
A. I think that if you served any of these in your sleighs that it would be beautiful and taste wonderfu!!
Happy Holidays :)
Chocolate Mousse
Ingredients
4 ounces semisweet chocolate
4 tablespoons unsalted butter or ghee
4 large eggs, separated
Pinch of cream of tartar
1/2 cup heavy cream
Serves 4
1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, about 1 hour.
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.
OR
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
OR
Chocolate Cherry Trifle
2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
Topping:
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.
The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
Happy Holidays :)
Chocolate Mousse
Ingredients
4 ounces semisweet chocolate
4 tablespoons unsalted butter or ghee
4 large eggs, separated
Pinch of cream of tartar
1/2 cup heavy cream
Serves 4
1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, about 1 hour.
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.
OR
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
OR
Chocolate Cherry Trifle
2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
Topping:
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.
The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
where to buy/how to make chocolate malt cups?
Q. I remember getting chocolate malt cups from the ice cream man when I was younger and have been craving them! Anyone know of a company that sells them or how to make it?
A. I found this one at www.recipezaar.com if it is not the one you want, there are others there as well. Once you get to the site, just type in chocolate malt cup and this is the one that came up and you can look in there for others.
3/4 cup milk
1/4 cup natural instant malted milk powder
4 cups chocolate ice cream
Not the one? See other Ice Cream Parlor Chocolate Malt Recipes
< 15 mins Beverages
United States Beverages
Low Sodium Beverages
Chocolate Beverages
Sweet Beverages
In 5 cup blender container, combine milk and malted milk.
Blend at medium speed, stopping blender frequently to scrape sides, until instant malted milk is dissolved (30 to 40 seconds).
Add ice cream; continue blending, stopping blender frequently to scrape sides, until smooth (30 to 40 seconds).
Serve immediately.
3/4 cup milk
1/4 cup natural instant malted milk powder
4 cups chocolate ice cream
Not the one? See other Ice Cream Parlor Chocolate Malt Recipes
< 15 mins Beverages
United States Beverages
Low Sodium Beverages
Chocolate Beverages
Sweet Beverages
In 5 cup blender container, combine milk and malted milk.
Blend at medium speed, stopping blender frequently to scrape sides, until instant malted milk is dissolved (30 to 40 seconds).
Add ice cream; continue blending, stopping blender frequently to scrape sides, until smooth (30 to 40 seconds).
Serve immediately.
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