CHOCOLATE COVERED SNOW PEAKS
That Snow Peaks are my favorite. Very light and little chocolate. My family like it.
Provided by Sylwia Wojdyla Ohlrich
Categories Other Desserts
Time 1h40m
Number Of Ingredients 5
Steps:
- 1. PREHEAT oven to 225F and line 2 baking sheets with parchment paper.
- 2. IN the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
- 3. PLACE meringue mixture into a decorating bag with a medium-size nozzle attached. Pip 24 bite-size "kiss"-shape meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
- 4. MELT chocolate over a double-boiler or in the microwave on medium power for 30 second. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop of before placing on the cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.
MANGO STRAWBERRY SNOW CONES
Steps:
- Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately.
Nutrition Facts : Calories 91 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 1 grams, Sugar 18 grams
CHOCOLATE COVERED APPLES
Steps:
- Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.
- Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.
- Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
SNOW FLAKE COCOA
This is an easy and delicious cocoa you can make in your slow cooker. It is great for Christmas parties!
Provided by Diana S.
Categories Drinks Recipes Hot Chocolate Recipes
Time 2h35m
Yield 10
Number Of Ingredients 6
Steps:
- Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
- Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 27.9 g, Cholesterol 84.3 mg, Fat 32.5 g, Protein 8.2 g, SaturatedFat 20 g, Sodium 114.7 mg, Sugar 26.5 g
CHOCOLATE COVERED SNOW PEAKS
Steps:
- Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper. In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes. Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out. Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.
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