CHOCOLATE MOUSSE ICEBOX DESSERT
Layers of chocolate filling and lady fingers create a sweet treat that is truly decadent.
Provided by By Sarah Caron
Categories Dessert
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
- In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
- In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
- In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
- To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
- To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 35 g, TransFat 0 g
CHOCOLATE ICE BOX DESSERT
A dessert that is just a little different, but with a lot of great taste, I'm sure you will enjoy it -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 1 9x13 cake
Number Of Ingredients 9
Steps:
- Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
- Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust.
- Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer.
- Grate Hershey bar on top.
- Cool and serve.
Nutrition Facts : Calories 4374.4, Fat 300.9, SaturatedFat 149.5, Cholesterol 596, Sodium 4941.9, Carbohydrate 366.6, Fiber 22, Sugar 139.3, Protein 71.2
CHOCOLATE ICEBOX DESSERT
Steps:
- Layer 1: 1 cup flour and 1 stick oleo mixed really well then add ½ cup of finely chopped pecans mix well press mixture into the bottom of a 9x13 pan and bake 350 degrees 15 min until lite brown....set aside to cool Layer2: 1 c of powdered sugar 1 8oz of cream cheese softened let stand at room temp for several hours to soften ½ of a 9 oz. carton cool whip cream all of the above together until smooth. spread on top of layer 1 that is cool Layer3:2 pkgs instant choc pudding (can sub lemon) 3 cups cold milk if using lemon add 1 teaspoon real lemon juice mix really well together. then pour on top of layer 1 & 2 Layer4: spread remainder of cool whip on top of above layers. sprinkle ½ cup of chopped nuts PS I always use more cool whip at this stage. Set well in refrigerator...usually takes 4 hours to really set firm. but you can serve sooner if necessary.
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