May 7 2010

chocolate-almond mousse

This recipe is for the chocolate-almond mousse crepe filling. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.

Chocolate-Almond Mousse

1 Tablespoon instant espresso coffee crystals
2 Tablespoons hot water
1 3.9 oz. package of instant chocolate fudge pudding
1 cup of milk
1/2 teaspoon almond extract
1 pint of heavy whipping cream
Sliced almonds
Sliced strawberries for garnish

Stir coffee crystals into hot water until dissolved.

Mix coffee mixture, pudding mix, milk and almond extract. Mix until blended.

With an electric mixer beat heavy cream to form stiff peaks. Stir whipping cream and almond slices into the chocolate pudding mixture. Reserve a little whipped cream for garnish.

To assemble – place one crepe flat on a serving plate and spread chocolate mousse mixture and cover the entire crepe. Sprinkle with almonds then fold in half and then in half again – to form a triangle. Top with whipping cream and sliced strawberries.

Basic Crepe Recipe

Mar 8 2010

refrigerator cake

Would you be interested in a cake that tastes like an ice cream sandwich?

This cake is simple, cost about $7 to make, and… did I mention it tastes like an ice cream sandwich?

This recipe has been around since the 1930’s.  The recipe is still printed on the box of Nabisco’s Famous Chocolate Wafers.  These cookies can be difficult to find.   I found them at Wegman’s on the top shelf in the cookie aisle.  Over the years, I have also found them in other local chain grocery stores – just check the top shelf.

2 Tablespoon of vanilla extract
1 pt.  (2 cups) heavy whipping cream, whipped or 1 (8-oz.) container frozen whipped topping, thawed
1 pkg. (9 oz.) Nabisco FAMOUS CHOCOLATE WAFERS

ADD vanilla to whipped cream; stir gently until well blended.

SPREAD 1-1/2 teaspoons of the whipped cream mixture onto each wafer. Stack wafers together, then stand on edge on serving platter to make a log. Frost with the remaining whipped cream mixture.

REFRIGERATE at least 4 hours or overnight. Cut dessert diagonally into 14 slices to serve. Store leftover dessert in refrigerator.

VARIATION: Assemble as directed. Freeze until firm. Wrap tightly. Store in freezer up to 2 months. Remove from freezer about 1 hour before serving. Store in refrigerator until ready to serve.