Quick and Easy Chocolate Desserts - Mousse Or Malted Ice Cream Sandwiches

Recipes for chocoholics that are quick and easy to prepare. Chocolate desserts don't have to complicated and time consuming as these recipes prove. This Easy Chocolate Mousse takes only minutes to prepare and needs to chill about 30 minutes before serving. The Ice Cream Sandwiches can be prepared in minutes but they do need to freeze for at least 6 hours making them a perfect "make ahead" dessert.
1 envelope unflavored gelatin
2 tbsps cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
2 cups cold whipping cream
2 tsps vanilla extract
Fresh berries for garnish, if desired
In a small bowl, sprinkle the gelatin over the cold water. Let mixture stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
In a large bowl, mix sugar and cocoa. Add whipping cream and vanilla to the mixture. Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff. Pour in the gelatin mixture and beat until well blended. Spoon mousse into dessert dishes. Refrigerate about 30 minutes. Garnish with fresh berries before serving, if desired.
REALLY QUICK AND EASY HOMEMADE CHOCOLATE MALTED ICE CREAM SANDWICHES
Note: This is a "quick fix" recipe. However, the sandwiches do need at least 6 hours freezing time. This is a perfect make ahead recipe.
1/2 cup chopped malted milk balls
1 pint chocolate ice cream, softened
12 medium-size soft-style chocolate chip cookies
6 tbsp chocolate fudge ice cream topping
Mix the malted milk balls into the softened ice cream. Spoon the ice cream onto the flat side of 6 of the chocolate chip cookies. Spread 1 tablespoon of the fudge topping on the smooth side of each of the remaining cookies; press fudge side down onto the ice-cream topped cookie to make a sandwich. Wrap in plastic wrap and freeze at least 6 hours until firm. Remove from freezer 8 to 10 minutes before serving.
Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For more of her dessert recipes visit http://ladybugssweettreats.blogspot.com/

Article Source: http://ezinearticles.com/?expert=Linda_Carol_Wilson

Gluten Free Chocolate Mousse Dessert

A delicious dessert everyone will enjoy. This light dessert is a favorite and looks great in a trifle dish! I originally received this recipe years ago before eating gluten free. I have modified it so that it tastes just as good as the original recipe, if not better!
Ingredients

• 1 Whole GF Angel Food Cake or 1 Package Gluten Free Pantry Angel Food Cake Mix, prepared
• 1 Package (12 oz) Semi Sweet Chocolate Chips
• 3 Eggs
• 2 Pints Whipped Cream
• 3+ Tsp Powdered Sugar

I have made this recipe by both buying a gluten free angel food cake and also by making the cake using the gluten free pantry mix. Either way turns out great, but I prefer to make the cake from the mix, it seems to taste fresher that way.Break angel food cake into pieces, arrange first layer in trifle dish (this also works as one layer in 9 x 12 glass lasagna pan)
Melt chocolate chips in microwave, stirring often. Cook on high for 30 second, take out of microwave and stir. Repeat until all chocolate is melted. Once melted, set aside to cool.
Whip cream with powdered sugar until fluffy.
Add eggs to cooled chocolate and mix
Fold in whipped cream to chocolate mixture
Pour whipped cream/chocolate mixture onto first layer of angel food cake, repeat layers to top of trifle dish (or pour entire mixture over single layer in glass pan).
This dish also looks nice and tastes good with shredded hershey bar or heath bar over the top.
Cover and refrigerate overnight or for 2-3 hours.
Enjoy!

Brad Mateja has been cooking gluten free for his son and family for over 6 years.

Article Source: http://ezinearticles.com/?expert=Brad_Mateja

Is There Salmonella in That Chocolate Mousse?

I was watching a popular, health-themed talk show recently and the guest was demonstrating how to prepare a healthier version of chocolate mousse. His "secret ingredient" was avocado, which replaced the saturated fat that usually forms the basis of this rich dessert. It seemed like a great idea to me, since avocados not only supply the much-vaunted MUFA's (Mono Unsaturated Fats), but also are loaded with fiber and other nutrients such as potassium and Vitamin A.
However, my concern was that this recipe, like most mousse recipes, included raw egg whites. I actually cringed a little as the guest chef spooned a generous serving of his creation into the host's mouth. "Mmmmm! That's good!" Didn't anyone ever warn him about the danger of consuming raw eggs?
Serious health problem
Unless you live in a cave, you have probably heard about a bacterium called Salmonella. If ingested, this tiny organism can cause severe gastrointestinal sickness and even death. Unfortunately, raw eggs are one of the culprits in cases of Salmonella poisoning, to such a degree that the FDA has described "egg-associated illness caused by salmonella" as a "serious health problem."
Only heat will do
And in case you were wondering, whipping egg whites has no affect on Salmonella, nor does chilling them. The only way to kill this bacterium is to heat it to 160 degrees F. That's the reason your mom slapped your hand away when you went for the raw chocolate chip cookie dough!
Controversy
There is some controversy about the issue of consuming raw eggs, since a number of alternative medicine proponents advocate eating them as part of a healthy diet. In addition, many haute cuisine chefs, don't want you to miss out on the joys of recipes with raw eggs as an ingredient, like chocolate mousse, Caesar salad and homemade eggnog.
These groups contend that the incidence of Salmonella poisoning from eggs is on the decline thanks to stricter government regulations. They believe that as long as you know the source of the eggs, you are at little risk for contracting Salmonella from them.
Although there may be some validity in this approach, I would err on the side of caution, particularly with children, the elderly and those in poor health. In other words, the weakest among us are at the greatest risk! All the regulation in the world cannot completely eliminate this problem, and there is no way to be absolutely sure that an egg is free of Salmonella even when eggs come from reputable sources.
Here are some ways you can help to avoid raw-egg-related illness.
*Wash your hands thoroughly with warm water and soap after handling raw eggs.
*Avoid cross-contamination by keeping raw eggs and utensils used with raw eggs from coming into contact with other foods
*Cook eggs to a temperature of 160°F.
*Avoid eating raw cookie dough or licking the pan when making recipes that include eggs.
*Keep eggs cold and watch the use by date on the carton.
*Don't use eggs that are cracked or dirty.
*There is a safer method that you can use in recipes that require whipped egg whites. Find out how at ochef.com.
Eggs are good for you when handled properly
The message here is not about eliminating eggs from your diet. Eggs are an excellent source of high quality protein as well as vitamins and minerals, particularly the cage-free, organic variety. Just be safe in the way that you handle them, and seriously consider the risks of consuming them raw.
Consider the risk
As far as I know, the talk show host had no ill effects from that chocolate mousse. I emailed the show with my concern about salmonella, and haven't heard back, so I assume it is not a problem for them. I do hope though, that the next time they present a recipe that includes raw eggs, that they will at least mention the potential problem and let viewers decide for themselves if the risk is worth it-or should I say if the dessert is worth the risk!

I am convinced that what we eat and how we eat plays a major role in how we feel and particularly, how well we are. For this reason, I would like as many people as possible to become more aware of what healthy eating involves, and of the extreme benefits that can be found in being conscious of what and how we eat.
Eat and be healthy with my warmest regards,
Suzy Staywell
http://healthy-eating-support.org/

http://www.healthy-eating-support.org/small-bites.html

Article Source: http://ezinearticles.com/?expert=Suzy_Staywell

Cooking Recipes in the French Style

he French are known for their rich architecture, history, sports, fashion and cuisine. French cuisine has had an extensive evolution over centuries. The ingredients in the past varied greatly according to the seasons and many items were preserved with salt, spices, honey, and other preservatives. A stereotypical French meal consists of heavy creams and butter. Cheese and wine, too, are an integral part of the French cuisine. The secret to all the delicious French recipes is the Classic French Sauces.There are different styles of cooking French recipes. The Classical French cuisine consists of the region style of cooking recipes. The Haute cuisine is elegant and rich, made of cream, meat and other fine ingredients while the Cuisine Nouvelle style of cooking recipes is a simple style of cooking involving less usage of heavy cream and other rich foods. The Cuisine du terroir covers regional specialities with a strong focus on quality local produce and peasant tradition. It is somewhat similar to the Classical style of cooking recipes.
The Boeuf bourguignon is the most famous beef stew in France and is one of the famous French recipes. Boeuf bourguignon is a traditional recipe from Burgundy cooked in the winters. The beef meat is cooked in a red wine sauce. Bacon, onions, mushrooms, carrots, thyme (medicinal herbs), garlic and beef stock are essential to cook a good boeuf bourguignon.
Mousse au chocolat or chocolate mousse is a renowned dessert recipe. Most chocolate mousse recipes have two prime ingredients- Chocolate and Egg white. A proper French meal is incomplete without Mousse au chocolat. Mousse means foam in French, referring to the chocolate foam that gives the dessert a divine taste.
Bredela are biscuits or small cakes traditionally baked in Alsace especially during the Christmas period.
Teurgoule is a rice pudding from Normandy made of rice cooked in milk, sweetened with sugar, and flavored with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours.
Rillettes is used as spread on bread or toast originally made with pork. The meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.
Coq au vin is French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic. Legends trace back the existence of coq au vin to the times of Julius Caesar.
French cuisine is now getting an international touch and is found in most countries. But if you are a cooking enthusiast yourself, you can try your hands on these exquisite French delicacies. After all cooking recipes that belong to various nations is no big deal thanks to the advent of the internet.

Kiron Abraham is a lover of all things FOOD and is especially fond of writing for Slurrpy.com, which is overflowing with traditional recipes especially Indian food recipes.

Article Source: http://ezinearticles.com/?expert=Kiron_Abraham