Bowls

Chocolate Mousse Bowls

• 3/4 c semisweet chocolate chips
• 2 tsp shortening

Melt for 1 minute in microwave, until melted and combined. Blow up 4 balloons to approx 3 inches diameter. Dip the balloons in the chocolate, swirling to coat. Chill on waxed paper in the fridge for 30 minutes, then poke a small hole in the balloon and allow air to escape slowly. Peel ballon back and the bowl is finished.

Mousse

• 1.5 c heavy whipping cream
• pinch of salt
• 1.5 c semisweet chocolate chips (this was really chocolatey, if I made it again I’d use less chocolate)
• 2 tbsp confectioners sugar

Melt chocolate and pinch of salt in top of a double boiler. While chocolate is melting, whip cream and sugar until cream holds its form. Remove chocolate from heat. Fold in 1/2 the whipped cream and keep folding until completely combined. Fold in the rest of the cream. Spoon into bowls and serve immediately.

Crust:

• 1 cup of butter or margarine
• 2 cups flour
• 1/2 cup confectioner’s sugar
• pinch of salt

Combine all ingredients in a food processor and process until fine crumbs.  Pat down into a 9×13 pan and bake at 350 for 20 minutes.

Filing:

• 6 eggs
• 3 cups granulated sugar
• 1/3 cup lemon juice or “Real Lemon”
• zest of 2 lemons

Mix everything together and pour over the baked crust.  Bake again for 20 minutes at 350.  Let cool and dust with confectioner’s sugar before cutting into squares.

Don’t spend a fortune on store bought truffles – they are one of the easiest candies to make! They keep well in the freezer for up to 3 months and make a lovely homemade hostess gift. I use Irish Cream but it also works well with Rum, Kahlua, or any sweet liquor of your choice.

Truffles

• 1/4 cup butter
• 3 tbsp heavy cream
• 4 oz bittersweet chocolate, finely chopped
• 2 tbsp Irish cream

Coating

• 4 oz bitter sweet chocolate, finely chopped
• 1 tbsp vegetable oil
• 1 cup chocolate sprinkles (jimmies)

In a saucepan over med-high heat, bring butter and cream to a boil. Remove from heat, and stir in chocolate until completely melted. Then stir in rum. Pour the mixture into a pan and chill until firm, 2ish hours. When firm, take rounded teaspoonfulls of the mixture and form small balls. Place them on a wax paper coated baking sheet and chill until firm, half an hour or so.

To make the coating: In a double boiler over simmering water, melt the chocolate with the oil, stirring until smooth. Remove from water, cool completely. Set the sprinkles in a bowl or cup.

Drop the truffle balls 2 or 3 at a time, into the melted chocolate coating. Using a fork, lift them out and allow excess coating to drip. Roll the coated truffles in sprinkles and put them back on the baking sheet. Chill until they are set, 30 minutes. Wonderful!