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Recipes
1
cup whipping cream
2
tablespoons powdered
sugar
1
cup semisweet chocolate
chips
1/3 cup granulated sugar
1/8 teaspoon salt
1
cup milk
2
/
teaspoons unflavored
1
2
gelatin
1
tablespoon instant coffee
granules
Crust
12 pecan shortbread cookies,
broken
2
tablespoons butter or
margarine, melted
Filling
3/4 cup Hot Fudge Sauce,*
warmed slightly
4
ounces cream cheese,
softened
1
tablespoon sugar
1
/
teaspoons vanilla
1
4
1
package (3.4 oz.) instant
cheesecake pudding and
pie filling mix
1
/
cups milk, divided
1
2
Topping
2
tablespoons Hot Fudge
Sauce,* warmed slightly
1
teaspoon whipping cream
Crust: In chopper attachment
†Model KHB2351 only
22
Chocolate Mocha Mousse
In blending beaker, place cream and powdered sugar. Insert
whisk into whisk adapter and adapter into motor body.
Whisk at Speed 2 for 45 to 60 seconds, or until stiff peaks
form. Transfer to separate bowl, cover, and refrigerate.
In blending jar, place chocolate chips, granulated sugar, and
salt; set aside.
In small saucepan, add milk. Sprinkle gelatin over milk; let
stand 5 minutes to soften. Heat over medium heat until
very hot but not boiling, stirring frequently to dissolve
gelatin. Pour milk mixture into blending beaker. Whisk at
Speed 1 for 20 to 30 seconds to melt chocolate. Chill 45 to
60 minutes, or until completely cooled.
Add whipped cream to chocolate mixture. Whisk at Speed
1 for 3 to 5 seconds, or until mixed. Pour into serving
dishes; chill thoroughly.
Yield: 5 servings (1/2 cup per serving).
Per serving: About 420 cal, 5 g pro, 42 g carb,
29 g total fat, 18 g sat fat, 70 mg chol, 110 mg sod.
Fudge Ribbon Cream Pie
bowl with blade, place cookies. Insert chopper adapter into
motor body and lock adapter onto bowl. Chop at Speed 3
for 10 to 15 seconds, or until finely chopped. Add butter;
chop at Speed 1 about 10 seconds, or until blended. Press
crumb mixture evenly over bottom and sides of 9-inch
pie plate. Bake at 375°F for 8 to 10 minutes, or until light
golden and set. Cool.
Filling: Spread Hot Fudge Sauce in bottom of crust. Chill
until set, about 20 minutes.
In blending jar, place cream cheese. Insert whisk into whisk
adapter and adapter into motor body. Whisk at Speed 1
for 5 to 8 seconds, or until smooth. Add sugar and vanilla;
whisk at Speed 1 about 10 seconds to blend. Add pudding
mix and 1/2 cup milk. Whisk at Speed 1 for 10 to 15
seconds to mix, scraping beaker as needed. Add remaining
1 cup milk, 1/2 cup at a time, whisking at Speed 1 about 10
seconds each time and scraping beaker as needed. Increase
to Speed 2; whisk 20 seconds. Increase to Speed 3
25 to 35 seconds, or until slightly thickened. Pour over
chilled fudge layer in pie plate.
Topping: In small bowl, combine Hot Fudge Sauce and
cream. Drizzle over pie; draw knife blade through drizzle,
if desired. Refrigerate until set, about 30 minutes.
Yield: 8 servings.
*Prepared hot fudge topping may be substituted.
Per serving: About 420 cal, 5 g pro, 41 g carb,
26 g total fat, 14 g sat fat, 60 mg chol, 320 mg sod.
†
; whisk
†
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