Desserts | recipies-for-u

Death by Chocolate Cake

Ingredients

1 14.4 oz box of Chocolate Graham Crackers

Chocolate Mousse

8 oz cream cheese, room temperature

1/2 cup sugar

3 tbsp milk

1/2 cup cocoa

8 oz cool whip (or homemade whipped cream*)

Chocolate Ganache

11 oz semi-sweet or milk chocolate chips (about 2 cups)

3/4 cup heavy whipping cream

3/4 tsp vanilla

Chocolate Whipped Cream and Toppings

3/4 cup heavy whipping cream

1 1/2 tbsp cocoa

1/4 cup powdered sugar

Chocolate sauce (I used this one)

Mini chocolate chips

Instructions

To Make the Chocolate Mousse

1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Add cocoa and mix until smooth.

3. Fold in the cool whip.

To make the chocolate ganache

1. Place chocolate chips in a metal bowl.

2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

To make the chocolate whipped cream

1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.

2. Remove bowl from freezer and add whipping cream.

3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.

4. As the cream starts to thicken, add the cocoa and powdered sugar.

5. Whip until stiff peaks form.

Putting it all together

1. Place a single layer of graham crackers in the bottom of a 9x13 pan.

2. Top graham crackers with half of the mousse mixture and spread evenly.

3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.

4. Place another layer of graham crackers on top of the chocolate ganache

5. Spread remaining mousse mixture on top of graham crackers.

6. Pour remaining ganache on top of mousse mixture and spread evenly.

7. Top ganache with one more layer of graham crackers.

8. Top cake with chocolate whipped cream and spread into an even layer.

9. Finish cake off with chocolate sauce and mini chocolate chips, if desired.

*If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar.

Orange Crush Cupcakes

Ingredients

Cupcake:
1 box White Cake Mix
3 Egg Whites
1/4 cup Vegetable Oil
1 cup Orange Crush
5 tbsp Orange Gelatin Mix
Frosting:
1 cup softened Butter
3 cup Powdered Sugar
1 tbsp Orange Crush
2 tbsp Orange Gelatin Mix

Instructions

Preheat oven 350.
Line muffin tins with paper liners.
Combine cake mix, egg whites vegetable oil, gelatin mix and orange soda.
Beat until blended.
Fill liners 2/3 full and bake 18 minutes or until toothpick inserted in middle comes out clean.
Allow to cool completely.
Whip butter and gelatin powder until fluffy.
Gradually add powdered sugar.
Add orange soda until you reach desired consistency.
Transfer to piping bag and frost each cupcake

Pretzel Candy Wands

Serves: 35 pretzel wands

Ingredients

16 oz white candy coating (I used CandiQuik)
12 oz bag pretzel rods
assorted sprinkles in a variety of colors

Instructions

Line 2-3 baking. sheets with waxed paper.
Pull pretzels out of bag and set out sprinkles.
Melt candy coating according to package directions. Carefully pour into a pint glass.
Dip pretzel rods into glass making sure to leave enough room at the end of the wand so it can be held.
Shake off all the excess candy coating. (Super important!)
Hold dipped rod over waxed paper and sprinkle on sprinkles, turning rod slowly so that all sides have sprinkles.
Place on lined baking sheets and let set up.
Store in air tight container for 3-4 days.