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Chocolate Mousse
C h o c o l at e
M o u s s e
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Ingredients ¼ cup Chocolate Dessert Blend* ½ cup egg substitute 1 tsp. vanilla extract 1 cup heavy whipping cream
*Chocolate Dessert Blend 1 cup unsweetened cocoa powder, sifted ¾ cup granulated sugar ¼ cup dark brown sugar 1 tbsp. instant espresso powder ½ tsp. kosher salt 1 vanilla bean, cut in half lengthwise
Combine ingredients in a small bowl and store in Tupperware Spice Shakers.
Directions 1. Place chocolate dessert blend, egg substitute and vanilla extract in base of Whip N Mix Chef. Cover in gear I, turn handle to blend until smooth and creamy. 2. Add cream and turn handle in gear II to whip until stiff peaks form. 3. Spoon into dessert cups and serve or chill further in refrigerator. 4. If desired, garnish with raspberries and shaved chocolate.
C h o c o l at e P e a n ut B ut t er
B a r s
Ingredients Chocolate Base 1 Tbsp. peanut butter or any nut butter 1 cup dark chocolate Peanut Butter Topping 1 cup powdered sugar 1 cup graham crackers ¼ tsp. salt 1½ cups peanut butter or any nut butter 1 tsp. vanilla extract ¼ cup unsalted butter, melted
Directions 1. Add peanut butter and chocolate to 2-cup Micro Pitcher, cover and microwave for 30 seconds at a time until smooth. 2. Pour chocolate mixture on the base of the Silicone Rectangular
Form and spread evenly. Place inside the Freezer Mates PLUS Large
Shallow and freeze until set. 3. Using the SuperSonic Chopper Extra fitted with blade attachment, add powdered sugar, graham crackers and salt, cover and pull cord until fine crumbs. Set aside. 4. In the Whip 'N Mix Chef, add peanut butter, cover and blend on gear II until creamy. 5. Add half of the graham cracker mixture into the Whip 'N Mix Chef and mix on gear II until mixture is combined. 6. Add remaining graham cracker mixture, vanilla extract and melted butter. Mix on gear II until fully combined. 7. Pour peanut butter over chocolate spread in Silicone Rectangular
Form and spread evenly. Refrigerate for 20 minutes. 8. Unmold, cut into 15 pieces and serve.
