After School Treats

After School Treats 4Swamp Mud

  • 5 ½ ounces semisweet chocolate, chopped
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon grated orange zest
  • 4 tablespoons whipping cream
  • 1 teaspoon gelatin powder
  • 1 tablespoon orange juice
  • sprinkles, to decorate

Place the chocolate in a small heatproof bowl and sit it over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Cool slightly. Using an electric mixer, beat the egg yolks, sugar, and zest in a large bowl for 5 minutes, or until thick and creamy. Beat in the cream and melted chocolate. Combine the gelatin with the juice in a bowl. Stand the bowl in hot water and stir until the gelatin dissolves. Add to the chocolate mixture and beat until combined. Place the egg whites in a clean, dry bowl.  Using an electric mixer, beat until firm peaks form. Add to the chocolate mixture. Fold in together until well combined. Refrigerate for 2 hours, or until set. Decorate with sprinkles. Serves 8.

“Cooked” Swamp Mud

  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons of cornstarch
  • 1/8 teaspoon salt
  • 2 ½ cups whole milk (2% can be used)
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla

In a medium saucepan whisk together sugar, cocoa, cornstarch and salt. On low heat whisk in milk one cup at a time. Slowly add eggs, whisk together until smooth. Turn heat up to medium until the mixture just starts to boil. Turn back down the heat to low and continue to whisk until pudding thickens about 2-3 minutes. Remove pudding from heat and stir in butter and vanilla until butter is melted and blended into pudding. Pour hot pudding into individual dishes cover with plastic wrap and chill for 2-3 hours. Remove wrap and apply sprinkles to your Swamp Mud.

Chocolate Chip Crackles

  • 3 cups puffed rice cereal
  • ¼ cup unsweetened cocoa powder
  • 1 ¼ cups confectioners’ sugar
  • ½ cup golden raisins
  • 2/3 cup shredded dried coconut
  • 7 ounces vegetable shortening, melted
  • 1/3 cup semisweet chocolate chips
  • colored sprinkles, to decorate

Line 24 mini muffin cups with foil or doubled paper liners.  Combine the puffed rice cereal, cocoa, and sugar in a large bowl. Mix thoroughly, then stir in the raisins and coconut. Stir in the melted shortening. Spoon the mixture into the paper liners. Sprinkle with the chocolate chips and top with colored sprinkles.  Refrigerate until set. Makes 24.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Easy Desserts For Any Occasion

Chocolate Mousse Fruit Mousse

Chocolate Mousse

Ingredients:

  • 4 squares semi-sweet chocolate
  • 4 tsp. water
  • 4 eggs, separated
  • Chopped mixed nuts to decorate

Melt the chocolate in the water in a small basin over a pan of simmering water. Beat the egg yolks into the melted chocolate. Leave to cool Whisk the egg whites until stiff, then carefully fold into the chocolate mixture. Pour into small individual glasses or pots. Allow to chill in the refrigerator before serving. Top with a few chopped nuts and piped whipped cream, if liked. Serve chilled.

Fruit Mousse

Ingredients:

  • 1 packet strawberry flavored gelatin
  • ¼ lb. strawberries
  • 2 eggs, separated
  • ½ cup sugar
  • 6 tbsp. cream cheese

Make up the gelatin according to the directions on the packet, using only 1 ¼ cups water. Set aside to thicken. Crush or sieve the strawberries. Whisk the egg yolks and sugar together in a bowl over a pan of simmering water, until thick and pale colored. Fold in the strawberries. When the gelatin has started to thicken, beat the cream cheese with a little of the gelatin and add to the egg mixture, until stiff and gently fold into the gelatin mixture. Pour into individual glasses and allow to set. Serve chilled.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com