Hot Chocolate shown here in a glass mug with whipped cream and

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Plus, they make portion control easy-peasy! From Mini Chocolate Pudding Shots to Pumpkin Maple Mousse Parfaits, these gorgeous recipes are a wonderful way to enjoy dessert in a shot glass. View Recipe. Layer our Quick and Easy Lemon Curd with ladyfingers and a sweetened and whipped mascarpone cream, then top with a single raspberry and mint.

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Instructions. Divide the cream cheese and yoghurt between two bowls. Add the white chocolate to one bowl and the milk chocolate and malt powder to the other bowl, then whisk well with a handheld whisk. Drop a tablespoon of biscuit/cookie crumbs into the bottom of each dessert bowl/glass, then top with a spoonful of the white chocolate mixture.

Hot Chocolate shown here in a glass mug with whipped cream and

Use a microwave-safe mug or cup instead of a glass. 2. Place your mug or cup filled with milk into the microwave. 3. Microwave the milk for 30 seconds to 1 minute, or until it is hot. 4. Add your desired amount of chocolate syrup or powder to the hot milk and stir well. 5.

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Allow the mixture to set for 1 hour, then break into small chunks. For the chocolate soil: Preheat the oven to 160 degrees C/320 degrees F. Line a baking sheet with parchment or a silicone mat.

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Tiramisu is a classic layered dessert you can make in a glass. It looks intricate, and taste rich and creamy. The first layer of tiramisu is coffee and Kahlua soaked lady fingers. The second layer is a mixture of powdered sugar, whipped cream, and mascarpone cheese. The layers are repeated until the layered dessert in the glass is full, ending.

Chocolate Mousse and Brownie Shot Glass Dessert Sarah Hearts

Step 1: Place wax paper on your countertop and spray a mixing bowl with nonstick spray. Step 2: Combine the mini marshmallows, dried cherries, and Rice Krispies in the bowl. Step 3: Melt the chocolate wafers according to package directions in your microwave.

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Drizzling straight from the containers can result in globs of chocolate that look heavy. Take your glass in one hand and hold the icing bag with the chocolate in another. Rotate the glass slowly while you lightly drizzle in the chocolate until you get the desired look. Place the martini glass with the drizzle into the freezer so that it will set.

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whisk (mix) together. Grease a baking pan or glass baking dish with butter and add the cake batter. Bake in a preheated oven according to the package directions. After the cake is done baking, set it aside to cool (while still in the pan). Once cooled, cut about 1/3 of the cake into cubes (1-inch square) and set aside.

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This can take around 3 minutes, depending on your microwave. Use an instant-read thermometer to get the temperature. Stir until the chocolate reaches 100°F; return the bowl to the microwave for 10-second bursts if it never reached 100°F. Add 4 ounces of finely chopped tempered chocolate and stir.

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1 teaspoon vanilla extract. Beat the cream until it's stiff in a large mixing bowl. Gently scoop with a spatula the whipped cream through the chocolate mixture. This way, the airiness remains in the mousse. ⅞ cup cream. Put the mousse in the piping bag and pipe the chocolate on the dark chocolate layer.

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The store was a good size, and the assortment of goodies was large. Prices were moderate. I picked out several chocolates in flavors such as turtles, raisins, peanut butter, raspberry, creme brulee, and cherry cordial. In the glass case, numerous other flavors of chocolates were available.

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If you've been melting chocolate using a glass bowl, logically, it makes sense. When using a microwave or melting chocolate in a double-boiler over simmering water, glass is the safest material to.

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Making the mirror glaze. 1. Cocoa and water first - In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). 2.

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Steps to make Chocolate Stained Glass. The steps to make this treat are super-easy too! Step 1. Melt the chocolate and butter together. You can do this either in a microwave in 30-second bursts at high power, stirring at each interval. Or you can melt in a saucepan, but you need to watch it carefully and place the pan over low heat so you don.

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Whisk constantly until the sugar has dissolved and the syrup is smooth, 2 to 4 minutes. The syrup will coat the back of the spoon and will thicken as it cools. Transfer the syrup into a jar with a lid and let cool, uncovered. Refrigerate for up to 3 months. To make a glass of chocolate milk, place 1 1/2 cups milk and 2 tablespoons chocolate.

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Leave for 2 minutes and then stir until you get a nice, shiny, homogenous ganache. Prepare the hazelnut mousse by mixing the mascarpone cheese with powdered sugar until creamy. Add the hazelnut spread and combine well. Then pour in the cold cream while mixing the mascarpone with an electric mixer at medium speed.