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Chocolate Boos Recipe

Chocolate Boos Recipe

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To flavor the candy, add a couple drops of orange oil. (But remember, a little goes a long way.)

Sift half of the powdered sugar in an even layer on a cookie sheet.

Put the candy drops in a microwaveable bowl and melt using 30 second bursts. Make sure to always stir between bursts. It will melt quickly. The texture of the candy drops is thick and will most likely not run. Scrape it up and put it into either a pastry bag or zip-lock bag. You will not need a pastry tip for this. Simply cut off the tip of the bag, making a ¼-inch hole.

Now, write “BOO” with the melted chocolate in the powdered sugar. Write it anyway you like but make sure the letters are all connected to each other. Before the chocolate completely sets, sift some more powdered sugar over the letters. When you have everything finished, put the cookie sheet in the refrigerator until the chocolate has completely set.

Remove the pan from the fridge and take out your chocolate boos.

As long as the room is cool, they will last and do not need to be covered.

Keto Chocolate Bar Recipe | Low Carb & Delicious!

I’m the kind of girl who HAS to have chocolate in her life. I eat dark chocolate almost every. single. day. Yep. There I said it.

A dietitian who eats chocolate all the time and advocates for eating chocolate. Yeah that’s me.

So let me clarify. I eat keto chocolate or low carb chocolate almost every day and I make it fit into my keto diet.

Sometimes I make my own low carb chocolate and other times I buy keto friendly chocolate.

Don’t want to make a keto chocolate bar? Check out these low carb chocolate bars that you can buy.

Keto Friendly Chocolate Bars you can buy

Thank you to Healthy Mummy community member Cat Christ, who shared her ‘experimental’ Healthy Mummy Smoothie with us which resulted in this AMAZING Chocolate Snickers Smoothie (with extra chocolate, which is always nice).

Put this on your must-try list. It’s a winner.

Peekaberry Boos

This recipe has been with me since my now-32-year-old daughter was a little girl. She liked to put the raspberry preserves in the little indentation on each cookie for me. She did it with such importance that peekaberry boos became a favorite at our house for that very reason!


  • 1 cup Packed Brown Sugar
  • ¾ cups Sugar
  • 1 cup Butter Or Margarine
  • ½ cups Water
  • 1 teaspoon Almond Extract
  • 2 whole Eggs (large)
  • 3 cups Flour
  • 2 cups Quick Cooking Oatmeal
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • ⅔ cups Raspberry Preserves


In a large bowl, beat brown sugar, sugar and butter or margarine until light and fluffy. Add water, almond extract and eggs mix well. (Mixture looks curdled at this point, but that’s the way it should look.)

Stir in flour, oats, soda, salt and cinnamon mix well.

Drop by rounded teaspoonfuls onto ungreased cookie sheets approximately 2 inches apart. With back of spoon, make indentation in center of cookie. Fill in with approximately 1/2 teaspoon preserves. Drop scant teaspoonful cookie dough over preserves.

Recipe Summary

  • 2 1/4 cups whole milk
  • 1/2 cup sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1 large egg
  • 2 large egg yolks
  • 5 ounces semisweet or bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • Lightly whipped cream, for serving

In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.

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Lemon Ginger Detox Tea : An alcohol-free flu buster//immunity booster toddy. that will help treat and prevent colds while detoxing your holiday cheese and sugar binge.

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Low-Carb Chocolate Covered Coffee Beans

Start to Finish: 30 minutes


  • 1/2 cup cacao butter, melted
  • 1/2 cup cacao powder
  • Pinch of salt
  • 1/2 teaspoon vanilla essence
  • 1/2 cup whole coffee beans
  • 2 1/2 tablespoons granulated non-GMO erythritol or birch xylitol


  1. Refrigerate the coffee beans for 5-10 minutes while you prepare the chocolate coating. Line a baking sheet with parchment paper.
  2. If using a granulated sweetener, pulse it in a blender until it reaches a fine, powdery consistency. You can also use a pre-powdered sweetener and skip this step.
  3. Combine sweetener with cacao butter, cacao powder, salt, and vanilla. Stir and blend completely.
  4. Remove coffee beans from the refrigerator and add to the chocolate mixture. Stir to coat each bean in chocolate.
  5. With a fork, lift each bean from the chocolate and place on the baking sheet. Freeze the tray until chocolate has set.
  6. Serve immediately, or store covered in the refrigerator or freezer.

Makes: 5 servings

Nutritional Information (per serving):

  • Calories: 140
  • Protein: 3.2g
  • Carbs: 14.4g
  • Net Carbs: 5.2g
  • Fiber: 3.2g
  • Sugar: 3g
  • Fat: 12g
  • Cholesterol: 0mg
  • Salt: 0mg
  • Sugar Alcohols: 6g
  • Potassium: 6mg
  • Calcium: 16mg
  • Iron: 1mg


Wanted to echo other folks who have said the dessert may be too sweet for some. A couple suggestions to cut the sweetness and let the chocolate shine. 1) Use only bittersweet dark chocolate, not semisweet. Despite its name, bittersweet chocolate is still 10% to 50% sugar content depending on the brand. 2) Use graham crackers or digestives for the crust in lieu of Oreos. 3) If you're trying to cut down on the dairy, replace the heavy whipping cream with a 50/50 mix of silken tofu and unsweetened soy milk. It's not exactly vegan because of the butter in the crust, but it will make the pie a little denser in mouth-feel. I'm personally a fan of a thicker mousse. Hope this helps!

As noted above, no need to use the food processor. Just chop the chocolate and use a whisk, when you pour in the hot cream. Worked great! So easy! Looks terrific and tastes amazing!

I think this one is a 3.5 although Epicurious does not allow for that rating. It's a lovely recipe - everyone in my family raved about it. It's easy enough to prepare and looks and tastes decadent. One issue that kept me from giving a full four forks was I found the dessert a tad too sweet, which took away from the chocolate flavor. I scraped off the cream in half the oreos here but the crust was still too sugary for me. Some other reviewers have been saying that as well. Next time I will go with Nabisco chocolate wafers for the crust or increase the number of oreos and scrape them all. I also felt I could have used half bittersweet and half semi sweet chocolate in the mousse, or maybe reduced the amount of sugar in the whipped cream. I'll try those adjustments next time. I also found that the mousse was quite thick which made it hard to pour. I had trouble getting the top even. Is that because I overworked the mousse? Any tips would be appreciated.

Best ever! Easy and delicious - the ONLY negative I have is that it is must be assembled several hours before serving. Also, lately I have been adding a dollop of Nutella - just to mix things up - but the original still hold a special place in my heart!

This is an impressive chocolate dessert. I don’t like super sweet desserts, so prefer chocolate wafers rather than filled oreos. I agree with another reviewer about using half semisweet and half bittersweet chocolate (block or bar chocolate rather than chips). I always throw in some espresso powder to help bring out the wonderfulness of the chocolate, maybe one T. in this recipe. I like to make a seedless raspberry sauce over the pie before adding some whipped cream, or put a “puddle” of it under each slice, along with a few fresh berries. In my opinion, this is more elegant made in a springform pan than in a pie plate. Thanks for a lovely recipe!

Made as written - it was rich but delicious!

Thanks James Cratin for a recipe that is still as easy, delicious, and crowd pleasing today (2018) as it was in 1992. I disagreed with two instructions, however: using room temperature butter in place of melted butter in the cookie crust (I used “Brussels” cookies by Pepperidge Farms), and using the food processor to melt and stir the chocolate. My issue with the latter step is the difficulty in getting all the melted chocolate off the sharp blade of the processor. Using my copper bowl, I poured the very hot cream over the chocolate and used a whisk to smooth it out. Easy peasy with no torn up spatula. I used 6 ounces of semisweet and 6 ounces of bittersweet chocolate. Also, I added instant espresso to the hot cream. In place of rosettes, I bathed the top of the pie with a thin layer of whipped cream and scattered shaved chocolate all over. I took this dessert to a small dinner party last night and everyone raved about it. The hostess—a fine baker and chocolate lover—asked for the recipe.

Great chocolate mousse recipe. I used Thin Mint Girl Scout cookies for the crust! So good!

I made this recipe for Valentine's Day for my chocolate-loving husband, and he really loved it! I used the thin Oreos, probably about 25. I liked using them because they don't have a lot of that super-sweet filling. They worked very well and the crust held together nicely after baking and assembling the whole dish. The filling is a great combination of light chocolate cream, like a silk. I served slices with raspberries for a freshness and another texture. Thanks for the recipe.

I made this tonight and my husband loved it! I made a couple of changes - I added cherry pie filling as a base layer, and I used a standard pie crust. I did have one issue with the method - for me running my food processor with the chocolate was a fail - my blade kept climbing up and then off the pin. So I'll be putting the chocolate and such into the pan with the hot cream and using a whisk. Or if I'm feeling lazy maybe my stand mixer. But definitely not a food processor.

OMG - made this for a huge bash and people DEVOURED it. Nothing left. Used Oreo THIN cookies as they are more or less pure chocolate. YUM! YUM! YUM!

Super simple. I created the crust with Double Stuff original OREOS and Double Stuff MINT Oreos, along w less than a pinch of salt as I use unsalted butter. This brings it all together and cuts the sweetness. I think may even mix some crunched up OREOS in the mousse next time. ( #OREOLOVER ) I would post the GREAT photo we took of this pie but alas Epi does not have this option. But trust us this thing is amazing with its balance of chocolate crunch, creamy chocolate mousse filling topped off with some lightly sweetened whipped cream and done. Make sure you have planned for a full house or you will finish the whole thing during your Netflix weekend binge safe inside the air conditioning.

Fantastic and easy. We don't like our desserts very sweet, so I used bittersweet chocolate (60%), less whipped cream in the filling, and less sugar in the whipped cream (reduced by about one-third). Topped with whipped cream rosettes and fresh raspberries. Perfect.

This is a great recipe, I have been making this for years. First when my son turned five, he has requested it for every birthday since, he turns 12 this week. The mousse it delicious and you can add or subtract the sugar to your preference, we like the oreo crust too.

The mousse in this chocolate mousse pie is absolutely fabulous. But I plead with you-do NOT use the oreo crust. Now don't get me wrong--I like oreos as much as the next person--but it is absolutely wrong for this dessert. Anything you put in an oreo crust will end up tasting like oreos. You may as well fill the oreo crust with straight whipped cream and it will taste the same as this chocolate mousse pie in an oreo crust. My suggestion: either just fill dessert glasses with the mousse and serve or use a regular pastry crust. This simple yet delicious mousse begs you to not ruin it by an overpowering oreo crust.

This is an easy, simple yet fabulous dessert. Made this for a Christmas dinner party and it was a big hit. Loved the texture, not a true mousse but delicious just the same!

I have been making this since it was first published in Bon Appetit in 1992. It has become a family favorite. I use the Nabisco chocolate wafer cookies as the crust, there are never any leftovers!

Folks, don't even bother making the crust. I have been making this mousse for years to rave reviews. It is so simple - don't beat the cream too stiff, fold in chocolate and top with raspberries. serve with whipped cream.

This recipe was decadent and delicious. It's also an easy recipe for those of us who have to eat gluten free and are tired of repeated gluten free baking debacles. I used Glutinos instead of Oreos and followed the rest of the recipe as written. Easy as (mousse) pie!

There are not enough superlatives to describe how delicious this pie is. If you like chocolate mousse, you will love this pie, especially the Oreo crust. This is a family favorite and a go to recipe if we want to impress guests. I¿d recommend adding a dollop of crème fresh to each slice.

So good and so easy-always a huge hit!!

A follow-up to my review of several years ago! My extended family demands I make this for major holidays 3x/year. Here's what I do, because I'm all about shortcuts. 1) Purchase 2 ready-made Oreo pie crusts instead of making them myself. The mousse easily whips up enough to fill both of them. 2) Use good-quality semi-sweet chips (1 bag) 3) Heat the first cup of cream in the microwave to boiling in a glass measuring cup (dirties fewer dishes) From start to finish (I've timed it!) this takes about 20 minutes (plus setting time) and is always a HUGE hit, whether with my family or if I make it for friends or other get-togethers. Love it!

This was so easy to make, easier than I expected! I made it for the people I work with and they raved about it. I gave them all the recipe. I then made it two days later for my relatives, who also raved over it. This will be my signature dish to bring over to someones house for dessert! I wasn't so good at decorating with the rosettes of cream on the top, so I just made my own design, and then shaved a chocolate bar. Wow. the look AND the taste!

This pie is crazy good and incredibly easy to make. Used chocolate teddy grahams to make the crust and made the whole thing the day before and added whip cream before serving. Fantastic!

I have been making this pie for years. My family demands it for any occasion! It is so easy and delicious. I use a 10oz bag of Ghiardelli dark chocolate chips and 1/2 a bag of semi-sweet chips for an extra rich and chocolatey pie. Yummy!

Chocolate Milk

There are two ways you can go about making chocolate milk at home. 1) Make your own chocolate syrup on the stovetop. 2) Just use cocoa powder and sugar. The first is indulgent and delicious but not really a quick fix. The second is more reminiscent of Nesquik and much faster.

Our recipe calls for an immersion blender to mix everything together. It&rsquos a method I&rsquove noticed on various blogs and, at first, didn&rsquot think it&rsquod be necessary. But the results are definitely superior. When you blend the milk with the cocoa powder mixture, you end up with a frothy, airy, chocolate milk that tastes more decadent than it actually is.

Want more chocolate? Go. For. It. You can essentially &ldquoseason&rdquo chocolate milk to taste. Start here, then adjust the sugar and cocoa powder as you see fit. The immersion blender makes it super easy.

If you don&rsquot have an immersion blender, you can blend the mixture in a regular blender. No blender? No problem. We&rsquod recommend sifting together the cocoa powder and powdered sugar to avoid lumps. Then whisk the mixture into the milk until it&rsquos combined. (It&rsquo may take a little bit!)

Have you made this recipe? Let us know how you liked it in the comments below.

Deliciously Easy Chocolate Brownie Trifle

Getting together with family is the best! This Deliciously Easy Chocolate Brownie Trifle recipe came from getting together with my family. All you have to do is make a pan of brownies, have a few more ingredients, and create some easy layers. Impressing your family and guests just got extremely easy. It looks gorgeous and taste even better!

I’m so lucky to have such an amazing family that loves to cook and share recipes. My sister in law Brandy has out done herself again! She made this fabulous trifle over the holidays that I just had to share with you. (Thanks Brandy!)

The trifle is full of my favorite flavors. I dug in like a kid in a candy store and you will too.

I whipped up this recipe while my sister was at my house. She leaned over the trifle dish, just waiting to try a bite. I loved messing with her and telling her she had to wait until I took the pictures. (She’s not used to the whole picture taking aspect.) It was sooo cute watching her excitement. I had to give her the spoon and the whisk to lick. That satisfied her sweet tooth until the trifle and pictures were done.

If you love chocolate pudding, brownies, and cool whip then this recipe is for you! It’s super easy and you will look like a superstar serving this dessert for your family and friends. This Chocolate Brownie Trifle is that good!

Easy Peasy Pleasy Tips

  • An 8࡮ pan of brownies work perfect for this recipe. Use store bought or make your own pan.
  • Cool brownies completely. You could make the brownies ahead of time or the night before.
  • If making homemade brownies or boxed brownies…don’t forget those ingredients.
  • DO NOT follow the the pudding box directions. Follow the directions listed below when mixing the pudding. You will see that you need less milk.

Chocolate Brownie Trifle


  • 1 box brownie mix (8࡮ pan)
  • 2 cups milk
  • 1 5.1 ounce package chocolate instant pudding mix
  • 1 16 ounce container cool whip, divided
  • chocolate bar, optional for garnish

Prepare brownies according to package directions. Cool completely. Split the prepared brownies into thirds. Cut one third into little squares and set aside. Crumble the remaining 2 thirds but keep separate for the layers. Mix instant pudding according to package directions using only 2 CUPS milk. Carefully fold in half of the cool whip into prepared pudding.

Layer a third of the crumbled brownie into the bottom of a trifle dish. Next layer half of the pudding mixture over the brownie. Then layer half of the remaining cool whip over the pudding mixture. Repeat the layers once more. Top the middle of the trifle with little brownie squares. Using a vegetable peeler, peel chocolate shavings over the top of the trifle. Keep refrigerated until ready to serve. Eat and Enjoy!

I hope this recipe makes you smack your lips! This Deliciously easy Chocolate Brownie Trifle is a recipe right at your fingertips. It’s that easy and looks soooo pretty!

Watch the video: Ζέστη σοκολάτα. Chocolate hot