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Frozen Chocolate Banana Pops

RecipeFeed.com — 2008-08-20T04:06:14+01:00

6 Firm ripe bananas
12 oz Semisweet chocolate pieces
6 tb Oil
Colored sprinkles OR - grated coconut OR - coarsely ground nuts Cut peeled bananas in halves crosswise. Impale each half on wooden skewer and place in freezer 1 hour or until frozen. (Coatings will run off if fruit is at room temperature.) Melt chocolate in top of double boiler over hot, not boiling, water. Add oil and stir until smooth. Keep warm over hot water while dipping. Remove bananas from freezer a few at a time. Dip and roll bananas in melted chocolate, making sure all banana surfaces are completely covered. Gently shake or twirl banana before removing from pan to remove excess coating. While chocolate is still soft, roll covered banana in colored sprinkles, coconut or nuts. If coating becomes too hard to hold decorations, apply a little warm coating to pop. When covering sets, place pops on squares of foil, wrap securely and store in freezer until ready to eat.

Frozen Double Chocolate Mousse

RecipeFeed.com — 2008-08-20T04:06:14+01:00

-----------------------------------CRUST----------------------------------- 2/3 c Chocolate wafer crumbs
1/3 c Graham cracker crumbs
1/4 c Unsalted butter; melted
---------------------------DARK CHOCOLATE MOUSSE--------------------------- 4 oz Semi-sweet chocolate
- finely chopped 2 oz Unsweetened chocolate
- finely chopped 6 Egg yolks
3/4 c Sugar
1/2 c Frangelico liqueur
1 1/4 c Chilled whipping cream
---------------------------WHITE CHOCOLATE MOUSSE--------------------------- 3/4 c Whipping cream
10 oz White chocolate; chopped
3 tb Frangelico liqueur
1 1/3 c Whipping cream; chilled
2 oz Semisweet chocolate
- coarsely chopped 1 tb Unsalted butter
FOR CRUST: Preheat oven to 350øF. Mix all crumbs in bottom of 9-1/2-inch springform pan. Pour butter over. Mix with fork until well-blended. Press mixture firmly onto bottom of pan. Bake 8 minutes. Cool crust on rack. FOR DARK CHOCOLATE MOUSSE: Stir both chocolates in double boiler over barely simmering water until smooth and melted. Cool to lukewarm. using electric mixer, beat yolks to blend in large bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in Frangelico, then melted chocolate. Whip cream in another bowl until soft peaks form. Fold 1/3 of cream into chocolate mixture. Gently fold in remaining cream. Pour mixture into crust; smooth top. Freeze until set, about 30 minutes. FOR WHITE CHOCOLATE MOUSSE: Bring 3/4 cup cream to boil in heavy small saucepan. Reduce heat and simmer 2 minutes. Finely chop white chocolate in processor. Pour hot cream through feed tube and blend until mixture is smooth, about 1 minute. Transfer to medium bowl. Cool completely. Stir Frangelico into white chocolate mixture. Using electric mixer, whip 1 1/3 cups cream in medium bowl until peaks form. Fold 1/3 cream into
white chocolate mixture. Gently fold in remaining cream. Pour over dark chocolate mousse; smooth top. Freeze until top of mousse sets. Cover mousse and freeze at least 24 hours. Run knife around edges of pan to loosen. Release pan sides from mousse. Smooth sides of mousse with icing spatula. Return to freezer. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm. Spoon into parchment cone or pastry bag fitted with small plain tip. Pipe chocolate in decorative pattern around edge of mousse. Freeze until chocolate sets, about 10 minutes. (Can be prepared 2 days ahead. Cover with plastic wrap.) Cut frozen mousse into wedges to serve.

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Frozen Ho Ho Dessert **

RecipeFeed.com — 2008-08-20T04:06:14+01:00

------------------------------PATTI - VDRJ67A------------------------------ 2 pk HoHo cakes
2 qt Ice cream, 1 qt each of 2
- different flavors, any - you choose 13 oz Cool Whip
16 oz Oreo cookies; crushed
12 oz Hot fudge sauce
Chocolate shavings Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze.

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