Posted on 08/02/2009 8:49:56 AM PDT by Patriot1259
A "Triple Chocolate Trifle" recipe for Chocoholics everywhere.
(Excerpt) Read more at thecypresstimes.com ...
i think i will just rub the recipe directly into my skin first....
i think i will just rub the recipe directly into my skin first....
Don’t you mean your thighs?
Has Bloomberg outlawed this in NYC yet? (Not that I want one, I don’t go in for such things, but it can’t be that Bloomberg will just leave the decision whether or not to want one up to the individual consumer, will he?)
YIKES! Cool Whip is not a delight as part of any recipe. Puffed chemicals is what I call it. Now whipped cream, that is a different story. The only redeeming quality of cool whip, is the multiple uses of the empty container. I don’t think it is particularly good for your health either, unlike chocolate.
No, Obamacare will tax to death all things chocolate - talk about death by chocolate
I think those little chocolate wafer cookies would be better than the oreos.
You’re right about the Cool Whip too. I’m thinking, dark chocolate mousse (NOT instant pudding), real whipped cream (NOT the canned stuff) and those little wafer cookies. That might end up being my chocolate dessert for Thanksgiving.
Sounds heavenly, and it has to be good for you. Let me know how it turns out. Wife and I switched to dark about five years ago and haven’t missed the other.
1 package of chocolate wafers
2 Bowl of Fresh whipped cream.
3 Just alternate a layer of wafers with a glob of whip cream, stand the cookies on their edge, (a large tablespoon of whip cream between each cookie...
4 Totally cover log of cookies and cream with the remaining whipped cream, top off with some shaved chocolate or sprinkles...
5 Must be refrigerated for 24 hours before eating...That gives the crisp chocolate wafer time to absorb some whipped cream and it softens them to a cake consistency.
Cut log into pieces lengthwise to show the many layers of chocolate...
I use a long plate (like you get with a steak dinner) and only use about 80% of the cookies.
Cool Whip? Instant chocolate pudding?
That’s as bad as well-meaning holiday bakers who use margarine and artificial vanilla for Christmas cookies.
Here’s what’s in Cool Whip: water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60 (glycosperse), and beta carotene.
If you’re going to all the trouble of making a trifle, use good, real ingredients: chocolate mousse, whipped cream.
I use margarine (butter-flavor crisco, really) in cookies that should be chewy and butter in cookies that should be crisp. Isn’t artifical vanilla related to antifreeze?
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