Puff Pastry Cornucopias with Pumpkin Mousse

Puff Pastry Cornucopias with Pumpkin Mousse Recipe | Just a Taste

Iced Chocolate Parfait

Iced Chocolate Parfait

Almond Milk Ice Cream | The Saucy Kitchen

 The Saucy Kitchen: Almond Milk Ice Cream

CHOCOLATE GANACHÉ

¡  ½-oz semi-sweet chocolate, chopped

¡  1½ cups heavy cream (or whipping cream)

Place chocolate in heat resistant bowl.

Scald cream and whisk into the chocolate, a little at a time, stir until smooth

Place in the top of a double boiler to melt any chocolate pieces

Refrigerate, stirring occasionally, until Ganaché thickens and is spread able

Uses for the Ganaché:

Whipped Ganaché, used as frosting, very spread able

As a glaze

                                         

*Note: recipe can be doubled

HOT FUDGE SAUCE

7-oz. cocoa powder

8-oz. brown sugar

8-oz. granulated sugar

12-oz. sweet butter
1¾ heavy cream

½ tsp. salt

Combine cocoa powder & sugar thoroughly in a bowl and set aside

In a heavy saucepan, combine the cream & butter *(make sure the butter has melted completely, before you add the dry ingredients)

Whisk in cocoa mixture slowly to avoid lumps and add salt.

Cook over low heat, stir constantly until sugar dissolves and sauce is smooth and thickens

Can be held in a double boiler or kept in refrigerate until ready to use  and reheat in double boiler

Suggested Serving:

Over ice cream, cakes and other desserts