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Decadent Desserts

Hi y'all!  Valentine's Day is creepin' up so I thought I would share two of my favorite desserts for this time of year.  Chocolate.  Chocolate.  And more chocolate.  Mmmmmm...Delicious!!!

Danish Torte

3 egg whites 
1/2 teaspoon cream of tarter
3/4 cup sugar
3/4 cup finely ground pecans

Cover two baking sheets with aluminum foil; draw an 8 inch circle in the center of each cookie sheet.  Beat egg whites with cream of tarter in large bowl until foamy.  Beat in sugar 1 tablespoon at a time on high speed; beat 2-3 minutes until stiff and glossy peaks form.  Fold in pecans.  Divide meringue onto cookie sheets; spread evenly smoothing tops and edges.  Bake in 275 degree preheated oven for 45 minutes.  Halfway through baking time, reverse position of baking sheets both horizontally and front to back.  Bake as close to the center of oven as possible.  After 45 minutes of baking time turn oven off.  Leave in oven with door closed for 45minutes longer.  Cool baking sheets to room temperature.

2 cups Heavy Whipping Cream
3/4 cup Chocolate Syrup
1 teaspoon Vanilla

Beat cream in medium bowl until very stiff; fold in syrup and vanilla.  Gently loosen meringue from foil with a log thin spatula.  If it sticks; dip spatula in hot water.  Place one meringue on cake plate; spread with half of the chocolate cream pushing it right to the edge.  Top with second  meringue, pushing down lightly to anchor.  Top with remaining chocolate cream; swirling into hills and valleys.  Garnish with chocolate curls and a sprig of fresh mint.  Freeze for 6 hours.  To serve let thaw for about 15-20 minutes just until softened.

*Hint*  If meringue breaks into pieces don't panic.  Arrange pieces on plate and top with cream. Once all the chocolate cream is in place and it is frozen know one will know. =)


Oreo Truffles

1pkg. Oreos
1 8ounce pkg. Cream Cheese
2 8 ounce pkgs. Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs; reserve for later use.  Crush remaining cookies to fine crumbs; place in medium bowl.  Add cream cheese; mix until well blended.  Roll mixture into 42 balls about 1 inch in diameter.  Dip balls in melted chocolate; place on wax paper-covered baking sheet.  Sprinkle with reserved cookie crumbs.  Refrigerate until firm, about 1 hour.

Enjoy!

Until then...
Jessie 
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