**********whats your best dessert and recipe please everyone ideas needed***?

thecopycatrecipes.com. Has recipes for many desserts from some of the most popular restaurants in the country. GOOD LUCK**********whats your best dessert and recipe please everyone ideas needed***?
berry jelly





135g pack raspberry or blackcurrant jelly


150g mixed frozen berries





1. place jelly in measuring jug and pour in 300ml boiling water. stir until dissolved.


2. stir fruit into jug. top up with cold water to make 600ml if necessary


3.spoon mixture between 4 individual moulds. place in fridge 3 hours until set**********whats your best dessert and recipe please everyone ideas needed***?
CHOCOLATE MOUSSE PIE





Graham Cracker Crust:


1 ½ c crushed graham crackers


¼ c sugar


5 T butter, melted





Combine the cracker crumbs and the sugar in a bowl. Dump melted butter on top of crumb mixture and work in with a fork. When you're finished, you should have all the crumbs moistened and small buttery clumps formed.





Dump this into a 9” pie plate and use a spoon or measuring cup to mash the graham cracker crumbs into the bottom and sides of pie plate, working to achieve a roughly consistent thickness. It is not necessary to bake this pie crust, however, I like the flavor a bit of baking adds, so I stick it in a 350 degree (F) oven for about 10 minutes and then set it on the counter to cool while making the filling.


Chocolate Mousse (adapted from Julia Child's recipe):


8 oz bittersweet / dark chocolate (I used Caro dark chocolate which has a 68% cacao content)


6 T unsalted butter


3 egg yolks


1 cup heavy cream, well-chilled


3 egg whites


¼ cup sugar





Chop up the chocolate into chunks and dump that into a heat-resistant bowl with the butter. Place this over a small pot of boiling water and carefully whisk the chocolate and butter mixture until they're both melted and well combined. Remove the bowl from the heat and let it cool slightly. Carefully whisk in the egg yolks, one at a time, making sure they're each fully integrated before adding the next.





Next, in a chilled bowl, beat the heavy cream just until soft peaks form. Place this into the refrigerator till ready to use.





Beat the egg whites in a large bowl until soft peaks form. Then while still beating, add the sugar a tablespoon at a time and continue to beat the mixture until it's shiny and stiff peaks form.





To combine the chocolate and the egg whites, first lighten the chocolate mixture by taking roughly a rubber spatula full of egg white mixture (about ¼ of the egg whites) and stirring it into the chocolate. Pour the chocolate mixture into the dent left by your rubber spatula and carefully fold the chocolate into the whites. When it's mostly combined, take the whipped cream from the refrigerator and fold that in as well.





Assembly:





It may see a bit obvious at this point, but I'm going to tell you anyway for the sake of completeness. Carefully spoon the chocolate mousse into the graham cracker pie crust, cover loosely, and chill for a couple hours. You can serve the pie as is or gild the lily with some additional whipped cream.
Goat Cheese Cheesecake w. Chocolate Ganache and Candied Black Walnuts





Ingredients





For the cheesecake:


2 1/2 cups graham cracker crumbs


2/3 cup melted unsalted butter


1 1/2 pounds cream cheese, room temperature


1/2 pounds goat cheese, room temperature


1 1/2 cups sugar


1 cup sour cream


3 whole eggs


1 tablespoon cornstarch


1/4 cup heavy cream


1 teaspoon vanilla





For the ganache:


8 oz. best-quality bittersweet chocolate


8 oz. heavy cream





For the candied black walnuts:


2 cups raw black walnuts


1 cup sugar


1/2 cup water


salt





Method


Preheat oven to 350°





For the candied black walnuts:


Butter a large baking pan.





Combine nuts, sugar and water in a heavy saucepan over medium heat. Cook and stir until mixture crystallizes, about 15 minutes. Spread pecans on the prepared baking pan and sprinkle with salt. Bake for 15 minutes. Turn with an oiled metal spatula and bake an additional 15 minutes. Cool and store in an airtight container until ready to use.





For the crust:


In a mixing bowl, combine the crumbs and butter. Press into a 10-inch springform pan, allowing the crust to come up the sides of the pan.





For the cheesecake:


In a food processor, combine the cheese, sugar, and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the vanilla. Pour the filling into the spring form and bake for 1 hour or until the cake has set. After the cake is removed from the oven, run a knife around the edges of the pan to prevent the cake from cracking. Cool to room temperature before covering and refrigerating 1 hour.





For the ganache:


Place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Meanwhile, chop chocolate into small pieces. Place a damp towel on your counter, place pan of hot cream on the towel then add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. The mixture will solidify as it cools. The time it takes to cool will vary depending on the room temperature and temperature of your pan. You may place the pan in a larger pan of ice water to cool the mixture just until it comes to spreading consistency. Remove from the ice bath at this point to make sure it doesn't harden too much.





Service and assembly:


Remove the cheesecake from the refrigerator. Pipe the chocolate ganache in concentric circles around the top of the cheesecake. Then, drag a toothpick through the glaze from the outer edge to the center of the cheesecake in 10 places to create a scalloped look.





Slice the cheesecake and plate. Garnish servings with candied black walnuts and serve
Home made chocolate cream pie. If you can cook this pudding properly you will make this over and over again.





Chocolate Pie





2 eggs


2 cups cold milk


1 cup sugar


6 tbs cocoa powder


2 tbs corn starch


1 tbs butter


1 tbs vanilla


Baked Pie Crust or


Graham Cracker Crust





# In medium sauce pan pour in 2 cups cold


milk, at least 2% -- whole milk is best.


Slightly beat eggs, add to milk.





# Turn heat to low. Add sugar cocoa %26amp; corn


starch. With a tephlon whisk, mix ingredients.


Stir frequently. This takes about 15 minutes. You


don't want to turn the heat up as it will scorch


easily. Cook until thick. . .it will bubble a bit;


kind of like lava.





# Remove from heat add butter and vanilla. Stir


until butter melts. Cool in refrigerator 4-5 hours.


Pour into pie crust, top with whip cream.
JT’s Cheesecake





To make the crust, toast up enough pecans to yield ½ C finely chopped, almost dust. Add 1C graham cracker crumbs, 1/4 C melted butter and 3T sugar. Reserve a couple of T of this stuff.





“Pam” a 3 X 9 ½” pan and dust with the 2T reserve on the sides and bottom. Line the bottom with a parchment round and “Pam” again. Press the crust mixture into the bottom of the pan with a rubber or silicon spatula and set aside.





For the cake bit, cream 3 ½ pounds of softened cream cheese with 1C sugar and 1T cognac vanilla until reasonably fluffy. Add 4 eggs, 1 at a time, whip and blend in 1/2C sour cream.





Pour this into the pan and smooth out the top with the spatula. If you have a spring form pan, wrap the bottom and sides tightly with foil so the water bath doesn’t leak in.





Bake @ 300F, Gas mark 2, for 2 ¼ hours, or until set, in a hot water bath ~ 1 ½” up the sides of the pan. The cake pan should be taller than the bath pan. Carefully remove from bath and set on rack. Run a thin knife around sides to loosen and cool to room temp, then refrigerate.





You can top it any way you like, berries or whatever. I rather like to make a glaze of 2C raspberries, a small jar of currant jelly, a jar full of red wine and ¼ - 1/2 C sugar, depending on the tartness of the berries. Cook the berries, wine and sugar at medium for 10 minutes or so. Strain to remove the raspberry seeds and simmer the juice at medium for 20 minutes or so until its gone all syrupy. Whisk in the jelly and cool to room temp. Spread some of this on top of the cake, leaving a small uncovered edge. Now arrange all sorts of fresh berries on top of the glaze.





Slice it, serve it, enjoy a nice glass of red wine or scotch and relish in the kudos.





Cheers
Ambrosia Fruit Salad Recipe





ingredients





2 (11 oz) cans mandarin orange segments in juice, drained 2 (15 oz) cans fruit cocktail in juice, drained 2 cups flaked coconut 2o miniature marshmallows 1 (8 oz) container sour cream





Cooking procedure





Mix the mandarin oranges, fruit cocktail and coconut in a large bowl.Fold in the sour cream and marshmallows.Chill for at least an hour. Stir again before serving
Texas Sheet Cake





Put in bowl: 2 cups sugar


2 cups flour


1 tsp. baking soda





Melt in Pan: 2 sticks butter


4 Tbs. cocoa


1 cup water





Bring mixture in pan to a boil, then pour over dry ingredients.





Add: ½ cup butter milk


2 eggs


1 tsp. vanilla





Grease and flour 17x11 sheet pan.


Pour cake batter in pan and bake at 350 for 20-30 min.





Frosting





Bring to boil: 1 stick oleo


4 Tbs. butter


4 Tbs. cocoa


6 Tbs. buttermilk





Add: 1 box powdered sugar


1 tsp. vanilla


2 cups chopped walnuts





Spread frosting onto cake while the cake and frosting are both still hot.