CHOCOLATE CLOUDS RECIPE | ALLRECIPES
A light and airy pastry puff, filled with a chocolate mousse and dusted with powdered sugar. Hmmm-hmm good!
Provided by Melissa Goff
Categories Desserts Chocolate Dessert Recipes
Total Time 1 hours 30 minutes
Prep Time 55 minutes
Cook Time 15 minutes
Yield 24 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto a baking sheet.
- Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool completely.
- Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.
- Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.
Nutrition Facts : Calories 150.2 calories, CarbohydrateContent 15.1 g, CholesterolContent 0.4 mg, FatContent 9.2 g, FiberContent 0.5 g, ProteinContent 2 g, SaturatedFatContent 3.1 g, SodiumContent 122.4 mg, SugarContent 4.6 g
CHOCOLATE CHIP CLOUDS (CHOCOLATE CHIP MERINGUE COOKIES)
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.
Provided by Gina
Categories Dessert
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
- Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
- Sift cocoa onto egg white mixture; gently fold until combined.
- Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
- Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 54 kcal, CarbohydrateContent 8.5 g, ProteinContent 0.5 g, FatContent 2.5 g, SaturatedFatContent 1.5 g, SodiumContent 9.5 mg, FiberContent 1 g, SugarContent 7 g
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