Salads with chocolate?!
I know… it never came to my mind but there are. They are so easy to make and they look delicious! Mmmm!
Check them out!
1 - 8 oz. container whipped topping
1 - 3 oz. package instant vanilla pudding (French vanilla is so good!)
3 regular sized Snickers bars
2 cups of milk
Miniature marshmallows (about 2 cups)
Core and chop up apples and candy bars. Mix pudding mix and milk together until smooth. Add apples and candy bars. Fold in the whipped topping and add the desired amount of marshmallows.
6 - 2 1/4 oz. Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces (Granny Smith and or or Red Delicious)
1 -1 2 oz. containers Cool Whip
1 - 5 oz. box instant vanilla pudding (unprepared)
1/2 cup caramel ice cream topping or 1/2 cup caramel apple dip
1/2 cup chopped peanuts, sprinkled on top
Mix cool whip and dry pudding mix together. Chop apples and chilled Snickers. Mix together. Heat caramel sauce a bit in the microwave- just enough to drizzle. Sprinkle peanuts on top. Chill for at least an hour before serving.
4 egg yolks
100 ml sugar
100 ml passion fruit juice
100 g white chocolate
1 gelatin sheet
300 ml whipped cream
dark and white chocolate for decoration
200 g strawberries
Juice of one lemon
2 tbsp. sugar
8 round molds (roughly 5 cm in diameter and height) Mix the passion fruit juice, egg yolks and sugar together in a bowl. Heat the mixture over a pan of simmering water and stir continuously until it thickens (84°C if using a thermometer).
Soak the gelatin leaf in cold water for 6 minutes and drain off excess water. Add the gelatin sheet to the mixture and strain. Melt the white chocolate over a pan of simmering water or in the microwave and add to the mixture. Finally, add the whipped cream.
Place the molds onto a freezer-proof plate or small pan coated with a sheet of SAGA Baking or Cooking Paper. Spoon the mixture into the molds and freeze for 2 hours or until frozen throughout. Remove the parfaits from the molds by pressing carefully and then place them back into the freezer ready for decorating.
Cut another sheet of baking paper into rectangles - slightly taller than the parfait and long enough to be wrapped around them. Melt the dark and white chocolate in separate bowls for decorating.
Use a sheet of baking paper as a base and lay one of the rectangular pieces of paper on top. Using a baking brush, coat the piece of paper first with the melted dark chocolate and then with a thin layer of white chocolate.
Quickly wrap the chocolate-coated paper firmly around the parfait so that the chocolate sticks to the surface. Place the parfaits with the paper still wrapped round back into the freezer. Meanwhile, prepare the strawberry salad by dicing the strawberries and then adding the sugar and lemon juice.
Before serving, carefully remove the baking sheet from the parfait, place onto plates and decorate with the strawberry salad.
1 (8 oz.) container of Cool Whip
1 (3.3 oz.) packet of White Chocolate Instant Pudding
4-6 granny smith apples, diced
20 small Snicker’s bars, or 3 standard sized Snickers bars, diced
Spoon the entire tub of Cool Whip into a large bowl. Sprinkle the packet of pudding over the Cool Whip, then use a whisk to combine the two together. Stir in apples and Snickers bars. Serve immediately, or refrigerate for up 8 hours.
200 grams white chocolate
100 almonds or walnuts
1 unwaxed lemon
200 mega liter water
3 organic chamomile infusion tea bags
50 grams caster sugar
500 grams cherries and blueberries
800 grams strawberries hulled and sliced
Begin with making the chocolate almond drops. Lay some baking paper on a baking sheet. Break up the chocolate and place in a bowl and microwave for a minute, stopping in between to stir, as white chocolate burns easily. Mix in the nuts and using a teaspoon, drop 18 or more blobs of chocolate nuts onto the baking tray. Chill until set. Now finely pare the lemon zest with a potato peeler and place in a saucepan with 200 ml water. Bring to boil and cook briskly for 3 minutes, then remove from heat and add chamomile tea bags. Leave to infuse for 5 mins, strain into another bowl and infuse the sugar. Once dissolved and cooled and 2 tbsp. lemon juice. Stone the cherries and mix together all the berries. Add the chamomile syrup and serve with the chocolate drops.