Chocolate Clouds Recipes

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CHOCOLATE CLOUDS



Chocolate Clouds image

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

Time 1h30m

Yield 24

Number Of Ingredients 5

1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 cup low-fat milk
½ (8 ounce) container frozen whipped topping, thawed
1 tablespoon confectioners' sugar for dusting, or to taste

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, Carbohydrate 15.1 g, Cholesterol 0.4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 122.4 mg, Sugar 4.6 g

CHOCOLATE CLOUDS



Chocolate Clouds image

Make and share this Chocolate Clouds recipe from Food.com.

Provided by ElaineS_807

Categories     Drop Cookies

Time 50m

Yield 30 cookies

Number Of Ingredients 6

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons cocoa
2 cups semi-sweet chocolate chips

Steps:

  • Heat oven to 300º.
  • Cover cookie sheet with parchment paper or foil.
  • In large bowl, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips.
  • Drop by heaping tablespoons onto prepared cookie sheet.
  • Bake 35 to 45 minute or just until dry. Cool slightly; peel paper from cookies. Store, covered, at room temperature.
  • Makes 30 cookies.

Nutrition Facts : Calories 76.5, Fat 3.4, SaturatedFat 2, Sodium 6.7, Carbohydrate 12.3, Fiber 0.7, Sugar 11.1, Protein 0.9

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

9 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau)
1 orange, zested
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau)
1/2 teaspoon unsweetened cocoa powder, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
  • Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
  • Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
  • In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
  • When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

CHOCOLATE RASPBERRY CLOUD



Chocolate Raspberry Cloud image

This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.

Provided by Emily Lewis

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 ½ cups finely crushed chocolate wafer cookies
3 tablespoons butter, melted
2 cups heavy cream
½ cup white sugar
1 teaspoon vanilla extract
½ cup raspberry syrup
1 (9 ounce) package thin chocolate wafers
¼ cup fresh raspberries
1 tablespoon chopped fresh mint leaves
⅛ cup semisweet chocolate curls

Steps:

  • To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
  • To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
  • Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
  • Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

Nutrition Facts : Calories 590.8 calories, Carbohydrate 68 g, Cholesterol 94 mg, Fat 34.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 19.1 g, Sodium 358.2 mg, Sugar 43.5 g

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

Make and share this Chocolate Cloud Cake recipe from Food.com.

Provided by GinnyP

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 10

8 ounces best-quality bittersweet chocolate or 8 ounces semisweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces, softened
6 large eggs, 2 whole, 4 separated
1 cup sugar
2 tablespoons cognac (optional) or 2 tablespoons Grand Marnier (optional)
1 orange, zest of, grated
1 1/2 cups heavy cream, well chilled
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
unsweetened cocoa powder, for sprinkling

Steps:

  • Preheat the oven to 350°F.
  • Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
  • Melt the chocolate in a double boiler or in a bowl set over hot water.
  • Remove from the heat and whisk in the butter until melted; set aside.
  • In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
  • Whisk in the warm chocolate mixture.
  • Whisk in the optional cognac or Grand Marnier and the optional orange zest.
  • In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
  • Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
  • Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
  • Pour the batter into the pan; smooth the top.
  • Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
  • Do not overbake.
  • Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
  • FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
  • With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
  • Dust the top lightly with cocoa powder.
  • Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

COCONUT CLOUDS



Coconut Clouds image

Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5-1/2 dozen.

Number Of Ingredients 19

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sweetened shredded coconut, toasted
BROWNED BUTTER FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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