Chocolate Mushrooms


Chocolate Mushrooms image

Great for kids parties! My nan used to make these for me all the time!! Great fun to make with the kids and they actually do look like little mushrooms!

Recipe From

Provided by Polly_Waffle_Kid

Categories     Candy

Time 1h40m

Yield 24 chocolate mushrooms, 24 serving(s)

Number Of Ingredients: 6

3 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
125 g baking chocolate
30 g Copha
cocoa, for decorating


  • Line two baking sheets with greaseproof paper. Make a stiff meringue in the usual way with the egg whites, cream of tartar and the sugar.
  • Use a piping bag and a plain 1cm nozzle pipe to make 24 rounds of meringue onto the baking paper sheets for the 'caps' of the mushrooms, and 24 oblonges approximately 4cm long for the 'stems' of the mushrooms.
  • Bake at 110*C for approximately 1 hour, turn off oven and leave the meringues to cool.
  • Melt the chocolate and copha together in a bowl over hot water. Carefully make a hole in the base of each mushroom cap for the stem. Spoon a little chocolate into each cap and place the stem into position. Leave on a cooling tray until the chocolate has hardened.
  • Just before serving, sift a little cocoa over the mushrooms to give them an earthy look.


No-Bake Chocolate Yule Log with Chocolate Mushrooms image

Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.

Recipe From

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Yield 10

Number Of Ingredients: 9

1 pint heavy cream
3 tablespoons unsweetened cocoa powder
5 tablespoons orange-flavored liqueur, such as Grand Marnier or Cointreau, divided
1 tablespoon sugar
¾ cup low-sugar orange marmalade
1 (9 ounce) box Nabisco Famous Chocolate Wafers
8 nonpareils (or use chocolate stars or small Peppermint Patties)
8 dark chocolate kisses, foil removed
1 (6 ounce) container raspberries
Calories388.8 calories
Carbohydrate42 g
Cholesterol66.2 mg
Fat22.9 g
Fiber3.4 g
Protein3.5 g
SaturatedFat12.9 g
Sodium171 mg
Sugar24.8 g


  • Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
  • On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
  • Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
  • Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
  • Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.

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