Baileys chocolate mousse filling

This is really good, needs to be refrigerated.


Ingredients

* 4 large eggs
* 1/3 cup sugar
* 1 1/2 cups whipping cream
* 1/4 cup Baileys Irish Cream
* 12 ounces semisweet chocolate or bittersweet chocolate (good quality)

Directions

1 Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
2. Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
3. Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium – high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
4. While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
5. In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
6. Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
7. Place in a bowl, cover with saran wrap and chill till set, overnight.
8. Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
9. This is also excellent served as just a mousse dessert.

Super easy Chocolate peanut butter balls or Buckeyes

Chocolate Peanut
Butter Balls

Peanut butter mixture
16 ounces creamy peanut butter
1 (16-ounce) package powdered sugar
1 cup butter, softened

Chocolate coating
1 (12-ounce) package semisweet chocolate
1/4 stick paraffin wax or 3 tbspns shortening

1. In a large bowl with an heavy duty mixer mixer on medium speed, combine peanut butter, powdered sugar and butter. Beat until smooth. Scoop out spoonfuls and roll into 1-inch balls. Arrange on baking sheet and refrigerate 30 minutes. You can also mix by hand if you dont have a heavy duty mixer.
2. Line another baking sheet with waxed paper. Place chocolate chips in top of double boiler. Melt over simmering water, stirring until smooth. Using wooden toothpicks, dip balls into chocolate to coat completely, letting excess drip back into pan. Set balls on prepared sheet. Store in refrigerator.

Makes 50 pieces.

Super easy and great tasting fudge

Ingredients

* 1 (7 ounce) jar marshmallow creme
* 1 1/2 cups white sugar
* 2/3 cup evaporated milk
* 1/4 cup butter
* 1/4 teaspoon salt
* 2 cups milk chocolate chips
* 1 cup semisweet chocolate chips
* 1/2 cup chopped nuts
* 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Really good chocolate cookies recipe

Chocolate cookies
Ingredients

* 1 cup butter, softened
* 1 1/2 cups sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup baking cocoa
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 (10 ounce) package vanilla or white chips
* 1/2 cup chopped pecans (optional)

Directions

1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips and pecans if desired.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.

Buttercream Frosting

This frosting is good for decorating with and this recipe is doubled

2lb powder sugar
1 cup (2 sticks) butter softened
1 cup crisco
1 1/2 tbspn vanilla
4-6 tbspn milk

I use a KitchenAid mixer but any large heavy duty mixer works

Add softened butter to mixer. Once creamy add crisco. Mix together. Add the powdered sugar in increments. Add vanilla. Add milk more or less depending on how thick you want the frosting. Can be stored in refrigerator for about 2 weeks.