Paging Debbie C, lost recipe

I've lost a special occasion dessert recipe of yours, that I'd to
make soon for an event. My route to google is down.

It was like a chocolate, possibly whipped cream, mousse, that had
orange flavoring. I think it used orange zest rather than extract.

--
jamie )

"There's a seeker born every minute."

Didn't find one posted by Debbie but did find this. Uses Cool Whip but
whipped cream would be better.

Chocolate Orange Bavarian

8 Servings

This dessert can also be poured into a mold pan and unmolded when ready to
serve. If you do that then save orange peel to sprinkle on top after
unmolded, or add all the peel to the mixture.

2 ounce unsweetened chocolate
1 tablespoon butter
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar substitute, or 18 packets
2 cups cool whip free
2 unflavored gelatin
1 cup boiling water
2 ice cubes
2 tablespoons grated orange peel


Heat water to boiling. Meanwhile put the chocolate into the microwave
topped by the butter, and melt for approximately 2 1/2 minutes or until
melted. Watch carefully so it does not burn or cease up. Place the gelatin
in a small bowl add water. Stir until all the gelatin has melted. Add half
the orange peel and stir for a minute or so. Stir in the 2 ice cubes until
they are melted. Mixture should be tepid by now. Meanwhile after chocolate
and butter melt stir until they are well blended. While chocolate and
gelatin are cooling place cool whip in a large bowl. Add in the sweetener
and cocoa powder and whip lightly with mixer. While continuing to beat,
slowly pour in the chocolate mixture. Then slowly pour in the gelatin
mixture while continuing to beat. When all is well blended pour into a
pretty bowl and top with remaining orange peel. Chill for at least 3 hours.

Amount Per Serving
Calories 57 Calories from Fat 15
Percent Total Calories From:
Fat 25% Protein 12% Carb. 62%

Nutrient Amount per % Daily
Serving Value
Total Fat 2 g 2%
Saturated Fat 1 g 5%
Cholesterol 4 mg 1%
Sodium 26 mg 1%
Total Carbohydrate 9 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 2 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%

In ,
jamie stated
| I've lost a special occasion dessert recipe of yours, that I'd to
| make soon for an event. My route to google is down.
|
| It was like a chocolate, possibly whipped cream, mousse, that had
| orange flavoring. I think it used orange zest rather than extract.
|
| --
| jamie )
|
| "There's a seeker born every minute."

Didn't find one posted by Debbie but did find this. Uses Cool Whip but
whipped cream would be better.

Chocolate Orange Bavarian

8 Servings

This dessert can also be poured into a mold pan and unmolded when ready to
serve. If you do that then save orange peel to sprinkle on top after
unmolded, or add all the peel to the mixture.

2 ounce unsweetened chocolate
1 tablespoon butter
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar substitute, or 18 packets
2 cups cool whip free
2 unflavored gelatin
1 cup boiling water
2 ice cubes
2 tablespoons grated orange peel


Heat water to boiling. Meanwhile put the chocolate into the microwave
topped by the butter, and melt for approximately 2 1/2 minutes or until
melted. Watch carefully so it does not burn or cease up. Place the gelatin
in a small bowl add water. Stir until all the gelatin has melted. Add half
the orange peel and stir for a minute or so. Stir in the 2 ice cubes until
they are melted. Mixture should be tepid by now. Meanwhile after chocolate
and butter melt stir until they are well blended. While chocolate and
gelatin are cooling place cool whip in a large bowl. Add in the sweetener
and cocoa powder and whip lightly with mixer. While continuing to beat,
slowly pour in the chocolate mixture. Then slowly pour in the gelatin
mixture while continuing to beat. When all is well blended pour into a
pretty bowl and top with remaining orange peel. Chill for at least 3 hours.

Amount Per Serving
Calories 57 Calories from Fat 15
Percent Total Calories From:
Fat 25% Protein 12% Carb. 62%

Nutrient Amount per % Daily
Serving Value
Total Fat 2 g 2%
Saturated Fat 1 g 5%
Cholesterol 4 mg 1%
Sodium 26 mg 1%
Total Carbohydrate 9 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 2 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%

In ,
jamie stated
| I've lost a special occasion dessert recipe of yours, that I'd to
| make soon for an event. My route to google is down.
|
| It was like a chocolate, possibly whipped cream, mousse, that had
| orange flavoring. I think it used orange zest rather than extract.
|
| --
| jamie )
|
| "There's a seeker born every minute."

jamie wrote:
I've lost a special occasion dessert recipe of yours, that I'd to
make soon for an event. My route to google is down.

It was like a chocolate, possibly whipped cream, mousse, that had
orange flavoring. I think it used orange zest rather than extract.

I'm guessing this one then. :-)

Chocolate Orange Bavarian (serves 6-8)

2 oz unsweetened chocolate
1 tbsp butter
2 tbsp unsweetened cocoa powder
1/2 tsp orange extract
sweetener equivalent to 3/4 cups of sugar (sweetener of choice)
2 cups whipping cream
2 pkgs Knox unflavored gelatin
1 cup boiling water
2 ice cubes
2 tbsp grated orange peel

I set up electric kettle on to boil, and while it boils I pop the
chocolate into the microwave topped by the butter, and melt it down.
Usually takes about 2 1/2 minutes in my microwave. Place the gelatin
in a small bowl. When water boils add one cup of water to the
gelatin and stir until all the gelatin has melted. Then add half the
orange peel (I don't want to 'waste' an orange so I so use bottled
orange peel from the spices section at the supermarket) and stir
for another minute or so. Then stir in the 2 ice cubes until they
are melted. Mixture should be tepid by now.

Meanwhile after chocolate and butter melt stir until they are well
blended. While chocolate and gelatin are cooling on your counter get
out a large bowl, add the whipping cream and begin to beat until peaks
start to form. Then add in the sweetener, orange extract and cocoa
powder. Then, while continuing to beat, slowly pour in the chocolate
mixture. You may need to stop beating for a minute to scrape the last
of the chocolate from the bowl. Then slowly pour in the gelatin
mixture while continuing to beat.

When all is well blended pour into a pretty bowl (I use a cut
crystal bowl) and top with remaining orange peel. Chill for at least
3 hours. Can also be poured into a mold pan and unmolded when ready
to serve. If you do that then save orange peel to sprinkle on top
after unmolded, or add all the peel to the mixture.

This is nice and light, and was a hit at Easter dinner.

--
Debbie

jamie wrote:
I've lost a special occasion dessert recipe of yours, that I'd to
make soon for an event. My route to google is down.

It was like a chocolate, possibly whipped cream, mousse, that had
orange flavoring. I think it used orange zest rather than extract.

I'm guessing this one then. :-)

Chocolate Orange Bavarian (serves 6-8)

2 oz unsweetened chocolate
1 tbsp butter
2 tbsp unsweetened cocoa powder
1/2 tsp orange extract
sweetener equivalent to 3/4 cups of sugar (sweetener of choice)
2 cups whipping cream
2 pkgs Knox unflavored gelatin
1 cup boiling water
2 ice cubes
2 tbsp grated orange peel

I set up electric kettle on to boil, and while it boils I pop the
chocolate into the microwave topped by the butter, and melt it down.
Usually takes about 2 1/2 minutes in my microwave. Place the gelatin
in a small bowl. When water boils add one cup of water to the
gelatin and stir until all the gelatin has melted. Then add half the
orange peel (I don't want to 'waste' an orange so I so use bottled
orange peel from the spices section at the supermarket) and stir
for another minute or so. Then stir in the 2 ice cubes until they
are melted. Mixture should be tepid by now.

Meanwhile after chocolate and butter melt stir until they are well
blended. While chocolate and gelatin are cooling on your counter get
out a large bowl, add the whipping cream and begin to beat until peaks
start to form. Then add in the sweetener, orange extract and cocoa
powder. Then, while continuing to beat, slowly pour in the chocolate
mixture. You may need to stop beating for a minute to scrape the last
of the chocolate from the bowl. Then slowly pour in the gelatin
mixture while continuing to beat.

When all is well blended pour into a pretty bowl (I use a cut
crystal bowl) and top with remaining orange peel. Chill for at least
3 hours. Can also be poured into a mold pan and unmolded when ready
to serve. If you do that then save orange peel to sprinkle on top
after unmolded, or add all the peel to the mixture.

This is nice and light, and was a hit at Easter dinner.

--
Debbie

FOB wrote:
Didn't find one posted by Debbie but did find this. Uses Cool Whip
but whipped cream would be better.

Wow, this recipe is **identical** to mine (which I developed myself) except
for the substitution of Cool Whip for real whipped cream. Looks like someone
"stole" my recipe and then just subbed Cool Whip for the whipped cream. I'll
keep teh real whipped cream, thanks.
--
Debbie

FOB wrote:
Didn't find one posted by Debbie but did find this. Uses Cool Whip
but whipped cream would be better.

Wow, this recipe is **identical** to mine (which I developed myself) except
for the substitution of Cool Whip for real whipped cream. Looks like someone
"stole" my recipe and then just subbed Cool Whip for the whipped cream. I'll
keep teh real whipped cream, thanks.
--
Debbie

FOB wrote:
Didn't find one posted by Debbie but did find this. Uses Cool Whip
but whipped cream would be better.

Wow, this recipe is **identical** to mine (which I developed myself) except
for the substitution of Cool Whip for real whipped cream. Looks like someone
"stole" my recipe and then just subbed Cool Whip for the whipped cream. I'll
keep teh real whipped cream, thanks.
--
Debbie

Here's the post it was in:
http://groups.google.com/groups?q=De... h.net&rnum=3


In news:LM8_c.110$2H5.46@trndny07,
Debbie Cusick stated
| FOB wrote:
|| Didn't find one posted by Debbie but did find this. Uses Cool Whip
|| but whipped cream would be better.
|
| Wow, this recipe is **identical** to mine (which I developed myself)
| except for the substitution of Cool Whip for real whipped cream.
| Looks like someone "stole" my recipe and then just subbed Cool Whip
| for the whipped cream. I'll keep teh real whipped cream, thanks.
| --
| Debbie

Here's the post it was in:
http://groups.google.com/groups?q=De... h.net&rnum=3


In news:LM8_c.110$2H5.46@trndny07,
Debbie Cusick stated
| FOB wrote:
|| Didn't find one posted by Debbie but did find this. Uses Cool Whip
|| but whipped cream would be better.
|
| Wow, this recipe is **identical** to mine (which I developed myself)
| except for the substitution of Cool Whip for real whipped cream.
| Looks like someone "stole" my recipe and then just subbed Cool Whip
| for the whipped cream. I'll keep teh real whipped cream, thanks.
| --
| Debbie