Debras Chocolate Cloud Recipes

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.

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

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.