No Bake Chocolate Torte Salamon Recipes

Steps:

• Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

Steps:

• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and let chocolate cool to room temperature, stirring occasionally, about 15 minutes. In a bowl with an electric mixer beat together butter and confectioners' sugar until combined well and beat in chocolate, water, 2 tablespoons liqueur, vanilla, and salt. In another bowl beat 1 cup cream until it just holds stiff peaks and fold into chocolate mixture gently but thoroughly.
• In a small bowl stir together milk and remaining 4 tablespoons liqueur. Working with 1 vanilla wafer at a time, dip wafers into milk mixture twice and arrange enough in a 10-inch springform pan, touching each other, to cover bottom of pan in one tight layer. (Do not worry about spaces between wafers.) Cover wafers in pan with one third chocolate mousse, spreading evenly.
• Make another layer of dipped vanilla wafers on top of mousse in pan in same manner and cover with half of remaining mousse, spreading evenly. Make a third layer of dipped vanilla wafers and cover with remaining mousse. Cover chocolate with a final layer of dipped vanilla wafers. (There will be about 1/2 box cookies left over.) Chill torte, covered, at least 6 hours and up to 3 days or freeze torte, well-wrapped, up to 3 months.
• Run a thin knife around edge of torte and remove side of pan. Smooth side of torte with a knife dipped in hot water. In a bowl beat remaining cup cream until it just holds stiff peaks and spread over top of torte.
• Garnish torte with chocolate shavings and serve chilled or at cool room temperature.

Steps:

• Slice pound cake lengthwise into three layers and set aside.
• In a small bowl, mix together powdered sugar and cocoa. Set aside.
• In a mixing bowl, beat whipping cream until soft peaks form.
• Add sugar/cocoa mix a little at a time until stiff peaks form.
• Stir in extract.
• Frost between layers and stack on serving plate; then frost top and sides.
• Sprinkle with almonds if desired.

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.