Denver Chocolate Pudding

Denver Chocolate Pudding

Ingredients:
2 tsp. baking powder
1/3 tsp salt
3 tbsp. butter
1 tbsp. cocoa
1/2 cup milk
1/2 tsp. vanilla extract

Directions:
Sift flour, sugar, baking powder and salt together. Add cocoa and butter. Mix in
milk and vanilla. Pour into buttered baking dish (9'x9"). Over batter scatter, without
mixing: 1/2 cup brown sugar, 1/2 cup white sugar, 3 tbsp. cocoa. Pour 1 cup cold water
over top. Preheat oven to 350F. Bake for 40 minute. Remove and let stand before
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
serving.
Decorative Chocolate Mousse Cups
6 square semisweet chocolate
l tbsp. vegetable shortening
Melt chcolate and shortening in top of double boiler over hot water. Removed
from heat but keep warm and liquid. Spread thin layer of chocolate over insides of
pleated foil cupcake liners. Chill until firm. Repeat layer of chocolate un desired
thickness. Chill again. Remove outer foil cups carefully. Keep refrigerated until ready
to fill.
For an interesting alternative, instead of foil cupcake liners, use small (clean)
brown paper bags as a “mold” for the chocolate. Brush inside of each bag with light
oil. Use pastry brush to “paint” chocolate to inside of bag. Chill. Repeat until
chocolate is desired thickness. Chill again. Peel away paper bag. And if you are
feeling really adventurous, collect some small sturdy green leaves from the yard,
wash them thoroughly and brush with vegetable oil. Using a pastry brush, brush
chocolate onto each leaf. Chill until firm. Peel off real leaves. Keep chilled until
ready to use as decoration.
Strawberry Mousse Filling:
1–10 oz. package frozen strawberries
l 1/2 envelopes unflavored gelatim