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Pampered Chef: Need some chocolate recipes ASAP

  1. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    I'm having a display for the teacher's in my children's school next Monday in the staff room. No demo, just new fall products, the classics, and she wants a dip and something chocolate. My director/recruiter did it last year and had aboaut $700 in sales. They will all just be dropping in at the end of the day before they head home.

    She's had the chocolate mousse at my mystery host/fall product review and the tuxedo brownie cups at the Teacher Appreciation (I brought them) and wants something different. Last year they did the hot broccoli dip and a cranberry lattice square thing.

    Any ideas for something impressive to serve these ladies? PLEASE!!!
     
    Oct 31, 2005
    #1
  2. DebbieJ

    DebbieJ Legend Member

    10,901
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    Who wouldn't love the Molten Choc Skillet Brownie?!?! OMG--It is to DIE for! And SO easy to make! Don't forget the vanilla ice cream!

    Or, for a SS recipe, you could do the Choc Banana Phyllo Bundles. Those are really good too.
     
    Oct 31, 2005
    #2
  3. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
    2
    I haven't made either of these yet. I heard the banana phyllo bundles were finicky? Are either of these finger type foods? I think that may be what she has in mind. Kinda browse the table while nibbling, sit down and quickly order and then home to their families kinda thing.
     
    Oct 31, 2005
    #3
  4. DZmom

    DZmom Veteran Member

    1,070
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    I Love Chocolate!!!

    Tiramisu Brownie Square, Banana Split Brownie Cakes, or the chocolate mousse and crepes. I have made all 3 and the first 2 are wonderful. The mousse is very easy to make and taste's great but I've had better. :(
     
    Nov 1, 2005
    #4
  5. Pampered Sofia

    Pampered Sofia Novice Member

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    Banana Chocolate Phyllo Bundles

    I've made these and I've never worked with Phyllo dough before and I though that they were incredibly easy! The only thing is that they get soggy left over, so if you make them then use them soon after baking (within a few hours). They are VERY tasty and definately finger food!
     
  6. mrssyvo

    mrssyvo Veteran Member

    1,934
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    I have a chocolate show tonight, and I made minature french silk pies, with my mini-tart pan. I just cut out circles in the pie dough with my measure all, put them in the tart pan, and pricked them before I baked them. Then I made my french silk pie filling, and filled the cooled cups with my EAD. They keep in the freezer for weeks, but I have had them in the fridge, and then I will demonstrate the Ead with whip cream tonight, and then put hershey's kisses in my DC grater to top. I like the french silk pie filling better than the choclate mousse recipe, because I do not care for cream cheese. Also, these are much smaller than a whole piece of pie, less guilt.
     
    Nov 1, 2005
    #6
  7. powelljj

    powelljj Guest

    The chocolate silk mousse in small cups is great, I think. You can either use the pie crusts or just buy premade phyllo dough cups. They are perfectly bite-sized, and you can decorate with melted chocolate, grated chocolate, whipped cream, strawberries, or anything you can think of. I have used the Cool Creamy Fondue several times and it is a huge hit. It's really simple to make and you can put it in the Chillzanne Rectangular Server with fruit dippers and it looks wonderful, too. You could also make a cookie pizza and cut them into bite-size pieces.

    Good luck!
     
    Nov 1, 2005
    #7
  8. PCAbby

    PCAbby Member

    124
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    mmm chocolate

    You are making me crave some chocolate!! I would recommend the chocolate creamy fondue-it holds up well when you make it ahead. And then have apple slices, strawberries and the Baked Cinnamon Tortilla chips-yum!
    Also, has any one tried the Pirolines or whatever they are called. (they are in the "theme show" instruction cards, for the Chocolate! theme show. ) Those look easy and are good finger food.
     
    Last edited: Nov 1, 2005
    Nov 1, 2005
    #8
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