ADVERTISEMENT
- Real Recipes from Real People -

ISO: How to make mousse cake with chocolate covering? (nt)

Misc.
nt
MsgID: 0221713
Shared by: Nancy, New York
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Nancy, New York
2
  Jackie/MA
ADVERTISEMENT
Random Recipes
  • Lavender Apple Rhubarb Crisp
  • LAVENDER APPLE RHUBARB CRISP "Make this lovely crisp when ruby-red stalks of rhubarb appear in supermarkets in the spring. This sweet-tart dessert is especially good served with vanilla ice cream or a big dollop of sw...
  • Buffalo Ranch Deviled Eggs
  • BUFFALO RANCH DEVILED EGGS "These deviled eggs, prepared with ranch dressing, hot sauce and celery, are a Buffalo chicken wing precursor." 6 hard-cooked eggs,...
  • Best-Ever Homemade Chocolate Pudding (using eggs)
  • BEST-EVER CHOCOLATE PUDDING "The popularity of boxed puddings has left us with the mistaken notion that preparing pudding from scratch is beyond our abilities. But pudding always was, and still is, the easiest of all ...
  • Green Chile Cheese Puffs (food processor)
  • GREEN CHILE CHEESE PUFFS "Called gougeres in French, these cocktail snacks are irresistible." 3/4 cup whole milk 5 tablespoons unsalted butter, cut into small pieces 1/2 teaspoon salt 3/4 cup all-purpose flour Pinch ...
  • Zucchini Chicken Alfredo (low carb) - repost
  • Hi Michael, I'm posting a recipe that I uave not tried yet but should be a regular on my menus. I started an Atkins/keto combo the first of this month and I have been searching for low carb recipes everywhere. I first se...
ADVERTISEMENT
  • Chicken Bake
  • I make this quite often and my "picky" kids love this. I modified this to work with organic foods. Chicken Bake 1 1/3 cups water 3/4 cup uncooked long-grain white rice 1 to 1/2 cups organic sour cream 1/2 tbs onion pow...
  • Disney Polynesian Resort Stir Fry Vegetables
  • STIR FRY VEGETABLES 1 cup fresh bok choy, cut at an angle 1 cup broccoli florets 1 cup julienne sliced onion 1/2 cup carrots, cut at an angle 1/2 cup julienne sliced red bell pepper 1/2 cup baby corn, drained 1/2 cup ...
  • Renovation Respite Calamari Salad (microwave)
  • RENOVATION RESPITE CALAMARI SALAD 3/4 pound squid, cleaned and sliced into thin rings 3 center celery stalks with leaves, thinly sliced diagonally and leaves left whole 1/2 cup thinly sliced red onion 1/2 cup thinly s...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How to make mousse cake with chocolate covering? (nt)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!