Wednesday, September 7, 2016

Chocolate Moose

Submitted by Marcia Van Camp

Today I had to make chocolate moose for a large group of people and most recipes I came across were fairly complicated or required the moose to sit overnight.

This is my easy moose recipe, there might be better ones out there, but I have always gotten smiles and requests for seconds with this one.

Hershey's Syrup (24 oz)
1 quart heavy whipping cream
Cool Whip or similar (optional)

1. Mix the syrup and whipping cream together in a good blender.  I have a Ninja blender which worked really well.  I had the blender on a low setting for less than a minute and the moose was well mixed and dense.  I have also used a Magic Bullet for smaller portions which has worked well in the past.

2. If you want your moose to be darker / have more chocolate, you can add more syrup, but I would taste as you go, because it's pretty sweet already.

3. Keep refrigerated until you are ready to serve.  If it gets too soupy you can even blend it again if needed, but I have never had to do that.  You can also add a little whipped cream to the top, or maybe a cookie, which is tasty and cute.  My cookie of choice is a Thin Mint, but it's rare that I would have any around the house that I was willing to part with!

4. This yields about 6 cups of moose, and since it's rich, smaller portions work very well.  These are the dishes I like to use, and they are less than 3 oz.

Magic Bullet directions

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