- 16 cups nonfat dry milk powder
- 6 cups sugar
- 4 cups Hershey's cocoa
- 4 cups powdered non-dairy creamer
- 8 dashes salt
*Don't feel limited to the cone shaped bags. You could make a cute folded-over cardstock header with your spare paper-crafting supplies and just use a zip-top bag for your packaging. Or, how about a Mason jar or other up-cycled canister.
To make the cones - add 1/2 cup mix to a cone, twist down tight and secure with the wire twistie that comes with the bags. Cut excess bag from the top. Drop cocoa mix cone into another cone and carefully add desired toppings. Varieties I used were Andes Mint, Pepper Mint, Toffee, and Double Chocolate chips. Add about 1/3 cup candies or chips and then 1/3 cup marshmallows on top of the candy toppings. Twist and secure the outer bag. Attach a tag with the directions to the top with some colorful ribbon.
To make Chocolate Mousse Chocolate Cups:
- 1T unflavored gelatin
- 3 T cold water
- ¼ C and 2 T boiling water
- 1-1/2 C white sugar
- ¾ C Hershey’s Cocoa Powder
- 3 C heavy cream, chilled
- 1 T vanilla extract
In small cup, (I use a glass measure) sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Spoon into serving dishes. (I like to pipe it with my decorator thingy from Pampered Chef and a big star tip.)
Refrigerate about 30 minutes before serving. Garnish as desired. (I used tiny strips of lime zest tossed in sugar, pomegranate arils and chocolate shavings. Raspberries and mint leaves are nice too, or just chocolate shavings and another batch of mousse without the cocoa. This is really yummy layered in a trifle dish with layers of moist brownie and mini chocolate chips for garnish. Layer brownies in about 1 ½ inch squares, next chocolate mousse, white mousse, brownie etc.
Cover and refrigerate leftover desserts.
- 3 qts. fresh popped corn
- 1/2 cup butter or margarine (I use butter)
- 1 cup brown sugar (packed)
- 1/4 cup honey or white Karo syrup (I use Karo - never tried the honey...)
- 1 t. vanilla
After 5 minutes, add vanilla.
Pour over popcorn mixing and coating evenly. Bake at 250 degrees for 1 hour, turning every 15 minutes.
Happy Christmas to all!!!