Christmas dessert recipe — triple chocolate torte
Years ago, it seemed like peppermint was the star of the show during the Christmas season. Things have changed, however.
Sure, peppermint is still a force to be reckoned with during Christmas, but it does seem like chocolate simply dominates these days, doesn’t it? And the more chocolate, the better.
Got chocolate in a recipe? Double the amount of chocolate in there or go ahead and mix some different types together. The more the merrier. And if you thought a “double chocolate” recipe was a big deal, how about one that calls for triple chocolate? That would be a winner, wouldn’t it?
It sure is.
Triple chocolate torte
1 pkg (1lb 3.8 ozs) fudge brownie mix
(water, oil & eggs called for on brownie mix package)
1 1/4 cups milk
1 pkg (4 -serving size) white chocolate pudding (instant)
1 – 8 oz container of cool whip, thawed
1/3 cup mini semi sweet chocolate chips
1. Heat oven to 325 degrees. Spray bottom only of 9 inch spring form pan with cooking spray. Make brownie mix as directed on package. Spread in pan.
2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (DO NOT remove side of pan.)
3. In large bowl beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in cool whip and chocolate chips. Pour over brownies.
4. Cover and Freeze for at least 4 hours before serving. Remove side of pan before serving. Store covered in freezer.
More Christmas recipes here. Remember — check back every day through Christmas Eve for a new recipe.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.