1 pint of heavy whipping cream
1/4 cup of sugar
Chocolate syrup to taste
Cookies or brownies to crumble
(Chocolate chip cookies, brownies or magic bars work best)
Cool Whip
1/4 cup of sugar
Chocolate syrup to taste
Cookies or brownies to crumble
(Chocolate chip cookies, brownies or magic bars work best)
Cool Whip
| The Desserts Chef presents ... Busch Mousse at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Desserts | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| You can also use some leftover whipped topping after making Rose's Ice Box Cake |
Gramma would have loved this one!
It is recommended that the cream and syrup be very cold.
Begin beating 1 pint of heavy whipping cream. Gradually add the
sugar and chocolate to taste. Beat until the cream stiffens.
Chop, dice or crumble several cookies and brownies, and mix the
crumbs into your chocolate whipped cream.
After the ingredients are well mixed, alternate layers of the
chocolate mix and Cool Whip in parfait dishes, ending with Cool
Whip on top, and refrigerate for later. This lasts for days in the
fridge.
Begin beating 1 pint of heavy whipping cream. Gradually add the
sugar and chocolate to taste. Beat until the cream stiffens.
Chop, dice or crumble several cookies and brownies, and mix the
crumbs into your chocolate whipped cream.
After the ingredients are well mixed, alternate layers of the
chocolate mix and Cool Whip in parfait dishes, ending with Cool
Whip on top, and refrigerate for later. This lasts for days in the
fridge.