INGREDIENTS
4 egg yolks
1/2 cup (100g) sugar
2 cups (500ml) cream, double
2 tablespoons caster sugar
2 tablespoons plain powdered gelatine
150g couverture chocolate
3 egg whites
3 tablespoons sugar
1 teaspoon vanilla essence
PREPARATION
Beat egg yolks and sugar until light and fluffy.
In another bowl, soak gelatine in ½ cup of water at room temperature.
After the gelatine is well soaked, stir in some hot water, mixing well and heat.
Bring to the boil.
Remove from heat and cool completely.
Chop chocolate and melt it in a double boiler.
Whip cream and caster sugar until stiff (stage Chantilly).
Fold gelatine, melted chocolate and whipped cream gently into the egg yolk-mixture.
Whisk egg whites with 3 tablespoons of sugar until stiff.
Fold them into the mixture gently.
Spoon into individual serving bowls or glasses and refrigerate until firm.
Serve with wafers or tuiles.

This mousse can be used as a cake filling.
Cook’s tip: If you want to use this mousse as a cake filling, chill until gelatine begins to set and cream is thicker but not too much to sandwich the different layers of the cake together.

INGREDIENTS:

50 grams butter/ margarine

2 tablespoons flour

4 egg yolks

¼ cup sugar (50 grams)

¾ cup milk

100 grams semisweet chocolate grated

4 egg whites

2 tablesppons sugar

2 teaspoons vanilla

PREPARATION:

Butter the inside of a souffle’ dish and sprinkle with a little sugar, discarding the excess. Set aside. Put in a small saucepan, melt butter/margarine. Put flour and remove. Add  sugar, yolks and milk gradually. Place the mixture over low heat and stir constantly till thickened and bubbly. Cook and stir for 2 minutes more. Add chocolate and vanilla, stir till melted. Set aside. Beat egg whites with 2 tablespoons sugar till they are stiff peaks form. Incorporate half into chocolate mixture quickly integrate it and the rest are slow and surround until the mixture is smooth. Transfer to prepared dish. Bake in a preheated 350 degree oven for 25 to 30 minutes or until a knife inserted in center comes out clean. Serve immediately.

The Original Nanaimo Bar

Ingredients:

***Bottom Layer ***

    * 1/2 cup unsalted butter (European style cultured)
    * 1/4 cup sugar
    * 5 tablespoons cocoa
    * 1 egg beaten
    * 1 1/4 cup graham wafer crumbs
    * 1/2 cup finely chopped almonds
    * 1 cup coconut

***Second Layer ****

    * 1/2 cup unsalted butter
    * 2 tablespoons cream PLUS
    * 2 teaspoons cream
    * 2 tablespoons vanilla custard powder
    * 2 cups icing sugar

***Third Layer ***

    * 4 squares semi-sweet chocolate (1 oz. each)
    * 2 tablespoons unsalted butter

Directions:

Bottom Layer

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

This recipe for Nanaimo Bar (Official) serves/makes 24 bars.

The Cranberry Nanaimo Bar

Ingredients:

***BASE***

    * 1/2 cup butter, softened
    * 3 squares semi-sweet chocolate
    * 2 tablespoons granulated sugar
    * 1 egg
    * 2 cups graham crumbs
    * 1 cup Angel Flake Coconut
    * 1 tablespoon grated orange rind

***CRANBERRY LAYER***

    * 1/4 cup whole cranberry sauce, finely chopped
    * 1 tablespoon orange liqueur or orange juice

***CUSTARD LAYER***

    * 2 tablespoons custard powder
    * 3 tablespoons milk
    * 1/4 cup butter, softened
    * 2 cups icing sugar

***CHOCOLATE LAYER***

    * 4 squares semi-sweet chocolate, chopped
    * 1 tablespoon butter

Directions:

Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9″ square pan. Chill

Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill.

Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.

To store: Store in refrigerator for up to 2 weeks before cutting.

To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.

This recipe for Cranberry Nanimo Bars serves/makes 36 bars.

The Orange Nanaimo Bar

Ingredients:

    * 2 cups Graham wafer crumbs
    * 1 cup Coconut, unsweetened, flaked
    * 1/2 cup Pecans; toasted, chopped
    * 2/3 cup Butter
    * 1/3 cup Cocoa powder; unsweetened sifted
    * 1/4 cup Sugar, granulated
    * 1 Egg; beaten

GRAND MARNIER LAYER

    * 2 cups Icing Sugar
    * 1/4 cup Butter; softened
    * 1/4 cup Grand Marnier;or orange liqueur
    * 1 tablespoon Orange rind; coarsely grated

CHOCOLATE TOPPING

    * 1 tablespoon Butter
    * 4 ounces Semisweet chocolate; melted

Directions:

In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base.

Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.

This recipe for Orange Nanaimo Bars serves/makes 24.

Cherry Almond Nanaimo Bar

Ingredients:

***Base***

    * 1/2 cup Butter
    * 1/4 cup Sugar
    * 1/3 cup Cocoa
    * 1 teaspoon Vanilla
    * 1 Egg — beaten
    * 1 cup Coconut — desiccated
    * 1 3/4 cup Graham wafer crumbs
    * 1/2 cup Almonds — chopped

***Filling***

    * 1/4 cup Butter — softened
    * 1 tablespoon Cherry juice
    * 2 cups Icing sugar
    * 1/3 cup Maraschino cherries — chopped

***Top***

    * 2 ounces Semisweet chocolate
    * 1 tablespoon Butter

Directions:

Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour.

Filling: Cream butter, cherry juice and extract.

Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.

TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling.

Chill. Cut into bars.

This recipe for Cherry Almond Nanaimo Bars serves/makes 30 bars.

Ingredients

• 1 (19.5 ounce) package Pillsbury® Classic Traditional Fudge Brownies
• 3/4 cup chopped walnuts
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• Smucker’s® Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping

Ingredients

• 1 (18.25 ounce) package German chocolate cake mix
• 3/4 cup melted butter
• 2/3 cup sweetened condensed milk
• 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Ingredients

• 2 cups chopped pecans
• 2 cups white sugar
• 1 cup unsalted butter
• 4 eggs
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 24 individually wrapped caramels, unwrapped
• 42 pecan halves

Ingredients
1 (18.25 ounce) package chocolate cake mix 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding 1/2 cup butter, melted 1/2 cup milk 6 squares BAKER’S Semi-Sweet Chocolate, chopped, divided 1 cup PLANTERS Dry Roasted Peanuts, divided 1 cup creamy peanut butter
Directions
Heat oven to 350 degrees F.
Line 13×9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan.
Bake 10 min. Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts. Roll remaining dough into 13×9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts. Press gently into dough with spatula.
Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Ingredients

• 1 (12 ounce) package ladyfingers
• 4 tablespoons butter, melted
• 4 tablespoons coffee flavored liqueur
• 3 (8 ounce) packages cream cheese
• 1 (8 ounce) container mascarpone cheese
• 1 cup white sugar
• 2 eggs
• 4 tablespoons all-purpose flour
• 1 (1 ounce) square semisweet chocolate