Debras Chocolate Cloud Food

CHOCOLATE CLOUDS

Steps:

• Heat oven to 300º.
• Cover cookie sheet with parchment paper or foil.
• In large bowl, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips.
• Drop by heaping tablespoons onto prepared cookie sheet.
• Bake 35 to 45 minute or just until dry. Cool slightly; peel paper from cookies. Store, covered, at room temperature.
• Makes 30 cookies.

DEBRA'S CHOCOLATE CLOUD

Steps:

• Whip cream, vanilla, and stevia in a bowl until stiff peaks form.
• Stir in the chocolate with a spoon.
• Note: She says you will have to use more chocolate if you use Hershey's baking chocolate. I used Penzey's and 1 tsp was perfect.

DEBRA'S CHOCOLATE SLICE

Steps:

• Mix together all the dry ingredients in a bowl.
• Add the vanilla to the melted butter and add to the dry mixture.
• Press into a greased sponge roll/slice tin and bake for 25mins at 180'C.
• Ice with your favourite chocolate icing.