Sweet Marie Chocolate Treats Food

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

SWEET MARIE CHOCOLATE TREATS

Steps:

• Grease 8" square cake pan with butter.
• Melt peanut butter, brown sugar, corn syrup and butter either in saucepan on the stove or in the microwave.
• Stir until mixture is smooth and creamy.
• Add rice crispies and peanuts (optional).
• Mix it all together.
• Spread the mixture evenly in the pan using a spatula.
• Place in the refigerator to harden and cool.
• Melt the stick of butter, either on the stove or in the microwave.
• Add the cocoa and powdered sugar and stir until creamy.
• Pour the icing evenly over the cereal mixture.
• Place in the refigerator to harden again.
• Cut into squares and serve.

NO BAKE SWEET MARIE BARS

Steps:

• Prepare an 8-inch square baking dish with cooking spray.
• Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold crispy rice cereal and peanuts into the peanut butter mixture; press into the prepared baking dish. Sprinkle chocolate chips evenly over the top of the hot mixture. Let chocolate chips melt; spread chocolate over the top in an even layer.
• Refrigerate until the mixture hardens, about 1 hour.

SWEET MARIE BARS

Steps:

• Mix together peanut butter, corn syrup, brown sugar, butter and vanilla.
• Melt this mixture in the microwave, mix well.
• Add rice krispies and carefully mix until they are coated.
• Pat into 8 or 9 inch square baking pan.
• Melt chocolate chips in the microwave.
• Spread melted chocolate evenly over top of rice krispie mixture.
• Chill before cutting into bars.

MOM'S SWEET MARIE BARS

Steps:

• Melt syrup, brown sugar and peanut butter over low heat.
• Add butter and vanilla.
• Remove from heat and quickly add rice krispy's and peanuts and stir until blended.
• Spread in buttered 9 x 13 pan.
• Let set for awhile.
• Cover with chocolate icing.