1 cup flour
1/2 cup powdered sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup finely chopped pecans
1 package (3 ounces) cream cheese, room temperature
4 teaspoons instant Amaretto-flavored cappuccino powder
1 teaspoon vanilla extract
1 1/2 cups melted, then cooled Frango chocolates (about 33 mints)
2 cups whipped cream
Frango chocolates and/or pecan halves for garnish
Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans. Mix using 2 knives. Pat onto bottom of and
up sides of 9-inch pie plate. Bake 15 minutes or until done. Remove from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate. Mix well. Fold in
whipped cream. Spoon into cooled crust and refrigerate at least 3 hours before serving. Garnish
with chocolates and/or pecans. Makes 6 servings.
Source: http://oregonfarmblog.com/2012/02/frango-chocolate-cappuccino-mousse-pie/
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