Pudding & Mousse

Chocolate Reindeer Tart – Christmas Special

This rich and decadent chocolate tart is just what you need to enjoy with your folks and friends this Christmas. So, go ahead and give it a try!

Yield: 8-10 Servings  

Skill Level: Intermediate

Prep Time: 25-30 Minutes 

All you will need is: 

For Crust:

1 teaspoon Vanilla Extract

1 teaspoon Salt

1 cup All-Purpose Flour

¼ cup Hershey’s Special Dark Cocoa

¼ cup Brown Sugar

½ cup Butter (melted)

Also See: Biscuits with White Chocolate Ganache

For Ganache:

½ cup Whipping Cream

⅔ cup Hershey’s Special Dark Chocolate Chips

For Mousse:

1-½ cups Heavy Whipping Cream 

¾ cup Heavy Whipping Cream (additional)

1 teaspoon Vanilla Extract

½ teaspoon Salt

1-½ cups Hershey’s Semi-Sweet Chocolate Chips

All you need to do is: 

For Crust:

Pre Heat the oven to 375°F.

Cream the butter and brown sugar along with vanilla and salt in a bowl and set aside for later use.

Add in the flour and stir until mixed well.

Pour the dough evenly at the bottom of a tart pan and prick the bottom with a fork.

Bake until firm or for about 15 to 25 minutes. Let it cool completely.

Also See: Giant Toffee Gingerbread Cookie – Thanksgiving Special

For Ganache:

Bring the cream to a boil in a saucepan over medium heat.

Now, pour the hot cream over the chocolate in another owl and let sit for 30-45 seconds.

Mix the chocolate with a rubber spatula until it is smooth to stir. 

Take it out in a piping bag and place in refrigerator and chill for about 30 minutes.

For Mousse:

Mix in the chocolate, vanilla and salt in a bowl. 

In another saucepan bring ¾ cup whipping cream to a boil and pour it onto the chocolate chips. Stir well until smooth. Cover the chocolate and chill in refrigerator for 3-45 minutes.

Beat the rest of the whipping cream to soft peaks. 

Loosen the chocolate mixture and fold into the whipped cream. 

Pipe the ganache on to the prepared crust.

Now pour a layer of mousse on the ganache. Let chill in refrigerator for 6-7 hours.

Use pretzels and candy canes for reindeer face. Serve with whipped cream topping.

Merry Christmas!

Buy your Ingredients here:

The Club Price


Hot Chocolate Soufflé

This recipe will put your baking skills into a test. The recipe is a combination of cake and pudding.

Skill Level: Expert

Prep Time: 30 Minutes

Yield: 8 Servings

All you will need is:

2 cups Milk

¼ teaspoon Salt

¼ cups Sugar

½ cup All-Purpose Flour

8 Egg Whites

1 teaspoon Vanilla Extract

6 Egg Yolks (well beaten)

¼ teaspoon Cream Of Tartar

2 tablespoons Butter/Margarine

1 cup Sweetened Whipped Cream

1 cup Hershey’s Cocoa Powder

All you need to do is:

Move the oven rack to lowest positions. Lightly butter 2 quart soufflé dishes. 

Sprinkle it with sugar. 

Heat oven to 350⁰f. Fit aluminum foil around the dish. Lightly butter one side of the foil. 

Attach foil with the buttered side down allowing foil to extend 2 inches above dish. Tape the foil to secure it.

Stir together cocoa, 1 cup sugar, flour and salt in saucepan. 

Stir in milk stirring constantly with whisk, until mixture boils. 

Now remove it from heat and slowly stir the egg yolks into chocolate mixture and blend well. Combine the egg mixture with chocolate one in pan, blending well. 

Cook and stir for 1 minute. 

Add butter and vanilla, stirring until blended.

Set aside and let cool for 20 minutes.

Beat the cream of tartar with egg whites until soft peaks are formed then add the remaining ¼ cup sugar and beat until soft peaks are formed. 

Also see: Stacked Brownie Delight Recipe

Gently fold the chocolate mixture into ⅓ beaten egg white mixture. 

Lightly fold chocolate mixture into remaining beaten egg white mixture just until blended (do not over fold).

Pour the mixture into the prepared dishes and smooth top with spatula. 

Place dishes into a larger pan and fill the pan with hot water.

Bake for 1 hour and 10 minutes or until set. 

Remove soufflé dish from water. 

Carefully remove foil and serve immediately with whipped cream. 

Buy Your Ingredients here:

The Club Price


Chocolate Dessert Recipe Ideas For Your Summer Parties!!

Hey Guys, as we know the summer months are a great opportunity to show off your party hosting skills and have fun gatherings with people you love. At Shack-OH-Merry, we have come up with a few fun chocolate dessert recipe ideas that will amaze your guests at your next event!

Recipe#1: Chocolate Dessert Cups

These pretty chocolate cups offer a great way to serve ice cream or mousse topped with fresh summer berries. Try blueberries with this great orange mousse.

Yield: 08 Servings
Skill Level: Beginner
Prep Time: 30 minutes

All you will need is:

a. For Cups:
04 Cups of Semisweet Chocolate Chips
08 Small Water Balloons

b. For Mousse:
08 ounces of White Baking Chips
04 tablespoons of Orange Juice
04 tablespoons of Water
1 ¼ cups of Heavy Whipping Cream
02 Egg Whites

All you need to do is:

a. For Cups:
In a double boiler, melt two cup of semisweet chocolate chips. Let cool for about 5 minutes.

Inflate the balloons to about 4 inches (10 cm) diameter; knot them up. Line a baking sheet with parchment paper.

Now dip a balloon in the melted chocolate holding it by the knot and dipping it halfway through. Place the balloon, knotted side up, on the baking sheet and hold it in place until it starts to get set. Repeat the
same with all the 8 balloons. Freeze for 5 minutes

Now melt the rest of the 2 cups of chips and repeat the coating procedure all over. Freeze for 10 minutes or until solid.

Snip a hole in the balloons to make them deflate and peel away from the cups carefully. Refrigerate until needed. Use the same day. Fill cups with ice cream, sorbet, mousse or fresh fruits such as mangoes or strawberries.

b. For Mousse:
Melt the White Chips in a double boiler with water and orange juice. Keep stirring gently until blended.Cool the mixture until it is no longer feels hot to touch.

Melt the White Chips in a double boiler with water and orange juice. Keep stirring gently until blended.Cool the mixture until it is no longer feels hot to touch.

Whip the cream until peaks are formed then fold the white chocolate mixture in the cream gently.

Then whip the egg whites in a separate bowl until peaks are formed then fold in the cream and chocolate mixture. Use a rubber spatula, be gentle and do not overdo it.

Divide the mousse in 8 portions and chill for at least 1 hour. Serve chilled in the chocolate cups prepared before. Garnish with chocolate sauce and mint leaf.

Then whip the egg whites in a separate bowl until peaks are formed then fold in the cream and
chocolate mixture. Use a rubber spatula, be gentle and do not overdo it.

Melt the White Chips in a double boiler with water and orange juice. Keep stirring gently until blended.
Cool the mixture until it is no longer feels hot to touch.

Buy your ingredients here:






Easy Hershey’s Chocolate Pudding

Tired of making pudding off a box?? We have come up with the most amazing and easiest recipe for this all-time favorite comfort food. You just need Hershey’s rich Cocoa and a few basic ingredients. So let’s get started!!

Yield: 4-5 Servings
Skill Level: Beginner
Prep Time: 05-10 minutes

All you will need is:

¼ cup Hershey’s Cocoa
2/3 cup Sugar
2-¼ cup Milk
3 tablespoons Corn Starch
¼ teaspoon Salt
2 tablespoons Butter/Margarine
1 teaspoon Vanilla Extract
Whipped Topping (Optional)

All you need to do is:

In a saucepan, mix together sugar, cocoa, salt and corn starch gradually stir in milk.
Stirring constantly, cook over medium heat until the mixture comes to a boil. Boil and stir for another 1 minute.
Remove the saucepan from heat and mix it well with butter and vanilla.
Pour into individual dessert dishes. Press plastic wrap/sheet on top to avoid forming the skin on the surface.
Refrigerate for 2 hours or serve warm. Serve with whipped topping or with Hershey’s Chocolate Syrup.

Microwave Directions:

Mix together sugar, corn starch, salt and cocoa in a large microwave safe bowl.
At HIGH (100%), microwave for 7-8 minutes or until the batter comes to boil stirring every 2 minutes.
Take out and mix in the butter and vanilla. Pour in serving cups and serve as directed above.

Buy your ingredients here:



Scroll to top