French silk pudding:

[Nicholas Forystek]

1. Mix chocolate syrup with store bought cool whip, enough to flavor it nice and chocolate like, but not
Enough to make it like a liquid make sure it retains its form, if it is to liquid like, add coco powder

2. whisk on high one cup of sugar with three egg whites separated from the yolk until you can turn upside-down
Make chocolate pudding with heavy whip cream at half the recommended usage of milk in the recipe, substituted
Fold the chocolate pudding into the egg white and sugar mixture set aside chilling in the refrigerator

3. Ready a cold ice cube tray with no ice cubes, from the freezer, mix two table spoons of coco powder, with
Two table spoons of powdered sugar, add one table spoon of Crisco shortening, microwave for about one minute
Stir, microwave for another minute, stir, repeat until you have a rich liquid chocolate, it may take 4-5min
Pour the chocolate into the ready ice cube trays to make chocolate, chill until the chocolate hardens.

4. Prepare small pudding serving dished with the pudding lineing the bottom evenly making small bowel portion

5. Acquire a pastry icing squeeze dresser, or make one with a zip lock and cutting a very small hole in
One of the corners of the bag put the chocolate cool whip in dressing up the pudding with it as a topping

6. Remove the hard chocolate from the ice cube tray, and using a fork or knife, a fork for the dull shaving,
Press it into the surface shaving blunt curls of the chocolate off and sprinkle the chocolate on the top