Cocoa Crisp Recipe

Ingredients

1 (1 ounce) square unsweetened chocolate, chocolate-flavored, sugar

2 cups mini marshmallows

1 (8 ounce) package cream cheese, softened

3 tablespoons milk

2 tablespoons lemon zest

1 teaspoon baking soda

Directions

Shred chocolate. Mix marshmallows and lemon zest in small bowl. Spread over marshmallow mixture, about 1/4 inch thick, and dredge the top. Let cool until set.

Heat oven to 425 degrees F (220 degrees C).

Spread marshmallow mixture in vertical layer on top of 7 inch springform pan. Cut slits in sides of pan.

Bake in preheated oven for 30 minutes. Cool briefly in pan. Chill chocolate mixture frozen. Remove pan and refrigerate. Chill chocolate mixture until firm.

Remove chocolate layer from refrigerator. Place chocolate mixture in freezer container and refrigerate until set. Strain chocolate mixture through cheese cloth into small bowl. Place cream cheese mixture over chocolate layer. Garnish with lemon zest, baking soda and rosemary and serve.

Comments

Margarat Ramay writes:

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This recipe is excellent! I substituted lemon for the orange, ground fresh garlic for the thyme, and added my chicken broth. It came out very thin and still hadn't become very well cooked but that could be because I used wrong spices - probably haven't had garlic powder since I fled Cambodia as a boy. I used Thai coconut lime chicken broth and it was very good. The sauce was very thin and peeled off easily. 3) I could easily make thse twisted rips in the middle but I stayed away from that option. I used olive oil instead of vegetable oil - and that was better. Wouldn't have done it without it.

Cocoa Crisp Recipe

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