For the sweet tooth

I am no baker. Although I have always believed that I can be good at baking kasi napakahilig ko sumunod sa procedure. I have this thing with reading manuals before doing anything. Masyadong sigurista. That's why I knew that if I did focus on baking, I'd be doing well.

But right now, I don't want to stress myself with baking. And since I love desserts, I wanted to do some of my favorites in the easisest way possible. READ: No bake!

I found several recipes that I will try in the next week to come. I am posting it here so that I wouldn't need to worry about not finding it when I need to use it. (Yeah, memory gap is just around...) You may want to point at the name of the recipe if you want to check out the site where I got it.

Chocolate Mousse

Ingredients:
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup whipping cream
1 teaspoon vanilla extract
chocolate curls

Preparation:In a small bowl sprinkle unflavored gelatin over the cold water; let stand 1 minute. Add the boiling water, stirring, until gelatin is dissolved. In a separate bowl combine the sugar, cocoa, whipping cream, and vanilla; stir to blend. Beat on medium speed of electric mixer, scraping the bottom of the bowl a few times, until the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon the chocolate mousse into dessert dishes or glasses. Sprinkle mousse with chocolate curls, if desired. Chill for at least 1 hour before serving.

Chocolate Mousse II (this one uses graham crackers for crust)

Cookies And Cream Cheesecake

Ingredients:
24 chocolate sandwich cookies (oreos), finely crumbled, about 2 cups
6 tablespoons margarine, room temperature
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 cup heavy cream, whipped
coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups

Preparation:Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended, Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.

Chocolate Cheesecake

Ingredients:
1 1/2 cups semisweet chocolate chips
1/2 cup granulated sugar
11 ounces cream cheese
1/4 cup butter or margarine, softened
2 cups frozen whipped topping, thawed
1 graham cracker crust, below
more whipped topping or whipped cream for topping
shaved milk chocolate, optional

Preparation:Melt chocolate chips over low heat in saucepan or microwave, stirring frequently until smooth and melted. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in the melted chocolate. Fold in whipped topping until blended. Spoon cheese chocolate filling mixture into prepared graham cracker crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate, if desired.

Other no-bake desserts can be found here. Yummy!