We started the evening off with a dinner which consisted of Tomato Bisque soup, Ceasar salad on fried wonton wrapper, homemade roll w/ butter (sliced blue bonnet placed between two square pieces of wax paper) and 2 Dove chocolates to tie them over until dessert.
Dessert was a twist on the gummy worm mud cake usually served at children's birthday parties. I layered chocolate pudding and chocolate mousse to make the "mud". The chocolate mousse recipe is below. The flower sucker was made with Wilson chocolate melts.
Tomato Bisque soup
1- 10 oz condensed tomato soup
1- 10 oz water
3 oz cream cheese, cubed
Heat the soup and water. When hot add cubed cream cheese and stir until melted.
Serve with grated Parmesan cheese, chopped fresh basil and a dash of ground pepper.
For larger groups:
1- 3 lb 2oz can condensed tomato soup
1- 3lb 2 oz can of water
15 oz cream cheese, cubed
Follow above directions.
The larger serving makes about 8 8-oz servings.
I used 3 3-lb cans of soup and 15 oz of cream cheese to feed 36 sisters.
Chocolate Mousse
1 Big Size candy bar (Ghirradelli's semi-sweet in the baking isle)
2 Tbsp water
2 egg yolks
2 Tbsp sugar
1 pint whipped cream
Whip the egg yolks then add sugar. Melt chocolate and water in microwave. Add egg mixture to chocolate mixture and fold into whipped cream. Refrigerate one hour, fold again before serving.
This recipe makes about 18 servings if layered between chocolate pudding. 5 LG boxes of chocolate pudding is needed to make 36 servings and 1 pkg of crushed oreo cookies to make the “dirt”.
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