heaping tablespoon of melted chocolate into the base of each
Beat pudding mix and milk in medium bowl with whisk 2 minute Add cookie crumbs; mix well.
Shape into 42 (1-inch) balls. Freeze 10 minute Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 20 minute or until firm. Drizzle with white chocolate; refrigerate 10 minute or until firm.
ack.
Filling: Melt chocolate in a bowl set over
ll ingredients except whipped topping, chocolate and raspberries in large bowl
ats are well-coated with chocolate sauce.
Pour into pan
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
o toast; cool.
Melt chocolate with milk in large microwaveable
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
repared pan; chill.
Melt chocolate over hot water using a
power) melt the bittersweet chocolate. Pour the chocolate into the bowl of
Microwave chocolate squares in large microwavable bowl
rizzle inner surface with melted chocolate (criss-cross thin lines); freeze
Microwave frozen whipped topping and chocolate in medium microwaveable bowl on high 1 minute. Stir.
Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
Store leftover glaze in refrigerator. Just before serving, microwave on high 1 to 2 minutes or until glaze is softened.
oil; set aside.
Microwave chocolate and butter in large microwaveable
ugar and stir in the chocolate mixture.
Sift the flour
Preheat oven to 350\u00b0.
Microwave semi-sweet chocolate in large bowl on high for 2 minutes.
Stir until chocolate is melted and smooth.
Stir in sugar, butter, eggs and vanilla until well blended.
Stir in flour and baking powder.
Stir in white chocolate and nuts.
Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 13-14 minutes or until cookies are puffed and feel set to the touch.
Cool 1 minute and remove from cookie sheet.
Cool completely on wire rack.
aper.
Place the chocolate pieces in the Vita-Mix
Line bottom and sides of a spring form with ladyfingers, rounded side facing out. Beat cream cheese until smooth. Blend in sugar and chocolate, mix. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 min to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatine into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hrs. Garnish with strawberries and lime slices.
Pre-heat the oven to 350\u00b0F .
Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker's Joy brand).
In a large bowl, whisk together the flour, salt, sugar, baking soda and salt. Mix in the pears, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.
Heat chocolate in large microwavable bowl at High for 2 minutes.
Stir until completely melted.
Or heat in heavy saucepan over very low heat.
Beat in cream cheese and vanilla.
Cool to room temperature.
Gently stir in whipped topping.
Refrigerate 1 hour.
Shape quickly into 1-inch balls.
Roll in nuts, coconut or chocolate.
Store, covered, in refrigerator.
Makes about 3 dozen.