ee note in my Chocolate Tart Dough recipe regarding this step.)
risp. Cool.
Melt bittersweet chocolate in microwave until just melted
oss in the nuts and chocolate chips.
In a separate
e light brown and the biscotti should be crisp when done
aking sheets from oven; turn biscotti over.
Bake another 10
br>Once cooled, dip each biscotti into chocolate, allowing excess to drip
and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder
nch baking pan.
Melt chocolate and butter in a bowl
ans with wax paper. Place chocolate & oil in pan over low
Place chopped chocolate in a medium-sized bowl.<
alf. (Here's my Ladyfingers Recipe).
Line the bottom and
double boiler, combine the chocolate, butter, coffee, and rum. Set
ntil blended. Stir in the chocolate chunks by hand. Drop 1
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
aking sheets with parchment. Chop chocolate into 1/4-inch chunks
ightly flour paper.
Melt chocolate with espresso.
Stir until
Put chocolate chips, nutmeats, oleo and vanilla into a large bowl; set aside.
In heavy saucepan or skillet, combine sugar and milk; heat and stir until sugar is melted.
Add 10 large or 30 small marshmallows.
Bring to a boil and boil 6 minutes.
If raining or damp, boil 2 minutes longer.
Pour this mixture over mixture in bowl.
Stir until it starts to set.
Turn into greased pan or platter.
When firm, cut into squares.
boil; have the chopped chocolate in a mixing bowl--pour
nch springform pans.
Microwave chocolate squares in a microwave-safe
melt chocolate chips at 20 second intervals in your microwave, stirring each time until JUST melted.
cream together butter and melted chocolate until smooth.
add in the espresso and vanilla
gradually beat in the confectioner's sugar and continue beating until frosting is smooth and has lightened in color.
enjoy on your favorite cake, cupcakes, or whatever you choose. If you love chocolate, you will not be dissapointed!