nto a mixing bowl. Melt chocolate in a bowl placed over
ently heat. Add the white chocolate and melt. Add the cornstarch
mooth. Whisk in the melted chocolate, then gradually whisk into the
owder and salt. Meanwhile, place chocolate in large heatproof bowl. Pour
ayers and frost with Heavenly chocolate Frosting. Serves 8 very lucky
he heat.
Place the chocolate, salt, egg and 1/2
For the risotto, combine milk, rice, cream, 1/3 cup sugar and cinnamon in a heavy-based saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer 35-40 mins, stirring occasionally, until rice is tender. Add chocolate and stir until melted and smooth.
Meanwhile, for the berry sauce, combine berries and remaining sugar in a small saucepan. Stir over medium heat 3-4 mins, until sugar has dissolved and berries are warmed through. Spoon on risotto to serve.
rumbs.
Stir in the chocolate.
Mix in the orange
br>Sprinkle the cup of chocolate chips evenly over the graham
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
Heat chocolate chips over hot water; add beaten egg yolks. Whip egg whites with dab of salt.
Add sugar.
Add chocolate and egg yolk mixture to whites.
Fold in Cool Whip.
Break cake up into small pieces.
Put layer of cake in bottom of 9 x 13-inch pan. Pour 1/2 of chocolate mixture over cake.
Repeat layers.
Chill. Dessert is better if it sits in refrigerator overnight.
Beat butter, sugars, vanilla and eggs until fluffy.
Process oatmeal in blender until it's like flour; add to butter mixture. Sift flour, baking soda, baking powder and salt; add to mixture. Stir in chocolate chips.
Drop cookies on baking sheet.
Bake at 350\u00b0 for 7 to 8 minutes.
Combine sugar, add butter and cream together. Add vanilla and eggs and mix well. Sift dry ingredient together then add to creamed mixture and mix well. Add chocolate chips, mix well. Bake in 350 degree for 10 to 12 minutes.
Blend oatmeal to a fine powder in food processor. Cream the butter and sugars. Add eggs, vanilla and cinnamon, and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 56 cookies.
time, and finely chopped chocolate.
Stir in vanilla/espresso
Heat oven to 375 degrees F.
Mix flour, baking soda, and salt; set aside.
Beat butter, sugars, eggs and vanilla until creamy.
Gradually mix in flour mixture.
Stir in chocolate chips.
Drop dough by rounded tablespoon about 2-inches apart on ungreased cookie sheets.
Bake 8-10 minutes or until bottoms are browned.
Cream shortening, sugars, eggs and vanilla until very fluffy.
Sift together dry ingredients; stir into creamed mixture.
Add chocolate chips.
Refrigerate til well chilled.
Drop from teaspoon 2\" apart onto a cool greased cookie sheet.
Bake at 350 for 8-10 minutes.
If I'm in a hurry, I omit putting the dough in the fridge to chill. Still comes out fine.
Crust Layer- Mix crust ingredients, press into 13x9\" baking dish, and bake 25 minutes at 325 degrees.
Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
Pudding Layer- Mix ingredients, spread over cream cheese layer.
Cover dessert and put in refrigerator to set.
Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream, if desired. YIELD: 4 servings.
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla.
Roll up beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly.
Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap tortillas; place on dessert plates.
Serve with ice cream. Garnish with chocolate shavings if desired.
Yield:
4 servings.