arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
ee note in my Chocolate Tart Dough recipe regarding this step.)
fe bowl, melt Guittard chocolate according to package directions.
>best/flattest side up.
To make the truffle icing, put the chocolate
00b0F.
Stir 7 oz chocolate and heavy cream in a
eat and pour over the chocolate, which has been broken up
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
n another glass bowl, heat chocolate chips, cream and butter in
n the oven.
Place chocolate in a large mixing bowl
To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
Pour into prepared shell.
Chill at least 2 hours.
Serve cold with soft whipped cream.
Line bottom of 5-cup ring mold with 3/4 of the ice cream.
With small spoon, push ice cream up sides of mold, leaving deep groove in center.
Freeze until firm.
Bring cream to boil; remove from heat.
Add chocolate and stir until melted.
Blend in liqueur, hazelnuts and Grand Marnier.
Cool truffle mixture to room temperature.
Pour truffle mixture into groove of mold.
Spread remaining ice cream on top; cover with foil and freeze at least 4 hours.
ake them out!
This recipe can be frozen for later
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
cup butter and miniature chocolate chips. Press into the bottom
Heat chopped white chocolate and cream over very low
n a mixing bowl, beat chocolate mousse mix and almond extract
Truffle Bar Crust:
Preheat the