In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
Preheat oven to 325*F.
Sift together flour, baking soda, baking powder, and salt into a small bowl.
In a large bowl, cream crisco, sugars, and vanilla.
Add eggs one at a time, beating well after each addition.
Beat in flour mixture one cup at a time.
Stir in morsles.
Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
Bake at 325* F for 11-12 minutes.
Allow to rest on cooling rack 10 minutes.
Enjoy!
hites and salt together until soft peaks form.
Slowly add
oiler on low heat, combine chocolate chips, heavy cream, and butter
dd frosting, if desired. (any soft chocolate frosting will work).
For
In a microwave safe bowl, combine marshmallows, chocolate bars and 1/3 cup of cream. Microwave on high, stirring occasionally, until everything is melted and smooth.
In a medium bowl, whip remaining cream until it is light and fluffy. Fold into chocolate mixture. Spread entire mixture into graham cracker crust; cover and refrigerate for 2 to 3 hours.
Mix butter, brown sugar, sugar, eggs and vanilla.
Set aside. Combine cocoa, flour, salt and baking soda.
Stir together, slowly adding chocolate chips and Cocoa Krispies.
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.
eat.
Whisk in the chocolate chips till they melt.
Chocolate Cookie Crust In a small bowl
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Cook chocolate on High for 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in cream cheese until smooth.
Cool to room temperature.
Gently stir in whipped topping.
Refrigerate 1 hour.
Shape into 1 inch balls.
Roll in powdered sugar, nuts, coconut, grated chocolate, cookie crumbs or sprinkles.
Store in the refrigerator.
Makes 2 1/2 to 3 dozen.
ugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
Stir in remaining ingredients.
Drop by teaspoon full onto ungreased cookie sheet.
Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.
ther half will be the chocolate version.
Step 4:
n chocolate chips (or chopped chocolate) and nuts.
For each cookie, using
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
re no large pieces of cookie remaining.
Line a baking
double boiler, combine the chocolate, butter, coffee, and rum. Set