The dough should resemble a chocolate chip cookie.
Spread dough
In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
Transfer to a bowl and chill, covered, for 4 hours, or until firm.
Form by tsps into balls and roll in cocoa powder.
Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
aking sheets with parchment. Chop chocolate into 1/4-inch chunks
Melt chocolate in the top of a
ightly flour paper.
Melt chocolate with espresso.
Stir until
boil; have the chopped chocolate in a mixing bowl--pour
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!
ike texture forms.
Add chocolate, butter, and corn syrup.
utter melts. Add the chocolate ( use best eating dark chcolate of at
owl, cream together the butter, chocolate syrup, brown sugar and white
lace 3/4 of the chocolate in a large glass bowl
Place chopped chocolate in a medium-sized bowl.<
ides of pan.
Microwave chocolate and water in large microwavable
he pan.
Melt the chocolate in a double boiler or
Directions for the Chocolate Crust.
In electric mixer,
bowl.
Place white chocolate in a microwave-safe bowl
Place cream, milk, sugar and chocolate into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; stir over medium heat until chocolate has melted and sugar has dissolved; remove from heat; cool slightly; whisk in egg yolks and vanilla extract.
Pour mixture into ice cream maker and follow manufacturer's instructions to make ice cream.
side to cool.
Melt chocolate and cream in a double
salt, baking soda and dark chocolate chips together in a large
ven to 430F.
Melt chocolate and stir until smooth.