Combine creme de cacao, brandy, vodka and cream in a cocktail shaker and fill with ice. Shake well then strain into a cocktail glass. Serve sprinkled with freshly grated nutmeg.
Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
Cook over low heat 2 minutes or until gelatin is completely dissolved.
Remove from heat; let stand 5 minutes.
Whip cream until slightly thickened.
Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing until well blended.
Refrigerate 2 hours or until set.
Garnish with additional whipped cream and shaved or grated chocolate.
Combine the milk, vanilla extract and salt in a medium saucepan.
Cook over medium heat until thoroughly heat through DO NOT BOIL.
Remove from heat and gradually stir 1/4 of the hot milk mixture into the chocolate, stirring with a whisk until chocolate melts.
Add the remaining hot milk mixture to the melted chocolate, stirring constantly.
Stir in brandy and creme de cacao.
Pour into glasses and top with whipped cream and chocolate shavings.
Serve immediately.
In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.
Combine brandy, creme de cacao, and heavy cream in a shaker with ice and shake vigorously.
Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.
o room temperature.
Stir brandy and creme de cacao into
ach addition. Add 3 T. brandy and 3 T creme de
Mix sweetened condensed milk, whipped cream, creme de cacao and brandy in a large bowl.
Pour into prepared crust. Refrigerate until firm. Garnish with shaved chocolate.
Refrigerate 4 to 6 wine glasses several hours.
Soften ice cream.
Put in blender with brandy and creme de cacao.
Beat on high speed until smooth.
Line a 9-inch pan with foil and butter.
Combine sugar, butter and milk; bring to a boil, stirring constantly, for 5 minutes. Remove from heat; stir in marshmallow cream.
Pour 1/2 of mixture into bowl; add almond bark and brandy extract.
Stir well and pour into pan.
To other 1/2 of mixture, add chips and creme de cacao. Blend well and spread over top of white mixture.
Swirl with a knife.
Cool and cut into squares.
Refrigerate until firm.
Lift out by foil.
In small mixer bowl, combine dessert mix and milk and beat at high speed in electric mixer for about 1 minute.
Blend in water and brandy and beat at high speed 2 minutes more or until fluffy. Whip cream and carefully fold into prepared filling.
Pile into baked pastry shell and chill for 3 to 4 hours.
Garnish with whipped cream and chocolate shavings.
Don't be afraid to add chocolate shavings to filling.
Use milk chocolate.
nd creamy. Add the chocolate, brandy and liqueur and beat until
emove from heat, stir in Brandy& Creme de Cacao.
Chill
Pour the brandy, creme de cacao and eggnog into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a cocktail glass.
Garnish with grated nutmeg, and serve.
Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.
Combine sweetened condensed milk, whipped cream, creme de cacao and brandy.
Pour into prepared crust.
Freeze 4 to 6 hours until firm.
This is attractive served with whipped cream and grated chocolate or chocolate curls.
Time includes freeze time.
Mix butter, sugar and milk in a saucepan.
Heat until 230 degrees on a candy thermometer.
Remove from heat and stir in marshmallow creme.
Pour half of the mixture into another pan.
Add brandy.
Stir in the white chocolate into the other pan until melted. Add Kahlua.
Spread chocolate part into a small greased rectangular cake pan first, then the white chocolate; swirl together.
Allow to cool.
Cut into squares.
Combine ice cream and brandy; stir well.
Spoon mixture into crust; cover.
Freeze at least 6 hours.
Spread whipped topping evenly over filling.
Sprinkle with grated chocolate just before serving.
ach addition.
Add the Brandy and Creme de Cacao.