Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
risp. Cool.
Melt bittersweet chocolate in microwave until just melted
oss in the nuts and chocolate chips.
In a separate
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
nches long.
Place the biscotti - cut side up - back on
eat.
Add the dark chocolate and let mixture rest 1
n low, mix in the chocolate chips (and almonds, if using
ixture.
Stir in chocolate and white chocolate chips by hand.
tir then add nuts and chocolate and mix in to a
oard (save the baking sheets, \"biscotti\" means twice baked in Italian
he cake mix, flour, butter, chocolate syrup, eggs and extracts; mix
Fold in the peanuts and chocolate pieces.
Divide the dough
Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
n macadamia nuts, sugar and chocolate. Place coffee powder and 2
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
nd salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel
.
To make the Chocolate Cookies, in a large bowl
azelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in