ke completely.
Make the chocolate espresso whipped garlache:
In
ough.
Fill eclairs with Chocolate Cheese Filling; replace tops.
Spread
ver medium heat, melt the cheese and butter together, stirring constantly
Pour fudge mixture into the prepared square pan.
Melt chocolate bars
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Melt butter and cheese.
Beat sugar and cocoa into this.
Add vanilla and pour into 9 x 13-inch buttered pan.
Chill to set.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
ilk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge
oiler on low heat, combine chocolate chips, heavy cream, and butter
he butter needed for the fudge) and sprinkling them with brown
br>Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1
lass measure with handle, combine chocolate chips, remaining sweetened condensed milk
Line a 9-inch square pan with foil.
Chop peanuts.
Melt chocolate chips in a double boiler and pour into a bowl.
Melt peanut butter chips in double boiler.
Beat together cream cheese, sugar, milk and vanilla.
Beat melted peanut butter chips into cream cheese.
Press half the fudge into bottom of pan.
Cover remaining mixture to prevent drying out.
Spread melted chocolate over fudge in pan.
Freeze 5 minutes to set quickly.
Press remaining fudge over chocolate.
When set, cut into small squares.
Line a 9-inch square pan with foil. Chop peanuts.
Melt chocolate in a double boiler and pour into a bowl.
Melt peanut butter chips in a double boiler.
Beat together cream cheese, sugar, milk and vanilla.
Beat melted peanut butter chips into cream cheese.
Press half the fudge into bottom of pan.
Spread melted chocolate over fudge in pan.
Freeze 5 minutes to set chocolate quickly.
Press remaining fudge over chocolate.
When set, cut into squares.
Calories per serving: 81.
Fat 2 grams.
Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
Set aside.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
Stir until smooth.
Remove from heat and stir in pecans and grated orange peel.
Spread in prepared dish and chill until firm.
Carefully remove fudge from pan using the edges of the foil.
Cut into squares.
Store covered in refrigerator.
Heat oven to 300\u00b0.
Prepare Chocolate Crumb Crust; set aside.
Heat oven to 300\u00b0.
Prepare crust.
In mixer bowl beat cheese until fluffy.
Gradually beat in milk until smooth, then remaining ingredients.
Pour into pan over crust.
Bake 1 hour and 5 minutes or until center is set.
Cool and chill.
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
Remove from the heat and add the vanilla. Set aside.
Put small scoops of chocolate ice cream on each crepe and fold over.
Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.