Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
alf of the chopped milk chocolate to the warm milk and
ellow in color. Carefully stir croissant pieces into milk mixture until
he raisins and shaved bittersweet chocolate over the top, and gently
he heat.
Add the chocolate, and whisk until melted.
Preheat oven to 350\u00b0F.
Arrange croissants in a large baking dish. Sprinkle with chocolate. Whisk together milk and milkshake powder. Add eggs and whisk to combine. Pour over croissants then set aside for 10 mins to soak. Bake for 20 mins, until golden and just set. Let cool for 10 mins.
Serve with creme fraiche.
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).
he casserole along with the chocolate chips, and half the egg
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Preheat oven to 350\u00b0. Cut croissants into 1-inch cubes and place in a baking dish. In a saucepan, heat the half and half, heavy cream and salt, stirring occasionally until mixture reaches a fast simmer (do not let it boil). Remove from heat and add chocolate. Whisk until melted.
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
rust.
Break dark chocolate and milk chocolate into smaller pieces. Place
n 1 qt saucepan heat chocolate chips and shortening over low