o 30 minutes.
Chocolate Butter Cream Filling:
Blend the pudding
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
You will need two cupcake liners.
Place 1/8 of the white and 1/8 of the dark chocolate chips in each of the cupcake liners.
Place the cupcake liners inside a microwave safe cup.
Microwave one cup at a time for 20 seconds stir then another 30 seconds stir.
Stir evenly until a light brown color.
Place in freezer for about 10 minutes.
Enjoy your chocolate cup.
at.
Add 20 ounces chocolate; whisk until melted and
double boiler, combine the chocolate, butter, coffee, and rum. Set
radually add 1/2 cup sugar, beating until stiff
r spray a 12 cup fluted pan.
FILLING:
In a
cold) oven overnight.
Chocolate Pastry Cream Filling:
Put sugar, egg
oamy; gradually add 1/2 cup sugar, beating until stiff peaks
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
alf into a large, 4 cup measure cup, pour the other half
ollop (approx 2 tablespoons) of filling for garnish.
Place one
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).
raham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter
f the can of almond filling and the almond liquor to
atter evenly into prepared cups, filling each 2/3 full.
he yeast over 1/4 cup lukewarm water (105\u00b0F); add
Sprinkle greased 12-cup microwave-safe Bundt pan with
Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture into the cream.
In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
Break tops from Easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with cotton candy.