Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
irm.
Melt the white chocolate in a heatproof bowl over
Whisk together milk, eggs, powdered sugar, vanilla and orange zest. Set aside for 15 mins.
Working in 2 batches, melt 2 tbsp butter in a large frying pan over medium heat. Dip 2 slices of brioche in egg mixture then add to pan. Sprinkle each with 1/4 of chocolate. Dip another 2 slices of brioche in egg mixture and place on top of chocolate to form a sandwich. Cook for 5-8 mins. Flip and cook for another 3-4 mins, until golden and chocolate has melted. Repeat with remaining brioche and chocolate.
Serve dusted with cocoa powder.
Melt butter and while hot, stir in peanut butter.
Mix well and add vanilla, powdered sugar and Rice Krispies.
Work in with hands until it will form balls.
If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
Dip into melted chocolate and paraffin or shortening with toothpick.
Cool on waxed paper.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
br>Melt butter and semisweet chocolate chips over double boiler until
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).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
ould use store-bought chocolate syrup in this recipe, but the syrup
ushy when you attempt to dip them, try putting them into
ompletely on wire racks. Melt chocolate . Dip cooled cookies half way into
In a medium saucepan, melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and corn syrup until combined. Gradually stir in the 1/2 cup milk until combined. Stir in vanilla and cinnamon. Serve warm, stirring in additional milk as necessary, until of dipping consistency. Serve with cookies. Makes 2 cups.
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
heese, butter, eggs, milk and chocolate hazelnut spread into the bread
if using). Mix in mini chocolate chips, if using. MAKE SURE
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Melt chocolate zest and butter in microwave oven for 1 minute, stir till melted.
Place parchment paper sprayed with a nonstick spray, on a chilled cookie sheet pan.
Flatten the past a little and push into the dried strawberry.
Dip the berries into the chocolate holing by the leaves, place on prepared pan. Repeat till all are coated.
Dip the segments of the mandarin into chocolate.
If any remaining chocolate dip almond into coat and place on prepared pan.
Chill to harden.
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.