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.
ushy when you attempt to dip them, try putting them into
ompletely on wire racks. Melt chocolate . Dip cooled cookies half way into
Melt chocolate and butter, stirring to blend,
heese, butter, eggs, milk and chocolate hazelnut spread into the bread
if using). Mix in mini chocolate chips, if using. MAKE SURE
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.
f simmering water, combine bittersweet chocolate and shortening. Stir occasionally until
re or coat in chocolate.
Chocolate dip: Melt 400g chocolate in a bowl
Combine sugars, butter, milk and salt and bring to soft ball stage (238\u00b0), stirring often.
Remove from heat; blend in chocolates, marshmallow cream, vanilla and pecans.
Pour into buttered 9 x 13-inch pan.
When firm, cut into squares and dip in white chocolate dip.
Makes about 60 pieces.
Heat cream and syrup in small saucepan until boiling, stirring constantly.
Remove from heat.
Add chocolate and stir until melted.
Serve warm to dip the fruits, cake, cookies or pretzels. Keep warm in a warming dish on low setting.
Makes 1 1/2 cups. This dip lasts for hours without losing its smooth consistency.
Melt chocolate chips and paraffin.
Dip balls and put on wax paper.
Beat the milk into the pudding mix.
Spoon into a pretty serving dish.
Garnish by sprinkling with cocoa powder.
Arrange the fruit around the chocolate dip.
In a heavy saucepan, melt the chocolate over low heat, stirring constantly. Stir in sweetened condensed milk to smooth. Add regular milk.
Stir until blended. Transfer chocolate dip to the deep end of the pedestal of the Serve-It-All set.
Place pedestal server in the deep server.
Put instant coffee in a small dish and grind fine with the back of a spoon.
Mix coffee, butter and sugar.
Add vanilla.
Sift dry ingredients then add to the butter mixture.
Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
Bake 325\u00b0F for about 15 minutes or until the edges just start to brown.
Let cool and dip end in melted chocolate.
Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Enjoy.
acks. Cool completely.
Melt chocolate chips in microwave safe bowl
Thoroughly cream the butter, sugar and vanilla.
Gradually blend in flour.
Chill dough.
Form logs about 1 1/2 inches long. Place on ungreased cookie sheet.
Bake at 350\u00b0 until delicately browned (about 15 minutes).
Cool cookies.
Melt chocolate chips and shortening.
Dip cookies in melted chocolate; coat with toppings.
Bring syrup and cream to boil. Take off heat and add semisweet chocolate. Beat until
chocolate has melted and is creamy. This makes an excellent fruit dip.