ack with metal spatula.
Chocolate-dipped:
Cool cookies to room
ith plastic wrap. Place the chocolate in a metal bowl over
he packet, or if using chocolate melt in double boiler or
Prepare Chocolate Dipped Cherries:
Drain 6 maraschino
reparation.
Pour sugar free chocolate syrup into shallow bowl.
Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
In a heavy saucepan, combine milk, marshmallows, and chocolate. Cook over low heat, stirring constantly, until smooth. Remove from heat. Cool for 20 minutes.
Beat cream at high speed with an electric mixer until soft peaks form. Gently fold into cooled chocolate mixture.
Pour chocolate mixture into prepared pan. Cover and chill for at least 4 hours.
Serve with Strawberry Sauce.
Garnish with chocolate-dipped strawberries, if desired.
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.
aper.
Mix together crushed Oreos and butter. Press into base
then top with half of chocolate mixture, layer remaining strawberry then
ce cream cones with dark chocolate. Spread into base of prepared
e waffle cookies already pre-dipped in chocolate, then melt 2 squares
th paper towels.
Melt chocolate in top of double
-9 minutes.
Original recipe says not to let brown
Preheat oven to 350\u00b0.
Combine crumbs and margarine; press firmly on bottom of 9-inch spring-form pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs, flour and vanilla; mix well.
Divide batter in half.
Add chocolate to 1/2 of batter; mix well.
Pour into pan; top evenly with vanilla batter.
Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool.
Top with Chocolate Glaze.
Chill thoroughly.
Refrigerate leftovers.
ananas so cold that the chocolate solidifies before you have a
Combine cream, dark chocolate and vanilla extract in a
Dip 1/2 strawberries into white chocolate and remaining into dark chocolate. Place on a foil-lined tray and chill until set.
Drizzle remaining white chocolate over dark chocolate-covered strawberries. Drizzle dark chocolate over white chocolate-covered strawberries. Chill until set.
Preheat oven to 300\u00b0F. Line 2 baking sheets with parchment paper.
Whip egg whites to soft peaks. Gradually whisk in sugar until stiff and glossy. Fold in chocolate chips then make 24 oval spoonfuls of meringue, 1 inch apart, on baking sheets. Bake for 1 hour, until firm and crisp. Let cool.
Dip 8 meringues into milk chocolate, 8 into white chocolate and 8 into dark chocolate. Let set on parchment paper then sandwich together with whipped cream.
Melt almond bark following package instructions.
Drop in Oreos and turn to coat.
Lift out and let excess drip off.
Place on wax paper.
Cool for 30 minutes, then add decoration as desired.
I use the star tip with red icing to make a mock poinsettia and then add green icing leaf tip with a silver candy bead for shine.
The possibilities are only limited to your imagination.
Stores great in sealed tub and also mails easily.
Place dark and white chocolate chips in separate small microwave-safe bowls. Microwave each bowl on high in 30-second bursts, stirring, until chocolate is melted and smooth.
Line 2 baking trays with baking paper. Dip strawberries, one by one, in melted chocolate to coat. Let excess chocolate drip off, then dip strawberries into coconut or peanuts to coat lightly. Place on trays. Let stand until chocolate is set.