Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
et aside.
Carefully rub chocolate along the largest holes of
nd cornstarch.
Stir in eggnog.
Cook until thickened and
hisk in hot milk. Return eggnog mixture to pan; stir on
ver medium heat. Gradually add eggnog to sugar mixture, stirring constantly
Combine espresso & chocolate syrup.
Top with steamed eggnog and dust with cocoa or chocolate powder.
Mix the eggnog, milk and the pudding until
Mix eggnog with chocolate syrup.
Chill.
Whip the cream with sugar and cocoa.
Fold into eggnog mixture.
Serve.
Combine crumbs, sugar, and butter, mixing until well combined. Press onto bottom and sides of 9 inch pie plate. Bake at 350\u00b0 for 5 minutes. Soften gelatin in water. Combine sugar and cornstarch in small saucepan, gradually add eggnog. Bring to
boil over medium heat, stirring constantly. Add softened gelatin, stir until dissolved. Stir in
Extract. Cool. Fold in whipped cream, pour over crust. Chill several hours until set.
Spread with Cool Whip.
Garnish with chocolate curls.
Makes 8 servings.
r>Combine sugar, butter and eggnog in a heavy 2-1
Chocolate Cannoli Shells:
In a
In large mixing bowl, beat eggs on low speed mixer until blended.
Gradually add sugar, beating on high about 5 minutes, or until eggs are very thick.
Stir in the chocolate milk, vanilla and 1/4 teaspoon nutmeg.
Pour mixture into large container. Gently fold in chocolate ice cream and whipping cream.
Cover and chill eggnog until serving time.
eat and immediately add white chocolate.
Let the mixture stand
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Pour Eggnog and Milk into the cup.
Whisk until mixed throughly.
Place in Microwave for 1:15-1:30 minute.
Whisk in the Packet of Hot Cocoa Mix.
Enjoy!
OPTIONAL: Top with whipped cream.
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
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
Melt the chocolate in a double boiler.
Remove from water; add the sugar and hot water.
Blend.
Add the egg and butter, one tablespoon at a time, beating thoroughly after each tablespoon. Add a little rum or vanilla.