Add all items to a plastic bowl.
Place in microwave and cook for 15minutes on 50% power.
Stir mixture every few minutes, so as not to overcook any of the chocolate.
Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires. Chocolate will solidify when cooled, so strawberries and bananas are great with this.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Place the chocolate and oil into a large glass bowl.<
arge bowl. Add eggs, milk, oil and vanilla; mix until well
inutes.
Melt the chocolate and vegetable oil in the microwave on
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).
nutes) is up, combine white chocolate, small pinch of salt, and
ixture in half. Beat dark chocolate into one portion and white
ake batter. Carefully spread the chocolate cake batter on top of
Melt the coconut oil and add the honey. Whisk
Blend granulated sugar with vegetable oil. Add water and vanilla and
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
br>Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat
ould use store-bought chocolate syrup in this recipe, but the syrup
eat and add chopped dark chocolate. Stir until melted then chill
Cover a baking pan with parchment paper. Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place the marshmallows on skewers and dip in the chocolate. Shake off the drips and lay on the baking tray. Sprinkle half the marshmallows with the desiccated coconut and half with the chocolate chips. Chill for 30 mins, or until set.
he whipped cream into the chocolate cream cheese. Stir the rest
Cupcakes:
Pulse together dry ingredients in a food processor.
Pulse in wet ingredients.
Line a 12 cup muffin pan with paper liners and scoop 1/4 cup into each.
Bake at 350\u00b0 for 15-18 minutes.
Cool, ice and serve.
Frosting:
n a small saucepan over very low heat, melt chocolate and coconut oil.
Stir in vanilla extract.
Place frosting in refrigerator for 15-30 minutes to thicken.
Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.
dd the chocolate, honey and oil and stir until the chocolate is melted
nd salt.
Add water, oil, vinegar and vanilla; beat with