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.
Place the chocolate and oil into a large glass bowl.<
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
inutes.
Melt the chocolate and vegetable oil in the microwave on
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
Preheat oven to 400\u00b0F. Melt butter in a pan then brush over sheets of phyllo dough. Layer 2 sheets together, then slice into 4 quarters. Mix raspberries, pistachios and 2 oz chocolate and divide evenly between each quarter. Roll up into cigars and place on a baking sheet lined with parchment paper. Bake for 10-15 mins until golden then set aside to cool.
Meanwhile, melt remaining chocolate with coconut oil and serve with raspberry rolls, sprinkled with powdered sugar.
ell combined. Beat in chocolate.
Heat oil in a deep fryer
Grease and line a 7x11 inch rimmed baking pan with parchment paper, extending paper 2 inches above long sides.
In a medium heavy-bottomed saucepan over low heat, stir sugar, milk, glucose and butter until sugar dissolves. Bring to a boil. Boil, stirring, for 4 mins, or until mixture starts to caramelize and is honey-colored. Remove pan from heat and quickly stir in marshmallows and 9 oz chopped chocolate. Add peppermint oil to taste. Transfer to prepared pan. Spread melted chocolate over top and chill until set. Slice to serve.
nto the top of the chocolate batter. Bake for 20-25
Melt chocolate and butter, stirring to blend,
ombine eggs, sugar, melted chocolate, vanilla, and oil.
Gradually add flour
In a large bowl mix together all ingediants, except white chocolate chips and oil.
In a glass bowl mix together white chocolate chips and oil.
Microwave white chocolate and oil for 1 minute, stir. Microwave for an additional 30 seconds.
Stir white chocolate luntil completely melted.
Pour melted white chocolate over chex mix.
Mix very well, until all chex mix ix coated.
Spread coated chex mix in a single lay on wax paper or tin foil.
Let harden.
Break up and store in an air tight container.
ENJOY!
stir together crumbs and coconut oil until combined and press evenly
ell.
Stir in chocolate chips.
Oil your hands and pat