ke completely.
Make the chocolate espresso whipped garlache:
In
Pour fudge mixture into the prepared square pan.
Melt chocolate bars
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.
ilk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge
oiler on low heat, combine chocolate chips, heavy cream, and butter
he butter needed for the fudge) and sprinkling them with brown
br>Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until
inute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda
ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1
lass measure with handle, combine chocolate chips, remaining sweetened condensed milk
Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
Set aside.
Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
Stir until smooth.
Remove from heat and stir in pecans and grated orange peel.
Spread in prepared dish and chill until firm.
Carefully remove fudge from pan using the edges of the foil.
Cut into squares.
Store covered in refrigerator.
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
Remove from the heat and add the vanilla. Set aside.
Put small scoops of chocolate ice cream on each crepe and fold over.
Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
low heat, melt the chocolate with the milk.
Add
ombine butter and 3 oz chocolate in medium saucepan, stir over
n half of the bittersweet chocolate until melted. Let cool for
lour and nuts. Melt dark chocolate with 1/2 cup butter
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
he sides to take the fudge out of the pan when
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.