Preheat the oven to 350\u00b0F. Bake waffles for 4-5 mins until toasted and golden.
Meanwhile, for the chocolate marshmallow sauce, place chocolate, marshmallows and cream in microwavable bowl. Microwave on high power 1-2 mins, stirring every 30 seconds, until smooth.
Arrange waffles on serving plates. Top each with banana slices, a scoop of ice cream and a drizzle of warm sauce. Serve with strawberries.
he cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar
offee-flavored extract.
Melt chocolate chips in a microwave-safe
ike play-dough. Stir in chocolate chips.
Press the dough
atter, first melt the cooking chocolate in a bowl set over
arshmallows in half horizontally. Press marshmallow halves, cut-side down, onto
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.
t cool down.
Combine chocolate chips and peanut butter in
Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows and chocolate in a medium saucepan. Stir on low heat until smooth.
Place cereal in large bowl. Working quickly, stir in marshmallow mixture. Press mixture firmly into prepared pan; smooth surface with wet hands.
Refrigerate 3 hours before cutting into bars.
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
Melt chocolate over a double broiler, stirring
Whisk together the heavy cream (ideally extra-cold), marshmallow fluff and vanilla extract until stiff peaks form. Set aside.
In a blender, combine milk and chocolate sauce. Add ice cream and blend until smooth.
Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.
epid ganache.
TO MAKE MARSHMALLOW FROSTING:
In a large
an get a taste of marshmallow with every bite!) on an
Melt the marshmallows, chocolate, and milk in the top of a double boiler.
Blend thoroughly and cool at room temperature Do not refrigerate!
Whip the cream and fold it in with the chocolate mixture.
Pour into the pie shell and refrigerate for 5 hours.
Top with a thin layer of whipped cream.
In 2 quart slow cooker, combine condensed milk, chocolate chips and baking chocolate.
Cover and cook on low for 2 hours, then stir.
Continue to cook another 1-2 hours, as necessary to melt chocolate and the mixture is a smooth consistency.
Stir in marshmallow creme and blend.
Serve immediately with your choice of dippers.
2 oz. whipped topping with marshmallow fluff and spoon scattered dallops
archment paper.
Combine the chocolate and butter in a microwave
In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended.
Remove from heat, cool 5 minutes.
Stir in marshmallows and nuts; do not allow the marshmallows to melt.
On wax paper, shape mixture into to 7-inch rolls.
Wrap in foil; refrigerate about 20 minutes. At this point, ff desired, too coat rolls, roll in addition nuts.
Otherwise, refrigerate overnight.
Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.
small saucepan combine the chocolate chips, butter, 2 cups icing