Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
reduce heat to low; add chocolate chips and stir until melted
Melt margarine, add sugar, water and chocolate pieces until melted.
Let rest for 10 minutes.
Beat in eggs, one at a time. Add dry ingredients.
Chill one hour.
n plate with enough unwrapped mints to fully cover top. Return
Break the chocolate into pieces and place in
In heavy saucepan, melt margarine, add sugar and milk.
Bring to rolling boil, stirring constantly.
Continue to boil over medium heat for 5 minutes, stirring.
Remove from heat and add chocolate chips and mints, stir until chocolate is melted and mixture is smooth.
Add vanilla, marshmallow cream and nuts.
Pour into greased pan or pan lined with foil and sprayed with cooking spray.
Mix mints, eggs, sugar and chocolate chips in blender.
Scald milk; add to mix; mix until smooth.
Refrigerate 30 to 40 minutes. Whip cream.
Remove from refrigerator.
Fold cream into mousse. Serves 4 to 6.
Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans.
Mix using 2 knives.
Pat onto bottom of and up sides of 9-inch pie plate.
Bake 15 minutes or until done.
Remove from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
Mix well.
Fold in whipped cream.
Spoon into cooled crust and refrigerate at least 3 hours before serving.
Garnish with chocolates and/or pecans.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
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).
utter is melted.
Add chocolate pieces and stir until partially
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Melt first three ingredients.
Remove from heat and add chocolate chips, stirring until melted.
Beat in eggs, one at a time.
Add dry ingredients.
Chill about 1 hour or until stiff enough to roll into balls.
Melt chocolate chips in a double boiler or microwave.
Stir to see that all are melted.
Remove from heat and let cool completely, but not harden.
Beat together:
sugar, butter and eggs until fluffy.
Do not underbeat.
Add vanilla, peppermint and melted chocolate.
Beat well.
ould use store-bought chocolate syrup in this recipe, but the syrup
Line baking sheet with wax paper; set aside.
In small bowl heat together egg and mint extract; set aside.
In double boiler, melt chocolate chips and Crisco, stirring constantly.
Gradually add to egg mixture, beating until smooth.
Drop by rounded teaspoonfuls onto baking sheet.
Refrigerate for about 2 hours or until firm.
Makes 2 1/2 to 3 dozen.
Melt, over hot (not boiling) water, chocolate morsels.
Remove from heat.
Add sour cream; blend well.
Stir in mint flavored liqueur.
Transfer to small bowl.
Chill until thick (about 1/2 hour).
Fill pastry bag fitted with decorative tip.
Pipe 1-inch candies onto foil-lined cookie sheets.
Refrigerate until ready to serve.
Makes about 3 1/2 dozen candies.
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For