Chocolate Cream Filling:
Slowly pour 1/2
r overnight.
For the filling: combine all of the ingredients
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
In another
br>Meanwhile, for the chocolate ganache filling, stir chocolate and butter in a
ack.
Meanwhile, for the chocolate caramel filling, stir butter and brown
ire rack.
For the chocolate praline filling, place granulated sugar and
aper. For the chocolate ganache filling, place the chocolate and butter in a
ightly browned.
Meanwhile, prepare chocolate orange filling: beat cream cheese and
and set aside.
Melt chocolate in small saucepan over low
emperature, salt for cake and filling. Put a metal bowl in
Prepare chocolate bar filling:
Heat oven to 350\
o 350 degrees.
Microwave chocolate and butter on high for
ake; spread spread with White Chocolate Cream Filling and carefully reroll. Place
ith chocolate custard filling and drizzle tops with the chocolate glaze.
CHOCOLATE CUSTARD FILLING
ough.
Fill eclairs with Chocolate Cheese Filling; replace tops.
Spread
inutes.
CHOCOLATE GANACHE FILLING: In a heavy saucepan, heat chocolate, and sweetened
mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the
Mix pudding according to box.
Layer as follows:
graham crackers, instant vanilla pudding, graham crackers, instant vanilla pudding, graham crackers and chocolate pie filling.
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.
Mix flour, oleo and nuts; press into 13 x 9-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Cool.
Mix Cool Whip, vanilla, powdered sugar and cream cheese.
Spread over cooled crust.
Mix 2 small packages chocolate pie filling with 3 cups milk.
Cook until thick.
Add 1 teaspoon vanilla.
Let cool and pour over other mixture.