Melt chocolate and butter, stirring to blend,
Following the directions for molding chocolate (see tips, below), carefully ladle
o 400\u00b0F. Place the chocolate and butter in a saucepan
melt the butter and chocolate together until the chocolate mixture is smooth
up muffin molds or similar, or use smaller molds. Dust molds with cocoa
up) capacity flat-sided baking molds with parchment paper rounds.
Grease six 1-cup ovenproof molds or ramekins. Sprinkle nuts evenly
rush dipped in melted white chocolate, brush a thick, even layer
etween 12 x 1-cup molds, smoothing top. Cover with plastic
In a bowl, combine melted chocolate and chocolate chips, stirring. Spoon into molds of your choice until full. Tap molds gently on counter to release air bubbles. Chill until set.
Gently remove candies from molds. Serve immediately or store in refrigerator in an airtight container.
Grease 6 (8 oz) cake molds or oven-proof tea cups
Thinly coat 8 small or 4 medium Easter egg molds with melted chocolate using a pastry brush. Chill for 5 mins to firm. Brush a second layer of chocolate over top and allow to set. Gently remove chocolate shells from molds.
For the filling, in a medium bowl, combine remaining ingredients. Spoon into chocolate egg halves. Arrange on a tray and chill for 10 mins.
8 oz) metal dariole molds.
Combine chocolate and butter in a
Line six 1/2 cup molds with double thickness of dampened
/2 cup molds. In a bowl, combine yogurt, chocolate and vanilla
b>molds. Arrange on a tray.
Place cream, milk, semi-sweet chocolate
double boiler, melt the chocolate, then add the butter and
r>Melt the butter and chocolate together in the top of
ake completely.
Make the chocolate espresso whipped garlache:
In
ack.
Filling: Melt chocolate in a bowl set over