lab.
To make the brittle: Combine Splenda, corn syrup, butter
Chocolate-Pecan Ice Cream: Line a cookie
ivide chopped pecans and chopped chocolate among pastry-filled tart pans
o 375\u00b0F.
Combine chocolate chips and butter in microwave
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.
Slow melt butter and sugar then turn heat to \"high\" once melted, constantly stirring until light brown in colour.
Add pecans; stir and cook until desired colour.
Spread on well-greased baking sheet to cool.
Once poured onto sheet, spread chocolate over pecan brittle and allow it to melt into brittle.
Let cool; break into spears or pieces for serving.
Line a 10 inch springform pan with parchment paper. Whip the cream to medium peaks, stir in egg yolks, 1 at a time, then add the powdered sugar, rum (or brandy, if using) and whisk for 2 mins.
Combine the dried meringues, chocolate shavings and brittle. Set a little aside for garnish then fold the remainder into the whipped cream mixture. Transfer to the prepared pan and sprinkle with the reserved meringue, chocolate and brittle mixture. Cover and freeze overnight.
Release the frozen cake from the pan 10 mins before serving.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
ine with parchment paper. Process pecan pieces until they are ground
aper or foil.
Melt chocolate in boiling water. Stir and
Preheat oven to 375 degrees F (190 degrees C).
Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.
eat stirring often until the chocolate is melted.
Pour the
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
ide with remaining frosting. Arrange pecan halves on top.
Coconut-Pecan frosting (recipe follows).
Oven at 350\u00b0F.
Melt chocolate in
illing: melt the butter and chocolate in a small saucepan over
Line a cookie sheet with parchment paper.
Melt the white chocolate in a double boiler.
Using a spatula, spread the white chcolate in a 10\" square on the parchment paper.
Evenly drizzle the raspberry puree over the white chocolate.
Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
Let the brittle sit at room temperature for 2-3 hours or until firm.
Cut the brittle into the desired size pieces and remove the parchment paper.
Handle carefully as the puree will be slightly sticky.
Melt chocolate in boiling water; cool.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine chocolate, butter and condensed milk over medium heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from heat. Stir in eggs, vanilla, salt and pecans; mix well.
Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes. Serve hot or cold; cold is preferable.
wire rack.
Double Chocolate-Ginger:.
Preheat the oven