Place graham crackers in a food processor and pulse until fine crumbs. Transfer to a large bowl. Add coconut and hot chocolate powder. Stir in butter, then condensed milk. Stir in rum. Chill for at least 30 mins, or up to 24 hours.
Roll teaspoons of mixture into small balls. Roll balls in cocoa until coated. Store in an airtight container in the fridge until ready to serve.
tove for boiling.
Add Chocolate powder and corn flour in one
Put hot chocolate powder in a sml pan & stir
Mix milk, chocolate powder, sugar, cocoa powder in a blender. process until it becomes smooth.
Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass.
Pour equal amount of ice cream mixture into each glass.
Swirl some chocolate syrup over each serving and serve cold.
Whisk together the eggs and drinking chocolate powder.
Warm a non-stick pan and pour egg mixture straight in and cook for 3 to 4 minutes.
Sprinkle over the chocolate buttons and place under a hot grill (broiler) until the buttons and melted.
Slice and serve.
Cream the margarine and sugar together.
Add hot chocolate powder and cocoa and beat well.
With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.
Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.
Sift flour and chocolate powder.
Mix with milk until batter is smooth.
Add sugar, 1/2 teaspoon vanilla, eggs and butter; blend well.
Make very thin crepes with batter; allow to cool.
Boil sugar, milk, margarine and chocolate powder.
Boil 2 minutes.
Remove from heat and add other ingredients.
Mix well. Drop on wax paper and let cool (1 teaspoon size drops).
Mix Half and Half, Sugar, and Hot Chocolate Powder in blender for 5 seconds.
Then add Vanilla and Ice. Remember that if you want a frosty, use around 10-15 cubes. For a thicker ice cream, use up to 25.
Mix all ingredients together for 20 seconds.
Heat milk on low until it's warm; add chocolate powder and cocoa.
When dissolved, remove from heat.
Beat eggs and sugar together and add vanilla.
Pour mixture in a glass pan.
Cut bread into cubes and cut off crust.
Put the bread in the mixture evenly.
In another pan, add a little warm/hot water and put pan with the pudding in that pan.
Cook at 400\u00b0 for 1 hour.
Let cool and serve with fresh whipped cream.
Serves 8.
In a saucepan, heat the milk with tea bags until not quite boiling.
Remove from heat, cover, and steep for about three minutes.
Strain out the tea bags.
Pour out into 6 mugs and then stir in one tablespoon of chocolate powder into each mug.
Take 125g of the chocolate and grate it finely (Use
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).
Preheat oven to 350\u00b0F.
Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
Add flours, baking powder, allspice, pepper and salt, beating in well.
By hand, fold in the chestnuts.
Shape dough into a 12\" log and place on a lined cookie sheet. Flatten to 1\" thick.
Bake 30 minutes. Cool 15 minutes.
Cut diagonally into 16 slices.
Place slices, cut sides down, on the baking sheet.
Bake 5 minutes, then flip and bake 5 minutes more.
Cool completely on wire rack.
1. Spray your microwavable mug with a non-stick spray.
2. Mix these ingredients in your mug: 4 tbs. of flour, 4 tbs. of chocolate powder (I used Milo), 4 tbs. of sugar (or add more if you want to have diabetes), 1 egg, 3 tbs. of milk, 3 tbs. of oil (add semi sweet chocolate chips if you like).
3. Microwave for 3 minutes on high.
d pour over the chopped chocolate. Allow to sit for
Combine hot coffee, hot chocolate mix and sugar.
Stir until well disolved.
Refrigerate until chilled.
Add milk.
Pour into a tall glass over ice.
Top with a smidgen of whipped topping.
Grate chocolate bunny into shavings and top.
Add your favorite swirly straw and voila!
Melt chocolate and butter, stirring to blend,
For the mocha dip, combine the sour cream, sugar, coffee and hot chocolate powder in a small bowl and stir until smooth.
Arrange the fruit on a serving platter and serve with the mocha dip.
Whisk 3 cups boiling water, bloomed gelatin, 1 cup sugar and coffee until sugar and gelatin dissolve. Let cool to room temperature then add 1 cup cream. Transfer to 8 - 4 oz serving glasses then place on a baking tray. Cover with plastic wrap and chill for 3 hours or until set.
To serve, whip remaining cream, vanilla extract and sugar to soft peaks. Spoon onto panna cotta and dust with hot chocolate powder.