Grease and flour 9-inch baking pan.
Heat oven to 325\u00b0.
Melt butter in saucepan over low heat.
Remove from heat and add 1 cup chopped white chocolate.
Do not stir.
Set aside and let it stand.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
about the size of a chocolate kiss.
Cook for eight
irm.
To make the chocolate icing, sift powdered sugar and
irm.
For the chocolate topping, melt chocolate and oil in a
Break up chocolate bar and place into a medium bowl.
Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
Stir in Chambord.
Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
Arrange on plates with dippers.
Serve with toothpicks or small forks.
(Or set up in a fondue kit if you have one).
Melt butter and chocolate over very low heat.
Cool slightly. Beat eggs until thick and foamy.
Gradually beat in sugar.
Stir in butter, chocolate mixture and vanilla.
Sift flour, baking powder and salt.
Stir into egg mixture.
Turn into a greased 9-inch square pan.
Bake at 350\u00b0 for 25 minutes, until tester comes out clean.
Cool in pan on rack.
Spread top with jam and sprinkle with chocolate while warm.
Cool.
Cut into 24 bars.
Microwave baking bars and water in small microwave
ilk mixture. Add finely chopped chocolate and stir until melted. Stir
ixture over jam.
Melt chocolate chips & butter, then stir until
n melted chocolate then fold in cherries and chocolate candy bars. Transfer to
Melt the chocolate in a saucepan over low
ave about 1/2 cup raspberry puree; set it aside and
Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir
ream cheese and the melted chocolate, mixing until well blended. Add
Place the chopped chocolate candy bars in a small bowl; set
Preheat oven to 325\u00b0.
Grease and flour a Bundt pan or 10-inch tube pan.
In a heavy medium saucepan, combine the chocolate, butter and coffee.
Cook over low heat, stirring until melted and smooth.
Remove the pan from the heat and cool for 15 minutes. Beat in the eggs.
cored lines.
Melt unsweetened chocolate baking bars separately in small bowls
Arrange grahams in 12 x 8 x 2-inch dish.
In 1-quart casserole dish, microwave butter and brown sugar on High for 2 minutes. Stir well.
Blend in remaining ingredients, except chocolate chips.
Spread evenly over grahams.
Sprinkle chocolate chips over top.
Microwave 2 to 2 1/2 minutes on High.
Let stand a few minutes, then spread chocolate over bars.
Cut when cool.