Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
n the nuts and the chocolate.
Combine butter,sugar and
ool completely.
Melt the chocolate - chop into 1cm / 1.2
nd mix in 2 oz chocolate. Spread over baked filling then
Melt chocolate and butter together over low heat, then stir in the shortbread crumbs and Drambuie until mixed thoroughly.
Transfer to a shallow bowl and leave to cool,then chill for a couple of hours to firm up.
Spoon out some of the mixture and shape it into balls with the palms of your hands, at first the mixture will be stiff,but it softens quickly in your hands.
Roll each ball in Cocoa powder and set aside until all have been dusted.
The truffles will keep for several days in an airtight tin.
br>To make filling, place chocolate and cream in a saucepan
Method:
Cream the buter and castor sugar until light and creamy.
Add in the water.
Add in the sifted flour and work into a manageable.
dough.
Cut chocolate into small blocks (i. e each block into 2).
Shape pieces of dough around the blocks of chocolate.
and roll into small balls.
Bake on a greased baking sheet at 180 degrees celius.
for 15-20 minutes.
Roll in icing sugar while still warm.
ookies from oven, press one chocolate piece into the center of
f butter and the chocolate. When the shortbread is finished baking drizzle
aking paper.
Place the chocolate, cream and butter in a
Preheat oven to 325\u00b0F. Line 2 baking trays with parchment paper.
Sift flour and sugar into a bowl. Cut in butter until mixture resembles breadcrumbs. Add chocolate then press mixture together to form a dough. Chill for 5-10 mins.
Roll dough out to 1/4 inch thick. Cut out shapes using a star-shaped cookie cutter. Transfer to baking trays and bake for 10-15 mins. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
Decorate with royal icing and dragees.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
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).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
orn starch. Add cherries and chocolate.
Form into 1\"-inch
nch springform pans.
Microwave chocolate squares in a microwave-safe
re completely cool, melt the chocolate over a double boiler or
HEAT oven to 350\u00b0F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Preheat oven to 350.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add flour mix well.
Stir in chocolate and cranberries.
Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
Remove to wire rack, cool completely.