arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
fe bowl, melt Guittard chocolate according to package directions.
00b0F.
Stir 7 oz chocolate and heavy cream in a
nd pour over the chopped chocolate. Allow to sit for 3
ee note in my Chocolate Tart Dough recipe regarding this step.)
eat and pour over the chocolate, which has been broken up
o make the truffle icing, put the chocolate and butter in
n another glass bowl, heat chocolate chips, cream and butter in
n the oven.
Place chocolate in a large mixing bowl
Line bottom of 5-cup ring mold with 3/4 of the ice cream.
With small spoon, push ice cream up sides of mold, leaving deep groove in center.
Freeze until firm.
Bring cream to boil; remove from heat.
Add chocolate and stir until melted.
Blend in liqueur, hazelnuts and Grand Marnier.
Cool truffle mixture to room temperature.
Pour truffle mixture into groove of mold.
Spread remaining ice cream on top; cover with foil and freeze at least 4 hours.
cup butter and miniature chocolate chips. Press into the bottom
Heat chopped white chocolate and cream over very low
n a mixing bowl, beat chocolate mousse mix and almond extract
Beat cream cheese until smooth.
Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1 inch balls.
Roll in walnuts, cocoa or coconut.
Store in refrigerator.
Makes about 5 dozen candies.
Truffle Bar Crust:
Preheat the
TRUFFLES: Combine the chocolate, cream, and butter in a
aucepan over medium heat, combine chocolate, 1/2 cup corn syrup
mall bowl. Combine 1 pound chocolate and 6 tablespoons margarine in