2 inch loaf pan with plastic wrap.
In a
Butter three 8 inch round cake pans, line them with parchment
Soak cherries in warm water, about 30 minutes.
Drain well.
Place chocolate in bowl with butter, over a pot of simmering water until melted.
Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier.
Mix well.
Remove from heat and add the egg yolk and mix well.
Cool completely.
Form salami shape by rolling mixture in a sheet of wax paper.
Refrigerate 4 hours or overnight.
Slice and serve.
Mix sugar and evaporated milk in saucepan over medium heat. Bring to a boil, stirring constantly.
Cook approximately 25 to 30 minutes or until mixture comes to a definite soft ball stage.
If hard rolling boil (bubbles plopping), turn off.
Add chocolate chips or peanut butter chips, marshmallow cream and nuts.
Pour into greased 9 x 13 x 2-inch pan.
Cool and refrigerate.
br>Stir 7 oz chocolate and heavy cream in
lass bowl, heat chocolate chips, cream and butter in microwave on medium
Truffle Bar Crust:
Preheat the
eat and pour over the chocolate, which has been broken up
ch springform pan and cover with tin foil, wrapping foil
1. 5 L) loaf pan with plastic wrap.
Mix 1
Melt butter and chocolate in a microwave or double
-inch glass pie dish with margarine. Whisk first 3 ingredients
Melt chocolate with butter.
Cool.
Beat 2/3 Cup of sugar with egg
combine pecans, cracker crumbs, melted butter, and 2 tablespoons sugar. Press
To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
Pour into prepared shell.
Chill at least 2 hours.
Serve cold with soft whipped cream.
at oven to 350 degrees. Butter and flour two 9\" round
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.
ake pan and line with paper.
Place chocolate, butter, milk and sugar
inch bundt pan with butter and dust with cocoa powder, shaking out
o 150C
Melt the chocolate and butter in a glass or