arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
00b0F.
Stir 7 oz chocolate and heavy cream in a
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
n a mixing bowl, beat chocolate mousse mix and almond extract
Heat chopped white chocolate and cream over very low
eat and pour over the chocolate, which has been broken up
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
n a saucepan, melt the chocolate and butter until soft the
gg yolk mixture to the chocolate mixture, stirring with rubber spatula
mall bowl. Combine 1 pound chocolate and 6 tablespoons margarine in
Melt butter and chocolate in a microwave or double
Bake cake according to box directions. Cool and cut up into small squares. Make pudding according to directions on the box. In truffle bowl, layer the above starting with the cake, pudding and Cool Whip. Sprinkle with the chocolate chips. Repeat until using all the ingredients. Refrigerate.
nd push it into your truffle, (or other sweets/candy) then