acks.
Frost with the Chocolate Walnut Buttercream (recipe follows).
ke completely.
Make the chocolate espresso whipped garlache:
In
about 3 hours.
Lift fudge by foil ends onto a
Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Pre-heat oven to 170 degrees celcius.
Grease a 20cm square cake pan and line the base with greaseproof paper.
Melt chocolate and butter together in a saucepan over low heat.
Stir in sugar and eggs one at a time and beat well with a spoon.
Stir in sifted flour and walnuts.
Pour into cake pan and bake for 30 minutes.
Cool in the pan and then cut into squares or bars.
Pour fudge mixture into the prepared square pan.
Melt chocolate bars
In a cuisinart, pulse the chocolate until it becomes a coarse
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Melt the chocolate chips.
In a large bowl, combine pie filling, evaporated milk, corn syrup, egg, melted chocolate chips. Stir in nuts. Pour into pie shell.
Bake at 375 degrees F (175 degrees C) for about 45 minutes; bake until top is firm and begins to crack. Cool at least 4 hours. Garnish with whipped cream if desired.
ver chocolate mixture.
Whisk until chocolate and butter melt and fudge is
ilk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge
oiler on low heat, combine chocolate chips, heavy cream, and butter
he butter needed for the fudge) and sprinkling them with brown
make sure chocolate chips are at hand.
Start Walnut Layer by
br>Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until
et aside.
Place the chocolate in a small bowl and
Line an 8x8-inch baking pan with aluminum foil.
Melt chocolate chips in a large, heavy pan over low heat, stirring constantly to avoid scorching, until melted and smooth, about 10 minutes. Stir sour cream, confectioners' sugar, and salt into the chocolate. Mix the vanilla wafer crumbs into the chocolate mixture and stir in broken walnut pieces. Spread fudge into the prepared pan, refrigerate until firm, and cut into squares.
ish.
Melt the white chocolate, sweetened condensed milk, and butter
ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1
lass measure with handle, combine chocolate chips, remaining sweetened condensed milk