ut up chocolate and 1/2 cup heavy cream.
Stir
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
cing.
For icing: whip cream.
Add in the sugar
O***.
Put 2 tablespoons chocolate chips plus 1/2 tsp
Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product
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Place the chopped chocolate in a heatproof bowl
oint.).
Making the chocolate whipped cream:.
Whip the cream, icing sugar and
ll 3 flavours of ice cream/sorbet from the freezer. Let
Stove Top:
In a small saucepan, combine milk and syrup over medium-low heat, stirring.
Be careful not to let it boil.
Pour into glass mug.
Mix two tablespoons cocoa powder into 1 cup whipped cream, or use ready-made chocolate whipped cream.
Top beverage with whipped cream and sprinkle with chocolate shavings or sprinkles.
Microwave Method:
Combine cold milk and syrup in a microwave-safe mug or glass and mix well.
Microwave for 30 seconds and follow directions for garnish.
Preheat an oven to 350 degrees F (175 degrees C).
Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
In a big saucepan, add the cream, half-and-half, and salt.
Over medium heat, bring to a simmer (don't let boil).
Add chocolate chips; stir until melted.
Take pan off heat; add vanilla; whisk until mixture is frothy.
Pour into mugs and top off with a dollop of chocolate whipped cream.
In a saucepan, combine milk, chocolate chips & salt.
Cook and stir over very low heat just until chocolate melts. (can also use microwave to do this easily & quickly).
Combine chocolate mixture with pie filling & extract.
Pour into pie crust & chill 2-3 hours or until firm.
Garnish with chocolate whipped cream (Cool Whip makes a chocolate flavor) & cherries.
ite Chocolate Whipped Cream:
The night before, gently melt the white chocolate
he bottom layer with Mocha Whipped Cream.
Place the top layer
MAKE THE WHITE CHOCOLATE CREAM:
Place solid ivory in
dip each cake piece into chocolate icing, draining off excess. Roll
Bring water and cinnamon candies to boil over medium high heat in medium saucepan, stirring until candies melt.
Add milk; whisk in drink mix and return to a simmer.
Pour into mugs. Top with canned chocolate whipped topping.
o a boil; cook the chocolate fettuccine until tender but not
HOT CHOCOLATE:
Place chocolate and water in microwave-safe