Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy.
Combine flour, 2/3 cup cocoa, soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans.
Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
Cream butter, sugar, eggs and vanilla in large mixing bowl until light and fluffy.
Combine flour, cocoa, baking soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 50 minutes or until cake tester comes out clean.
Cool 10 minutes.
Remove from pans. Sprinkle each layer with one tablespoon creme de cacao.
Cool completely.
Meanwhile, prepare creme de cacao filling.
sieve.
Combine eggs, creme de cacao, cream, and vanilla in a
Whip the cream cheese until light and fluffy.
Gradually beat in confectioners sugar.
Stir in creme de cacao.
Whip the cream; fold into cream cheese mixture.
Fill crepes with about 3 tablespoons of the filling.
Roll crepes; serve.
Makes 6 servings of 2 crepes each.
Sprinkle gelatine onto cold milk, let stand 5 minutes.
Melt butter, stir in 1/3 cup sugar and cocoa.
Add gelatin mixture. Blend well, stir in beaten egg yolks.
Blend well.
Heat until mixture is hot, do not boil.
Beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until stiff.
Pour into creme de cacao mixture.
Fold until mixed.
Chill until firm.
In a large bowl, combine crushed cookies, nuts and 1 cup powdered sugar.
Add creme de cacao and corn syrup and mix thoroughly.
Shape mixture into 1-inch balls and roll each in powdered sugar.
Place in airtight container and chill overnight. Makes 3 dozen balls.
Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.
he 2 tablespoons sugar and creme de cacao. Stir until sugar has dissolved
In a large bowl mix sugar, butter, milk, creme de menthe and creme de cacao until creamy.
Spread over brownies.
Refrigerate for 15 minutes.
Melt chocolate (use the microwave for 1 minute on High, then stir).
Spread evenly over creme de menthe mixture. Chill for at least 3 hours.
Cut into 1-inch squares.
Soften coffee ice cream slightly.
Pack into pie shell, freeze until firm, at least 1 hour.
At serving time, place a scoop of pistachio on each serving and drizzle 1 to 2 tablespoons creme de cacao.
iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
Heat milk and melt marshmallows. Set aside to cool or set up. Whip cream and fold into marshmallow mixture. Add creme de menthe and creme de cocoa. Pour into cracker crumb crust. Refrigerate.
Layer all ingredients in a shot glass over the back of a spoon.
First Advocaat, Cream then Creme De Cacao.
asticciera Cream---.
Follow above recipe for pasticciera cream, omitting lemon
For the chocolate hazelnut milkshake, blend milk, chocolate ice cream, drinking chocolate, creme de cacao and hazelnut liqueur in a blender until smooth. Pour the milkshake into serving glass.
For the white chocolate milkshake, blend vanilla ice cream, white creme de cacao and vanilla extract in a blender until smooth. Pour the milkshake into serving glass.
Preheat oven to 350\u00b0F.
Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
Bake in a 9x13-inch pan.
When cool, spread fudge topping over cake.
Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
Keep refrigerated.
Combine coffee and chocolate chips in container of blender.
Process until smooth.
Add egg yolks and Creme de Cacao.
Process one minute.
Beat egg whites until stiff peaks form; fold in chocolate mixture.
Spoon into stemmed glasses, and chill until firm.
Top with whipped cream and almonds.
Recipe can easily be doubled.
nd sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
Heat milk in double boiler.
Add marshmallows and stir until melted.
Cool thoroughly.
Combine whipped cream, creme de menthe and creme de cacao.
Fold into cooled marshmallow mixture.
Pour into chilled crust and freeze.
Serve frozen.