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.
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 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.
In a shot glass add creme de cacao on the bottom.
Tip the shot glass and slowly add baileys.
Sprinkle cinnamon on the top.
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.
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.
iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
Combine the milk, vanilla extract and salt in a medium saucepan.
Cook over medium heat until thoroughly heat through DO NOT BOIL.
Remove from heat and gradually stir 1/4 of the hot milk mixture into the chocolate, stirring with a whisk until chocolate melts.
Add the remaining hot milk mixture to the melted chocolate, stirring constantly.
Stir in brandy and creme de cacao.
Pour into glasses and top with whipped cream and chocolate shavings.
Serve immediately.
anilla and creme de cacao; serve warm or at room temperature.
**White Chocolate
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.
After crushing cookies, add oleo and pat into pie pan; chill for 1 hour.
Melt marshmallows and milk over double boiler.
Let cool.
Whip cream until stiff.
Stir into marshmallow mixture.
Add creme de cacao and creme de menthe.
Pour into pie shell.
Chill for 4 hours.
Grate chocolate over top before serving.
Pour the heavy cream, vodka, schnapps, and white creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.
eavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of