ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1
orsels; set aside.
Combine dark chocolate morsels and sweetened condensed milk
readcrumbs, milk, and the grated chocolate. Spoon the mixture into the
ith 1/3 cup white chocolate and bake for 18-20
Line a 7x11 inch rimmed baking pan with parchment paper.
Melt butter and honey in a saucepan over medium heat. Add raisins and sugar. Bring to a boil then remove from heat and let cool slightly. Whisk in egg. Combine crushed cookies, pecans and dark chocolate then mix in butter mixture. Press firmly into prepared pan and chill for 30 mins, until firm.
Meanwhile, to make the topping, melt chocolate and shortening in a saucepan over low heat, until melted and smooth. Spread over chilled bars. Chill until firm. Cut into squares to serve.
Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside.
In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish.
Chill until firm, slice and watch it disappear!
he orange rind.
Break chocolate into a bowl (I recommend
aucepan, over low heat, melt chocolate chips with EAGLE BRAND(R
Preheat oven at 180'C. Grease the cake dish or cupcake tins.
Melt dark chocolate.
Combine drinking chocolate, sugar, and boiling water in a large bowl. Add the melted chocolate.Stir until smooth.
Add the egg yolks and mix well to combine.
Fold in the almond meal and flour.
Beat egg whites in a mixer until peaks form. Fold the whites gently into the chocolate mixture.
Pour into cake dish or cupcake tins.
Bake for approximately 30 minutes.
Cool and frost with any faloour frosting that you like.
tir in the broken up dark chocolate,and marshmallows and keep stirring
ter.
Place the chopped chocolate and cream in a
then cool.
Break the chocolate into the cream. Stir until
/2 cup heavy cream, chocolate-hazelnut spread and liqueur in
lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
chop 5 1/2 ounces dark chocolate into 1/2-inch chunks
Stir milk, half and half, dark chocolate chips and instant coffee granules together in a small saucepan over low heat until dark chocolate chips are melted.
Stir in vanilla and almond extracts; pour evenly into 4 mugs. Sweeten to taste.
Top with whipped cream, if desired.
Garnish, if desired, with a cinnamon stick, and serve immediately.
Enjoy!
Preheat oven to 350.
Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
Mix all dry ingredients.
Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
Fold in chocolate chips.
Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.
b>dark chocolate sorbet, combine 1 cup of the granulated sugar with the chocolate
pout.
Melt the white chocolate chips together with the cream
he cookies buried in the dark chocolate cake.
To serve Slice