nd the 1/4 cup dark chocolate pieces. Spoon batter into prepared
f vinegar indicated in the recipe and heat on the stove
ter.
Place the chopped chocolate and cream in a
/2 cup heavy cream, chocolate-hazelnut spread and liqueur in
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!
b>dark chocolate sorbet, combine 1 cup of the granulated sugar with the chocolate
pout.
Melt the white chocolate chips together with the cream
nd refrigerate.
Place the dark chocolate in a large bowls. Bring
ow heat, stirring constantly, until chocolate and butter are melted. Remove
Melt the dark chocolate, butter, syrup and rum in a large saucepan.
Break up the biscuit and mix it into the chocolate mixture along with the rice cereal, nuts and cherries.
Line a 7\" square tin with parchment paper. Push the mixture into the tin and then chill for 2 hours.
When set, drizzle with melted white chocolate--optional.
Cut into squares and watch them disappear before your very eyes!
umpy.).
Cook whipping cream, chocolate morsels, and sugar in a
nd sugar until creamy, add Dark Chocolate syrup and eggs. In another
: Pour 2 cups of dark chocolate chips and 1tsp. of butter
Whip topping until in doubles in volume. In another bowl, whip egg whites. Fold egg whites into whipped topping. Fold in yolks. Divide whipped mixture in half. Place dark chocolate chips in microwave-safe bowl and heat until melted. Add dark melted chocolate to 1/2 of whipped mixture. Melt white chocolate and add to the other 1/2 of whipped mixture. Place in decorative serving dish and alternate layers of white/dark chocolate. Freeze. Take out of freezer 20 minute before serving.
In 2-quart saucepan, heat milk to simmering over medium heat.
With wire whisk, stir in cocoa, sugar, chocolate, and vanilla. Heat mixture 3 minutes or until chocolate melts, stirring occasionally.
Pour into warm mugs to serve.
Variations:.
Mexican Hot Chocolate:
Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1.
Coffee-Spiked Hot Chocolate:.
Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.
stir through.
Melt white chocolate in metal bowl over simmering
r waxed paper.
Combine dark chocolate, coconut oil, and vanilla extract
Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.
aper liners.
Melt chopped dark chocolate in a microwave-safe glass