Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
In a 9 x 13-inch baking dish, layer graham cracker and chocolate pudding (made as directed on box) in about 4 layers, ending with chocolate pudding.
Top with Cool Whip.
Sprinkle with chocolate chips for decoration, if desired.
Refrigerate for several hours or overnight.
Place crushed cookies in the bottom of a square container that can be sealed.
Spread softened ice cream on top of cookies.
Seal and freeze.
Before serving, ice with Cool Whip.
Dribble with chocolate syrup and garnish with walnuts/pecans and cherries.
Microwave (High) chocolate pieces in uncovered 1-quart glass Mix 'N' Pour bowl for 1 1/2 to 2 minutes or until glossy.
Stir until smooth.
Blend in beaten eggs.
Microwave (High), uncovered, 30 to 45
seconds or until slightly thickened.
Cool 10 minutes. Fold in whipped topping and cake cubes.
Transfer to serving dish. Refrigerate until set, 2 to 3 hours.
Makes about 8 servings.
arge microwave-safe bowl, place chocolate and butter.
Microwave at
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
Stir in vanilla and rum, blending well.
Cool 5 minutes.
Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
Fold cream in chocolate mixture.
Pipe or spoon into a large serving bowl or individual dessert glasses.
Garnish with additional whip cream and grated chocolate, if desired.
Chill 2 hours.
Repeat layering.
Garnish with chocolate bar shavings. Refrigerate at least
nto a mixing bowl. Melt chocolate in a bowl placed over
ave completely melted.
Add chocolate chips slowly, whisking continuously until
side.
To make the easy chocolate brownies, whisk together eggs, sugar
ently heat. Add the white chocolate and melt. Add the cornstarch
side.
Melt 7 squares chocolate and 1/4 cup margarine
mooth. Whisk in the melted chocolate, then gradually whisk into the
Put all ingredients into blender.
Blend this mixture at high speed for 2 minutes.
Pour into dessert dishes and chill.
Melt chocolate in a double boiler or carefully in the microwave.
Pour the melted chocolate into the cool whip.
Whisk gently until it is well combined.
Refrigerate for 1 hour.
Spoon into small dessert dishes and garnish with small chocolate piece.
o cool.
Melt the chocolate in a double boiler. Transfer
he heat.
Place the chocolate, salt, egg and 1/2
n food processor bowl; add chocolate morsels, vanilla, and salt. Process