econd layer and ice with Easy Chocolate Icing, recipe # 424521.
eat and pour over the chocolate, which has been broken up
Beat cream cheese until smooth.
Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1 inch balls.
Roll in walnuts, cocoa or coconut.
Store in refrigerator.
Makes about 5 dozen candies.
arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.
arge microwave-safe bowl, place chocolate and butter.
Microwave at
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
fe bowl, melt Guittard chocolate according to package directions.
00b0F.
Stir 7 oz chocolate and heavy cream in a
emove from heat.
Add chocolate, liqueur and rind.
Stir
ee note in my Chocolate Tart Dough recipe regarding this step.)
o make the truffle icing, put the chocolate and butter in
n another glass bowl, heat chocolate chips, cream and butter in
n the oven.
Place chocolate in a large mixing bowl
Line bottom of 5-cup ring mold with 3/4 of the ice cream.
With small spoon, push ice cream up sides of mold, leaving deep groove in center.
Freeze until firm.
Bring cream to boil; remove from heat.
Add chocolate and stir until melted.
Blend in liqueur, hazelnuts and Grand Marnier.
Cool truffle mixture to room temperature.
Pour truffle mixture into groove of mold.
Spread remaining ice cream on top; cover with foil and freeze at least 4 hours.
cup butter and miniature chocolate chips. Press into the bottom
icrowave safe bowl, melt the chocolate chips slowly. About 30 seconds
Heat chopped white chocolate and cream over very low