eat and pour over the chocolate, which has been broken up
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
>Pour boiling cream over chocolate and keep stirring until
emove from heat.
Add chocolate, liqueur and rind.
Stir
aucepan, cook and stir semisweet chocolate over very low heat until
b. scoop is ideal), mold chocolate into balls, 1 level Tb
Make the truffles:.
Heat heavy cream, butter
icrowave safe bowl, melt the chocolate chips slowly. About 30 seconds
br>Put the chopped dark chocolate in a medium-size bowl
Take 125g of the chocolate and grate it finely (Use
Beat cream cheese in large bowl until smooth.
Gradually add sugar until well blended.
Add melted chocolate and vanilla.
Mix well.
Refrigerate 1 hour.
Beat the 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.
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 and place in muffin liners.
Store in refrigerator.
Beat cream cheese until smooth.
Gradually add sugar, beating until well blended.
Add melted chocolate chips and vanilla; mix well.
Refrigerate approximately 1 hour.
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.
Beat cream cheese; add sugar and beat well.
Add melted chocolate and vanilla.
Refrigerate.
Shape into 1-inch balls. Roll in walnuts, cocoa or coconut.
Makes 5 dozen.
Keep refrigerated.
o this for all the chocolate truffles until the \"tree\" is full
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
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