ter.
Place the chopped chocolate and cream in a
ach ball in the melted chocolate (slightly cooled, but not hardened
Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
Add the butter and stir until melted.
Add the confectioners' sugar and the ground almonds.
Mix well.
Leave in a cool place till firm enough to roll into about 24 balls/truffles.
Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
Place the truffles in paper candy cases and chill.
eat and pour over the chocolate, which has been broken up
nd vanilla. Melt dark chocolate and 7 oz milk chocolate in a bowl
aper.
Put the chopped dark chocolate in a medium-size bowl
Place dark chocolate and cream in a heatproof
Place the dark chocolate into the top part of
Cut pomegranate into segments and remove arils. Set arils aside.
Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.
Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.
Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.
nd the 1/4 cup dark chocolate pieces. Spoon batter into prepared
f vinegar indicated in the recipe and heat on the stove
/2 cup heavy cream, chocolate-hazelnut spread and liqueur in
Bring the cream to a boil, making sure it doesn't burn.
Meanwhile, break the chocolate into small pieces and put in a tall jug.
Pour the cream over the chocolate and use a hand blender to mix well, until all the chocolate has dissolved.
Blend in the egg and liqueur.
Pour into ramekins or espresso cups and refrigerate until set.
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
umpy.).
Cook whipping cream, chocolate morsels, and sugar in a