ot overmix.
Stir in chocolate chips by hand gently.
ith softened butter.
Melt chocolate in double boiler. Then, combine
he paper.
Melt the chocolate with the coffee until smooth
nd fold in along with chocolate.
Divide dough in half
Grate chocolate very fine.
Mix with remaining ingredients.
To make a cup of chocolate, add 3 Tbsp mix (or to taste) to 8 oz hot water.
ack.
Filling: Melt chocolate in a bowl set over
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
power) melt the bittersweet chocolate. Pour the chocolate into the bowl of
ot water, melt the bittersweet chocolate chips and butter. In large
ieve into the bowl with chocolate.
With a wire whisk
aper.
Place the chocolate pieces in the Vita-Mix
gg yolk mixture to the chocolate mixture, stirring with rubber spatula
n the center of dry chocolate chip cookie mix.
Add
cups white chocolate chips (I use ghiradelli premium white chocolate baking chips
oom temperature.
Prepare the chocolate sauce:
Break up the
Preheat oven to 450 degrees.
Melt chocolate and butter in medium saucepan over low heat. Set aside to cool slightly.
Mix eggs and egg yolks until well combined in a large mixing bowl with a whisk.
Add powdered sugar.
Add chocolate mixture.
Add flour.
Split evenly into 5 or 6 individual souffle dishes.
Cook 10-12 minutes until sides are set and center is still jiggly. Run a knife around the edges and overturn onto a plate.
Serve with ice cream.
The batter can be refrigerated for a day.
hen completely cool, frost with Chocolate Butter Cream Frosting. See below
large bowl, microwave the chocolate, milk, and butter on HIGH
oda and salt. Stir in chocolate chips, oats, and toasted nuts
Stir in the chocolate chips. (I use either Ghiradelli or Guttiard. Sometimes