an.
Prepare the gooey chocolate filling: Place the chocolate chips and condensed
nto a mixing bowl. Melt chocolate in a bowl placed over
First layer: mix well.
Press into 9x13 inch pan.
Bake at 350* for 15 to 20 minutes.
Cool.
Second layer: Beat the cream cheese and sugar together (5 minutes).
Fold in cool whip and spread on crust.
Third layer: Beat milk and pudding mixes slowly; spread over second layer.
Fourth layer: Top with remaining cool whip.
Decorate with chopped nuts, shaved chocolate or cherries.
Chill 24 hours.
ently heat. Add the white chocolate and melt. Add the cornstarch
Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
For the crust; in a processer mix the flour, sugar and salt until combined (about 4-5 seconds).
Add in the butter and process until crumbly.
Press into bottom of the baking dish.
Bake for about 15 minutes, or until lightly browned.
For the filling; in a large mixing bowl whisk the eggs, corn syrup, sugar, melted butter and vanilla until well combined.
Mix in the chocolate chips and nuts.
Pour over the crust.
Bake for about 25-30 minutes or until set.
mooth. Whisk in the melted chocolate, then gradually whisk into the
he heat.
Place the chocolate, salt, egg and 1/2
pread evenly. Sprinkle 1 cup chocolate chips on top of filling
For the risotto, combine milk, rice, cream, 1/3 cup sugar and cinnamon in a heavy-based saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer 35-40 mins, stirring occasionally, until rice is tender. Add chocolate and stir until melted and smooth.
Meanwhile, for the berry sauce, combine berries and remaining sugar in a small saucepan. Stir over medium heat 3-4 mins, until sugar has dissolved and berries are warmed through. Spoon on risotto to serve.
rumbs.
Stir in the chocolate.
Mix in the orange
br>Sprinkle the cup of chocolate chips evenly over the graham
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.
Heat chocolate chips over hot water; add beaten egg yolks. Whip egg whites with dab of salt.
Add sugar.
Add chocolate and egg yolk mixture to whites.
Fold in Cool Whip.
Break cake up into small pieces.
Put layer of cake in bottom of 9 x 13-inch pan. Pour 1/2 of chocolate mixture over cake.
Repeat layers.
Chill. Dessert is better if it sits in refrigerator overnight.
Melt the chocolate and butter together.
Cool
Crust Layer- Mix crust ingredients, press into 13x9\" baking dish, and bake 25 minutes at 325 degrees.
Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
Pudding Layer- Mix ingredients, spread over cream cheese layer.
Cover dessert and put in refrigerator to set.
Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
5 minutes-- it was like gooey chocolate pudding-- then 3 minutes later
ixing bowl, stir together the chocolate wafer crumbs and melted butter
oiler.
Melt butter and chocolate together in the saucepan, and
et aside.
Melt the chocolate in the microwave on 50
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
Place the chocolate pieces in a medium bowl.
Add the cream into the chocolate and let sit for 3 minutes.
Add the vanilla and whisk until the chocolate melts and the sauce thickens.