In a saucepan, heat the cream and chocolate until melted. Heat a frying pan and toast the hazelnuts, turning, until golden brown. Add the sugar, vanilla extract, salt and oil and stir. Remove from the heat.
Transfer to a blender and puree. Add the cocoa powder and chocolate cream and mix well. Pour into clean jars and chill.
Place the nuts in a pan and toast, turning, for 1-2 mins until lightly browned and fragrant. Remove to cool.
Place the cream in a double boiler, add the chocolate, butter, and salt. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat and allow to cool. When the mixture is lukewarm, and thick and creamy, stir in the hazelnuts.
Store in an airtight container. Serve with croissants, if desired.
In small saucepan, melt chocolate in milk over medium heat
In a large bowl, beat the cream cheese, peanut butter, and confectioners' sugar until smooth.
Fold in whipped topping.
Spread into crust.
Sprinkle with chocolate chips.
Refrigerate for at least 2 hours before serving.
To make a homemade chocolate crumb crust:
Combine chocolate wafers, sugar, and melted butter and blend well. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Chill 30 minutes before filling.
Combine condensed milk and chocolate milk.
Mix thoroughly into one gallon ice cream freezer and freeze like any other homemade ice cream.
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
n 1 qt saucepan heat chocolate chips and shortening over low
Boil until turns to syrup.
Pour over homemade biscuits.
f desired, melt 12 ounces chocolate coating (or temper 12 ounces
Place chocolate, cream, and butter in top
udding.
Place chopped bittersweet chocolate into a heatproof mixing bowl
opping and filling.
Place chocolate and 1/4 cup butter
ow heat, melt butter and chocolate chips together and remove from
elatin.
Next, add the chocolate chips to a medium sized
Combine eggs, sugar, vanilla and whipping cream.
Mix well. Pour into can of ice cream freezer.
Add sweetened condensed milk and chocolate syrup; stir well.
Add milk to fill line of freezer. Freeze.
Makes approximately 1 gallon.
In a blender, mix some of the milk with the sugar and chocolate syrup.
Pour into freezer container.
Use some more of the milk in the blender to mix Cool Whip and pudding mix.
Pour into freezer container.
Use remainder of milk to fill freezer container to fill line.
Freeze in electric or hand-turned freezer.
Combine Cool Whip and milk and stir to blend.
Pour into 1/2 gallon ice cream freezer and add chocolate milk until the \"fill line\" is reached.
Stir again and mix well.
Freeze according to ice cream freezer directions.
In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
small bowl combine the chocolate, pecans, 1/4 cup sugar
Let cool completely.
Place chocolate chips in a large bowl