ould use store-bought chocolate syrup in this recipe, but the syrup
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
risp. Cool.
Melt bittersweet chocolate in microwave until just melted
and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder
oss in the nuts and chocolate chips.
In a separate
he baking sheets, \"biscotti\" means twice baked in Italian). Slice diagonally into
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
nd fold in along with chocolate.
Divide dough in half
nches long.
Place the biscotti - cut side up - back on
eat.
Add the dark chocolate and let mixture rest 1
n low, mix in the chocolate chips (and almonds, if using
ixture.
Stir in chocolate and white chocolate chips by hand.
tir then add nuts and chocolate and mix in to a
he cake mix, flour, butter, chocolate syrup, eggs and extracts; mix
Fold in the peanuts and chocolate pieces.
Divide the dough
n macadamia nuts, sugar and chocolate. Place coffee powder and 2
Melt 3 squares unsweetened chocolate in top of 2-quart
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
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.